Prediction of Physical Properties of Foods for Unit Operations

Abstract

The engineering design of food processes and equipments requires the knowledge of basic physico-chemical and engineering properties of food materials. Due to the complex physical and chemical structure of foods, theoretical prediction is not possible. There is a need for more and reliable data on the engineering properties of foods in design and simulation of food processes. A computer program was developed at the Budapest University of Technology and Economics based on the computer program COSTHERM. The property models were determined based on our experiments, and some of them based on data published in the literature. The data were organised and processed to make them suitable for use in computer aided design packages.