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Modellazione matematica ed ottimizzazione della stagionatura di prodotti carnei innovativi
No full textA Study on Meat Drying Process Using the Porous Media Approach. Part 2: analysis and Mathematical Modeling
No full textThis paper delivers a contribution aimed at improving available mathematical models of salami ripening by switching to a description of the sausage as a heterogeneous material, obviously made of fat and minced lean meat, and to the adoption of the porous medium approach for water transport from the lean meat phase to outside, which represents a novelty.
The literature data as well as mathematical correlations able of describing or approximating water diffusion in fresh lean meat have been reviewed. Two semi-empirical correlations for water diffusivity as a function of the local moisture content were selected, i.e., from Saravacos and Datta. Then, the optimal parameters were determined for them by coupling a distributed-parameter mathematical model of minced meat drying (adopting the porous media approach) and an optimization algorithm with available experimental data. A code was implemented and successfully run by invoking the “transport in porous media” and “optimization” physics in the Comsol Multiphysics®4.3 platform.
The mathematical modeling work allowed discussion and comparison of the predictions against independently available experimental results, in terms of weight loss as well as space and time profiles of moisture in a reference lean meat specimen
Simulazione, ottimizzazione e controllo automatico delle celle di stagionatura. Prove sperimentali presso il consulente SSICA.
No full textA tool for modeling and simulation of irregular shape and shrinking salamis during drying
No full textThis paper describes the extension of a previously developed mathematical model of sausage drying in order to account for irregular geometry and volume shrinking during drying. By using the COMSOL Multiphysics®4.3 software, a code was implemented with features of adaptability, reliability and speed of calculation. To catch the moving boundary at the air-salami interface during shrinking, the moving mesh physics was used and a correlation was applied between the actual of sausage and that of water removed. The prediction capability of the model was tested with the results collected from the batch production of “Salsiccia dolce”, a typical meat product of Calabria region, at SSICA (Parma). The results are presented in terms of salami weight loss and time-mapping of moisture and temperature in sausage
Modeling and simulation of fermented sausages ripening with a heterogeneous porous media approach
No full textThis paper presents a mathematical model of fermented sausage drying, which relies on an innovative description of the sausage as a heterogeneous material, i.e., separately made of fat and lean meat, and a porous medium. The fat is considered as an inert matter dispersed in the meat matrix, while the lean meat is a porous medium in which the transport phenomena of water take place to the outside of the matrix during the ripening process. The implementation of the mathematical model in a Comsol Multiphysics®4.3 software code, the exploitation of the code outcomes and the validation of the code predictions are discussed against the results collected from a closely monitored and controlled batch production of "Salsiccia dolce", a typical meat product of Calabria region, at the Dodaro factory within the recent PON01-01409 "Safemeat" project. The "transport in porous media" physics was invoked in Comsol Multiphysics®4.3 and a semi-empirical correlation was adopted from literature for the capillary diffusivity as a function of the local moisture content and temperature. The simulation outcomes are discussed in terms of weight loss as well as space&time mapping of moisture in sausage, compared to the experimental measurements and to the results previously obtained by following a homogeneous model approach. The present results show an excellent agreement with the experimental data and an improvement with respect to the previous homogeneous model
A Study on Meat Drying Process Using the Porous Media Approach. Part 1: Experiments
No full textThis paper presents a basic work that supplies complementary knowledge and open new perspectives to mathematical modeling of salami ripening.
An experimental apparatus was realized for controlled meat drying and its procedure set up in order to allow a simple, but significant investigation on the fate of water contained and transported in a minced meat matrix, at various times throughout the drying process.
The experimental results are discussed in terms of weight loss as well as space and time profiles of moisture in the specimen. Then, they are favorably compared to the predictions of a mathematical model of drying, which is based on a porous media description of the minced meat and simply adopts a literature correlation of moisture diffusion. To this end, the Comsol Multiphysics®4.3 software was used, with the “transport in porous media” physics
Modeling and Simulation of Relevant Changes in Fermented Sausages during Ripening
No full textThis paper describes the extension of an authors’ previous mathematical model of sausage drying in order to account for volume shrinking during ripening, the development of a COMSOL Multiphysics®4.3 software code, the exploitation of the code outcomes and the validation of the code predictions against the results collected from a closely monitored and controlled batch production of “Salsiccia dolce”, a typical meat product of Calabria region, at the Dodaro factory. To catch the moving boundary at the air-salami interface during shrinking, the “moving mesh” physics was invoked in COMSOL Multiphysics®4.3 and a literature correlation was applied for the receding rate of sausage radius as a function of water removed. The results are discussed in terms of weight loss as well as space&time mapping of moisture and temperature in sausage. Interesting results are presented about the possibility of predicting the sausage shrinkage curve during ripening
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Variations on the Author
Full text link“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
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