1,720,982 research outputs found
Modelling volume change and deformation in food products/processes: An overview
Full text linkVolume change and large deformation occur in different solid and semi-solid foods during processing, e.g., shrinkage of fruits and vegetables during drying and of meat during cooking, swelling of grains during hydration, and expansion of dough during baking and of snacks during extrusion and puffing. In addition, food is broken down during oral processing. Such phenomena are the result of complex and dynamic relationships between composition and structure of foods, and driving forces established by processes and operating conditions. In particular, water plays a key role as plasticizer, strongly influencing the state of amorphous materials via the glass transition and, thus, their mechanical properties. Therefore, it is important to improve the understanding about these complex phenomena and to develop useful prediction tools. For this aim, different modelling approaches have been applied in the food engineering field. The objective of this article is to provide a general (non-systematic) review of recent (2005–2021) and relevant works regarding the modelling and simulation of volume change and large deformation in various food products/processes. Empirical-and physics-based models are considered, as well as different driving forces for deformation, in order to identify common bottlenecks and challenges in food engineering applications.Fil: Purlis, Emmanuel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Cevoli, Chiara. Università di Bologna; ItaliaFil: Fabbri, Angelo. Università di Bologna; Itali
Browning in Bakery Products: An Engineering Perspective
No full textBearing in mind the importance of the development of color in products for the bakery industry, this chapter is dedicated to review the browning phenomenon with emphasis on engineering aspects. This perspective of browning includes basic concepts to understand the chemistry of reactions, the consequences in terms of product quality, and process design topics, i.e. measurement, modeling, control, and optimization based on fundamental concepts of transport phenomena occurring during baking. It is worth noting that the discussion is focused on general bakery products, i.e. those obtained from basic dough formulated mainly with flour and water, and additionally sugars.Fil: Purlis, Emmanuel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentin
Baking process design
No full textThis chapter presents a review of the baking process from an engineering point of view, focusing on bread as product. The main objective is to deliver technological considerations based on a global perspective of the process, i.e. by simultaneously analysing transport phenomena and quality aspects occurring in the product during baking. In addition, baking equipment design is discussed in order to give a more extensive framework for baking process design. Process modelling and simulation appear to be very useful and powerful tools, following the principles of modern process design.Fil: Purlis, Emmanuel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentin
Optimal design of bread baking: Numerical investigation on combined convective and infrared heating
Full text linkThis paper presents a theoretical approach for optimal design focused on baking, which is based on knowledge about transport phenomena and physicochemical changes occurring during the process. Such approach consists in identifying and defining the critical and quality times of the process, and to find a technological solution to make equal those times. Then, an optimum process presents the same critical and quality times. As case of study, the conventional bread baking process is analysed, where the critical time is the time necessary to complete the dough/crumb transformation, while the quality time is given by the target value of browning development. The use of infrared heating as additional energy source, besides convection and radiation, is proposed here to obtain optimum processes. The proposed solution gives good results in comparison with conventional baking, improving process outputs such as baking time, weight loss, thermal input, and energy input. Finally, the generalisation of the approach is discussed.Fil: Purlis, Emmanuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentin
Modelling convective drying of foods: A multiphase porous media model considering heat of sorption
No full textThis study presents a theoretical and numerical analysis to derive a multiphase model of heat and mass transfer for low intensity/temperature convective drying of hygroscopic porous materials, with focus on food products. Some commonly used simplifications in modelling drying and similar processes are evaluated and a reduced model is obtained consequently. Such model is close in complexity to single-phase or diffusion-based models, but presents a multiphase and multiphysics nature, which is important to understand the underlying physics of the process. In addition, this multiphase model considers the heat of sorption in order to account for energy aspect of bound water transport, an essential feature for dealing with hygroscopic materials. The proposed formulation was implemented in commercial software to contribute to the developing of more user-friendly modelling tools. Finally, the model is used to discuss some relevant aspects of multiphase transport modelling such as treatment of evaporation rate term or closure of system of equations.Fil: Purlis, Emmanuel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentin
Heat and mass transfer during baking
No full textThe present chapter is dedicated to review the heat and mass transfer processes occurring during baking operation. According to previous definitions, the perspective of the analysis is experimental or phenomenological. The preceding chapters about principles of transport phenomena and properties provide the framework for discussion. The objective of this part is to present a scientific background to comprehend the subsequent contents of the book, i.e. baking equipment, physical and chemical changes in the product, and mathematical modelling of the baking process. In this sense, the general hypothesis is that development of knowledge about the underlying physics of unit operations and processes is essential to understand the consequences of the variation of operating conditions on the characteristics of the final product and process parameters such as energy consumption.Fil: Purlis, Emmanuel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentin
Browning development in bakery products: A review
Full text linkThis paper presents a review regarding several aspects of the development of browning during baking of bakery products, mainly from an engineering point of view. During baking, the formation of colour is due to the Maillard reaction, and caramelization of sugars. Besides the major influence of this phenomenon on the initial acceptance of products by consumers, it is the responsible for other relevant changes occurring in food during baking, i.e. production of flavour and aroma compounds, formation of toxic products (e.g. acrylamide), and decrease of nutritional value of proteins. As well as baking, the development of browning in bakery products is a simultaneous heat and mass transfer process that occurs mostly in a non-ideal system under non-ideal conditions. In addition, the mechanisms of chemical reactions involved are still not elucidated completely, so the process is difficult to control and represents a major challenge for food engineers. Effects of browning on properties of products and experimental, modelling and technological aspects of colour formation during baking are reviewed.Fil: Purlis, Emmanuel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingeniería; Argentin
Baking process design based on modelling and simulation: Towards optimization of bread baking
Full text linkThis paper presents a theoretical approach for optimal design of the baking process. Conventional baking of bread was taken as subject of study, and simulation of previously validated models was used to investigate the process. The proposed approach is based on the definition of two different times for the baking process: a critical time, i.e. a minimum baking time assessed by the complete starch gelatinization in the product, and a quality time, i.e. the time necessary to achieve a target value for a given quality attribute. In this work, browning determined the quality time due to its relevance with regard to sensory and nutritional aspects. As a result, feasible solutions are obtained involving a minimum baking (acceptable products) and a minimum thermal input for a given value of browning, which helps to reduce the formation of acrylamide. Optimum solutions can be then obtained by defining specific objectives; weight loss can be minimized by lowering the value of heat transfer coefficient. Furthermore, obtained results can be helpful to build more efficient ovens.Fil: Purlis, Emmanuel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentin
Physics-Informed Machine Learning: the Next Big Trend in Food Process Modelling?
No full textThe goal of this short review is to introduce a newhybrid modelling approach, i.e. physics-informed machine learning (PIML), todeal with transport phenomena-based problems and related applications in foodengineering. To evaluate its potential, we investigate the fundamentals of themethod and most relevant contributions.Overall, PIML is in a development phase but has alreadyshown interesting capabilities to find solutions of partial differentialequations. This approach integrates powerful machine learning tools like neuralnetworks with knowledge-guided learning to find physically consistentsolutions. Both forward and inverse problems can be tackled without the need ofa large data set for training.Considering the features of PIML, including cost ofimplementation and computing speed, we conclude that this new approach willplay a key role in the virtualisation of food products and processes, and thedevelopment of digital twins. We can expect more contributions of PIML in foodengineering in the next few years.Fil: Purlis, Emmanuel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentin
Simple methods to predict the minimum baking time of bread
Full text linkBaking is a complex transformation process since many coupled physical phenomena take place within the product. For practical industrial purposes, it would be desirable to count on simple methods to predict accurately the process time. Unlike food preservation operations, two different process times can be defined: the critical or minimum time is determined by the complete dough/crumb transition and ensures the acceptability of the product; the quality time is given by a target value of a certain sensory attribute (e.g. surface colour), and it is associated with preference of consumers. Despite the existing physics-based models which aim to describe comprehensively the baking process, there is a gap between academic knowledge and the industrial practice and needs of design engineers. Therefore, in this work we explore three simple methods to predict the minimum baking time of bread, which are based on a previously developed and validated heat and mass transport model. All three simple methods (two heat transfer models and one regression equation) predict very well the critical time for a wide and common range of operating conditions; mean absolute relative error is 3.61%, 1.17% and 0.30%, respectively. The degree of difficulty regarding implementation of simple methods is also discussed. Finally, it is demonstrated that heat and mass transfer can be decoupled for certain calculations, by using appropriate simplifications based on knowledge of transport phenomena governing the process.Fil: Purlis, Emmanuel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentin
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