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Nget S, Mith H, Boué G, Curet S, Boillereaux L. The Development of a Digital Twin to Improve the Quality and Safety Issues of Cambodian Pâté: The Application of 915 MHz Microwave Cooking. Foods 2023; 12:foods12061187. [PMID: 36981120 PMCID: PMC10048061 DOI: 10.3390/foods12061187] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Revised: 03/07/2023] [Accepted: 03/08/2023] [Indexed: 03/15/2023] Open
Abstract
Foodborne diseases are common in Cambodia and developing good food hygiene practices is a mandatory goal. Moreover, developing a low-carbon strategy and energy efficiency is also a priority. This study focuses on pâté cooking, a very common food product in Cambodia. In this paper, the authors chose to develop a digital twin dedicated to perfectly predict the temperature for cooking in a 915 MHz single-mode cavity, instead of using a classical and energy-consuming steaming method. The heating strategy is based on a ramp-up heating and a temperature-holding technique (with Tylose® as the model food and Cambodian pâté). The model developed with COMSOL® Multiphysics software can accurately predict both local temperatures and global moisture losses within the pâté sample (RMSE values of 2.83 and 0.58, respectively). The moisture losses of Cambodian pâté at the end of the process was 28.5% d.b (dry basis) after a ramp-up heating activity ranging from 4 to 80 °C for 1880 s and a temperature-holding phase at 80 °C for 30 min. Overall, the accurate prediction of local temperatures within Cambodian pâté is mainly dependent on the external heat-transfer coefficient during the temperature-holding phase, and is specifically discussed in this study. A 3D model can be used, at present, as a digital twin to improve the temperature homogeneity of modulated microwave power inputs in the future.
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Affiliation(s)
- Sovannmony Nget
- Oniris, Nantes Université, CNRS, GEPEA, UMR 6144, F-44000 Nantes, France
- RIC, Institute of Technology of Cambodia, Russian Federation Blvd., Phnom Penh P.O. Box 86, Cambodia
| | - Hasika Mith
- RIC, Institute of Technology of Cambodia, Russian Federation Blvd., Phnom Penh P.O. Box 86, Cambodia
| | | | - Sébastien Curet
- Oniris, Nantes Université, CNRS, GEPEA, UMR 6144, F-44000 Nantes, France
- Correspondence:
| | - Lionel Boillereaux
- Oniris, Nantes Université, CNRS, GEPEA, UMR 6144, F-44000 Nantes, France
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Li J, Deng Y, Xu W, Zhao R, Chen T, Wang M, Xu E, Zhou J, Wang W, Liu D. Multiscale modeling of food thermal processing for insight, comprehension, and utilization of heat and mass transfer: A state-of-the-art review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.11.018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Schillaci E, Gràcia A, Capellas M, Rigola J. Numerical modeling and experimental validation of meat burgers and vegetarian patties cooking process with an innovative IR laser system. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Eugenio Schillaci
- Heat and Mass Transfer Technological Center (CTTC) Universitat Politècnica de Catalunya—BarcelonaTech (UPC), ESEIAAT Barcelona Spain
| | - Alvar Gràcia
- Natural Machines Iberia, S.L. Barcelona Spain
- Centre d'Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), TECNIO‐CERPTA, Departament de Ciència Animal i dels Aliments, Facultat de Veterinària Universitat Autònoma de Barcelona Bellaterra Spain
| | - Marta Capellas
- Centre d'Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), TECNIO‐CERPTA, Departament de Ciència Animal i dels Aliments, Facultat de Veterinària Universitat Autònoma de Barcelona Bellaterra Spain
| | - Joaquim Rigola
- Heat and Mass Transfer Technological Center (CTTC) Universitat Politècnica de Catalunya—BarcelonaTech (UPC), ESEIAAT Barcelona Spain
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Lin T, Jiang G, Lin D, Lai Y, Hou L, Zhao S. Bacitracin-Functionalized Dextran-MoSe 2 with Peroxidase-like and Near-Infrared Photothermal Activities for Low-Temperature and Synergetic Antibacterial Applications. ACS APPLIED BIO MATERIALS 2022; 5:2347-2354. [DOI: 10.1021/acsabm.2c00183] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Tianran Lin
- School of Chemistry and Pharmaceutical Science, State Key Laboratory for the Chemistry and Molecular Engineering of Medicinal Resources, Guangxi Normal University, Guilin 541004, P. R. China
| | - Gaoyan Jiang
- School of Chemistry and Pharmaceutical Science, State Key Laboratory for the Chemistry and Molecular Engineering of Medicinal Resources, Guangxi Normal University, Guilin 541004, P. R. China
| | - Danxuan Lin
- School of Chemistry and Pharmaceutical Science, State Key Laboratory for the Chemistry and Molecular Engineering of Medicinal Resources, Guangxi Normal University, Guilin 541004, P. R. China
| | - Yunping Lai
- School of Chemistry and Pharmaceutical Science, State Key Laboratory for the Chemistry and Molecular Engineering of Medicinal Resources, Guangxi Normal University, Guilin 541004, P. R. China
| | - Li Hou
- School of Chemistry and Pharmaceutical Science, State Key Laboratory for the Chemistry and Molecular Engineering of Medicinal Resources, Guangxi Normal University, Guilin 541004, P. R. China
| | - Shulin Zhao
- School of Chemistry and Pharmaceutical Science, State Key Laboratory for the Chemistry and Molecular Engineering of Medicinal Resources, Guangxi Normal University, Guilin 541004, P. R. China
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Jahanbakhshian N, Hamdami N. Numerical simulation of heat and mass transfer during heating and cooling parts of canned‐green‐olive pasteurization. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13909] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Nafiseh Jahanbakhshian
- Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch Islamic Azad University Tehran Iran
- Department of Food Science and Technology College of Agriculture, Isfahan University of Technology Isfahan Iran
| | - Nasser Hamdami
- Department of Food Science and Technology College of Agriculture, Isfahan University of Technology Isfahan Iran
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Modeling inactivation of Clostridium botulinum and vitamin destruction of non-Newtonian liquid-solid food mixtures by convective sterilization in cans. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102762] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Verheyen D, Van Impe JFM. The Inclusion of the Food Microstructural Influence in Predictive Microbiology: State-of-the-Art. Foods 2021; 10:foods10092119. [PMID: 34574229 PMCID: PMC8468028 DOI: 10.3390/foods10092119] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 08/27/2021] [Accepted: 08/30/2021] [Indexed: 12/15/2022] Open
Abstract
Predictive microbiology has steadily evolved into one of the most important tools to assess and control the microbiological safety of food products. Predictive models were traditionally developed based on experiments in liquid laboratory media, meaning that food microstructural effects were not represented in these models. Since food microstructure is known to exert a significant effect on microbial growth and inactivation dynamics, the applicability of predictive models is limited if food microstructure is not taken into account. Over the last 10-20 years, researchers, therefore, developed a variety of models that do include certain food microstructural influences. This review provides an overview of the most notable microstructure-including models which were developed over the years, both for microbial growth and inactivation.
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Affiliation(s)
- Davy Verheyen
- BioTeC+, Chemical and Biochemical Process Technology and Control, Department of Chemical Engineering, KU Leuven, Gebroeders de Smetstraat 1, 9000 Ghent, Belgium;
- OPTEC, Optimization in Engineering Center-of-Excellence, KU Leuven, 3000 Leuven, Belgium
- CPMF2, Flemish Cluster Predictive Microbiology in Foods—www.cpmf2.be, 9000 Ghent, Belgium
| | - Jan F. M. Van Impe
- BioTeC+, Chemical and Biochemical Process Technology and Control, Department of Chemical Engineering, KU Leuven, Gebroeders de Smetstraat 1, 9000 Ghent, Belgium;
- OPTEC, Optimization in Engineering Center-of-Excellence, KU Leuven, 3000 Leuven, Belgium
- CPMF2, Flemish Cluster Predictive Microbiology in Foods—www.cpmf2.be, 9000 Ghent, Belgium
- Correspondence:
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De Albuquerque CD, Curet S, Boillereaux L. Influence of heating rate during microwave pasteurization of ground beef products: Experimental and numerical study. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13722] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Roohi R, Hashemi SMB. Experimental, heat transfer and microbial inactivation modeling of microwave pasteurization of carrot slices as an efficient and clean process. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.01.015] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Pero M, Kiani H, Skåra T, Skipnes D, Askari G. Optimizing Thermal Processing of Broccoli: Model Development, Numerical Simulation, Experimental Validation. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2019. [DOI: 10.1515/ijfe-2018-0307] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractKinetic models describing the thermal inactivation of peroxidase and degradation of broccoli (Brassica Oleracea var. Italica) color were coupled with heat transfer equation (2D conductive heat transfer in cylindrical packed broccoli samples), and their simultaneous numerical simulation followed by experimental validation was carried out. Obtained results revealed that modeling the rate constants of the reactions with log logistic equation provides a better prediction in comparison with the most popular Arrhenius equation. It was observed that processing at temperatures lower than 80 °C is not recommended for processing of broccoli due to its adverse effect on the color of samples and considerable longer process time needed for assuring sufficient inactivation of enzyme at the cold spot. Temperatures above 80 °C were suitable for this purpose because the process time needed for inactivating peroxidase at the cold spot of sample not only affected the green color of samples negatively, but oppositely it resulted in a higher greenness than the original value.
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Affiliation(s)
- Milad Pero
- Transport Properties Laboratory (TPL), Department of Food Science, Technology and Engineering, University of Tehran, Tehran, Iran (the Islamic Republic of)
| | - Hossein Kiani
- Bioprocessing and Biodetection Lab (BBL), Department of Food Science, Technology and Engineering, University of Tehran, Karaj, Iran (the Islamic Republic of)
| | | | | | - Gholamreze Askari
- Transport Properties Laboratory (TPL), Department of Food Science, Technology and Engineering, University of Tehran, Tehran, Iran (the Islamic Republic of)
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