Analysis of mass transfer parameters (changes in mass flux, diffusion coefficient and mass transfer coefficient) during baking of cookies

Kinetics of moisture loss applied to the baking of snacks with pregelatinized cassava starch

Moisture loss kinetics is a complex process defined as the liquid removal from a solid by thermal application. The purposes of the study were to obtain kinetic curves of moisture loss during the baking of cassava snacks and establish which processes govern the moisture loss, recognize which mathematical models describe the moisture loss curves more precisely, and determine activation energy (Ea) and effective diffusivity (D_eff ). Experimental data were obtained through baking at four temperatures formulations for snacks with different dehydrated cassava puree (DCP) proportions. Page's and Chávez Méndez's models showed the best fits. We calculated D_eff and Ea employing the analytical solution of Fick's Second Law for the geometry of plane plates. D_eff values increase with DCP but did not show a trend. The range found was from 5.22E-06 to 2.93E-05 m² /s. The results of Ea showed that the mixture of flours produced an increase in the energy necessary to initiate the effective diffusion (24.84 kJ/mol) compared to the samples without mixing (15.54 kJ/mol). Moisture loss curves show that the diffusion process governs a large part of the process. PRACTICAL APPLICATION: Given the need to increase research for the development of the cassava industry, which currently has low competitiveness compared to less expensive products such as corn, various efforts are being made to generate new products that can replace wheat flour, at least in part. However, it is necessary to research how this substitution affects the various steps of the production system, including baking. During baking, one of the most significant processes is moisture loss. In this sense, the kinetic modeling of the moisture loss process parameters is mainly helpful in the food industry. The mathematical models of moisture loss processes are used to design new or improved baking systems or even control the process.

Mechanical compression assisted conductive drying of thin-film dewatered sewage sludge: Process performance, heat and mass transfer behavior

The improvement in heat transfer efficiency between the hot wall and sewage sludge was a critical issue to enhance the conductive drying performance. The drying behavior of thin-film dewatered sewage sludge was investigated based on a conductive dryer assisted with mechanical compression at hot wall temperatures of 120-210 °C. The heat and mass transfer behavior of the sludge in the conductive drying process alone was compared to those in the mechanical compression assisted conductive drying process at three external mechanical loads of 25, 100, and 200 kPa. The average drying rates with mechanical compression were higher than those without mechanical load and were enhanced with the increase of mechanical loads at 210 °C. The extrusion of interfacial vapor film and the reduction of sludge surface roughness was responsible for the enhanced interfacial heat transfer efficiency under mechanical compression. The effective moisture diffusivity, mass transfer coefficient, and effective thermal conductivity were enhanced by mechanical compression. The improved moisture transfer inside sludge and on the open surface, and the decreased heat transfer resistance of sludge was due to the generated pressure-driven flow and the reduced gas cavities in sludge, resulting in the higher drying rates. Additionally, this finding provided reference data for developing a new sludge drying method.

Modelling Processes and Products in the Cereal Chain

In recent years, modelling techniques have become more frequently adopted in the field of food processing, especially for cereal-based products, which are among the most consumed foods in the world. Predictive models and simulations make it possible to explore new approaches and optimize proceedings, potentially helping companies reduce costs and limit carbon emissions. Nevertheless, as the different phases of the food processing chain are highly specialized, advances in modelling are often unknown outside of a single domain, and models rarely take into account more than one step. This paper introduces the first high-level overview of modelling techniques employed in different parts of the cereal supply chain, from farming to storage, from drying to milling, from processing to consumption. This review, issued from a networking project including researchers from over 30 different countries, aims at presenting the current state of the art in each domain, showing common trends and synergies, to finally suggest promising future venues for research.