1
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Yan B, Meng L, Yang H, Du L, Jiao X, Zhang N, Huang J, Zhao J, Zhang H, Chen W, Fan D. Microwave heating process of moderate-minced surimi based on multiphase porous media model. J Food Sci 2023; 88:273-292. [PMID: 36463411 DOI: 10.1111/1750-3841.16408] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 11/03/2022] [Accepted: 11/11/2022] [Indexed: 12/05/2022]
Abstract
Moderately processed surimi products exhibit better nutrient retention and enhanced gels, and the great potential of microwaves application and changes in the way of chopping meat has been reported by previous research. In this study, a systematic analysis of the novel surimi product was made to explore the heat and mass transfer characteristics. A porous media model combining electromagnetic heat and hygroscopic expansion was developed to evaluate this process, and its accuracy has been verified experimentally. It was found that the dielectric characterization of multiphase mixture system has great influence on the results, the complex refractive index mixture equation was used due to its lowest root-mean-square error value. In addition, the effect of moderate processing on microwave heating was examined in terms of porosity changes. However, nonuniform temperature distributions were found in the higher porous samples, especially when the porosity is greater than 0.81. Moreover, the developed model was coupled with the evaluation for gel properties and the results showed the significant effect of moderate crushing on the gel quality during the microwave heating process.
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Affiliation(s)
- Bowen Yan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Linglu Meng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Huayu Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Lin Du
- Information Center of the State Administration for Market Regulation, Beijing, China
| | - Xidong Jiao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Nana Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jianlian Huang
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen, China.,Fujian Provincial Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Xiamen, China.,Anjoy Foods Group Co., Ltd., Xiamen, China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Wei Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Daming Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
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2
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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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3
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Kumari S, Samanta SK. The efficient thermal processing of cylindrical multiphase meat: a study on the selection of microwave heating strategy. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2021-0255] [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
Abstract
The two-dimensional cylindrically shaped multiphase meat sample was modelled for microwave processing for two different interaction techniques i.e., lateral and radial during mono-mode operation of waveguide. The study was aimed to analyze the effect of volume fraction and sample size along with the duration of the procedure on the heat distribution corresponding to specified frequency and intensity of microwave. Procedure exhibiting higher heating rate and lower thermal non-homogeneity was set as the deciding factor for an optimal heating scheme. In order to achieve optimal processing at both 915 and 2450 MHz frequency, rotation of smaller samples and non-rotation of larger samples were recommended in most of the case studies; however, few exceptions were also observed and reported. In addition, reciprocity between volume fraction, intensity of the microwave radiation and procedure duration was also discussed. Overall, the present study would guide the studies on the microwave processing of two-dimensional multiphase meat.
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Affiliation(s)
- Sushma Kumari
- Department of Chemical and Biochemical Engineering , Indian Institute of Technology Patna , Bihta , Patna – 801106 , India
| | - Sujoy Kumar Samanta
- Department of Chemical and Biochemical Engineering , Indian Institute of Technology Patna , Bihta , Patna – 801106 , India
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4
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Zheng J, Sun D, Liu D, Sun J, Shao J. Low‐field NMR and FTIR determination relationship between water migration and protein conformation of the preparation of minced meat. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15247] [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)
- Jinyue Zheng
- College of Food Science Shenyang Agricultural University Shenyang Liaoning 110866 China
| | - Di Sun
- College of Food Science and Technology Bohai University Jinzhou Liaoning 121013 China
| | - Dengyong Liu
- College of Food Science and Technology Bohai University Jinzhou Liaoning 121013 China
| | - Jingxin Sun
- College of Food Science and Engineering Qingdao Agricultural University Qingdao Shandong 266109 China
| | - Jun‐Hua Shao
- College of Food Science Shenyang Agricultural University Shenyang Liaoning 110866 China
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5
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Bulut EG, Candoğan K. Development and characterization of a 3D printed functional chicken meat based snack: Optimization of process parameters and gelatin level. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112768] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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6
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Vidal VAS, Paglarini CS, Lorenzo JM, Munekata PE, Pollonio MAR. Salted Meat Products: Nutritional Characteristics, Processing and Strategies for Sodium Reduction. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1949342] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Vitor A. S. Vidal
- Faculdade De Engenharia De Alimentos, Universidade Estadual De Campinas, Campinas, São Paulo, Brazil
- Departament De Nutrició, Ciències De l’Alimentació I Gastronomia, Facultat De Farmàcia I Ciències De l’Alimentació, Universitat De Barcelona, Santa Coloma De Gramenet, Spain
| | - Camila S. Paglarini
- Faculdade De Engenharia De Alimentos, Universidade Estadual De Campinas, Campinas, São Paulo, Brazil
| | - Jose M. Lorenzo
- Centro Tecnológico da Carne de Galícia, Parque Tecnológico de Galícia, Ourense, Spain
- Área de Tecnología de los Alimentos, Facultat de Vigo, 32004, Ourense, Spain
| | - Paulo E.S. Munekata
- Centro Tecnológico da Carne de Galícia, Parque Tecnológico de Galícia, Ourense, Spain
| | - Marise A. R. Pollonio
- Faculdade De Engenharia De Alimentos, Universidade Estadual De Campinas, Campinas, São Paulo, Brazil
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7
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Vaskoska R, Ha M, Ong L, Chen G, White J, Gras S, Warner R. Myosin sensitivity to thermal denaturation explains differences in water loss and shrinkage during cooking in muscles of distinct fibre types. Meat Sci 2021; 179:108521. [PMID: 33964804 DOI: 10.1016/j.meatsci.2021.108521] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 03/11/2021] [Accepted: 04/08/2021] [Indexed: 12/26/2022]
Abstract
The effect of thermal protein denaturation on the structure and quality of muscles of different fibre types is not well understood. Unaged masseter (100% type I fibres) and cutaneous trunci (93% type II fibres) muscles (N = 10) were assessed for their characteristics, protein denaturation, cooking loss, Warner- Bratzler shear force (WBSF) and shrinkage after heating at 50 °C - 85 °C with a rate of 5 °C/ min. Raw masseter had a higher pH, collagen and water content, shorter sarcomere, comparable fibre diameter, and shorter and wider fragments upon homogenization, than cutaneous trunci. In cutaneous trunci, at 55 °C - 60 °C, the lower transition temperature of myosin and the greater cumulative enthalpy resulted in greater cooking loss in muscle cuboids, and greater transverse, longitudinal and volume shrinkage in fibres and fibre fragments, than in masseter. Protein denaturation explained 71% variability in fibre fragment volume and 58% in cooking loss of both muscles, as well as 47% variability in WBSF of masseter.
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Affiliation(s)
- Rozita Vaskoska
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Victoria, Australia.
| | - Minh Ha
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Victoria, Australia
| | - Lydia Ong
- Department of Chemical Engineering, The University of Melbourne, Victoria, Australia; The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Victoria, Australia
| | - George Chen
- Department of Chemical Engineering, The University of Melbourne, Victoria, Australia
| | - Jason White
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Victoria, Australia; Charles Sturt University, Wagga Wagga, New South Wales, Australia
| | - Sally Gras
- Department of Chemical Engineering, The University of Melbourne, Victoria, Australia; The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Victoria, Australia
| | - Robyn Warner
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Victoria, Australia
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8
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Tannic acid-induced changes in water distribution and protein structural properties of bacon during the curing process. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110381] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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9
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Vidal VA, Bernardinelli OD, Paglarini CS, Sabadini E, Pollonio MA. Understanding the effect of different chloride salts on the water behavior in the salted meat matrix along 180 days of shelf life. Food Res Int 2019; 125:108634. [DOI: 10.1016/j.foodres.2019.108634] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2019] [Revised: 08/21/2019] [Accepted: 08/21/2019] [Indexed: 11/16/2022]
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10
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Zhou F, Dong H, Shao JH, Zhang JL, Liu DY. Effect of chopping time and heating on 1 H nuclear magnetic resonance and rheological behavior of meat batter matrix. Anim Sci J 2017; 89:695-702. [PMID: 29282839 DOI: 10.1111/asj.12971] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2016] [Accepted: 10/23/2017] [Indexed: 11/28/2022]
Abstract
The effect of chopping time and heating on physicochemical properties of meat batters was investigated by low-field nuclear magnetic resonance and rheology technology. Cooking loss and L* increased while texture profile analysis index decreased between chopping 5 and 6 min. The relaxation time T21 (bound water) and its peak area ratio decreased, while the ratio of T22 peak area (immobilized water) in raw meat batters gradually increased with the extension of chopping time. However, T22 was opposite after being heated and a new component T23 (free water) appeared (T2i is the spin - spin relaxation time for the ith component.). The initial damping factor (Tan δ) gradually decreased and there were significant difference between 4 and 5 min of chopping time. There were significantly positive correlations between the ratio of peak area of T22 and chopping time, the storage modulus (G'), cooking loss, and L*, respectively. Continued chopping time could improve the peak area proportion of T22 in raw meat batters. Further, the higher the peak area proportion of T22 in raw meat batters, the cooking loss of heated meat gel was higher. Also, the stronger the mobility of immobilized water in meat batter, the higher the L* of the fresh meat batters. Thus, it is revealed that the physicochemical properties of meat batter are significantly influenced by chopping time which further affects the water holding capacity and the texture of emulsification gel.
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Affiliation(s)
- Fen Zhou
- College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, Liaoning, China
| | - Hui Dong
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Jun-Hua Shao
- College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, Liaoning, China.,College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Jun-Long Zhang
- College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, Liaoning, China
| | - Deng-Yong Liu
- College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, Liaoning, China
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11
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Rahman MM, Joardder MUH, Khan MIH, Pham ND, Karim MA. Multi-scale model of food drying: Current status and challenges. Crit Rev Food Sci Nutr 2017; 58:858-876. [PMID: 27646175 DOI: 10.1080/10408398.2016.1227299] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
For a long time, food engineers have been trying to describe the physical phenomena that occur during food processing especially drying. Physics-based theoretical modeling is an important tool for the food engineers to reduce the hurdles of experimentation. Drying of food is a multi-physics phenomenon such as coupled heat and mass transfer. Moreover, food structure is multi-scale in nature, and the microstructural features play a great role in the food processing specially in drying. Previously simple macroscopic model was used to describe the drying phenomena which can give a little description about the smaller scale. The multiscale modeling technique can handle all the phenomena that occur during drying. In this special kind of modeling approach, the single scale models from bigger to smaller scales are interconnected. With the help of multiscale modeling framework, the transport process associated with drying can be studied on a smaller scale and the resulting information can be transferred to the bigger scale. This article is devoted to discussing the state of the art multi-scale modeling, its prospect and challenges in the field of drying technology. This article has also given some directions to how to overcome the challenges for successful implementation of multi-scale modeling.
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Affiliation(s)
- M M Rahman
- a School of Chemistry, Physics and Mechanical Engineering , Faculty of Science and Engineering, Queensland University of Technology , Brisbane , Queensland , Australia
| | - Mohammad U H Joardder
- a School of Chemistry, Physics and Mechanical Engineering , Faculty of Science and Engineering, Queensland University of Technology , Brisbane , Queensland , Australia
| | - M I H Khan
- a School of Chemistry, Physics and Mechanical Engineering , Faculty of Science and Engineering, Queensland University of Technology , Brisbane , Queensland , Australia.,b Department of Mechanical Engineering , Dhaka University of Engineering & Technology , Gazipur , Bangladesh
| | - Nghia Duc Pham
- a School of Chemistry, Physics and Mechanical Engineering , Faculty of Science and Engineering, Queensland University of Technology , Brisbane , Queensland , Australia.,c Engineering Faculty , Vietnam National University of Agriculture , Hanoi , Vietnam
| | - M A Karim
- a School of Chemistry, Physics and Mechanical Engineering , Faculty of Science and Engineering, Queensland University of Technology , Brisbane , Queensland , Australia
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12
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Khan MIH, Joardder MUH, Kumar C, Karim MA. Multiphase porous media modelling: A novel approach to predicting food processing performance. Crit Rev Food Sci Nutr 2017; 58:528-546. [PMID: 27439148 DOI: 10.1080/10408398.2016.1197881] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
The development of a physics-based model of food processing is essential to improve the quality of processed food and optimize energy consumption. Food materials, particularly plant-based food materials, are complex in nature as they are porous and have hygroscopic properties. A multiphase porous media model for simultaneous heat and mass transfer can provide a realistic understanding of transport processes and thus can help to optimize energy consumption and improve food quality. Although the development of a multiphase porous media model for food processing is a challenging task because of its complexity, many researchers have attempted it. The primary aim of this paper is to present a comprehensive review of the multiphase models available in the literature for different methods of food processing, such as drying, frying, cooking, baking, heating, and roasting. A critical review of the parameters that should be considered for multiphase modelling is presented which includes input parameters, material properties, simulation techniques and the hypotheses. A discussion on the general trends in outcomes, such as moisture saturation, temperature profile, pressure variation, and evaporation patterns, is also presented. The paper concludes by considering key issues in the existing multiphase models and future directions for development of multiphase models.
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Affiliation(s)
- Md Imran H Khan
- a Science and Engineering Faculty, Queensland University of Technology (QUT) , Brisbane , Australia.,b Department of Mechanical Engineering , Dhaka University of Engineering & Technology , Gazipur , Bangladesh
| | - M U H Joardder
- a Science and Engineering Faculty, Queensland University of Technology (QUT) , Brisbane , Australia
| | - Chandan Kumar
- a Science and Engineering Faculty, Queensland University of Technology (QUT) , Brisbane , Australia
| | - M A Karim
- a Science and Engineering Faculty, Queensland University of Technology (QUT) , Brisbane , Australia
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13
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Takhar PS. Incorporating food microstructure and material characteristics for developing multiscale saturated and unsaturated transport models. Curr Opin Food Sci 2016. [DOI: 10.1016/j.cofs.2016.11.002] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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14
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Low-field NMR determination of water distribution in meat batters with NaCl and polyphosphate addition. Food Chem 2016; 200:308-14. [DOI: 10.1016/j.foodchem.2016.01.013] [Citation(s) in RCA: 95] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2015] [Revised: 12/23/2015] [Accepted: 01/05/2016] [Indexed: 11/20/2022]
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15
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Shao JH, Deng YM, Song L, Batur A, Jia N, Liu DY. Investigation the effects of protein hydration states on the mobility water and fat in meat batters by LF-NMR technique. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.10.008] [Citation(s) in RCA: 91] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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16
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Pitchai K, Chen J, Birla S, Jones D, Gonzalez R, Subbiah J. Multiphysics Modeling of Microwave Heating of a Frozen Heterogeneous Meal Rotating on a Turntable. J Food Sci 2015; 80:E2803-14. [PMID: 26556025 DOI: 10.1111/1750-3841.13136] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2015] [Accepted: 10/01/2015] [Indexed: 11/30/2022]
Abstract
A 3-dimensional (3-D) multiphysics model was developed to understand the microwave heating process of a real heterogeneous food, multilayered frozen lasagna. Near-perfect 3-D geometries of food package and microwave oven were used. A multiphase porous media model combining the electromagnetic heat source with heat and mass transfer, and incorporating phase change of melting and evaporation was included in finite element model. Discrete rotation of food on the turntable was incorporated. The model simulated for 6 min of microwave cooking of a 450 g frozen lasagna kept at the center of the rotating turntable in a 1200 W domestic oven. Temperature-dependent dielectric and thermal properties of lasagna ingredients were measured and provided as inputs to the model. Simulated temperature profiles were compared with experimental temperature profiles obtained using a thermal imaging camera and fiber-optic sensors. The total moisture loss in lasagna was predicted and compared with the experimental moisture loss during cooking. The simulated spatial temperature patterns predicted at the top layer was in good agreement with the corresponding patterns observed in thermal images. Predicted point temperature profiles at 6 different locations within the meal were compared with experimental temperature profiles and root mean square error (RMSE) values ranged from 6.6 to 20.0 °C. The predicted total moisture loss matched well with an RMSE value of 0.54 g. Different layers of food components showed considerably different heating performance. Food product developers can use this model for designing food products by understanding the effect of thickness and order of each layer, and material properties of each layer, and packaging shape on cooking performance.
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Affiliation(s)
- Krishnamoorthy Pitchai
- Dept. of Food Science and Technology, Univ. of Nebraska-Lincoln, NE, 68583, U.S.A.,Dept. of Biological Systems Engineering, Univ. of Nebraska-Lincoln, NE, 68583, U.S.A
| | - Jiajia Chen
- Dept. of Biological Systems Engineering, Univ. of Nebraska-Lincoln, NE, 68583, U.S.A
| | | | - David Jones
- Dept. of Biological Systems Engineering, Univ. of Nebraska-Lincoln, NE, 68583, U.S.A
| | | | - Jeyamkondan Subbiah
- Dept. of Food Science and Technology, Univ. of Nebraska-Lincoln, NE, 68583, U.S.A.,Dept. of Biological Systems Engineering, Univ. of Nebraska-Lincoln, NE, 68583, U.S.A
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17
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Li Y, Li C, Li H, Lin X, Deng S, Zhou G. Physicochemical and fatty acid characteristics of stewed pork as affected by cooking method and time. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12968] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yingqiu Li
- Key Laboratory of Meat Processing and Quality Control; MOE; Nanjing Agricultural University; Nanjing 210095 China
- Key Laboratory of Animal Products Processing; MOA; Nanjing Agricultural University; Nanjing 210095 China
- Jiangsu Innovation Center of Meat Production and Processing; Nanjing Agricultural University; Nanjing 210095 China
- Guangxi Vocational College of Technology and Business; Nanning 530008 Guangxi China
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control; MOE; Nanjing Agricultural University; Nanjing 210095 China
- Key Laboratory of Animal Products Processing; MOA; Nanjing Agricultural University; Nanjing 210095 China
- Jiangsu Innovation Center of Meat Production and Processing; Nanjing Agricultural University; Nanjing 210095 China
| | - He Li
- Key Laboratory of Meat Processing and Quality Control; MOE; Nanjing Agricultural University; Nanjing 210095 China
- Key Laboratory of Animal Products Processing; MOA; Nanjing Agricultural University; Nanjing 210095 China
- Jiangsu Innovation Center of Meat Production and Processing; Nanjing Agricultural University; Nanjing 210095 China
| | - Xisha Lin
- Key Laboratory of Meat Processing and Quality Control; MOE; Nanjing Agricultural University; Nanjing 210095 China
- Key Laboratory of Animal Products Processing; MOA; Nanjing Agricultural University; Nanjing 210095 China
- Jiangsu Innovation Center of Meat Production and Processing; Nanjing Agricultural University; Nanjing 210095 China
| | - Shaolin Deng
- Key Laboratory of Meat Processing and Quality Control; MOE; Nanjing Agricultural University; Nanjing 210095 China
- Key Laboratory of Animal Products Processing; MOA; Nanjing Agricultural University; Nanjing 210095 China
- Jiangsu Innovation Center of Meat Production and Processing; Nanjing Agricultural University; Nanjing 210095 China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control; MOE; Nanjing Agricultural University; Nanjing 210095 China
- Key Laboratory of Animal Products Processing; MOA; Nanjing Agricultural University; Nanjing 210095 China
- Jiangsu Innovation Center of Meat Production and Processing; Nanjing Agricultural University; Nanjing 210095 China
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18
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Li Y, Li C, Zhao F, Lin X, Bai Y, Zhou G. The Effects of Long-Duration Stewing Combined with Different Cooking and Heating Methods on the Quality of Pork Belly. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12587] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Yingqiu Li
- Key Laboratory of Meat Processing and Quality Control; MOE; Key Laboratory of Animal Products Processing, MOA; Jiangsu Innovation Center of Meat Production and Processing; Nanjing Agricultural University; Nanjing 210095 China
- Department of Industry and Information; Guangxi Vocational College of Technology and Business; Nanning Guangxi China
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control; MOE; Key Laboratory of Animal Products Processing, MOA; Jiangsu Innovation Center of Meat Production and Processing; Nanjing Agricultural University; Nanjing 210095 China
| | - Fan Zhao
- Key Laboratory of Meat Processing and Quality Control; MOE; Key Laboratory of Animal Products Processing, MOA; Jiangsu Innovation Center of Meat Production and Processing; Nanjing Agricultural University; Nanjing 210095 China
| | - Xisha Lin
- Key Laboratory of Meat Processing and Quality Control; MOE; Key Laboratory of Animal Products Processing, MOA; Jiangsu Innovation Center of Meat Production and Processing; Nanjing Agricultural University; Nanjing 210095 China
| | - Yun Bai
- Key Laboratory of Meat Processing and Quality Control; MOE; Key Laboratory of Animal Products Processing, MOA; Jiangsu Innovation Center of Meat Production and Processing; Nanjing Agricultural University; Nanjing 210095 China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control; MOE; Key Laboratory of Animal Products Processing, MOA; Jiangsu Innovation Center of Meat Production and Processing; Nanjing Agricultural University; Nanjing 210095 China
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19
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Papasidero D, Manenti F, Pierucci S. Bread baking modeling: Coupling heat transfer and weight loss by the introduction of an explicit vaporization term. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.09.031] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Chen J, Pitchai K, Birla S, Negahban M, Jones D, Subbiah J. Heat and mass transport during microwave heating of mashed potato in domestic oven--model development, validation, and sensitivity analysis. J Food Sci 2014; 79:E1991-2004. [PMID: 25224264 DOI: 10.1111/1750-3841.12636] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2014] [Accepted: 08/04/2014] [Indexed: 11/28/2022]
Abstract
UNLABELLED A 3-dimensional finite-element model coupling electromagnetics and heat and mass transfer was developed to understand the interactions between the microwaves and fresh mashed potato in a 500 mL tray. The model was validated by performing heating of mashed potato from 25 °C on a rotating turntable in a microwave oven, rated at 1200 W, for 3 min. The simulated spatial temperature profiles on the top and bottom layer of the mashed potato showed similar hot and cold spots when compared to the thermal images acquired by an infrared camera. Transient temperature profiles at 6 locations collected by fiber-optic sensors showed good agreement with predicted results, with the root mean square error ranging from 1.6 to 11.7 °C. The predicted total moisture loss matched well with the observed result. Several input parameters, such as the evaporation rate constant, the intrinsic permeability of water and gas, and the diffusion coefficient of water and gas, are not readily available for mashed potato, and they cannot be easily measured experimentally. Reported values for raw potato were used as baseline values. A sensitivity analysis of these input parameters on the temperature profiles and the total moisture loss was evaluated by changing the baseline values to their 10% and 1000%. The sensitivity analysis showed that the gas diffusion coefficient, intrinsic water permeability, and the evaporation rate constant greatly influenced the predicted temperature and total moisture loss, while the intrinsic gas permeability and the water diffusion coefficient had little influence. PRACTICAL APPLICATION This model can be used by the food product developers to understand microwave heating of food products spatially and temporally. This tool will allow food product developers to design food package systems that would heat more uniformly in various microwave ovens. The sensitivity analysis of this study will help us determine the most significant parameters that need to be measured accurately for reliable model prediction.
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Affiliation(s)
- Jiajia Chen
- Dept. of Biological Systems Engineering, Univ. of Nebraska-Lincoln, Lincoln, NE 68583, U.S.A
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Barbosa-Cánovas GV, Medina-Meza I, Candoğan K, Bermúdez-Aguirre D. Advanced retorting, microwave assisted thermal sterilization (MATS), and pressure assisted thermal sterilization (PATS) to process meat products. Meat Sci 2014; 98:420-34. [PMID: 25060584 DOI: 10.1016/j.meatsci.2014.06.027] [Citation(s) in RCA: 82] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2014] [Revised: 06/19/2014] [Accepted: 06/20/2014] [Indexed: 11/29/2022]
Abstract
Conventional thermal processes have been very reliable in offering safe sterilized meat products, but some of those products are of questionable overall quality. Flavor, aroma, and texture, among other attributes, are significantly affected during such processes. To improve those quality attributes, alternative approaches to sterilizing meat and meat products have been explored in the last few years. Most of the new strategies for sterilizing meat products rely on using thermal approaches, but in a more efficient way than in conventional methods. Some of these emerging technologies have proven to be reliable and have been formally approved by regulatory agencies such as the FDA. Additional work needs to be done in order for these technologies to be fully adopted by the food industry and to optimize their use. Some of these emerging technologies for sterilizing meat include pressure assisted thermal sterilization (PATS), microwaves, and advanced retorting. This review deals with fundamental and applied aspects of these new and very promising approaches to sterilization of meat products.
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Affiliation(s)
- Gustavo V Barbosa-Cánovas
- Center for Nonthermal Processing of Food, Washington State University, Pullman, WA 99163, United States.
| | - Ilce Medina-Meza
- Center for Nonthermal Processing of Food, Washington State University, Pullman, WA 99163, United States
| | - Kezban Candoğan
- Department of Food Engineering, Faculty of Engineering, Ankara University, Dışkapı Campus, Ankara 06110, Turkey
| | - Daniela Bermúdez-Aguirre
- Center for Nonthermal Processing of Food, Washington State University, Pullman, WA 99163, United States
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Tornberg E. Engineering processes in meat products and how they influence their biophysical properties. Meat Sci 2013; 95:871-8. [DOI: 10.1016/j.meatsci.2013.04.053] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2013] [Revised: 04/15/2013] [Accepted: 04/16/2013] [Indexed: 10/26/2022]
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Modeling cooking of chicken meat in industrial tunnel ovens with the Flory–Rehner theory. Meat Sci 2013; 95:940-57. [DOI: 10.1016/j.meatsci.2013.03.027] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2013] [Revised: 03/25/2013] [Accepted: 03/25/2013] [Indexed: 11/18/2022]
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Combined heat transfer and kinetic models to predict cooking loss during heat treatment of beef meat. Meat Sci 2013; 95:336-44. [PMID: 23747627 DOI: 10.1016/j.meatsci.2013.04.061] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2012] [Revised: 04/23/2013] [Accepted: 04/26/2013] [Indexed: 11/21/2022]
Abstract
A heat transfer model was used to simulate the temperature in 3 dimensions inside the meat. This model was combined with a first-order kinetic models to predict cooking losses. Identification of the parameters of the kinetic models and first validations were performed in a water bath. Afterwards, the performance of the combined model was determined in a fan-assisted oven under different air/steam conditions. Accurate knowledge of the heat transfer coefficient values and consideration of the retraction of the meat pieces are needed for the prediction of meat temperature. This is important since the temperature at the center of the product is often used to determine the cooking time. The combined model was also able to predict cooking losses from meat pieces of different sizes and subjected to different air/steam conditions. It was found that under the studied conditions, most of the water loss comes from the juice expelled by protein denaturation and contraction and not from evaporation.
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Heat and Mass Transfer Modeling for Microbial Food Safety Applications in the Meat Industry: A Review. FOOD ENGINEERING REVIEWS 2013. [DOI: 10.1007/s12393-013-9063-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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