1
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Qin Y, Xiao J, Yu A, Dong Chen X. Multiscale modeling of solid starch-based foods digestion in the intestinal tract for dietary property-based glycemic prediction. Food Res Int 2024; 193:114808. [PMID: 39160056 DOI: 10.1016/j.foodres.2024.114808] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2024] [Revised: 07/02/2024] [Accepted: 07/21/2024] [Indexed: 08/21/2024]
Abstract
The digestion of starch-based foods in the intestinal tract is important for human health. Modeling the details enhances fundamental understanding and glycemic prediction accuracy. It is, however, a challenge to take granular properties into account. A multiscale digestion model has been proposed to characterize mass transfer and hydrolysis reaction at both the intestine and particle scales, seamlessly integrating inter-scale mass exchange. A specific grid scheme was formulated for the shrinkage and transport of the particle computational domain. By incorporating additional glycemic-related processes, e.g., intestinal absorption, a dietary property-based glycemic prediction system has been developed. Its effectiveness was validated based on a human tolerance experiment of cooked rice particles. The model-based investigation comprehensively reveals the impact of initial size on digestion behavior, specifically in terms of enzyme distribution and particle evolution. This work also demonstrates the significance of modeling both particle-scale diffusion and intestine-scale transport, a combination not previously explored. The results indicate that ignoring the former mechanism leads to an overestimation of the glycemic peak by at least 50.8%, while ignoring the latter results in an underestimation of 16.3%.
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Affiliation(s)
- Yifan Qin
- Department of Chemical Engineering and Biological Engineering, Monash University, Clayton, Vic 3800, Australia; School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu Province 215123, China
| | - Jie Xiao
- School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu Province 215123, China.
| | - Aibing Yu
- Department of Chemical Engineering and Biological Engineering, Monash University, Clayton, Vic 3800, Australia; Southeast University-Monash University Joint Research Institute, Suzhou Industrial Park, Suzhou, Jiangsu Province 215123, China
| | - Xiao Dong Chen
- School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu Province 215123, China.
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2
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Gautam S, Kathuria D, Hamid, Dobhal A, Singh N. Vacuum impregnation: Effect on food quality, application and use of novel techniques for improving its efficiency. Food Chem 2024; 460:140729. [PMID: 39116776 DOI: 10.1016/j.foodchem.2024.140729] [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: 01/31/2024] [Revised: 07/16/2024] [Accepted: 07/30/2024] [Indexed: 08/10/2024]
Abstract
Vacuum Impregnation (VI) act as promising method for rapidly introducing specific concentration solutions into food matrices using a hydrodynamic mechanism and deformation phenomenon to attain a product with specific tailored functional quality characteristics. VI facilitates rapid introduction of specific solutions into the food matrices. This technique allows efficient incorporation of bioactive compounds and nutritional components, meeting the rising consumer demand for functional foods. Furthermore, VI when combined with non-thermal techniques, opens up new avenues for preserving higher quality attributes and enhancing antimicrobial effects. The unique ability of VI to rapidly infuse specific solutions into food matrices, combined with the advantages of non-thermal processes, addresses the growing consumer demand for products enriched with bioactive ingredients. Hence, the present review aims to explore the potential impact of VI, coupled with novel techniques, on food quality, its practical applications, and the enhancement of process efficiency for large-scale industrial production.
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Affiliation(s)
- Sunakshi Gautam
- Department of Food Technology, School of Agriculture, Shoolini University, Solan, Himachal Pradesh, 173229, India
| | - Deepika Kathuria
- Department of Food Science and Technology, Graphic Era deemed to be University, Dehradun, Uttarakhand, 248002, India.
| | - Hamid
- Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Ankita Dobhal
- Department of Food Science and Technology, Graphic Era deemed to be University, Dehradun, Uttarakhand, 248002, India
| | - Narpinder Singh
- Department of Food Science and Technology, Graphic Era deemed to be University, Dehradun, Uttarakhand, 248002, India.
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3
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van der Sman R, van der Goot A. Hypotheses concerning structuring of extruded meat analogs. Curr Res Food Sci 2023; 6:100510. [PMID: 37275388 PMCID: PMC10236473 DOI: 10.1016/j.crfs.2023.100510] [Citation(s) in RCA: 15] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2023] [Revised: 04/22/2023] [Accepted: 04/26/2023] [Indexed: 06/07/2023] Open
Abstract
In this paper, we review the physicochemical phenomena occurring during the structuring processes in the manufacturing of plant-based meat analogs via high-moisture-extrusion (HME). After the initial discussion on the input materials, we discuss the hypotheses behind the physics of the functional tasks that can be defined for HME. For these hypotheses, we have taken a broader view than only the scientific literature on plant-based meat analogs but incorporated also literature from soft matter physics and patent literature. Many of these hypotheses remain to be proven. Hence, we hope that this overview will inspire researchers to fill the still-open knowledge gaps concerning the multiscale structure of meat analogs.
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Affiliation(s)
- R.G.M. van der Sman
- Wageningen Food Biobased Research, the Netherlands
- Food Process Engineering, Wageningen University, the Netherlands
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4
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Sicard J, Barbe S, Boutrou R, Bouvier L, Delaplace G, Lashermes G, Théron L, Vitrac O, Tonda A. A primer on predictive techniques for food and bioresources transformation processes. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/19/2023]
Affiliation(s)
| | | | | | - Laurent Bouvier
- UMET Université de Lille, CNRS, Centrale Lille, INRAE Villeneuve‐D'Ascq France
| | - Guillaume Delaplace
- UMET Université de Lille, CNRS, Centrale Lille, INRAE Villeneuve‐D'Ascq France
| | | | | | - Olivier Vitrac
- SayFood, INRAE, AgroParisTech Université Paris Saclay Massy France
| | - Alberto Tonda
- MIA‐Paris, AgroParisTech, INRAE Université Paris Saclay Paris France
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5
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Zhang J, Li C, Niu Q, wang P, Wang L, Li H. Characterization of green peppers based on dynamic repose angle. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114703] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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6
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Khan MIH, Longa D, Sablani SS, Gu Y. A Novel Machine Learning–Based Approach for Characterising the Micromechanical Properties of Food Material During Drying. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02945-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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7
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Datta A, Nicolaï B, Vitrac O, Verboven P, Erdogdu F, Marra F, Sarghini F, Koh C. Computer-aided food engineering. NATURE FOOD 2022; 3:894-904. [PMID: 37118206 DOI: 10.1038/s43016-022-00617-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Accepted: 09/09/2022] [Indexed: 04/30/2023]
Abstract
Computer-aided food engineering (CAFE) can reduce resource use in product, process and equipment development, improve time-to-market performance, and drive high-level innovation in food safety and quality. Yet, CAFE is challenged by the complexity and variability of food composition and structure, by the transformations food undergoes during processing and the limited availability of comprehensive mechanistic frameworks describing those transformations. Here we introduce frameworks to model food processes and predict physiochemical properties that will accelerate CAFE. We review how investments in open access, such as code sharing, and capacity-building through specialized courses could facilitate the use of CAFE in the transformation already underway in digital food systems.
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Affiliation(s)
- Ashim Datta
- Department of Biological and Environmental Engineering, Cornell University, Ithaca, NY, USA.
| | - Bart Nicolaï
- Biosystems Department - MeBioS Division, Katholieke Universiteit Leuven, Leuven, Belgium
| | - Olivier Vitrac
- Université Paris-Saclay, INRAE, AgroParisTech, UMR 0782 SayFood, Massy, France
| | - Pieter Verboven
- Biosystems Department - MeBioS Division, Katholieke Universiteit Leuven, Leuven, Belgium
| | - Ferruh Erdogdu
- Department of Food Engineering, Ankara University, Golbasi-Ankara, Turkey
| | - Francesco Marra
- Department of Industrial Engineering, University of Salerno, Fisciano, Italy
| | - Fabrizio Sarghini
- Department of Agricultural Sciences, Agricultural and Biosystems Engineering, University of Naples Federico II, Portici, Italy
| | - Chris Koh
- PepsiCo R&D, PepsiCo, Plano, TX, USA
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8
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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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9
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A Comprehensive Review of Mathematical Modeling for Drying Processes of Fruits and Vegetables. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:6195257. [PMID: 35910694 PMCID: PMC9334071 DOI: 10.1155/2022/6195257] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 06/26/2022] [Accepted: 07/11/2022] [Indexed: 11/26/2022]
Abstract
Drying fruits and vegetables is a procedure of food preservation with simultaneous heat, mass, and momentum transfer, which increases the shelf life of the food product. The aim of this review was to provide an overview of the researches on mathematical modeling for drying of fruits and vegetables with the special emphasis on the computational approach. Various heat-mass transport models, their applications, and modern drying technologies to the food industry have been reported in this study. Computational fluid dynamics, a new approach for solving heat and mass transfer problems, increases the accuracy of the predicted values. To investigate the parameters of drying needs a significant amount of time as well as costly laboratory and experimental efforts. Therefore, computational modeling could be an effective alternative to experimental approaches. This review will be beneficial for future studies in drying processes, especially for modeling, analysis, design, and optimization of food science and food engineering.
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10
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Bikos D, Samaras G, Charalambides MN, Cann P, Masen M, Hartmann C, Vieira J, Sergis A, Hardalupas Y. Experimental and numerical evaluation of the effect of micro-aeration on the thermal properties of chocolate. Food Funct 2022; 13:4993-5010. [PMID: 35393999 DOI: 10.1039/d1fo04049a] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Thermal properties, such as thermal conductivity, specific heat capacity and latent heat, influence the melting and solidification of chocolate. The accurate prediction of these properties for micro-aerated chocolate products with varying levels of porosity ranging from 0% to 15% is beneficial for understanding and control of heat transfer mechanisms during chocolate manufacturing and food oral processing. The former process is important for the final quality of chocolate and the latter is associated with sensorial attributes, such as grittiness, melting time and flavour. This study proposes a novel multiscale finite element model to accurately predict the temporal and spatial evolution of temperature across chocolate samples. The model is evaluated via heat transfer experiments at temperatures varying from 16 °C to 45 °C. Both experimental and numerical results suggest that the rate of heat transfer within the micro-aerated chocolate is reduced by 7% when the 15% micro-aerated chocolate is compared to its solid counterpart. More specifically, on average, the thermal conductivity decreased by 20% and specific heat capacity increased by 10% for 15% micro-aeration, suggesting that micro-pores act as thermal barriers to heat flow. The latter trend is unexpected for porous materials and thus the presence of a third phase at the pore's interface is proposed which might store thermal energy leading to a delayed release to the chocolate system. The developed multiscale numerical model provides a design tool to create pore structures in chocolate with optimum melting or solidifying response.
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Affiliation(s)
- D Bikos
- Department of Mechanical Engineering, Imperial College London, UK.
| | - G Samaras
- Department of Mechanical Engineering, Imperial College London, UK.
| | | | - P Cann
- Department of Mechanical Engineering, Imperial College London, UK.
| | - M Masen
- Department of Mechanical Engineering, Imperial College London, UK.
| | | | - J Vieira
- Nestlé Product Technology Centre, York, UK
| | - A Sergis
- Department of Mechanical Engineering, Imperial College London, UK.
| | - Y Hardalupas
- Department of Mechanical Engineering, Imperial College London, UK.
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11
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Research Progress in Simultaneous Heat and Mass Transfer of Fruits and Vegetables During Precooling. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09309-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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12
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Berry TM, Defraeye T, Shrivastava C, Ambaw A, Coetzee C, Opara UL. Designing Ventilated Packaging for the Fresh Produce Cold Chain. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.04.005] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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13
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Larson RG, Van Dyk AK, Chatterjee T, Ginzburg VV. Associative Thickeners for Waterborne Paints: Structure, Characterization, Rheology, and Modeling. Prog Polym Sci 2022. [DOI: 10.1016/j.progpolymsci.2022.101546] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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14
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Díaz-Bustamante ML, Fernández-Niño M, Reyes LH, Alvarez Solano OA. Multiscale Approach to Dairy Products Design. FRONTIERS IN CHEMICAL ENGINEERING 2022. [DOI: 10.3389/fceng.2022.830314] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Dairy products are among the most popular nutritious foods in the world. Understanding the relationship between the composition, process, and structural properties at different scales (molecular, microscopic, and macroscopic) is fundamental to designing dairy products. This review highlights the need to analyze this relationship from different scales as an essential step during product design through a multiscale approach.
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15
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Kansou K, Laurier W, Charalambides MN, Della-Valle G, Djekic I, Feyissa AH, Marra F, Thomopoulos R, Bredeweg B. Food modelling strategies and approaches for knowledge transfer. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.01.021] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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16
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Abstract
Cotton dyeing is a very complex process with many variables in which different phenomena occur simultaneously. This study aimed to describe the cotton dyeing process by natural dye, using a mathematical model that consists of three mass conservation equations that depict dyeing cotton in cones, taking a representative volume element at the micro, meso, and macroscales. The first equation describes the concentration changes of the dye in the solution, taking into account the diffusive, convective, adsorptive, and reactive effects. The second equation describes the changes in dye concentration in cotton fiber, considering the diffusive, adsorptive, and reactive effects within an intermediate scale. The last equation describes changes in the concentration of dye in the solution on the macroscale, based on the characteristics of the equipment and the difference in concentration before and after passing through the fiber. In addition, a fluid continuity equation was incorporated, taking into account Darcy’s law. In the simulation of the dyeing process with synthetic dye with initial concentrations of 0.408 and 2.06 kg/m3, RMSE of 0.00221 and 0.0289 kg/m3 were obtained, respectively. For the simulation of a dyeing process with natural dyeing, a behavior similar to the experimental data was obtained.
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17
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Fadiji T, Ashtiani SHM, Onwude DI, Li Z, Opara UL. Finite Element Method for Freezing and Thawing Industrial Food Processes. Foods 2021; 10:869. [PMID: 33923375 PMCID: PMC8071487 DOI: 10.3390/foods10040869] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2021] [Revised: 03/23/2021] [Accepted: 04/09/2021] [Indexed: 11/30/2022] Open
Abstract
Freezing is a well-established preservation method used to maintain the freshness of perishable food products during storage, transportation and retail distribution; however, food freezing is a complex process involving simultaneous heat and mass transfer and a progression of physical and chemical changes. This could affect the quality of the frozen product and increase the percentage of drip loss (loss in flavor and sensory properties) during thawing. Numerical modeling can be used to monitor and control quality changes during the freezing and thawing processes. This technique provides accurate predictions and visual information that could greatly improve quality control and be used to develop advanced cold storage and transport technologies. Finite element modeling (FEM) has become a widely applied numerical tool in industrial food applications, particularly in freezing and thawing processes. We review the recent studies on applying FEM in the food industry, emphasizing the freezing and thawing processes. Challenges and problems in these two main parts of the food industry are also discussed. To control ice crystallization and avoid cellular structure damage during freezing, including physicochemical and microbiological changes occurring during thawing, both traditional and novel technologies applied to freezing and thawing need to be optimized. Mere experimental designs cannot elucidate the optimum freezing, frozen storage, and thawing conditions. Moreover, these experimental procedures can be expensive and time-consuming. This review demonstrates that the FEM technique helps solve mass and heat transfer equations for any geometry and boundary conditions. This study offers promising insight into the use of FEM for the accurate prediction of key information pertaining to food processes.
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Affiliation(s)
- Tobi Fadiji
- Africa Institute for Postharvest Technology, South African Research Chair in Postharvest Technology, Postharvest Technology Research Laboratory, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7602, South Africa
| | - Seyed-Hassan Miraei Ashtiani
- Department of Biosystems Engineering, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad 91779-48974, Iran;
| | - Daniel I. Onwude
- Empa, Swiss Federal Laboratories for Materials Science and Technology, Laboratory for Biomimetic Membranes and Textiles, Lerchenfeldstrasse 5, CH-9014 St. Gallen, Switzerland;
- Department of Agricultural and Food Engineering, Faculty of Engineering, University of Uyo, Uyo 52021, Nigeria
| | - Zhiguo Li
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China;
| | - Umezuruike Linus Opara
- Africa Institute for Postharvest Technology, South African Research Chair in Postharvest Technology, Postharvest Technology Research Laboratory, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7602, South Africa
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18
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Purlis E, Cevoli C, Fabbri A. Modelling Volume Change and Deformation in Food Products/Processes: An Overview. Foods 2021; 10:778. [PMID: 33916418 PMCID: PMC8067021 DOI: 10.3390/foods10040778] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 03/31/2021] [Accepted: 04/01/2021] [Indexed: 11/25/2022] Open
Abstract
Volume 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.
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Affiliation(s)
| | - Chiara Cevoli
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, Università di Bologna, 47521 Cesena, Italy;
| | - Angelo Fabbri
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, Università di Bologna, 47521 Cesena, Italy;
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19
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Abstract
For many years, food engineers have attempted to describe physical phenomena such as heat and mass transfer in food via mathematical models. Still, the impact and benefits of computer-aided engineering are less established in food than in most other industries today. Complexity in the structure and composition of food matrices are largely responsible for this gap. During processing of food, its temperature, moisture, and structure can change continuously, along with its physical properties. We summarize the knowledge foundation, recent progress, and remaining limitations in modeling food particle systems in four relevant areas: flowability, size reduction, drying, and granulation and agglomeration. Our goal is to enable researchers in academia and industry dealing with food powders to identify approaches to address their challenges with adequate model systems or through structural and compositional simplifications. With advances in computer simulation capacity, detailed particle-scale models are now available for many applications. Here, we discuss aspects that require further attention, especially related to physics-based contact models for discrete-element models of food particle systems.
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Affiliation(s)
- Lennart Fries
- Nestlé Research Lausanne, Vers-Chez-les-Blanc, 1000 Lausanne 26, Switzerland;
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20
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Suciu I, Ndiaye A, Baudrit C, Fernandez C, Kondjoyan A, Mirade P, Sicard J, Tournayre P, Bohuon P, Buche P, Courtois F, Guillard V, Athes V, Flick D, Plana-Fattori A, Trelea C, Trystram G, Delaplace G, Curet S, Della Valle D, Pottier L, Chiron H, Guessasma S, Kansou K, Kristiawan M, Della Valle G. A digital learning tool based on models and simulators for food engineering (MESTRAL). J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110375] [Citation(s) in RCA: 5] [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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21
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Zulkifli N, Hashim N, Harith HH, Mohamad Shukery MF, Onwude DI, Sairi M. Finite Element Modelling for Predicting the Puncture Responses in Papayas. Foods 2021; 10:foods10020442. [PMID: 33670437 PMCID: PMC7921933 DOI: 10.3390/foods10020442] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 01/15/2021] [Accepted: 01/19/2021] [Indexed: 11/16/2022] Open
Abstract
This study aims to develop a finite element (FE) model to determine the mechanical responses of Exotica papayas during puncture loads. The FE model of the puncture-test was developed using the ANSYS 19.1 software. The proposed framework combined the finite element method and statistical procedure to validate the simulation with the experimental results. Assuming the elastic-plastic behaviour of papaya, the mechanical properties were measured through tensile test and compression test for both skin and flesh. The geometrical models include a quarter solid of papaya that was subjected to a puncture test with a 2 mm diameter flat-end stainless-steel probe inserted into the fruit tissues at 0.5 mm/s, 1 mm/s, 1.5 mm/s, 2 mm/s, and 2.5 mm/s. The FE results showed good agreement with the experimental data, indicating that the proposed approach was reliable. The FE model was best predicted the bioyield force with the highest relative error of 14.46%. In conclusion, this study contributes to the usage of FE methods for predicting the puncture responses of any perishable fruit and agricultural products.
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Affiliation(s)
- Nurazwin Zulkifli
- Department of Biological and Agricultural Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Malaysia; (N.Z.); (H.H.H.); (M.F.M.S.)
| | - Norhashila Hashim
- Department of Biological and Agricultural Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Malaysia; (N.Z.); (H.H.H.); (M.F.M.S.)
- SMART Farming Technology Research Centre (SFTRC), Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Malaysia
- Correspondence:
| | - Hazreen Haizi Harith
- Department of Biological and Agricultural Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Malaysia; (N.Z.); (H.H.H.); (M.F.M.S.)
- SMART Farming Technology Research Centre (SFTRC), Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Malaysia
| | - Mohamad Firdza Mohamad Shukery
- Department of Biological and Agricultural Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Malaysia; (N.Z.); (H.H.H.); (M.F.M.S.)
| | - Daniel Iroemeha Onwude
- Department of Agricultural and Food Engineering, Faculty of Engineering, University of Uyo, Uyo 52021, Nigeria;
| | - Masniza Sairi
- Malaysian Agricultural Research and Development Institute, Serdang 43400, Malaysia;
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22
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Prawiranto K, Carmeliet J, Defraeye T. Identifying in silico how microstructural changes in cellular fruit affect the drying kinetics. SOFT MATTER 2020; 16:9929-9945. [PMID: 33030498 DOI: 10.1039/d0sm00749h] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Convective drying of fruits leads to microstructural changes within the material as a result of moisture removal. In this study, an upscaling approach is developed to understand and identify the relation between the drying kinetics and the resulting microstructural changes of apple fruit, including shrinkage of cells without membrane breakage (free shrinkage) and with membrane breakage (lysis). First, the effective permeability is computed from a microscale model as a function of the water potential. Both temperature dependency and microstructural changes during drying are modeled. The microscale simulation shows that lysis, which can be induced using various pretreatment processes, enhances the tissue permeability up to four times compared to the free shrinkage of the cells. Second, via upscaling, macroscale modeling is used to quantify the impact of these microstructural changes in the fruit drying kinetics. We identify the formation of a barrier layer for water transport during drying, with much lower permeability, at the tissue surface. The permeability of this layer strongly depends on the dehydration mechanism. We also quantified how inducing lysis or modifying the drying conditions, such as airspeed and relative humidity, can accelerate the drying rate. We found that inducing lysis is more effective in increasing the drying rate (up to 26%) than increasing the airspeed from 1 to 5 m s-1 or decreasing the relative humidity from 30% to 10%. This study quantified the need for including cellular dehydration mechanisms in understanding fruit drying processes and provided insight at a spatial resolution that experiments almost cannot reach.
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Affiliation(s)
- Kevin Prawiranto
- Empa, Swiss Federal Laboratories for Materials Science and Technology, Laboratory for Biomimetic Membranes and Textiles, Lerchenfeldstrasse 5, CH-9014 St. Gallen, Switzerland.
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Cantre D, Mata CI, Verboven P, Hertog ML, Nicolaï BM. 3-D microstructural changes in relation to the evolution of quality during ripening of mango (Mangifera indica L. cv. Carabao). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:5207-5221. [PMID: 32520412 DOI: 10.1002/jsfa.10570] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/09/2020] [Revised: 05/29/2020] [Accepted: 06/10/2020] [Indexed: 05/29/2023]
Abstract
BACKGROUND The ripening of mango involves changes in texture, flavor, and color, affecting the quality of the fruit. Previous studies have investigated the physiology on the evolution of quality during ripening but only a few have looked at microstructural changes during ripening. None of them has provided an insight into the relationhip between 3-D microstructure and the evolution of quality during ripening. As the 3-D microstructure of fruit tissue determines its mechanical and gas-transport properties, it is likely to affect fruit texture, respiratory metabolism, and other ripening processes. RESULTS The present study focuses on the role of 3-D microstructural changes in relation to quality changes during mango ripening. Microstructural imaging using X-ray micro-computed tomography suggested the incidence of cell leakage, which was confirmed by the measurement of electrolyte leakage from the fruit peel. Due to cell leakage, porosity, pore connectivity, and pore local diameter were decreased whereas the tissue local diameter and pore specific area were increased. The decline in respiration and respiratory quotient during ripening followed the microstructural changes observed. Meanwhile, changes in aroma were observed such as a decrease in monoterpenes and an increase in esters and other fermentative metabolites. CONCLUSION Overall, the results provide a complete, integrated picture of microstructural changes during ripening accompanying the evolution of fruit quality, suggesting functional relationships between the two. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Dennis Cantre
- BIOSYST-MeBioS, KU Leuven, Willem de Croylaan, Leuven, Belgium
| | - Clara I Mata
- BIOSYST-MeBioS, KU Leuven, Willem de Croylaan, Leuven, Belgium
| | - Pieter Verboven
- BIOSYST-MeBioS, KU Leuven, Willem de Croylaan, Leuven, Belgium
| | | | - Bart M Nicolaï
- BIOSYST-MeBioS, KU Leuven, Willem de Croylaan, Leuven, Belgium
- Flanders Centre of Postharvest Technology, Willem de Croylaan, Leuven, Belgium
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24
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Verboven P, Defraeye T, Datta AK, Nicolai B. Digital twins of food process operations: the next step for food process models? Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2020.03.002] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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25
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A computational multiscale modeling framework for investigating the mechanical properties of meat. FOOD STRUCTURE 2020. [DOI: 10.1016/j.foostr.2020.100161] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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26
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Ajani CK, Zhu Z, Sun DW. Recent advances in multiscale CFD modelling of cooling processes and systems for the agrifood industry. Crit Rev Food Sci Nutr 2020; 61:2455-2470. [PMID: 32880478 DOI: 10.1080/10408398.2020.1809992] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Spoilage of agrifood produce is a major issue in the industry. Cooling is an effective technique for extending the shelf life of fresh agrifood produce to minimize spoilage. Due to the practical inability of directly solving the wide spatial and temporal scales in large industrial agrifood cooling systems, the porous medium approach is mostly used. However, improvements of current porous medium models and modeling across much wider scales are needed to better understand the multiscale cooling process and system problems. Recently, as a result of increased computational capacity, multiscale computational fluid dynamics (CFD) modeling approaches have been developed to tackle some of these challenges. The associated problems and applications of CFD in the design and process optimization of cooling processes and systems at different scales are considered. CFD solution and scale bridging techniques relevant for handling multiscale cooling processes and systems problems are discussed. Innovative applications of various CFD modeling techniques at different scales in cooling processes and systems are reviewed. CFD modeling techniques can be used to handle multiscale cooling process and system problems. Lattice Boltzmann method (LBM) is a potentially viable discrete modeling technique for complimentary usages alongside current continuum techniques in future multiscale CFD modeling. The multiscale CFD modeling paradigm can overcome the computational resource limitations associated with the direct modeling approach and enhance model extension across wider spatial and temporal scales. Information from multiscale CFD could be used to improve the accuracy of current porous medium models, and thus the design of more efficient cooling systems.
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Affiliation(s)
- Clement Kehinde Ajani
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Zhiwei Zhu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland
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27
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Vicent V, Ndoye FT, Verboven P, Nicolaï B, Alvarez G. Modeling ice recrystallization in frozen carrot tissue during storage under dynamic temperature conditions. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.109911] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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28
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Duan Y, Wang GB, Fawole OA, Verboven P, Zhang XR, Wu D, Opara UL, Nicolai B, Chen K. Postharvest precooling of fruit and vegetables: A review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.04.027] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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29
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Zhang R, Li F, Tang J, Koral T, Jiao Y. Improved accuracy of radio frequency (RF) heating simulations using 3D scanning techniques for irregular-shape food. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108951] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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30
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Olenskyj AG, Donis-González IR, Bornhorst GM. Nondestructive characterization of structural changes during in vitro gastric digestion of apples using 3D time-series micro-computed tomography. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109692] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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31
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Moradi M, Balanian H, Taherian A, Mousavi Khaneghah A. Physical and mechanical properties of three varieties of cucumber: A mathematical modeling. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13323] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Mehdi Moradi
- Department of Biosystems EngineeringCollege of Agriculture, Shiraz University Shiraz Iran
| | - Hossein Balanian
- Department of Biosystems EngineeringCollege of Agriculture, Shiraz University Shiraz Iran
| | - Arian Taherian
- Department of Biosystems EngineeringCollege of Agriculture, Shiraz University Shiraz Iran
| | - Amin Mousavi Khaneghah
- Department of Food ScienceFaculty of Food Engineering, University of Campinas (UNICAMP) São Paulo Brazil
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32
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Djekic I, Mujčinović A, Nikolić A, Jambrak AR, Papademas P, Feyissa AH, Kansou K, Thomopoulos R, Briesen H, Kavallieratos NG, Athanassiou CG, Silva CL, Sirbu A, Moisescu AM, Tomasevic I, Brodnjak UV, Charalambides M, Tonda A. Cross-European initial survey on the use of mathematical models in food industry. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.06.007] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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33
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Numerical Modeling of the Shape of Agricultural Products on the Example of Cucumber Fruits. SUSTAINABILITY 2019. [DOI: 10.3390/su11102798] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The aim of the study was to build numerical models of cucumbers cv. Śremski with the use of a 3D scanner and to analyze selected geometric parameters of cucumber fruits based on the developed models. The basic dimensions of cucumber fruits–length, width and thickness—were measured with an electronic caliper with an accuracy of d = 0.01 mm, and the surface area and volume of fruits were determined by 3D scanning. Cucumber fruits were scanned with an accuracy of d = 0.13 mm. Six models approximating the shape of cucumber fruits were developed with the use of six geometric figures and their combinations to calculate the surface area and volume of the analyzed agricultural products were identified. The surface area and volume of cucumber fruits calculated by 3D scanning and mathematical formulas were compared. The surface area calculated with the model combining two truncated cones and two hemispheres with different diameters, joined base-to-base, was characterized by the smallest relative error of 3%. Fruit volume should be determined with the use of mathematical formulas derived for a model composed of an ellipsoid and a spheroid. The proposed geometric models can be used in research and design.
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34
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35
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Vicent V, Ndoye FT, Verboven P, Nicolaï B, Alvarez G. Effect of dynamic storage temperatures on the microstructure of frozen carrot imaged using X-ray micro-CT. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.11.015] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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36
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Prawiranto K, Defraeye T, Derome D, Verboven P, Nicolai B, Carmeliet J. New insights into the apple fruit dehydration process at the cellular scale by 3D continuum modeling. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.06.023] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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37
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Onwude DI, Hashim N, Abdan K, Janius R, Chen G. Numerical modeling of radiative heat and mass transfer for sweet potato during drying. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13741] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Daniel I. Onwude
- Faculty of Engineering, Department of Biological and Agricultural Engineering Universiti Putra Malaysia Serdang Malaysia
- Faculty of Engineering, Department of Agricultural and Food Engineering University of Uyo Uyo Nigeria
| | - Norhashila Hashim
- Faculty of Engineering, Department of Biological and Agricultural Engineering Universiti Putra Malaysia Serdang Malaysia
- Faculty of Engineering, Smart Farming Technology Research Centre Universiti Putra Malaysia Serdang Malaysia
| | - Khalina Abdan
- Faculty of Engineering, Department of Biological and Agricultural Engineering Universiti Putra Malaysia Serdang Malaysia
| | - Rimfiel Janius
- Faculty of Engineering, Department of Biological and Agricultural Engineering Universiti Putra Malaysia Serdang Malaysia
| | - Guangnan Chen
- Faculty of Health, Engineering and Sciences University of Southern Queensland Toowoomba Queensland Australia
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38
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Welsh Z, Simpson MJ, Khan MIH, Karim MA. Multiscale Modeling for Food Drying: State of the Art. Compr Rev Food Sci Food Saf 2018; 17:1293-1308. [PMID: 33350158 DOI: 10.1111/1541-4337.12380] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2018] [Revised: 06/25/2018] [Accepted: 06/27/2018] [Indexed: 12/27/2022]
Abstract
Plant-based food materials are mostly porous in nature and heterogeneous in structure with huge diversity in cellular orientation. Different cellular environments of plant-based food materials, such as intercellular, intracellular, and cell wall environments, hold different proportions of water with different characteristics. Due to this structural heterogeneity, it is very difficult to understand the drying process and associated morphological changes during drying. Transport processes and morphological changes that take place during drying are mainly governed by the characteristics of and the changes in the cells. Therefore, to predict the actual heat and mass transfer process that occurs in the drying process and associated morphological changes, development of multiscale modeling is crucial. Multiscale modeling is a powerful approach with the ability to incorporate this cellular structural heterogeneity with microscale heat and mass transfer during drying. However, due to the huge complexity involved in developing such a model for plant-based food materials, the studies regarding this issue are very limited. Therefore, we aim in this article to develop a critical conceptual understanding of multiscale modeling frameworks for heterogeneous food materials through an extensive literature review. We present a critical review on the multiscale model formulation and solution techniques with their spatial and temporal coupling options. Food structure, scale definition, and the current status of multiscale modeling are also presented, along with other key factors that are critical to understanding and developing an accurate multiscale framework. We conclude by presenting the main challenges for developing an accurate multiscale modeling framework for food drying.
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Affiliation(s)
- Zachary Welsh
- School of Chemistry, Physics, and Mechanical Engineering, Queensland Univ. of Technology, Brisbane, Australia
| | - Matthew J Simpson
- School of Mathematical Sciences, Queensland Univ. of Technology, Brisbane, Australia
| | - Md Imran H Khan
- School of Chemistry, Physics, and Mechanical Engineering, Queensland Univ. of Technology, Brisbane, Australia.,The Department of Mechanical Engineering, Dhaka Univ. of Engineering & Technology, Gazipur, Bangladesh
| | - M A Karim
- School of Chemistry, Physics, and Mechanical Engineering, Queensland Univ. of Technology, Brisbane, Australia
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39
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Aguilera JM. Relating Food Engineering to Cooking and Gastronomy. Compr Rev Food Sci Food Saf 2018; 17:1021-1039. [PMID: 33350113 DOI: 10.1111/1541-4337.12361] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2018] [Revised: 03/28/2018] [Accepted: 03/29/2018] [Indexed: 12/16/2022]
Abstract
Modern consumers are increasingly eating meals away from home and are concerned about food quality, taste, and health aspects. Food engineering (FE) has traditionally been associated with the industrial processing of foods; however, most underlying phenomena related to FE also take place in the kitchen during meal preparation. Although chemists have positively interacted with acclaimed chefs and physicists have used foods as materials to demonstrate some of their theories, this has not been always the case with food engineers. This review addresses areas that may broaden the vision of FE by interfacing with cooking and gastronomy. Examples are presented where food materials science may shed light on otherwise empirical gastronomic formulations and cooking techniques. A review of contributions in modeling of food processing reveals that they can also be adapted to events going on in pots and ovens, and that results can be made available in simple terms to cooks. Industrial technologies, traditional and emerging, may be adapted to expand the collection of culinary transformations, while novel equipment, digital technologies, and laboratory instruments are equipping the 21st-century kitchens. FE should become a part of food innovation and entrepreneurship now being led by chefs. Finally, it is suggested that food engineers become integrated into gastronomy's concerns about safety, sustainability, nutrition, and a better food use.
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Affiliation(s)
- José Miguel Aguilera
- the Dept. of Chemical and Bioprocess Engineering, Univ. Católica de Chile, Santiago, Chile
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40
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Saha J, Jadeja R, Mafi GG, Nelson J, Ramanathan R, Jaroni D. Modeling Techniques for Prediction of Safe Cooking Times of Mechanically Tenderized Beef Steaks. MEAT AND MUSCLE BIOLOGY 2018. [DOI: 10.22175/mmb2017.10.0049] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Microbial safety issues related to mechanically tenderized beef have become prevalent, resulting in new labeling regulations for mechanically tenderized raw or partially cooked beef products. These products must bear labels to include validated cooking instructions, with specifications for minimum internal temperatures, to ensure that they are fully cooked. However, validation of cooking instructions for individual steak cuts of different sizes and weights is costly and time consuming. The objective of this study was to utilize predictive modeling techniques to determine safe cooking times for various mechanically tenderized steaks, cooked to an internal temperature of 70 to 71°C. A total of 162 steaks of various types (top round, knuckle, strip loin, top sirloin, sirloin cap, tri-tip, ribeye, flap, and flank), thicknesses (1.27, 2.54, and 3.81 cm), and weights (113 to 567 g) were used. Prior to cooking, samples were needle-tenderized, cut, vacuum-packaged, and refrigerated. Steak dimensions (width, thickness, and length) were measured prior to each cooking experiment. Samples were cooked on a flat-top-grill until they reached an internal temperature of 70 to 71°C, and the time taken to reach that temperature was defined as the Experimental Safe Cooking Time (ESCT). A thermocouple, attached to a data logger, recorded the steak-center temperature every 10 s. The time-temperature profiles obtained were used to determine the rate of temperature increase (RTI). Data generated through the experiments was used for model development and determination of predicted safe cooking time (PSCT) for steaks. The thickness, weight, and RTI of the steaks were identified as factors that had a 60% or higher correlation with the ESCT. Prediction accuracy of the regression model was 79%, with no significant differences (P < 0.01) between the ESCT and PSCT. This approach could help the meat industry formulate safe cooking times of various steak cuts, without repeating costly validation studies.
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Affiliation(s)
- Joyjit Saha
- Oklahoma State University Department of Animal Science
| | - Ravi Jadeja
- Oklahoma State University Department of Animal Science
| | | | - Jacob Nelson
- Oklahoma State University Department of Animal Science
| | | | - Divya Jaroni
- Oklahoma State University Department of Animal Science
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41
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Wang Z, Herremans E, Janssen S, Cantre D, Verboven P, Nicolaï B. Visualizing 3D Food Microstructure Using Tomographic Methods: Advantages and Disadvantages. Annu Rev Food Sci Technol 2018; 9:323-343. [DOI: 10.1146/annurev-food-030117-012639] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Zi Wang
- Postharvest Group, Division MeBioS, KU Leuven, 3001 Leuven, Belgium
| | - Els Herremans
- Postharvest Group, Division MeBioS, KU Leuven, 3001 Leuven, Belgium
| | - Siem Janssen
- Postharvest Group, Division MeBioS, KU Leuven, 3001 Leuven, Belgium
| | - Dennis Cantre
- Postharvest Group, Division MeBioS, KU Leuven, 3001 Leuven, Belgium
| | - Pieter Verboven
- Postharvest Group, Division MeBioS, KU Leuven, 3001 Leuven, Belgium
| | - Bart Nicolaï
- Postharvest Group, Division MeBioS, KU Leuven, 3001 Leuven, Belgium
- Flanders Centre of Postharvest Technology, VCBT, 3001 Leuven, Belgium
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42
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Silva CP, Martínez JH, Martínez KD, Farías ME, Leskow FC, Pérez OE. Proposed molecular model for electrostatic interactions between insulin and chitosan. Nano-complexation and activity in cultured cells. Colloids Surf A Physicochem Eng Asp 2018. [DOI: 10.1016/j.colsurfa.2017.10.040] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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43
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Khan MIH, Nagy SA, Karim MA. Transport of cellular water during drying: An understanding of cell rupturing mechanism in apple tissue. Food Res Int 2017; 105:772-781. [PMID: 29433273 DOI: 10.1016/j.foodres.2017.12.010] [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] [Received: 07/28/2017] [Revised: 11/21/2017] [Accepted: 12/03/2017] [Indexed: 11/29/2022]
Abstract
The cellular structure of food tissue is complex, and it is difficult to understand the morphological changes during drying. Three different cellular environments, namely intracellular space, intercellular space, and cell wall in food tissue contain a different proportion of water. It is crucial to understand the moisture migration mechanisms from different cellular environments during drying for improving energy efficiency and for ensuring better quality dried foods. Due to the lack of sufficient understanding of transport mechanisms of different types of water, existing mathematical models for food drying have been developed without considering these components separately. Therefore, the main aim of the present work is to investigate the transport mechanisms of cellular water during drying. Experiments were performed using 1H NMR T2 relaxometry to investigate the proportion of different types of water at various stages of drying, taking apple as a sample. It was found that intercellular water migrates from intracellular region to the intercellular spaces mainly through rupturing of the cell membranes during drying of apple tissue. The cell membrane ruptures take place at various stages of drying rather than collapsing at one time. Interestingly, the trends of rupturing the cell membranes follow mostly a uniform pattern as rupturing takes places almost at a regular interval. The results were compared with the rupturing mechanism in the low porous material (potato) reported in authors' previous study. It was also observed that most of the cell membranes of potato tissue rupture at middle stages of drying while apple tissues rapture mostly uniformly. The penetration rate of heat energy with the pressure gradient between intracellular and intercellular environments are the predominant factors that cause the rupturing the cell membranes.
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Affiliation(s)
- Md Imran H Khan
- Science and Engineering Faculty, Queensland University of Technology (QUT), Brisbane, Queensland, Australia; Department of Mechanical Engineering, Dhaka University of Engineering & Technology, Gazipur, Gazipur-1700, Bangladesh
| | - Szilvia Anett Nagy
- Pécs Diagnostics Center, H-7623 Pécs, Rét Street 2, Hungary; MTA - PTE Neurobiology of Stress Research Group, H-7624 Pécs, Ifjúság Street 20, Hungary
| | - M A Karim
- Science and Engineering Faculty, Queensland University of Technology (QUT), Brisbane, Queensland, Australia.
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44
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Gao J, Wang Y, Dong Z, Zhou W. Structural and mechanical characteristics of bread and their impact on oral processing: a review. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13671] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Jing Gao
- Food Science and Technology Programme; c/o Department of Chemistry; National University of Singapore; 3 Science Drive 3 117543 Singapore Singapore
| | - Yong Wang
- Beijing Key Laboratory of Nutrition & Health and Food Safety; Nutrition & Health Research Institute; COFCO Corporation; No. 4 Road Future Science and Technology Park Beijing 102209 China
| | - Zhizhong Dong
- Beijing Key Laboratory of Nutrition & Health and Food Safety; Nutrition & Health Research Institute; COFCO Corporation; No. 4 Road Future Science and Technology Park Beijing 102209 China
| | - Weibiao Zhou
- Food Science and Technology Programme; c/o Department of Chemistry; National University of Singapore; 3 Science Drive 3 117543 Singapore Singapore
- National University of Singapore (Suzhou) Research Institute; 377 Linquan Street, Suzhou Industrial Park Jiangsu 215123 China
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45
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Vicent V, Verboven P, Ndoye FT, Alvarez G, Nicolaï B. A new method developed to characterize the 3D microstructure of frozen apple using X-ray micro-CT. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.05.028] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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46
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Déléris I, Wallecan J. Relationship between processing history and functionality recovery after rehydration of dried cellulose-based suspensions: A critical review. Adv Colloid Interface Sci 2017; 246:1-12. [PMID: 28688780 DOI: 10.1016/j.cis.2017.06.013] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2017] [Revised: 06/28/2017] [Accepted: 06/29/2017] [Indexed: 12/29/2022]
Abstract
Cellulose-based suspensions have raised more and more attention due to their broad range of properties that can be used in paper industry and material science but also in medicine, nanotechnology and food science. Their final functionality is largely dependent on their processing history and notably the structural modifications that occur during drying and rehydration. The purpose of this work is to make a state-of-the-art contribution to the mechanisms involved in the process-structure-function relationships of cellulose-based hydrogels. The different assumptions that exist in the literature are reviewed taking the key role of the initial sample characteristics as well as the processing conditions into consideration. The decrease in swelling ability after drying is clearly due to an overall shrinkage of the structure of the material. At microscale, pore closure and cellulosic fibril aggregation are mentioned as the main reasons. The origins of such irreversible structural modifications take place at molecular level and is mainly explained by the establishment of a new balance of interactions between all components. Nevertheless, the respective contribution of each interaction are still under investigation.
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47
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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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Vilas C, Arias-Méndez A, García MR, Alonso AA, Balsa-Canto E. Toward predictive food process models: A protocol for parameter estimation. Crit Rev Food Sci Nutr 2017; 58:436-449. [PMID: 27246577 DOI: 10.1080/10408398.2016.1186591] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
Mathematical models, in particular, physics-based models, are essential tools to food product and process design, optimization and control. The success of mathematical models relies on their predictive capabilities. However, describing physical, chemical and biological changes in food processing requires the values of some, typically unknown, parameters. Therefore, parameter estimation from experimental data is critical to achieving desired model predictive properties. This work takes a new look into the parameter estimation (or identification) problem in food process modeling. First, we examine common pitfalls such as lack of identifiability and multimodality. Second, we present the theoretical background of a parameter identification protocol intended to deal with those challenges. And, to finish, we illustrate the performance of the proposed protocol with an example related to the thermal processing of packaged foods.
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Affiliation(s)
- Carlos Vilas
- a Bioprocess Engineering Group. IIM-CSIC , Vigo , Spain
| | | | | | | | - E Balsa-Canto
- a Bioprocess Engineering Group. IIM-CSIC , Vigo , Spain
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50
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Mercier S, Villeneuve S, Mondor M, Uysal I. Time-Temperature Management Along the Food Cold Chain: A Review of Recent Developments. Compr Rev Food Sci Food Saf 2017; 16:647-667. [DOI: 10.1111/1541-4337.12269] [Citation(s) in RCA: 215] [Impact Index Per Article: 30.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2016] [Revised: 04/17/2017] [Accepted: 04/18/2017] [Indexed: 11/27/2022]
Affiliation(s)
- Samuel Mercier
- Dept. of Electrical Engineering; Univ. of South Florida; 4202 East Fowler Ave. Tampa FL 33620 U.S.A
| | - Sebastien Villeneuve
- Saint-Hyacinthe Research and Development Centre; Agriculture and Agri-Food Canada; 3600 Casavant Blvd. West Saint-Hyacinthe Quebec Canada J2S 8E3
| | - Martin Mondor
- Saint-Hyacinthe Research and Development Centre; Agriculture and Agri-Food Canada; 3600 Casavant Blvd. West Saint-Hyacinthe Quebec Canada J2S 8E3
- Dept. of Chemical and Biotechnological Engineering; Univ. de Sherbrooke; 2500 Université Blvd. Sherbrooke Quebec Canada J1K 2R1
| | - Ismail Uysal
- Dept. of Electrical Engineering; Univ. of South Florida; 4202 East Fowler Ave. Tampa FL 33620 U.S.A
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