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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: 8] [Impact Index Per Article: 8.0] [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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2
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Application of computational fluid dynamics simulations in food industry. Eur Food Res Technol 2023. [DOI: 10.1007/s00217-023-04231-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
Abstract
AbstractComputational fluid dynamics (CFD) is a tool for modelling and simulating processes in many industries. It is usually used as a choice to solve problem involving flow of fluids, heat transfer, mass transfer and chemical reaction. Moreover, it has also found application in the optimization of processes in branches of the food industry, including bread baking, cooling beef roast, or spray drying. CFD has enormous potential and many opportunities to improve the quality and safety of food products, as well as to reduce the costs of production and the use of machines and production equipment. In addition, empirical models only permit data to be extracted at a limited number of locations in the system (where sensors and gauges are placed). CFD allows the designer to examine any location in the region of interest, and interpret its performance through a set of thermal and flow parameters. Computer simulations are the future of every field of science, and the presented overview provides the latest information on experts and experiences related to CFD application in food production. Despite some disadvantages, such as the need to have a large reserve of computing power, the development of digital and IT technologies will make this problem insignificant in the nearest future. Then the CFD will become an indispensable element in the design of equipment and technological lines in the food industry.
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3
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Effects of viscoelasticity on moisture sorption of maltodextrins. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108481] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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4
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Application of Food Mechanics and Oral Processing in Modelling First Bite of Grilled Meat. J FOOD QUALITY 2022. [DOI: 10.1155/2022/9176628] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
This study analyzed the potential of modelling meat mastication by using pork and poultry meat as food with different physical properties under different grilling temperatures. For the purpose of modelling oral processing, temporal dominance of sensations and finite element methods were employed. A panel with ten subjects was trained and used for oral processing analysis and temporal dominance of sensations revealing in-mouth sensations and mastication characteristics. In parallel, the second aim was to evaluate the mechanical properties of the samples and explore the potential of simulating the first bite using the finite element method. Based on the textural parameters, a 3D model of grilled meat was created and a first-bite simulation was performed. A higher level of differences was observed comparing the number of chews for pork meat compared to poultry meat. The chewing rate showed a statistical difference with values in the range of 1.31 chews/s to 1.46 chews/s for pork meat and between 1.36 chews/s and 1.42 chews/s for poultry meat. Firmness was the predominant sensory attribute recognized by panelists at the beginning of mastication, which confirmed our approach used for first-bite modelling. Simulation results show the growth of internal stress following the jaw’s path. Presented models demonstrate that the highest values are around teeth pressure and lead to a conclusion that upon biting, the meat structure will suffer irreversible damage dividing the grilled meat into two pieces, as it happens during the first bite. The main conclusion of this study is that by combining results from oral processing and testing of mechanical properties of the grilled products, it is possible to simulate the first bite.
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5
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Paulin JA, Lopez-Aguilar JE, Fouconnier B, Vargas RO, Lopez-Serrano F. Revisiting the Flory–Rehner equation: taking a closer look at the Flory–Huggins interaction parameter and its functionality with temperature and concentration with NIPA as a case example. Polym Bull (Berl) 2022. [DOI: 10.1007/s00289-021-03836-1] [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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6
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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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7
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Li Q, He H, Zhang C, Liang X, Shen Y. Research on synthesis of polyurethane based on a new chain extender obtained from waste polyethylene terephthalate. J Appl Polym Sci 2022. [DOI: 10.1002/app.52402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Qunyang Li
- School of Materials Science and Engineering, Key Lab of Guangdong Province for High Property and Functional Polymer Materials South China University of Technology Guangzhou China
| | - Hui He
- School of Materials Science and Engineering, Key Lab of Guangdong Province for High Property and Functional Polymer Materials South China University of Technology Guangzhou China
| | - Cheng Zhang
- School of Materials Science and Engineering, Key Lab of Guangdong Province for High Property and Functional Polymer Materials South China University of Technology Guangzhou China
| | - Xutong Liang
- School of Materials Science and Engineering, Key Lab of Guangdong Province for High Property and Functional Polymer Materials South China University of Technology Guangzhou China
| | - Yue Shen
- School of Materials Science and Engineering, Key Lab of Guangdong Province for High Property and Functional Polymer Materials South China University of Technology Guangzhou China
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8
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Szpicer A, Wierzbicka A, Półtorak A. Optimization of beef heat treatment using
CFD
simulation: Modeling of protein denaturation degree. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14014] [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)
- Arkadiusz Szpicer
- Department of Technique and Food Development Warsaw University of Life Science Warsaw Poland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development Warsaw University of Life Science Warsaw Poland
| | - Andrzej Półtorak
- Department of Technique and Food Development Warsaw University of Life Science Warsaw Poland
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9
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Moya J, Lorente-Bailo S, Salvador M, Ferrer-Mairal A, Martínez M, Calvo B, Grasa J. Development and validation of a computational model for steak double-sided pan cooking. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110498] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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10
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McClements DJ, Grossmann L. The science of plant-based foods: Constructing next-generation meat, fish, milk, and egg analogs. Compr Rev Food Sci Food Saf 2021; 20:4049-4100. [PMID: 34056859 DOI: 10.1111/1541-4337.12771] [Citation(s) in RCA: 138] [Impact Index Per Article: 46.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2021] [Revised: 04/19/2021] [Accepted: 04/21/2021] [Indexed: 02/06/2023]
Abstract
Consumers are increasingly demanding foods that are more ethical, sustainable and nutritious to improve the health of themselves and the planet. The food industry is currently undergoing a revolution, as both small and large companies pivot toward the creation of a new generation of plant-based products to meet this consumer demand. In particular, there is an emphasis on the production of plant-based foods that mimic those that omnivores are familiar with, such as meat, fish, egg, milk, and their products. The main challenge in this area is to simulate the desirable appearance, texture, flavor, mouthfeel, and functionality of these products using ingredients that are isolated entirely from botanical sources, such as proteins, carbohydrates, and lipids. The molecular, chemical, and physical properties of plant-derived ingredients are usually very different from those of animal-derived ones. It is therefore critical to understand the fundamental properties of plant-derived ingredients and how they can be assembled into structures resembling those found in animal products. This review article provides an overview of the current status of the scientific understanding of plant-based foods and highlights areas where further research is required. In particular, it focuses on the chemical, physical, and functional properties of plant-derived ingredients; the processing operations that can be used to convert these ingredients into food products; and, the science behind the formulation of vegan meat, fish, eggs, and milk alternatives.
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Affiliation(s)
| | - Lutz Grossmann
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
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11
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McClements DJ. Food hydrocolloids: Application as functional ingredients to control lipid digestion and bioavailability. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106404] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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12
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Cornet SHV, van der Goot AJ, van der Sman RGM. Effect of mechanical interaction on the hydration of mixed soy protein and gluten gels. Curr Res Food Sci 2020; 3:134-145. [PMID: 32914129 PMCID: PMC7473356 DOI: 10.1016/j.crfs.2020.03.007] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Abstract
Mixed gels of plant proteins are being investigated for use as meat analogues. Juiciness is an important characteristic for the acceptability of meat analogues. The juiciness is assumed to be governed by the hydration properties, or water holding capacity, of the gel (WHC). We analysed the WHC of single-phase gels of respectively soy protein and gluten by applying Flory-Rehner theory. This enabled us to describe the WHC of more the complex mixed gels. The WHC of mixed soy protein - gluten gels is shown not to be a linear combination of their constituents. At high volume fractions, soy forms a continuous network and swells similarly to pure soy without being hindered by gluten. However, increasing gluten content leads to a gradual decrease in soy swelling. This is due to the mechanical interaction between soy and gluten. We propose that gluten-rich gels have a continuous gluten network that entraps soy and hinders its swelling. The elastic moduli of the gluten network were extracted from WHC data, and are in reasonable agreement with experimentally determined moduli. A better understanding of the effect of mixed gel composition on WHC is valuable for the development of the next generation meat analogues.
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Affiliation(s)
- Steven H V Cornet
- Food and Biobased Research, Wageningen University & Research, Bornse Weilanden 9, 6708 WG, Wageningen, the Netherlands
- Food Process Engineering, Agrotechnology and Food Sciences Group, Wageningen University & Research, Bornse Weilanden 9, 6708 WG, Wageningen, the Netherlands
| | - Atze Jan van der Goot
- Food Process Engineering, Agrotechnology and Food Sciences Group, Wageningen University & Research, Bornse Weilanden 9, 6708 WG, Wageningen, the Netherlands
| | - Ruud G M van der Sman
- Food and Biobased Research, Wageningen University & Research, Bornse Weilanden 9, 6708 WG, Wageningen, the Netherlands
- Food Process Engineering, Agrotechnology and Food Sciences Group, Wageningen University & Research, Bornse Weilanden 9, 6708 WG, Wageningen, the Netherlands
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13
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14
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A Laboratory IGBT-Based High-voltage Pulsed Electric Field Generator for Effective Water Diffusivity Enhancement in Chicken Meat. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02360-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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15
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Rabeler F, Feyissa AH. Modelling the transport phenomena and texture changes of chicken breast meat during the roasting in a convective oven. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.05.021] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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16
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van der Sman RGM. Theoretical investigation of the swelling of polysaccharide microgels in sugar solutions. Food Funct 2018; 9:2716-2724. [PMID: 29762618 DOI: 10.1039/c8fo00452h] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
In this paper, we explain the increased swelling of crosslinked polysaccharide microgels by the increase of sugar concentration using a modified Flory-Rehner theory. This theory is validated via the investigation of the swelling of dextran microgels in sugar solutions, which can be viewed as a model system for crosslinked starch in sugar solution and custard. An essential part of our modified theory is that starch perceives the sugar solution as an effective solvent rendering a certain hydrogen bond density. Our simulations show that the often experimentally observed maximum in swelling of starch at 20% sugar concentration is probably due to the fact that equilibrium is not reached within practical time scales. Also, we discuss the use of our theory as a tool in sugar reformulation issues of custard. From simulation results one can produce a state diagram showing which formulations render a creamy, space-filling network.
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Affiliation(s)
- R G M van der Sman
- Wageningen-Food Biobased Research, Wageningen University & Research, Netherlands.
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17
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Glorieux S, Steen L, Van de Walle D, Dewettinck K, Foubert I, Fraeye I. Effect of Meat Type, Animal Fat Type, and Cooking Temperature on Microstructural and Macroscopic Properties of Cooked Sausages. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2190-6] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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18
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Kinetics of vacuum and air cooling of chicken breasts arranged in stacks. Journal of Food Science and Technology 2018; 55:2288-2297. [PMID: 29892129 DOI: 10.1007/s13197-018-3146-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/21/2018] [Accepted: 04/02/2018] [Indexed: 10/17/2022]
Abstract
The aim of this study was to compare the vacuum and air cooling of cooked chicken breast samples arranged in stacks with one, two and three layers (1 kg per layer). The cooling rate obtained with vacuum cooling was approximately three times faster than that of air cooling. Moreover, a more homogeneous cooling was obtained with vacuum cooling, with similar temperature reductions for samples at different positions of the stack. On the other hand, vacuum cooling led to mass losses of 11-12%, while air cooling led to losses of 7-8%. The counts of mesophiles and psychrophiles of the vacuum-cooled samples were lower than those observed for air-cooled samples after ten days of product storage. Thus, the results presented in this work illustrate the potential benefits and disadvantages of the vacuum cooling technique as compared to the air cooling, especially for the processing of small meat cuts.
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19
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Rabeler F, Feyissa AH. Kinetic Modeling of Texture and Color Changes During Thermal Treatment of Chicken Breast Meat. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2123-4] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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20
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21
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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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22
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Investigation of bound and free water in plant-based food material using NMR T 2 relaxometry. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.10.015] [Citation(s) in RCA: 81] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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23
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Barbut S, Youssef MK. Effect of Gradual Heating and Fat/Oil Type on Fat Stability, Texture, Color, and Microstructure of Meat Batters. J Food Sci 2016; 81:C2199-205. [DOI: 10.1111/1750-3841.13420] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2016] [Revised: 07/11/2016] [Accepted: 07/19/2016] [Indexed: 11/28/2022]
Affiliation(s)
- S. Barbut
- Food Science Dept; Univ. of Guelph; Guelph ON N1G 2W1 Canada
| | - M. K. Youssef
- Food Science Dept; Univ. of Guelph; Guelph ON N1G 2W1 Canada
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Abstract
In this paper we present hyperelastic models for swelling elastic shells, due to pressurization of the internal cavity. These shells serve as model systems for cells having cell walls, as can be found in bacteria, plants and fungi. The pressurized internal cavity represents the cell vacuole with intact membrane at a certain turgor pressure, and the elastic shell represents the hydrated cell wall. At pressurization the elastic shell undergoes inhomogeneous deformation. Its deformation is governed by a strain energy function. Using the scaling law of Cloizeaux for the osmotic pressure, we obtain approximate analytical expressions of the cell volume versus turgor pressure - which are quite comparable to numerical solutions of the problem. Subsequently, we have simulated the swelling of shells - where the cell wall material is embedded with microfibrils, leading to strain hardening and anisotropic cell expansion. The purpose of our investigations is to elucidate the contribution of cell membrane integrity and turgor to the water holding capacity (hydration) of plant foods. We conclude with a discussion of the impact of this work on the hydration of food material, and other fields like plant science and the soft matter physics of responsive gels.
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Affiliation(s)
- R G M van der Sman
- Agrotechnology and Food Sciences Group, Wageningen University & Research, the Netherlands.
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25
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Zielbauer BI, Franz J, Viezens B, Vilgis TA. Physical Aspects of Meat Cooking: Time Dependent Thermal Protein Denaturation and Water Loss. FOOD BIOPHYS 2015. [DOI: 10.1007/s11483-015-9410-7] [Citation(s) in RCA: 68] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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26
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27
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Paudel E, Boom RM, van der Sman RGM. Change in Water-Holding Capacity in Mushroom with Temperature Analyzed by Flory-Rehner Theory. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-014-1459-7] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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28
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Bombrun L, Gatellier P, Portanguen S, Kondjoyan A. Analysis of the juice and water losses in salted and unsalted pork samples heated in water bath. Consequences for the prediction of weight loss by transfer models. Meat Sci 2015; 99:113-22. [DOI: 10.1016/j.meatsci.2014.07.033] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2013] [Revised: 07/23/2014] [Accepted: 07/30/2014] [Indexed: 11/28/2022]
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29
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Aregawi WA, Abera MK, Fanta SW, Verboven P, Nicolai B. Prediction of water loss and viscoelastic deformation of apple tissue using a multiscale model. JOURNAL OF PHYSICS. CONDENSED MATTER : AN INSTITUTE OF PHYSICS JOURNAL 2014; 26:464111. [PMID: 25347182 DOI: 10.1088/0953-8984/26/46/464111] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
A two-dimensional multiscale water transport and mechanical model was developed to predict the water loss and deformation of apple tissue (Malus × domestica Borkh. cv. 'Jonagold') during dehydration. At the macroscopic level, a continuum approach was used to construct a coupled water transport and mechanical model. Water transport in the tissue was simulated using a phenomenological approach using Fick's second law of diffusion. Mechanical deformation due to shrinkage was based on a structural mechanics model consisting of two parts: Yeoh strain energy functions to account for non-linearity and Maxwell's rheological model of visco-elasticity. Apparent parameters of the macroscale model were computed from a microscale model. The latter accounted for water exchange between different microscopic structures of the tissue (intercellular space, the cell wall network and cytoplasm) using transport laws with the water potential as the driving force for water exchange between different compartments of tissue. The microscale deformation mechanics were computed using a model where the cells were represented as a closed thin walled structure. The predicted apparent water transport properties of apple cortex tissue from the microscale model showed good agreement with the experimentally measured values. Deviations between calculated and measured mechanical properties of apple tissue were observed at strains larger than 3%, and were attributed to differences in water transport behavior between the experimental compression tests and the simulated dehydration-deformation behavior. Tissue dehydration and deformation in the high relative humidity range ( > 97% RH) could, however, be accurately predicted by the multiscale model. The multiscale model helped to understand the dynamics of the dehydration process and the importance of the different microstructural compartments (intercellular space, cell wall, membrane and cytoplasm) for water transport and mechanical deformation.
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Affiliation(s)
- Wondwosen A Aregawi
- MeBioS, Department of Biosystems, University of Leuven, 3001 Heverlee, Belgium
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Hughes JM, Oiseth SK, Purslow PP, Warner RD. A structural approach to understanding the interactions between colour, water-holding capacity and tenderness. Meat Sci 2014; 98:520-32. [PMID: 25034451 DOI: 10.1016/j.meatsci.2014.05.022] [Citation(s) in RCA: 360] [Impact Index Per Article: 36.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2014] [Revised: 05/25/2014] [Accepted: 05/29/2014] [Indexed: 12/17/2022]
Abstract
The colour, water-holding capacity (WHC) and tenderness of meat are primary determinants of visual and sensory appeal. Although there are many factors which influence these quality traits, the end-results of their influence is often through key changes to the structure of muscle proteins and their spatial arrangement. Water acts as a plasticiser of muscle proteins and water is lost from the myofibrillar lattice structure as a result of protein denaturation and consequent reductions in the muscle fibre volume with increasing cooking temperature. Changes in the myofilament lattice arrangement also impact the light scattering properties and the perceived paleness of the meat. Causes of variation in the quality traits of raw meat do not generally correspond to variations in cooked meat and the differences observed between the raw muscle and cooked or further processed meat are discussed. The review will also identify the gaps in our knowledge and where further investigation would beneficial.
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Affiliation(s)
- J M Hughes
- CSIRO Animal Food And Health Sciences, 39 Kessels Rd, Coopers Plains, Qld 4108, Australia
| | - S K Oiseth
- CSIRO Animal Food and Health Sciences, 671 Sneydes Rd Werribee, Vic 3030, Australia
| | - P P Purslow
- Departamento de Technologia de los Alimentos, Facultad de Ciencias Veterinarias, Universidad Nacional Del Centro de La Província de Buenos Aires, Tandil, B7000 Bs. As., Argentina
| | - R D Warner
- Department of Veterinary and Agricultural Science, The University of Melbourne, Parkville, Vic 3010, Australia.
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