Determination of the CO2 mass diffusivity of egg components by finite element model inversion

Oxygen and Carbon Dioxide Solubility and Diffusivity in Solid Food Matrices: A Review of Past and Current Knowledge

“…From 0 °C to 25 °C, CO 2 diffusivity varied from 0.2 × 10 –9 m 2 .s –1 with egg yolk (Fabbri and others ) to 151 × 10 –9 m 2 .s –1 with apple (Solomos ) (Figure ), and if we excluded fruit cellular tissues, the range of variations for CO 2 diffusivity was only from 0.2 × 10 –9 m 2 .s –1 with egg yolk (Fabbri and others ) to 11 × 10 –9 m 2 .s –1 with sausage (Sivertsvik and Jensen ), whatever the food matrices. The temperature has a low impact on CO 2 diffusivity.…”

“…CO 2 diffusivity values in nonrespiring food or simulants (liquid or solid), as a function of temperature, and some examples of values in fruit. [a] (Bertola and others ); [b] (Brown ); [c] (Carroll and others ); [d] (Fabbri and others ); [e] (Fabiano and others ); [f] (Geankoplis ); [g] (Mannapperuma and others ); [h] (Schotsmans and others ); [i] (Simpson and others ); [j] (Simpson and others ); [k] (Sirivicha and others ); [l] (Sivertsvik and others ); [m] (Sivertsvik and Jensen ); [n] (Solomos ); [o] (Treybal ).…”

Diffusivity and solubility of CO2 in dense solid food products

“…Only one study was found investigating D CO2 at 25°C, that of Fabbri et al (2011) that studied CO 2 diffusion within egg components (yolk and albumin divided into thin and thick parts depending on its composition and viscosity). They found D CO2 equal to 0.16, 0.85 and 1.8 Â 10 À9 m 2 s À1 for yolk, thick and thin albumen respectively, which was fully in agreement with the order of magnitude we found in the present work for cooked ham, processed cheese and butter.…”

“…As reported by Chaix et al (2014), if the CO 2 solubility in food products is relatively well known and studied in solid and non-respiring food matrices (115 values), D CO2 is still scarcely accurately measured: only 21 values in non-respiring food were reported in 6 different papers. Food matrices investigated for D CO2 were water (Simpson et al, 2009), pesto sauce (Fabiano et al, 2000), egg (Fabbri et al, 2011), fish (Simpson et al, 2001;Sivertsvik et al, 2004b) and meat (Sivertsvik and Jensen, 2005); with values ranging from 1.6 Â 10 À10 m 2 s À1 for yolk egg (Fabbri et al, 2011) to 1.1 Â 10 À8 m 2 s À1 for sausage (Sivertsvik and Jensen, 2005), for temperature ranging from 0 to 25°C. The main bottleneck in D CO2 determination is that it could not be directly assessed since it is a kinetic parameter.…”

Nonlinear FEM based high‐speed shell shattering simulation for shelled edible agricultural products: Pecan fruit shattering

“…Another motivation is that, in the literature, there are many computer aided engineering (CAE) studies related to determination of the engineering properties of shelled edible agricultural products and their focus is on predicting engineering properties and deformation/damage/failure characteristics of agricultural/food products by means of linear numerical methods based simulation applications (Celik, Kabas, Topakci, Ozmerzi, & Akinci, ; Chen & De Baerdemaeker, ; Chen, De Baerdemaeker, & Bellon, ; Fabbri & Cevoli, ; Fabbri, Cevoli, Cocci, & Rocculi, ; Guessasma & Nouri, ; Hernandez & Belles, ; Ihueze, Okafor, & Ogbobe, ; Kabas, Celik, Ozmerzi, & Akinci, ; Lu & Abbott, ; Petrua, Novákb, Herákc, & Simanjuntakd, ; Tinoco, Ocampo, Peña, & Sanz‐Uribe, ; Xu, Yan, Wang, & Liu, ). Most of them consider static low‐speed loading with linear material model assumptions.…”