Enabling computer-aided food process engineering: Property estimation equations for transport phenomena-based models

Gulati, Tushar; Datta, Ashim K.

doi:10.1016/j.jfoodeng.2012.12.016

Cited by 77 publications

(33 citation statements)

References 99 publications

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“…The nature of pores 432 inside the food material and transport properties of the fluid phase are key factors that govern the 433 permeability of a material. Unlike most other properties, very little data exists for permeability and, as 434 such, no predictive model is available(Gulati and Datta, 2013). Permeability of the material with respect 435 to a particular fluid phase (k i ) is written in terms of intrinsic permeability (k in,i ) and relative permeability 436 (k r,i is a property of the material and depends on structural parameters such as porosity, 439 for example.…”

mentioning

confidence: 99%

Quantitative understanding of Refractance Window™ drying

Ortiz-Jerez

Gulati

Datta

et al. 2015

Food and Bioproducts Processing

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mentioning

confidence: 99%

Quantitative understanding of Refractance Window™ drying

Ortiz-Jerez

Gulati

Datta

et al. 2015

Food and Bioproducts Processing

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“…Moreover, unlike most other properties, very little data exists for permeability and no such predictive model is available (Gulati and Datta, 2013). For raw potatoes, range of intrinsic permeability values 10 −15 − 10 −17 m 2 (Datta, 2006;Rakesh and Datta, 2011;Warning et al, 2012).…”

Section: Input Parametersmentioning

confidence: 99%

Microwave drying of spheres: Coupled electromagnetics-multiphase transport modeling with experimentation. Part I: Model development and experimental methodology

Zhu

Gulati

Datta

et al. 2015

Food and Bioproducts Processing

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“…There are standard expressions available in the literature for relative permeability, k r , as a function of saturation in the material (Gulati and Datta ). The intrinsic permeability, k in represents the permeability of a liquid or gas in a fully saturated state (Datta ).…”

Section: Model Developmentmentioning

confidence: 99%

Multiphysics Modeling of Microwave Heating of a Frozen Heterogeneous Meal Rotating on a Turntable

Pitchai

Chen

Birla

et al. 2015

Journal of Food Science

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A 3-dimensional (3-D) multiphysics model was developed to understand the microwave heating process of a real heterogeneous food, multilayered frozen lasagna. Near-perfect 3-D geometries of food package and microwave oven were used. A multiphase porous media model combining the electromagnetic heat source with heat and mass transfer, and incorporating phase change of melting and evaporation was included in finite element model. Discrete rotation of food on the turntable was incorporated. The model simulated for 6 min of microwave cooking of a 450 g frozen lasagna kept at the center of the rotating turntable in a 1200 W domestic oven. Temperature-dependent dielectric and thermal properties of lasagna ingredients were measured and provided as inputs to the model. Simulated temperature profiles were compared with experimental temperature profiles obtained using a thermal imaging camera and fiber-optic sensors. The total moisture loss in lasagna was predicted and compared with the experimental moisture loss during cooking. The simulated spatial temperature patterns predicted at the top layer was in good agreement with the corresponding patterns observed in thermal images. Predicted point temperature profiles at 6 different locations within the meal were compared with experimental temperature profiles and root mean square error (RMSE) values ranged from 6.6 to 20.0 °C. The predicted total moisture loss matched well with an RMSE value of 0.54 g. Different layers of food components showed considerably different heating performance. Food product developers can use this model for designing food products by understanding the effect of thickness and order of each layer, and material properties of each layer, and packaging shape on cooking performance.

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Enabling computer-aided food process engineering: Property estimation equations for transport phenomena-based models

Cited by 77 publications

References 99 publications

Quantitative understanding of Refractance Window™ drying

Quantitative understanding of Refractance Window™ drying

Microwave drying of spheres: Coupled electromagnetics-multiphase transport modeling with experimentation. Part I: Model development and experimental methodology

Multiphysics Modeling of Microwave Heating of a Frozen Heterogeneous Meal Rotating on a Turntable

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