Modelling heat transfer in high pressure food processing: a review

Otero, Laura; Martínez, Pedro D. Sanz

doi:10.1016/s1466-8564(03)00005-5

Cited by 102 publications

(84 citation statements)

References 35 publications

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“…In this paper, we evaluated seven major thermophysical parameters of the DAG oil at high pressures for various temperatures. These parameters can be indispensable in modeling and design of the corresponding high-pressure equipment and technological processes (Sastry 2016;Norton & Sun 2008;Otero & Sanz 2003).…”

Section: Discussionmentioning

confidence: 99%

“…For example, a number of thermophysical parameters of foods, such as their density, specific heat capacity, thermal expansion coefficient, and viscosity, as a function of pressure and temperature, must be known to model thermal profiles of pressurized food systems (Otero & Sanz 2003;BarbosaCánovas & Rodriguez 2005;Kowalczyk et al 2005;Khurana & Karwe 2009). Unfortunately, the data on the physicochemical parameters of foods at high-pressure range is not readily available (Guignon et al 2012).…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of High-Pressure Thermophysical Parameters of the Diacylglycerol (DAG) Oil Using Ultrasonic Waves

Kiełczyński

Szalewski

Balcerzak

et al. 2016

Food Bioprocess Technol

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Modeling of high-pressure technological processes in the food industry requires knowledge of thermophysical parameters of processed foodstuffs in a broad range of pressures and temperatures. However, the high-pressure thermophysical parameters of foodstuffs are very rarely published in the literature. Therefore, further research is necessary to achieve a deeper insight into the biophysical and thermophysical phenomena under pressure to provide better control of technological processes and optimize the effects of pressure. The essential goal of this work is to evaluate the impact of high pressure and temperature on the thermophysical parameters of liquid foodstuffs on the example of diacylglycerol (DAG) oil (which attracted recently a considerable attention from research and industrial communities due to its remarkable benefits for health), using ultrasonic wave velocity and density measurements. Isotherms of adiabatic and isothermal compressibility, isobaric thermal expansion coefficient, internal pressure, and thermal pressure coefficient versus pressure were evaluated, based on the measurement of the compressional ultrasonic wave velocity and density of DAG oil at high pressures (up to 500 MPa) and at various temperatures. The adiabatic compressibility is affected mostly by the changes of pressure, i.e., it grows about four times when the pressure increases from the atmospheric pressure (0.1 MPa) to 400 MPa at a temperature of 50°C. By contrast, the internal pressure is a pronounced function of the temperature, i.e., it increases six times when the temperature rises from 20 to 50°C at a pressure of a 200 MPa. To perform numerical calculations, it was convenient to introduce a Tammann-Tait type equation of state to approximate the measured density isotherms of the investigated DAG oil. The results obtained in this paper can be applied in modeling and optimization of high-pressure technological processes and processing of foodstuffs. Evaluation of high-pressure isotherms of the considered thermophysical parameters of the DAG oil is an original authors' contribution to the state-ofthe-art.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Evaluation of High-Pressure Thermophysical Parameters of the Diacylglycerol (DAG) Oil Using Ultrasonic Waves

Kiełczyński

Szalewski

Balcerzak

et al. 2016

Food Bioprocess Technol

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“…In the last decade, most emphasis has been given to the development of reliable process models, based on a first principles approach as well as a data driven approach (empirical correlations). For example, specific models for chemical and biochemical processes (Potocnik & Grabec, 1999;Soejima et al, 2008;Singh et al, 2009a;Charalampopoulos et al, 2009), pharmaceutical processes (Westerhuis et al, 1997;Wu et al, 2005: Zhou et al, 2005Jia & Williams, 2007;Singh et al, 2009b), and food processes (Zwietering & Hasting, 1997;Otero & Sanz, 2003, Mittal, 2007González-Sáiz et al, 2009) have been developed successfully. Process models are extensively used for different applications, for instance, in process optimization and control (Fu & Barford, 1993;Sen & Srinivasa Babu, 2005;Kawohl et al, 2007;Nagy, 2007;Pintaric & Kravanja, 2008;Ashoori et al, 2009;Papadopoulos & Seferlis, 2009).…”

Section: Process Understanding Modeling and Simulation Issuesmentioning

confidence: 99%

Model-based computer-aided framework for design of process monitoring and analysis systems

Singh

Gernaey

Gani

2009

Computers & Chemical Engineering

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“…This technique has been used to simulate operations in food and bio-processes which are hard to adapt to an experimental design due to cost and size matters (Petrides, 2001;Shanklin et al, 2001). Also, there are some studies that use computational analysis to investigate the complex phenomena arising during the storage of agricultural products (Beukema et al, 1982), food processing (Fryer and Robbins, 2005;Otero and Sanz, 2003), heating (Shim et al, 2010), and drying (Mayor and Sereno, 2004). In addition, computational fluid dynamics has been used to evaluate the efficiency of greenhouse ventilation (Mistriotis et al, 1997).…”

Section: Introductionmentioning

confidence: 99%

A novel approach in analyzing agriculture and food systems: Review of modeling and its applications

Kim¹,

Cho²,

Lee³

2016

Korean Journal of Agricultural Science

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For the past decades, advances in computational devices have propelled mathematical modeling to become an effective tool for solving the black box of complex biological systems because of its prominent analytical power and comprehensive insight. Nevertheless, modeling is still limitedly used in the fields of agriculture and food which generally concentrate on producing experimental data rather than processing them. This study, hence, intends to introduce modeling in terms of its procedure types of structure, formulation, analyses, and software, with reviews of current notable studies from micro to macro scales so as to propose the modeling technique as a novel approach in discerning conundrums in agriculture and food systems. We expect this review to provide an eligible source for researchers who are willing to apply modeling techniques into the unexplored fields related to bio-systems that comprehensively include biology, nutrition, agriculture, food, animal science, and ecology.

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Modelling heat transfer in high pressure food processing: a review

Cited by 102 publications

References 35 publications

Evaluation of High-Pressure Thermophysical Parameters of the Diacylglycerol (DAG) Oil Using Ultrasonic Waves

Evaluation of High-Pressure Thermophysical Parameters of the Diacylglycerol (DAG) Oil Using Ultrasonic Waves

Model-based computer-aided framework for design of process monitoring and analysis systems

A novel approach in analyzing agriculture and food systems: Review of modeling and its applications

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