Porous media approaches to studying simultaneous heat and mass transfer in food processes. I: Problem formulations

Datta, Ashim K.

doi:10.1016/j.jfoodeng.2006.05.013

Cited by 403 publications

(225 citation statements)

References 59 publications

(76 reference statements)

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“…Due to its unique characteristics, it has been the first food processing technique based on the exploitation of three dimensional food microstructure. So, one of the most important future challenge will be the precise characterization of the three dimensional architecture of foods, its changes during food processing and its relation with safety and quality (Datta, 2007a;Datta, 2007b;Halder et al, 2007). The term -Food matrix engineering (FME)‖ has been used to define a branch of food engineering that applies the knowledge about food matrix composition, structure and properties with the aim to promote and control adequate changes that improve some sensorial /functional properties in the food products as well as their stability (Fito et al, 2003).…”

Section: Future Gapsmentioning

confidence: 99%

Vacuum Impregnation: A Novel Non-thermal Technique to Improve Food Quality

Tiwari¹,

Thakur²

2016

Int. J. Curr. Res. Biosci. Plant Biol.

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A b s t r a c t A r t i c l e I n f oVacuum impregnation (VI) is a non-thermal, non-destructive treatment that aims to modify the composition of food material by partially removing water and impregnating it with physiologically active compounds without affecting the material's structural integrity. Vacuum impregnation can be used to accelerate the Industrial process. It has various advantages like fast process, energy economical and easily performed at room temperature. VI basically fills large volume of intercellular spaces in tissues of fruits and vegetable and modifies the physico-chemical and the organoleptic properties of the same. Furthermore, providing enough information on the various advantages of these techniques is yet to be explored and is underutilized. Present review explores the importance and technique of VI with the future gaps so that the same technology can be further exploited commercially.

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Section: Future Gapsmentioning

confidence: 99%

Vacuum Impregnation: A Novel Non-thermal Technique to Improve Food Quality

Tiwari¹,

Thakur²

2016

Int. J. Curr. Res. Biosci. Plant Biol.

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“…Many foods, in general, are described as porous matrices by virtue of their structural/cellular arrangement [14,15]. Meat is composed of bundles of muscle fibers, which are largely protein.…”

Section: Introductionmentioning

confidence: 99%

A mathematical model of meat cooking based on polymer–solvent analogy

Chapwanya

Misra²

2015

Applied Mathematical Modelling

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Mathematical modeling of transport phenomena in food processes is vital to understand the process dynamics. In this work, we study the process of double sided cooking of meat by developing a mathematical model for the simultaneous heat and mass transfer. The constitutive equations for the heat and mass transport are based on Fourier conduction, and the FloryHuggin's theory respectively, formulated for a two-phase transport inside a porous medium. We investigate a reduced one-dimensional case to verify the model, by applying appropriate boundary conditions. The results of the simulation agree well with experimental findings reported in literature. Finally, we comment upon the sensitivity of the model to the porosity of meat.

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“…So, one of the most important future challenge will be the precise characterization of the three dimensional architecture of foods, its changes during food processing and its relation with safety and quality. However, some pioneering researchers have focused their attention on this research field and the first results are reported in literature (Datta, 2007a;Datta, 2007b;Halder et al, 2007). For instance, the term "food matrix engineering (FME)" has been used to define a branch of food engineering that applies the knowledge about food matrix composition, structure and properties with the aim to promote and control adequate changes that improve some sensorial and/or functional properties in the food products as well as their stability .…”

Section: Introductionmentioning

confidence: 99%