Modelling Volume Change and Deformation in Food Products/Processes: An Overview

Volume change and large deformation occur in different solid and semi-solid foods during processing, e.g., shrinkage of fruits and vegetables during drying and of meat during cooking, swelling of grains during hydration, and expansion of dough during baking and of snacks during extrusion and puffing...

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Detalles Bibliográficos
Autores principales: Purlis, Emmanuel, Cevoli, Chiara, Fabbri, Ángelo
Formato: Articulo
Lenguaje:Inglés
Publicado: 2021
Materias:
Química
Cellular solids
Hyperelastic material
Mechanical modelling
Multiphysics
Multiscale modelling
Porosity
Solid mechanics
Texture
Virtualization
Viscoelastic material
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/118866
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-118866
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Química
Cellular solids
Hyperelastic material
Mechanical modelling
Multiphysics
Multiscale modelling
Porosity
Solid mechanics
Texture
Virtualization
Viscoelastic material
spellingShingle Química
Cellular solids
Hyperelastic material
Mechanical modelling
Multiphysics
Multiscale modelling
Porosity
Solid mechanics
Texture
Virtualization
Viscoelastic material
Purlis, Emmanuel
Cevoli, Chiara
Fabbri, Ángelo
Modelling Volume Change and Deformation in Food Products/Processes: An Overview
topic_facet Química
Cellular solids
Hyperelastic material
Mechanical modelling
Multiphysics
Multiscale modelling
Porosity
Solid mechanics
Texture
Virtualization
Viscoelastic material
description Volume change and large deformation occur in different solid and semi-solid foods during processing, e.g., shrinkage of fruits and vegetables during drying and of meat during cooking, swelling of grains during hydration, and expansion of dough during baking and of snacks during extrusion and puffing. In addition, food is broken down during oral processing. Such phenomena are the result of complex and dynamic relationships between composition and structure of foods, and driving forces established by processes and operating conditions. In particular, water plays a key role as plasticizer, strongly influencing the state of amorphous materials via the glass transition and, thus, their mechanical properties. Therefore, it is important to improve the understanding about these complex phenomena and to develop useful prediction tools. For this aim, different modelling approaches have been applied in the food engineering field. The objective of this article is to provide a general (non-systematic) review of recent (2005–2021) and relevant works regarding the modelling and simulation of volume change and large deformation in various food products/processes. Empiricaland physics-based models are considered, as well as different driving forces for deformation, in order to identify common bottlenecks and challenges in food engineering applications.
format Articulo
Articulo
author Purlis, Emmanuel
Cevoli, Chiara
Fabbri, Ángelo
author_facet Purlis, Emmanuel
Cevoli, Chiara
Fabbri, Ángelo
author_sort Purlis, Emmanuel
title Modelling Volume Change and Deformation in Food Products/Processes: An Overview
title_short Modelling Volume Change and Deformation in Food Products/Processes: An Overview
title_full Modelling Volume Change and Deformation in Food Products/Processes: An Overview
title_fullStr Modelling Volume Change and Deformation in Food Products/Processes: An Overview
title_full_unstemmed Modelling Volume Change and Deformation in Food Products/Processes: An Overview
title_sort modelling volume change and deformation in food products/processes: an overview
publishDate 2021
url http://sedici.unlp.edu.ar/handle/10915/118866
work_keys_str_mv AT purlisemmanuel modellingvolumechangeanddeformationinfoodproductsprocessesanoverview
AT cevolichiara modellingvolumechangeanddeformationinfoodproductsprocessesanoverview
AT fabbriangelo modellingvolumechangeanddeformationinfoodproductsprocessesanoverview
bdutipo_str Repositorios
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