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

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 778
Author(s):  
Emmanuel Purlis ◽  
Chiara Cevoli ◽  
Angelo Fabbri
Keyword(s):  
Large Deformation ◽  
Volume Change ◽  
Amorphous Materials ◽  
Fruits And Vegetables ◽  
Driving Forces ◽  
Food Products ◽  
Operating Conditions ◽  
Food Engineering ◽  
Semi Solid ◽  
Complex Phenomena

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. Empirical- and 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.

Thermochemistry of New, Technologically Important Inorganic Materials

MRS Bulletin ◽  
1997 ◽  
Vol 22 (5) ◽  
pp. 35-41 ◽  
Author(s):  
Alexandra Navrotsky
Keyword(s):  
Amorphous Materials ◽  
Driving Forces ◽  
Sol Gel ◽  
Operating Conditions ◽  
Inorganic Materials ◽  
Oxide Superconductors ◽  
New Materials ◽  
Ambient Conditions ◽  
Aqueous Synthesis ◽  
Structural Applications

The past decade has seen exciting advances in the discovery, improved synthesis and processing, and molecular level engineering of new inorganic materials having specialized electronic, ceramic, and structural applications. Many such materials share two common characteristics: They are complex in structure and composition (think for example of oxide superconductors), and they must be prepared by a series of steps under carefully controlled conditions (consider the intricacies of zeolite synthesis for example). The use of low-temperature aqueous synthesis conditions, with appropriate attention to pH, inorganic and organic structure-directing agents, and subsequent drying and calcination protocols has led to a wealth of new and often metastable crystalline polymorphs, to amorphous materials, and to fine powders with particles of nanoscale dimensions. Methods such as sol-gel synthesis, chimie douce (soft chemistry), hydrothermal synthesis, chemical vapor deposition, and various beam-deposition and epitaxy techniques produce a wealth of materials not constrained to be in chemical equilibrium with their surroundings and not representing the state of lowest free energy. Modern materials chemists almost have their pet Maxwell Demon to select atoms at will and cause them to assemble in a structure of controllable dimensions. The wealth of possible new structures formed begins to mimic the riches of organic chemistry. In this field, the fact that all complex organic and biochemical molecules are metastable under ambient conditions with respect to a mixture of carbon dioxide, water, and other simple gases is irrelevant except in a conflagration.Liberation of ceramic science from the tyranny of high-temperature equilibrium is thus leading to new materials synthesized more quickly, at lower cost, and under environmentally more friendly conditions. There is of course a price to pay. First the synthetic procedures are more complex than traditional “mix, grind, fire, and repeat” ceramic processing. Second and more importantly, very little is known about the long-term stability of the materials formed, about their degradation during use, and about materials compatibility. Two examples of such problems are the potential corrosion of high Tc YBCO superconductors by ambient H2O and CO2, and the collapse to inactive phases of complex zeolitic and mesoporous catalysts under operating conditions. Chemical reactions in metastable materials are governed by an intertwined combination of thermodynamic driving forces and kinetic rates. For this rich landscape of new materials, neither the depths of the valleys nor the heights of the mountains are known. Often one cannot even tell which way is energetically downhill.

scholarly journals Simulation of the Westinghouse AP1000 Response to SBLOCA Using RELAP/SCDAPSIM

2014 ◽  
Vol 2014 ◽  
pp. 1-9 ◽  
Author(s):  
Ayah Elshahat ◽  
Timothy Abram ◽  
Judith Hohorst ◽  
Chris Allison
Keyword(s):  
Driving Forces ◽  
Natural Circulation ◽  
Safety System ◽  
Operating Conditions ◽  
Severe Accident ◽  
Passive Safety ◽  
System Component ◽  
Pressurized Water ◽  
Loss Of Coolant Accident ◽  
Accident Conditions

Great interest is given now to advanced nuclear reactors especially those using passive safety components. The Westinghouse AP1000 Advanced Passive pressurized water reactor (PWR) is an 1117 MWe PWR designed to achieve a high safety and performance record. The AP1000 safety system uses natural driving forces, such as pressurized gas, gravity flow, natural circulation flow, and convection. In this paper, the safety performance of the AP1000 during a small break loss of coolant accident (SBLOCA) is investigated. This was done by modelling the AP1000 and the passive safety systems employed using RELAP/SCDAPSIM code. RELAP/SCDAPSIM is designed to describe the overall reactor coolant system (RCS) thermal hydraulic response and core behaviour under normal operating conditions or under design basis or severe accident conditions. Passive safety components in the AP1000 showed a clear improvement in accident mitigation. It was found that RELAP/SCDAPSIM is capable of modelling a LOCA in an AP1000 and it enables the investigation of each safety system component response separately during the accident. The model is also capable of simulating natural circulation and other relevant phenomena. The results of the model were compared to that of the NOTRUMP code and found to be in a good agreement.

Cohesiveness and flowability of particulated solid and semi-solid food systems

2017 ◽  
Vol 8 (10) ◽  
pp. 3647-3653 ◽  
Author(s):  
Aarti B. Tobin ◽  
Peggy Heunemann ◽  
Judith Wemmer ◽  
Jason R. Stokes ◽  
Timothy Nicholson ◽  
...  
Keyword(s):  
Food Systems ◽  
Food Products ◽  
Solid Food ◽  
Oral Processing ◽  
Semi Solid

Cohesiveness and flowability of particulated food systems is of particular interest in the oral processing and swallowing of food products, especially for people suffering from dysphagia.

scholarly journals SRAVNITEL'NYY ANALIZ MIKROBIOLOGICHESKIKH POKAZATELEY KACHESTVA POVERKHNOSTI PLODOVOOVOSHCHNYKH PRODUKTOV, OBRABOTANNYKH VODOY I ELEKTROKHIMICHESKI AKTIVIROVANNYM VODNYM RASTVOROM COMPARATIVE ANALYSIS OF MICROBIOLOGICAL QUALITY INDICATORS SURFACES OF FRUIT AND VEGETABLE PRODUCTS PROCESSED WITH WATER AND ELECTROCHEMICALLY ACTIVATED AQUEOUS SOLUTION

2020 ◽  
Vol 2 (3(72)) ◽  
pp. 4-8
Author(s):  
O.A. Suvorov ◽  
K.V. Prohorova ◽  
D.I. Polyakova
Keyword(s):  
Comparative Analysis ◽  
Fruits And Vegetables ◽  
Raw Materials ◽  
Tap Water ◽  
Microbiological Quality ◽  
Food Products ◽  
Microbiological Safety ◽  
Highly Active ◽  
Physical Processing ◽  
Positive Effect

The method of improving the microbiological safety of food products based on the use of an electrochemically activated solution of chlorine-oxygen and hydroperoxide compounds was researched. The issue of food products cleaning is very relevant in catering. It’s usually used tap water for cleaning of vegetables and fruits, not disinfectant solutions or physical processing methods. During the analysis of this problem, several experiments were conducted with the «Анолит АНК СУПЕР» (anolyte) as a disinfectant for food products. The active agents of this solution are represented by a mixture of highly active metastable chlorine-oxygen and hydroperoxide compounds. To study the action of the anolyte, a research was conducted to determine the total microbial number (QMAFAnM) and the presence of yeast and fungi on the surfaces of the selected raw materials. It was used microbiological rapid tests «Петритест». Samples were: fresh carrots, fresh celery (leaf), fresh apples. During the research of raw materials treated with water supplied by a centralized drinking water supply system, it was determined that its level of contamination is large. When the samples treated with a disinfectant solution, a positive effect was observed: no seeds were found on the test materials. Anolyte’s using did not affect the organoleptic Евразийский Союз Ученых (ЕСУ) # 3(72), 2020 5 indicators: freshly squeezed juice was made from the processed raw materials and tasted and smelled like the drink which was made from fruits and vegetables and treated by tap water. A comparative analysis of the results was carried out and it was found that the use of the test solution had a positive effect on the microbiological safety of raw materials

A STABLE LARGE DEFORMATION CORRECTED SPH METHOD BASED ON STABILIZED CONFORMING NODAL INTEGRATION AND LAGRANGIAN KERNELS

2012 ◽  
Vol 09 (04) ◽  
pp. 1250057
Author(s):  
S. WANG
Keyword(s):  
Large Deformation ◽  
Smoothed Particle Hydrodynamics ◽  
Solid Mechanics ◽  
Particle Methods ◽  
Sph Method ◽  
Nodal Integration ◽  
Particle Hydrodynamics ◽  
Smoothed Particle ◽  
Meshless Approximation ◽  
Complex Phenomena

In this paper, we propose a Galerkin-based smoothed particle hydrodynamics (SPH) formulation with moving least-squares meshless approximation, applied to solid mechanics and large deformation. Our method is truly meshless and based on Lagrangian kernel formulation and stabilized nodal integration. The performance of the methodology proposed is tested through various simulations, demonstrating the attractive ability of particle methods to handle severe distortions and complex phenomena.

scholarly journals Comparison of food and beverage products’ availability, variety, price and quality in German and US supermarkets

2020 ◽  
Vol 23 (18) ◽  
pp. 3387-3393
Author(s):  
Nanette Stroebele-Benschop ◽  
Kerstin Wolf ◽  
Katharine Palmer ◽  
Casey J Kelley ◽  
Stephanie B Jilcott Pitts
Keyword(s):  
Fruits And Vegetables ◽  
Food Products ◽  
High Energy ◽  
Cross Sectional Study ◽  
Food Prices ◽  
General Tendency ◽  
Cross Sectional ◽  
Convenience Sample ◽  
The Usa ◽  
The Impact

AbstractObjective:To assess availability, variety, price and quality of different food products in a convenience sample of supermarkets in Germany and the USA.Design:Cross-sectional study using an adapted version of the Bridging the Gap Food Store Observation Form.Setting:Information on availability, quality, price and variety of selected food products in eight German and seven US supermarkets (discount and full service) was obtained and compared by country.Results:A general tendency for lower prices of fruits and vegetables in Germany was observed, while produce quality and variety did not seem to differ between countries, with the exception of the variety of some vegetables such as tomatoes. Chips and cereals did not differ significantly in variety nor price. In both countries, high energy-dense foods were lower in energy costs than lower energy-dense foods.Conclusions:The influence of food prices and availability on consumption should be further explored, including the impact of country differences.

scholarly journals Antioxidants of Natural Plant Origins: From Sources to Food Industry Applications

Molecules ◽  
2019 ◽  
Vol 24 (22) ◽  
pp. 4132 ◽  
Author(s):  
Sofia C. Lourenço ◽  
Margarida Moldão-Martins ◽  
Vítor D. Alves
Keyword(s):  
Food Industry ◽  
Fruits And Vegetables ◽  
Current Knowledge ◽  
Natural Antioxidants ◽  
Food Products ◽  
Extraction Methods ◽  
Synthetic Antioxidants ◽  
Plant Materials ◽  
Industry Applications ◽  
By Products

In recent years, great interest has been focused on using natural antioxidants in food products, due to studies indicating possible adverse effects that may be related to the consumption of synthetic antioxidants. A variety of plant materials are known to be natural sources of antioxidants, such as herbs, spices, seeds, fruits and vegetables. The interest in these natural components is not only due to their biological value, but also to their economic impact, as most of them may be extracted from food by-products and under-exploited plant species. This article provides an overview of current knowledge on natural antioxidants: their sources, extraction methods and stabilization processes. In addition, recent studies on their applications in the food industry are also addressed; namely, as preservatives in different food products and in active films for packaging purposes and edible coatings.

Effect of Fuel Injection Pressure and Engine Speed on Performance, Emissions, Combustion, and Particulate Investigations of Gasohols Fuelled Gasoline Direct Injection Engine

2019 ◽  
Vol 142 (4) ◽  
Author(s):  
Nikhil Sharma ◽  
Avinash Kumar Agarwal
Keyword(s):  
Internal Combustion Engines ◽  
Fuel Injection ◽  
Driving Forces ◽  
Direct Injection ◽  
Engine Performance ◽  
Injection Pressure ◽  
Operating Conditions ◽  
Gasoline Direct Injection ◽  
Primary Alcohols ◽  
Renewable Fuel

Abstract Fuel availability, global warming, and energy security are the three main driving forces, which determine suitability and long-term implementation potential of a renewable fuel for internal combustion engines for a variety of applications. Comprehensive engine experiments were conducted in a single-cylinder gasoline direct injection (GDI) engine prototype having a compression ratio of 10.5, for gaining insights into application of mixtures of gasoline and primary alcohols. Performance, emissions, combustion, and particulate characteristics were determined at different engine speeds (1500, 2000, 2500, 3000 rpm), different fuel injection pressures (FIP: 40, 80, 120, 160 bars) and different test fuel blends namely 15% (v/v) butanol, ethanol, and methanol blended with gasoline, respectively (Bu15, E15, and M15) and baseline gasoline at a fixed (optimum) spark timing of 24 deg before top dead center (bTDC). For a majority of operating conditions, gasohols exhibited superior characteristics except minor engine performance penalty. Gasohols therefore emerged as serious candidate as a transitional renewable fuel for utilization in the existing GDI engines, without requirement of any major hardware changes.

scholarly journals Can Dietary Fiber Intake Be Increased through Nutritional Education and through Subsidies on Selected Food Products?

2019 ◽  
Vol 48 (3) ◽  
pp. 448-472 ◽  
Author(s):  
Mark Christopher Senia ◽  
Senarath Dharmasena ◽  
Oral Capps
Keyword(s):  
Dietary Fiber ◽  
Fruits And Vegetables ◽  
Household Head ◽  
Food Products ◽  
The United States ◽  
Complex Nature ◽  
Fiber Intake ◽  
Head Region ◽  
Dietary Fiber Intake ◽  
Socioeconomic And Demographic Factors

Consumers in the United States fall short of meeting the recommended guideline for dietary fiber intake. Using a quarterly panel of households from Nielsen for the years 2004 through 2014, we employ a Heckman two-step approach to estimate nine panel regressions concerning per person fiber intakes derived from various food categories to uncover the importance of prices as well as socioeconomic and demographic factors. Prices play a prominent role in the per person intake of dietary fiber derived from the respective food products considered. Households below poverty thresholds had lower intakes of fiber relative to households above poverty thresholds. Ethnicity, race, age of the household head, region, and the presence of children also had significant effects on dietary fiber derived from the respective food categories. A proposed 20 percent subsidy applied to fruits and vegetables would increase per person intake of fiber by 9.4 percent. Therefore, if one were to consider meeting the dietary fiber requirement only through the provision of a subsidy, a large subsidy applied to fruits and vegetables would be required. Therefore, given the complex nature of the various factors affecting the intake of dietary fiber, the feasibility of using subsidies alone to increase the intake of dietary fiber is called into question.

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