scholarly journals Finite Element Method for Freezing and Thawing Industrial Food Processes

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 869
Author(s):  
Tobi Fadiji ◽  
Seyed-Hassan Miraei Ashtiani ◽  
Daniel I. Onwude ◽  
Zhiguo Li ◽  
Umezuruike Linus Opara
Keyword(s):  
Finite Element ◽  
Visual Information ◽  
Food Industry ◽  
Frozen Storage ◽  
Freezing And Thawing ◽  
Structure Damage ◽  
Novel Technologies ◽  
Preservation Method ◽  
Thawing Processes ◽  
Food Processes

Freezing is a well-established preservation method used to maintain the freshness of perishable food products during storage, transportation and retail distribution; however, food freezing is a complex process involving simultaneous heat and mass transfer and a progression of physical and chemical changes. This could affect the quality of the frozen product and increase the percentage of drip loss (loss in flavor and sensory properties) during thawing. Numerical modeling can be used to monitor and control quality changes during the freezing and thawing processes. This technique provides accurate predictions and visual information that could greatly improve quality control and be used to develop advanced cold storage and transport technologies. Finite element modeling (FEM) has become a widely applied numerical tool in industrial food applications, particularly in freezing and thawing processes. We review the recent studies on applying FEM in the food industry, emphasizing the freezing and thawing processes. Challenges and problems in these two main parts of the food industry are also discussed. To control ice crystallization and avoid cellular structure damage during freezing, including physicochemical and microbiological changes occurring during thawing, both traditional and novel technologies applied to freezing and thawing need to be optimized. Mere experimental designs cannot elucidate the optimum freezing, frozen storage, and thawing conditions. Moreover, these experimental procedures can be expensive and time-consuming. This review demonstrates that the FEM technique helps solve mass and heat transfer equations for any geometry and boundary conditions. This study offers promising insight into the use of FEM for the accurate prediction of key information pertaining to food processes.

Finite Element Simulation of RC Shear Wall Components

2012 ◽  
Vol 170-173 ◽  
pp. 3594-3597
Author(s):  
Hai Tao Wan ◽  
Peng Li
Keyword(s):  
Finite Element ◽  
Finite Element Simulation ◽  
Shear Wall ◽  
Lateral Force ◽  
Skeleton Curve ◽  
Structure Damage ◽  
Wall Structures ◽  
Element Simulation ◽  
Rc Shear Wall ◽  
Wall Components

Reinforced concrete (RC) shear wall component is a very important lateral force-resisting member which is widely used in China. Its seismic behavior has a great impact on the seismic performance of the overall structure. Damage of some RC shear wall structures under the earthquake is caused by the damage of shear wall components, So shear wall components are an essential seismic members. However, the test datum are not enough to study the performance of RC shear wall components, Therefore, Finite element simulation of RC shear wall components is performed by software ABAQUS in the paper. Through comparing with the finite element simulation and the test of load - displacement skeleton curve, failure mode and steel bar strain, the result shows that the finite element simulation can more accurately simulate the situation of the test, verifying the finite element simulation is the most important research tool besides test.

scholarly journals FREEZING AND THAWING | Processes

2005 ◽  
pp. 104-110 ◽  
Author(s):  
G.N. Flerchinger ◽  
G.A. Lehrsch ◽  
D.K. McCool
Keyword(s):  
Freezing And Thawing ◽  
Thawing Processes

scholarly journals Cryopreservation: The secret of modern preservation of brewer’s yeasts – minireview

2021 ◽  
Vol 67 (1) ◽  
pp. 403-408
Author(s):  
Katarína Hanzalíková ◽  
Petra Kubizniakova ◽  
Lucie Kyselová ◽  
Dagmar Matoulková
Keyword(s):  
Cell Damage ◽  
Cellular Structures ◽  
Biological Functions ◽  
Freezing And Thawing ◽  
Thawing Processes ◽  
Thawing Rate ◽  
Brewer’S Yeasts ◽  
Long Term Preservation ◽  
Stress Accumulation

The aim of the long-term preservation of cells, tissues and organs is to maintain their cellular structures and biological functions for as long as possible. Cryopreservation is a process where biological material is stored and preserved at very low temperatures. However, freezing and thawing processes can cause irreversible cell damage, which is related to formation of ice crystals, osmotic stress, accumulation of reactive forms of oxygen, etc. Therefore the cell viability depends mainly on the freezing rate, the composition of the cryoprotective medium as well as on the thawing rate. Using a suitable cryoprotective medium can increase the viability rate of the yeasts after “revitalization“. Appropriate pre-cultivation before freezing also plays an important role. These facts show that cell freezing and thawing processes must be controlled to avoid cell damage.

Effect of rosemary extract and vitamin e on lipid peroxidation and the quality during chilling and frozen storage of fried Nile tilapia fillets (Oreochromis niloticus)

2021 ◽  
Vol 3 (5) ◽  
pp. 01-03
Author(s):  
Ibrahim Mohamed
Keyword(s):  
Lipid Peroxidation ◽  
Vitamin E ◽  
Oreochromis Niloticus ◽  
Nile Tilapia ◽  
Food Industry ◽  
Frozen Storage ◽  
Quality Attributes ◽  
Rosemary Extract ◽  
Processed Meat ◽  
Synthetic Antioxidants

Antioxidants are added to fresh and processed meat to prevent lipid oxidation, retard development of off-flavors, and improve color stability. In the food industry, they can be divided into natural and synthetic antioxidants. Synthetic antioxidants have been confirmed for their toxicological and carcinogenic effects. Thus, the food industry now chooses natural products over synthetic ones. This study was carried out to investigate the effect of Rosemary extract (R.E.) and vitamin E on the quality of fried fillets of Nile tilapia (Oreochromis niloticus) during chilling and frozen storage. Fillets of Nile tilapia were treated with (R.E.) 0.1%, 0.2%, 0.3% and Vitamin E 0.1% then stored for 5,10 and 15 days at 4±1°C and for three months at -18±2°C. Then chemical tests including Peroxide value (PV), Thio-barbituric acid (TBA), Tri-methylamine-nitrogen (TMA-N) and Total volatile base-nitrogen (TVB-N) were done to evaluate the preservative effect of (R.E.) and vitamin E during storage. The TBA and PV increased in all treatments due to lipid peroxidation. Results showed that TMA-N,TVB-N, value of (R.E.) and vitamin E treated samples were significantly lower than those of the control samples (P<0.05). Results of our investigation revealed that R.E. retarded oxidative changes in chilling and frozen fried fillets of Nile tilapia whereas R.E. 0.1%, 0.2% and vitamin E 0.1% were not as effective as R.E. 0.3% on oxidative stability. Best oxidation inhabitation results on chilling and frozen fried fillets of Nile tilapia was obtained when employing of R.E. The obtained results also showed that there was a significant (p<0.05) enhancement in sensory quality attributes of fried fillets of Nile tilapia; samples treated with R.E. and vitamin E Conclusion: The tested R.E. had a high effectiveness as antioxidative and antimicrobial should be utilized for extending the shelf-life through retarded the spoilage and enhancing quality attributes of fried fillets of Nile tilapia during chilling and frozen storage.

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