Advances in control of food mixing operations

Cullen, Patrick J.; Bakalis, Serafim; Sullivan, Carl

doi:10.1016/j.cofs.2017.11.002

Cited by 15 publications

(5 citation statements)

References 16 publications

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“…Recent experimental studies have investigated the impact of various parameters, such as fill level, blade speed, and the number of blades, on the mixing performance of mixers. Advanced measurement techniques, such as non-invasive near-infrared (NIR) spectroscopy, tomography, and PEPT, have been utilised in these investigations (Cullen et al, 2017;Page et al, 2015). However, the experimental analysis of mixers is impeded by the opaqueness of the equipment and the intricacy of the flow within the mixer.…”

Section: Experimental Work Of Convective Mixersmentioning

confidence: 99%

Current Progress of Experimental and Simulation Work of Mixing Processes in Particulate Systems

Jin,

Shen

2024

KONA

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Particle mixing is a fundamental process used in various industries to handle powders, granules, and pellets. Understanding particle mixing is critical for optimizing industrial processes involving particulate systems, making it an important scientific and practical consideration. In this review, the current research progress of experimental and simulation works for widely used tumbler and convective mixers is reviewed, and research gaps are summarized for future investigations. Finally, some new development points of modern particle mixing technologies and topics are mentioned. This paper provides a comprehensive review of the research work of mixers in particulate systems and sheds light on future research in the field of particle mixing.

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Section: Experimental Work Of Convective Mixersmentioning

confidence: 99%

Current Progress of Experimental and Simulation Work of Mixing Processes in Particulate Systems

Jin,

Shen

2024

KONA

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“…Mixing consists in mutual relocating of different particles of environment towards obtaining or sustaining the homogeneity. The main purpose of mixing is to make the composition of two-or multi-component mixtures uniform [104].…”

Section: Mixingmentioning

confidence: 99%

Application of computational fluid dynamics simulations in food industry

Szpicer

Bińkowska

Wojtasik‐Kalinowska

et al. 2023

Eur Food Res Technol

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Computational fluid dynamics (CFD) is a tool for modelling and simulating processes in many industries. It is usually used as a choice to solve problem involving flow of fluids, heat transfer, mass transfer and chemical reaction. Moreover, it has also found application in the optimization of processes in branches of the food industry, including bread baking, cooling beef roast, or spray drying. CFD has enormous potential and many opportunities to improve the quality and safety of food products, as well as to reduce the costs of production and the use of machines and production equipment. In addition, empirical models only permit data to be extracted at a limited number of locations in the system (where sensors and gauges are placed). CFD allows the designer to examine any location in the region of interest, and interpret its performance through a set of thermal and flow parameters. Computer simulations are the future of every field of science, and the presented overview provides the latest information on experts and experiences related to CFD application in food production. Despite some disadvantages, such as the need to have a large reserve of computing power, the development of digital and IT technologies will make this problem insignificant in the nearest future. Then the CFD will become an indispensable element in the design of equipment and technological lines in the food industry.

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“…The simultaneous analysis of multiple elements can be achieved. It is highly applicable to at-, on-, and in-line measurements and remote sensing, enhancing its potential as an analytical technology process [103,104]. LIBS coupled with several chemometric methods has been widely used for species discrimination [105], determination of adulteration [106], and spatial mapping of the sample surfaces in meat, milk, and other products [107,108].…”

Section: Other Spectroscopic Techniquesmentioning

confidence: 99%

Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years

Hassoun

Måge

Schmidt

et al. 2020

Foods

111

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Animal origin food products, including fish and seafood, meat and poultry, milk and dairy foods, and other related products play significant roles in human nutrition. However, fraud in this food sector frequently occurs, leading to negative economic impacts on consumers and potential risks to public health and the environment. Therefore, the development of analytical techniques that can rapidly detect fraud and verify the authenticity of such products is of paramount importance. Traditionally, a wide variety of targeted approaches, such as chemical, chromatographic, molecular, and protein-based techniques, among others, have been frequently used to identify animal species, production methods, provenance, and processing of food products. Although these conventional methods are accurate and reliable, they are destructive, time-consuming, and can only be employed at the laboratory scale. On the contrary, alternative methods based mainly on spectroscopy have emerged in recent years as invaluable tools to overcome most of the limitations associated with traditional measurements. The number of scientific studies reporting on various authenticity issues investigated by vibrational spectroscopy, nuclear magnetic resonance, and fluorescence spectroscopy has increased substantially over the past few years, indicating the tremendous potential of these techniques in the fight against food fraud. It is the aim of the present manuscript to review the state-of-the-art research advances since 2015 regarding the use of analytical methods applied to detect fraud in food products of animal origin, with particular attention paid to spectroscopic measurements coupled with chemometric analysis. The opportunities and challenges surrounding the use of spectroscopic techniques and possible future directions will also be discussed.

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Advances in control of food mixing operations

Cited by 15 publications

References 16 publications

Current Progress of Experimental and Simulation Work of Mixing Processes in Particulate Systems

Current Progress of Experimental and Simulation Work of Mixing Processes in Particulate Systems

Application of computational fluid dynamics simulations in food industry

Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years

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