Drying model for cylindrical pasta shapes using desorption isotherms

Temmerman, J. De; Verboven, Pieter; Delcour, Jan A.; Nicolaı̈, Bart; Ramón, Herman

doi:10.1016/j.jfoodeng.2007.10.016

Cited by 23 publications

(15 citation statements)

References 17 publications

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“…Peleg developed a polynomial equation to calculate the moisture content for the material as a function of the water activity (Heldman and Lund 2007). Some authors used the same models to fit the isotherms of some food products (Goula et al 2008;Jayendra Kumar et al 2005;Sinija and Mishra 2008;De Temmerman et al 2008).…”

Section: Omw Isotherms Desorptionmentioning

confidence: 99%

Olive mill wastewater disposal in evaporation ponds in Sfax (Tunisia): moisture content effect on microbiological and physical chemical parameters

et al. 2009

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The study of the isotherms desorption of olive mill wastewater (OMW) was investigated to describe its water activity under different saturated environments. The microbial biodegradation of OMW during its storage in 5 evaporation ponds located in Agareb (Sfax-Tunisia) was carried out during the oil-harvesting year held 105 days in 2004. Gravimetric static method using saturated salt solutions was used and OMW as placed at 30 degrees C and under different water activities ranging from 0.11 to 0.90. Eight models were taken from the literature to describe experimental desorption isotherms. During storage, the evolution of physico-chemical parameters including pH, temperature, evaporation, humidity, total phosphorus, chemical oxygen demand (COD), biological oxygen demand (BOD) and phenols and three microbiological flora (aerobic mesophilic bacteria, yeasts and moulds) were considered. At 30 degrees C, when relative humidity increased in the experimented ponds of 69, 84 and 90%, the evaporation speed decreased from 1.24 x 10(-5) to 5 x 10(-6) cm(3) s(-1), from 6 x 10(-5) to 7 x 10(-6) cm(3) s(-1) and from 5 x 10(-6) to 1.1 x 10(-7) cm(3) s(-1) respectively. The desorption isotherm exhibited a sigmoidal curve corresponding to type II, typical of many organic material. The GAB and Peleg models gave the best fit for describing the relationship between the equilibrium moisture content and water activity in OMW (R (2) = 0.998). During the storage period, the analysis showed an increase of all the physico-chemical parameters studied, except phenols and total phosphorus concentrations. The microbiological study showed the predominance of yeasts and moulds and the decrease of bacteria population after 75 days reflecting both effect of recalcitrant compounds and the water activity on microbial growth.

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Section: Omw Isotherms Desorptionmentioning

confidence: 99%

Olive mill wastewater disposal in evaporation ponds in Sfax (Tunisia): moisture content effect on microbiological and physical chemical parameters

et al. 2009

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“…types in those studies are not comparable with the conditions in this study De Temmerman et al (2008). measured desorption isotherms for pasta and expressed the water activity in the Oswin equation as a function of both moisture content and temperature.…”

mentioning

confidence: 56%

“…The temperature range in their study is closest to this study and thus we assume that an extrapolation in temperature can be performed and that hysteresis can be neglected. The water activity is given as(De Temmerman et al 2008) …”

mentioning

confidence: 99%

A Finite Element Analysis of Coupling Between Water Absorption and Swelling of Foodstuffs During Soaking

2011

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Most foodstuffs are viscoelastic in nature and they experience volume change when soaked. Moisture transport affects the volume change of foodstuffs in a soaking process and vice versa. Studies of soaking of foodstuffs that involve rigorous two way coupling between simultaneous moisture transport and large viscoelastic deformation of the material are missing, to the best of the authors' knowledge. In this article, these two important phenomena, i.e., swelling and moisture transport during a soaking process of foodstuffs are coupled non-empirically based on a fundamental mathematical model developed by Zhu et al. (Transp Porous Media 84:335-369, 2010). A finite element analysis is performed to study boiling of plane sheet pasta at 100 • C. This coupling of the transport and deformation problems is carried out using a Newton scheme based on a Lagrangian description of the spatial domains. In this study, the dependence of relaxation modulus of pasta on the moisture content is investigated, starting from data in the literature, and it is found from the results that pasta can be considered as a hydro-rheologically simple viscoelastic material as analogous to a thermo-rheologically simple material. A novel theoretically determined expression of the diffusion coefficient is also used to completely separate the viscoelastic effect from diffusion. Sorption curves are calculated and the predictions agree well with experimental results obtained by Cafieri et al. (J Cereal Sci 48:857-862, 2008). Thickness change of plane sheet pasta and the stress field at different times are also calculated. The numerical model presented here can be successfully used to predict simultaneous moisture migration and swelling of viscoelastic food materials during a soaking process.

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“…Plates for total aerobic count, Enterobacteriaceae, E. coli and S. aureus were incubated for 24 h at 308C according to producers' instructions and then counted. The plates for moulds and yeasts were incubated for 72 h. The results of microbiological tests were processed by repeated measures analysis using the General Linear Model (GLM) procedure (De Temmerman et al 2008). The statistical model included the main effects of the material, as well as the position of the sample swab.…”

Section: Methodsmentioning

confidence: 99%

“…The aim of drying is to reduce the content of water to below 13.5% according to National Gazette No.26/2003, page 3266. Since the migration of water from internal to external layers, and so to the surface, takes place by capillarity, the pasta must maintain an appropriate structure (porosity) in relation to its current moisture as required by regulation (De Temmerman et al 2008;Johnston 2001;McNabb and Anderssen 2007). Enterobacteriaceae are gram-negative facultative anaerobic rods represented by Escherichia, Citrobacter, Salmonella, Shigella, Klebsiella, Enterobacter, Serratia, Proteus, Yersinia, Erwinia, and others.…”

Section: Introductionmentioning

confidence: 99%

Hygienic acceptance of wood in food industry

et al. 2011

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Food is physically manipulated by other materials during production processes, and therefore, food quality and safety are vital in processes where foods are in contact with various materials. Wooden frames were used for centuries for dried egg pasta trays; however, with the development of different materials, wood was slowly abandoned and replaced by plastic. Nevertheless, there are some hygienic considerations concerning plastic frames in the dried egg pasta making industry. In this study, plastic and wooden trays were analysed by swabbing (n = 210) and evaluated in regard to total number of aerobic counts (TAC), Enterobacteriaceae, Escherichia coli, moulds, yeasts and Staphylococcus aureus using dry medium plates. The aims of the research were to (1) evaluate the total number of microorganisms on wood and plastic material used for pasta trays and (2) make a hygienic evaluation of analysed materials for application in the pasta industry. The research was aimed to answer the question, 'Does the tray material and/or location of the swab sample influence the colony forming unit (CFU)/ 20 cm 2 ?' Results showed a statistical difference in CFU/20 cm 2 for all bacterial determinations, except for E. coli which was not detected in swabs taken from wooden or plastic trays. This hygiene evaluation study supported the conclusion that the use of wood is appropriate in the food industry from a hygienic and technological point of view.

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Drying model for cylindrical pasta shapes using desorption isotherms

Cited by 23 publications

References 17 publications

Olive mill wastewater disposal in evaporation ponds in Sfax (Tunisia): moisture content effect on microbiological and physical chemical parameters

Olive mill wastewater disposal in evaporation ponds in Sfax (Tunisia): moisture content effect on microbiological and physical chemical parameters

A Finite Element Analysis of Coupling Between Water Absorption and Swelling of Foodstuffs During Soaking

Hygienic acceptance of wood in food industry

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