Mathematical Modeling of Food Processing Operations: A Basic Understanding and Overview

Kumar, Manibhushan; Vatsa, Siddhartha; Madhumita, Mitali; Prabhakar, Pramod K.

doi:10.46592/turkager.2021.v02i02.019

Cited by 3 publications

(1 citation statement)

References 47 publications

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“…Understanding exact moisture and temperature distribution within the food matrix are very important during drying. Kumar et al (2021) mentioned that food structure has many scales, but microstructural features play an important role in food processing like drying. Joardder et al (2013) have mentioned that at higher drying temperatures, cell membranes get ruptured and provide a pathway to release internal water into extracellular space.…”

Section: Introductionmentioning

confidence: 99%

Mathematical modeling and simulation of refractance window drying of mango pulp for moisture, temperature, and heat flux distribution

Kumar

Madhumita

Srivastava

et al. 2022

J Food Process Engineering

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This study aims to simulate the coupled heat and mass transfer during refractance window (RW) drying of mango pulp. A simulation model was developed by considering temperature and moisture-dependent effective diffusivity. With the help of COMSOL Multiphysics, a three-dimensional (3D) model was developed to solve heat and mass transfer equations. RW drying of mango pulp (6 mm thick) was executed at differe temperature of 75, 80, 85, and 90 C and air velocity of .7 m/s. There was a quick rise in product temperature, and it remained constant throughout the experiment. The drying time required to reduce mango pulp's moisture content from 5.33 to .25 (g water/g dry matter) ranged between 5.7 and 8.5 h during RW drying. Surface moisture was 28, 30, 31, and 33% lower than moisture content at the bottom of pulp after 15 min of drying when drying temperatures were 75, 80, 85, and 90 C, respectively. Diffusivity increases with increasing temperature, and values range from 2.50 Â 10 À10 to 3.68 Â 10 À10 m 2 /s. Out of six empirical models, page, modified page, and two-term exponentials were the best fit for drying characteristics. Practical ApplicationsThis study explores the heat and mass transfer modeling and simulation of RW drying of mango pulp. The three-dimensional (3D) model gave a better understanding and visualized the effect of different heat source temperature combinations on temperature profile and their distribution and moisture content and their distribution throughout the sample. The method and mode used for this experiment can enable many researchers to conduct experimental studies on RW drying products. Also, a simulation model is a precise tool for forecasting drying product characteristics, drying behaviors, and physicochemical changes during the drying process. Simulation applications for better designing processes in food industries shall be more in the coming future. The present finding can be used by food processors and researchers for predicting the drying dynamics and subsequent upscaling of the RW drying process at an industrial scale.

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Section: Introductionmentioning

confidence: 99%

Mathematical modeling and simulation of refractance window drying of mango pulp for moisture, temperature, and heat flux distribution

Kumar

Madhumita

Srivastava

et al. 2022

J Food Process Engineering

Self Cite

View full text Add to dashboard Cite

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The influence of competitive strategy and organizational structure on the cost of quality in food and beverage (F&B) companies

Dimitrantzou

Psomas

Vouzas

2023

TQM

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PurposeThis study aims at determining the influence of the competitive strategy types and organizational structure dimensions on Cost of Quality (CoQ) in Food and Beverage (F&B) small- and medium-sized enterprises (SMEs).Design/methodology/approachA survey questionnaire was sent to F&B companies in Greece and 307 responded positively and fully completed the questionnaire. The research model developed (consisting of the competitive strategy types, the organizational structure dimensions and CoQ) was tested using the exploratory and confirmatory factor analyses and the structural equation modeling (SEM) technique.FindingsThe findings indicated that cost leadership, centralization and formalization influence the CoQ positively and significantly. By contrast, differentiation does not influence CoQ.Research limitations/implicationsThe small sample of the responding companies operating in one country, the different F&B sub-sectors, the subjective perceptions of only one representative per company and the cross-sectional nature of the study are the main limitations of the present study.Practical implicationsThis paper provides academicians and practitioners with a better understanding of the factors that influence the quality-cost level.Originality/valueTo the best of the authors' knowledge, this is the first study that examines the effect of competitive strategy and organizational structure on CoQ.

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Application of computational fluid dynamics simulation in predicting food protein denaturation: numerical studies on selected food products - a review*

Szpicer,

Binkowska,

Stelmasiak

et al. 2023

Animal Science Papers and Reports

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Protein denaturation is a common process in the food industry, which can impact food quality and safety. Computational Fluid Dynamics (CFD) is a powerful tool that can be used to predict protein denaturation in food products. In this review article, we present an overview of the application of CFD simulation in predicting protein denaturation in food products. We discuss the factors that influence protein denaturation, the importance of predicting protein denaturation, and the various numerical methods used in protein denaturation studies. The main focus of the article is the use of CFD simulation in predicting protein denaturation in selected food products, such as milk, meat, and eggs. We provide examples of numerical studies that have been conducted on these products, and we discuss the results and implications of these studies. The use of CFD simulation can help to optimize food processing conditions, improve food quality and safety, and reduce waste and costs in the food industry. Overall, this review article highlights the importance of using advanced computational tools such as CFD simulation in food science, research and development. Highlights The use of CFD simulation can predict protein denaturation in food products. Numerical studies were conducted on selected food products to analyze protein denaturation. CFD simulation provides a powerful tool for optimizing food processing technologies. The results from the numerical studies can be used to improve the quality and safety of food products. The application of CFD simulation can lead to more efficient and sustainable food production practices.

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Mathematical Modeling of Food Processing Operations: A Basic Understanding and Overview

Cited by 3 publications

References 47 publications

Mathematical modeling and simulation of refractance window drying of mango pulp for moisture, temperature, and heat flux distribution

Mathematical modeling and simulation of refractance window drying of mango pulp for moisture, temperature, and heat flux distribution

The influence of competitive strategy and organizational structure on the cost of quality in food and beverage (F&B) companies

Application of computational fluid dynamics simulation in predicting food protein denaturation: numerical studies on selected food products - a review*

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