Mathematical modeling of shrinkage deformation in eggplant undergoing simultaneous heat and mass transfer during convection-oven roasting

Llave, Yvan; Takemori, Kenji; Fukuoka, Mika; Takemori, Toshikazu; Tomita, Hiroya; Sakai, Noboru

doi:10.1016/j.jfoodeng.2016.01.013

Cited by 39 publications

(17 citation statements)

References 20 publications

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“…It is assumed that food material shows the elastoplastic properties in a small strain region (Akiyama & Hayakawa, ; Curcio & Aversa, ; Izumi & Hayakawa, ; Tsukada et al., ; Yang, Sakai, & Watanabe, ), while others have argued that the deformation of fresh produce are significant (about 30% to 70%) (Gulati & Datta, ). Moreover, within a small strain region the potato behavior has been assumed as elastoplastic and nonisotropic (Yang et al., ), while others have postulated that this assumption is not always suitable for other types of vegetables (Llave et al., ). This is mainly because of the lack of material characterization.…”

Section: Characteristics Of Food Materialsmentioning

confidence: 99%

“…Many limitations of the linear elastic model make it infeasible to apply this model for accurate prediction of shrinkage during drying of various types of food products. Moreover, Hooke's law is not valid for biological materials (Llave et al., ) because of its limitation when applied to large deformation (as discussed in Section “Food material as an elastic and hyperelastic material”).…”

Section: Theoretical Shrinkage Modelsmentioning

confidence: 99%

“…() have developed a 2‐dimensional shrinkage model and showed that the shrinkage coefficients in axial and radial directions are significantly different during dehydration processes. They assumed potato behavior as elastoplastic and nonisotropic within a small strain region (Yang et al., ); however, some researchers have postulated that this assumption is not valid for other types of fruits and vegetables (Llave et al., ). Yang et al.…”

Section: Theoretical Shrinkage Modelsmentioning

confidence: 99%

“…To develop a theoretical model for roasting of eggplant, Llave et al. () assumed vegetables as viscoelastic material where the constitutive relationship of stress–strain deviates from Hooke's law. However, they used Burgers model for the constitutive relationship between stress and strain, whereas Sakai et al.…”

Section: Theoretical Shrinkage Modelsmentioning

confidence: 99%

“…Due to the diverse nature of fruits and vegetables, it is very important to characterize the material as to whether it is elastic, plastic, viscoelastic, elastoplastic or something else. Existing research has been conducted based on some simplistic assumptions regarding the behavior of fruits and vegetables, including that it behaves like elastic (that is, a rubberlike material) (Dhall & Datta, ; Gulati & Datta, ; Gulati, Zhu, & Datta, ), elastoplastic (Akiyama & Hayakawa, ; Curcio & Aversa, ; Izumi & Hayakawa, ; Tsukada et al., ; Yang et al., ), and viscoelastic (Itaya et al., ; Llave et al., ; Lu et al., ; Perré & May, ; Sakai et al., ;). However, the heterogeneous structure of different fruits and vegetables makes its actual behavior complex, and therefore, without material characterization, categorization of the material behavior may not be justified.…”

Section: Challenges For Prediction Of Materials Shrinkage During Dryingmentioning

confidence: 99%

See 4 more Smart Citations

Shrinkage of Food Materials During Drying: Current Status and Challenges

Mahiuddin

Khan

Kumar

et al. 2018

Comp Rev Food Sci Food Safe

164

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The structural heterogeneities of fruits and vegetables intensify the complexity to comprehend the interrelated physicochemical changes that occur during drying. Shrinkage of food materials during drying is a common physical phenomenon which affects the textural quality and taste of the dried product. The shrinkage of food material depends on many factors including material characteristics, microstructure, mechanical properties, and process conditions. Understanding the effect of these influencing factors on deformation of fruits and vegetables during drying is crucial to obtain better-quality product. The majority of the previous studies regarding shrinkage are either experimental or empirical; however, such studies cannot provide a realistic understanding of the physical phenomena behind the material shrinkage. In contrast, theoretical modeling can provide better insights into the shrinkage that accompanies simultaneous heat and mass transfer during drying. However, limited studies have been conducted on the theoretical modeling of shrinkage of fruits and vegetables. Therefore, the main aim of this paper is to critically review the existing theoretical shrinkage models and present a framework for a theoretical model for the shrinkage mechanism. This paper also describes the effect of different drying conditions on material shrinkage. Discussions on how the diverse characteristics of fruits and vegetables affect shrinkage propagation is presented. Moreover, a comprehensive review of formulation techniques of shrinking models and their results are also presented. Finally, the challenges in developing a physics-based shrinkage model are discussed.

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Section: Characteristics Of Food Materialsmentioning

confidence: 99%

Section: Theoretical Shrinkage Modelsmentioning

confidence: 99%

Section: Theoretical Shrinkage Modelsmentioning

confidence: 99%

Section: Theoretical Shrinkage Modelsmentioning

confidence: 99%

Section: Challenges For Prediction Of Materials Shrinkage During Dryingmentioning

confidence: 99%

See 3 more Smart Citations

Shrinkage of Food Materials During Drying: Current Status and Challenges

Mahiuddin

Khan

Kumar

et al. 2018

Comp Rev Food Sci Food Safe

164

View full text Add to dashboard Cite

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Infrared Radiation

Llave¹,

Sakai²

2021

Electromagnetic Technologies in Food Science

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Roasted sesame oil: A review on production technology, flavor chemistry, and other related issues

Xu,

Liu,

Yin

et al. 2024

J Americ Oil Chem Soc

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Sesame oil (SO) produced through roasting technology offers pleasant flavor, often named roasted sesame oil (RSO) in the market. During the RSO production process, roasting is an essential technology in determining the flavor of RSO, which directly influences the consumer acceptance. Therefore, the present work systematically offers current knowledge on flavors and related issues of RSO, which will focus on production technologies (i.e., roasting technology, extraction technology, subsequent processing technology), flavor characteristics and flavor compounds, formation pathways of major flavor compounds (i.e., Maillard reaction pathway, oil oxidation pathway, thermal degradation pathway), and effects of roasting on the nutrition and safety. In addition, the present work provides an outlook for the future development of RSO industry, including the establishment of a grading system for the evaluation of RSO flavors, high‐value utilization of by‐products from RSO processing, and how to improve production efficiency of RSO. This work could provide a better understanding of RSO roasting process and promising information for better production of aromatic, nutritious and safe RSO by controlling/innovating the roasting process.

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Mathematical modeling of shrinkage deformation in eggplant undergoing simultaneous heat and mass transfer during convection-oven roasting

Cited by 39 publications

References 20 publications

Shrinkage of Food Materials During Drying: Current Status and Challenges

Shrinkage of Food Materials During Drying: Current Status and Challenges

Infrared Radiation

Roasted sesame oil: A review on production technology, flavor chemistry, and other related issues

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