Optimization of beef heat treatment using <scp>CFD</scp> simulation: Modeling of protein denaturation degree

Szpicer, Arkadiusz; Wierzbicka, Agnieszka; Półtorak, Andrzej

doi:10.1111/jfpe.14014

Cited by 8 publications

(9 citation statements)

References 28 publications

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“…It was also used in the work of van der Sman (2013), where poultry WHC changes during the treatment process in a tunnel kiln were described with the use of many different factors (including salt and pH) [68]. Szpicer et al (2022) in his work optimized the roasting process of beef based on the degree of protein denaturation and weight loss in the convection-steam oven [69]. On the other hand, Chen et al ( 2011) optimized the baking process of hamburgers depending on the temperature and pressure in the oven chamber.…”

Section: Cooking and Bakingmentioning

confidence: 99%

“…Ansys Fluent [129] Kinetic rate-law quality model Predict the dynamics of metabolite production CFD code OpenFOAM [130] working with simulated biological material whose properties change during the process [24]. Factors such as basic composition, water loss from the product or protein denaturation will have a significant impact on numerous parameters, including: specific heat (C p ) or thermal conductivity (λ) [69].…”

Section: Simulation Mean Flow Characteristics For Turbulent Flow Cond...mentioning

confidence: 99%

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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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Section: Cooking and Bakingmentioning

confidence: 99%

Section: Simulation Mean Flow Characteristics For Turbulent Flow Cond...mentioning

confidence: 99%

Application of computational fluid dynamics simulations in food industry

Szpicer

Bińkowska

Wojtasik‐Kalinowska

et al. 2023

Eur Food Res Technol

Self Cite

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“…The CFD model accurately predicted the degree of protein denaturation and can be used to optimize the heat treatment process of beef, resulting in a more consistent and high-quality product. [129] Color changes in beef meat during pan cooking: kinetics, modeling and application to predict turn over time The finite element method through COMSOL Multiphysics…”

Section: Computational Fluid Dynamics (Cfd) Simulationmentioning

confidence: 99%

Advanced Red Meat Cooking Technologies and Their Effect on Engineering and Quality Properties: A Review

Alfaifi

Al-Ghamdi

Othman

et al. 2023

Foods

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The aim of this review is to investigate the basic principles of red meat cooking technologies, including traditional and modern methods, and their effects on the physical, thermal, mechanical, sensory, and microbial characteristics of red meat. Cooking methods were categorized into two categories: traditional (cooking in the oven and frying) and modern (ohmic, sous vide, and microwave cooking). When red meat is subjected to high temperatures during food manufacturing, it undergoes changes in its engineering and quality attributes. The quality standards of meat products are associated with several attributes that are determined by food technologists and consumers based on their preferences. Cooking improves the palatability of meat in terms of tenderness, flavor, and juiciness, in addition to eliminating pathogenic microorganisms. The process of meat packaging is one of the important processes that extend the life span of meat and increase its shelf life due to non-exposure to oxygen during cooking and ease of handling without being exposed to microbial contamination. This review highlights the significance of meat cooking mathematical modeling in understanding heat and mass transfer phenomena, reducing costs, and maintaining meat quality. The critical overview considers various production aspects/quality and proposed methods, such as, but not limited to, hurdle technology, for the mass production of meat.

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“…Improved computational techniques that can handle the complexity and multi-scale nature of food matrices are also essential. Collaboration between computational scientists and food technologists can help in refining models to better reflect real-world conditions, thereby enhancing the predictive capabilities of CFD in food science [23][24][25]. Changes in consumer preferences and expectations, such as a growing demand for healthier, safer, and more sustainably produced meat, drive the need for advancements in meat processing technologies like CFD.…”

Section: Introductionmentioning

confidence: 99%

Innovative Implementation of Computational Fluid Dynamics in Proteins Denaturation Process Prediction in Goose Breast Meat and Heat Treatment Processes Optimization

Szpicer,

Bińkowska,

Stelmasiak

et al. 2024

Applied Sciences

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This study aimed to calculate the optimal thermal processing parameters for goose meat using CFD simulation. CFD provides a precise determination of heat treatment conditions by predicting protein denaturation and mass loss, leading to higher quality and improved sensory experience and, thus, acceptance of products. Accurate calculation of these conditions reduces energy losses and enhances process efficiency in the food industry. This study focused on the prediction of protein denaturation and cooking loss in goose breast meat during roasting. Specific CFD techniques, including conjugate heat transfer and phase change models, were utilized to ensure accuracy in protein denaturation prediction. These models accounted for variations in meat composition, such as fat and water content across different samples, which improved the accuracy of the predictions. Optimal conditions were determined using a mathematical model. These conditions were 164.65 °C, 63.58% humidity, and a fan rotation of 16.59 rpm for 2000 s. The myosin, collagen, and actin denaturation levels, as well as cooking loss, closely matched predicted values. The findings show that CFD is a valuable method for evaluating protein denaturation and cooking loss in goose breast meat, potentially improving product quality and consistency in gastronomy and the meat industry. This innovative optimization method enhances food production efficiency and elevates sensory characteristics, physicochemical properties, and nutritional value, contributing to consumer satisfaction and market competitiveness. The model proposed in this paper can be adapted to predict denaturation in other types of meat or food products with necessary modifications, offering broad applicability. Potential limitations of using CFD in protein denaturation prediction in complex food matrices include the need for detailed compositional data and computational resources, which can be addressed in future research.

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Optimization of beef heat treatment using CFD simulation: Modeling of protein denaturation degree

Cited by 8 publications

References 28 publications

Application of computational fluid dynamics simulations in food industry

Application of computational fluid dynamics simulations in food industry

Advanced Red Meat Cooking Technologies and Their Effect on Engineering and Quality Properties: A Review

Innovative Implementation of Computational Fluid Dynamics in Proteins Denaturation Process Prediction in Goose Breast Meat and Heat Treatment Processes Optimization

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