Transport phenomena in food engineering: basic concepts and advances

Welti‐Chanes, Jorge; Vergara-Balderas, F.; Bermúdez‐Aguirre, Daniela

doi:10.1016/j.jfoodeng.2004.05.053

Cited by 60 publications

(27 citation statements)

References 84 publications

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“…As it can be observed, the magnitude order of the estimated diffusion coefficients was between 10 −11 and 10 −10 m 2 ·s −1 , which coincides with previous data [19][20][21][22][23][24][25][26][27]. Varzakas et al [5] compiled effective diffusion coefficients in magnitude orders between 10 −12 and 10 −10 m 2 ·s −1 for a wide variety of solid foods, and so did Doulia et al [19].…”

Section: Estimation Of Effective Diffusion Coefficientssupporting

confidence: 86%

Improvement of Soybean Oil Solvent Extraction through Enzymatic Pretreatment

Grasso

Montoya

Camusso

et al. 2012

International Journal of Agronomy

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The purpose of this study is to evaluate multienzyme hydrolysis as a pretreatment option to improve soybean oil solvent extraction and its eventual adaptation to conventional processes. Enzymatic action causes the degradation of the cell structures that contain oil. Improvements in terms of extraction, yield, and extraction rate are expected to be achieved. Soybean flakes and collets were used as materials and hexane was used as a solvent. Temperature, pH, and incubation time were optimized and diffusion coefficients were estimated for each solid. Extractions were carried out in a column, oil content was determined according to time, and a mathematical model was developed to describe the system. The optimum conditions obtained were pH 5.4, 38• C, and 9.7 h, and pH 5.8, 44• C, and 5.8 h of treatment for flakes and collets, respectively. Hydrolyzed solids exhibited a higher yield. Diffusion coefficients were estimated between 10 −11 and 10 −10 . The highest diffusion coefficient was obtained for hydrolyzed collets. 0.73 g oil/mL and 0.7 g oil/mL were obtained at 240 s in a column for collets and flakes, respectively. Hydrolyzed solids exhibited a higher yield. The enzymatic incubation accelerates the extraction rate and allows for higher yield. The proposed model proved to be appropriate.

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Section: Estimation Of Effective Diffusion Coefficientssupporting

confidence: 86%

Improvement of Soybean Oil Solvent Extraction through Enzymatic Pretreatment

Grasso

Montoya

Camusso

et al. 2012

International Journal of Agronomy

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“…New computers and softwares have enabled more realistic modeling of mass transfer in food processes (WELTI-CHANES; VERGARA-BALDERAS; BERMÚDEZ-AGUIRRE, 2005;BONA et al, 2007). These advances also enable the application of numerical techniques such as the Finite Element Method (FEM).…”

Section: Introductionmentioning

confidence: 99%

Saline distribution during multicomponent salting in pre-cooked quail eggs

Borsato

Moreira

et al. 2012

Food Sci. Technol

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The relationship of NaCl with problems of arterial hypertension has led to a reduction in the levels of this salt in food production. KCl has been used as a partial substitute for NaCl since it cannot be completely substituted without affecting the acceptability of the end product. In this study, the diffusion that occurs during quail egg salting in static and stirred brine was simulated. The mathematical model used was based on a generalization of the Fick's 2nd law, and the COMSOL Multiphysics software was used to simulate the diffusion in the NaCl-KCl-water system. The deviations in the simulated data and experimental data were 2.50% for NaCl and 6.98% for KCl in static brine, while in the stirred brine they were 3.48% for NaCl and 4.72% for KCl. The simulation results presented good agreement with the experimental values and validated the predictive capacity of the model.

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“…(Welti-Chanes et al, 2005). The effect of food microstructure on the diffusion coefficient is discussed in Aguilera and Stanley (1999).…”

Section: Finite Element Formulationmentioning

confidence: 99%

“…It is very probable that the quantification of food microstructures using image analysis will result in a more fundamental approach to studying mass transfer phenomena in foods and other biological materials (Aguilera, 2005). Meanwhile, many research publications on mass transfer in food engineering are oriented to solving Fick's law or other derivations of this law for some specific process (Welti-Chanes et al, 2005).…”

Section: Finite Element Formulationmentioning

confidence: 99%

Simulation of NaCl and KCl mass transfer during salting of Prato cheese in brine with agitation: a numerical solution

Bona

Carneiro

Borsato

et al. 2007

Braz. J. Chem. Eng.

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-The association of dietary NaCl with arterial hypertension has led to a reduction in the levels of this salt in cheeses. For salting, KCl has been used as a partial substitute for NaCl, which cannot be completely substituted without affecting product acceptability. In this study a sensorially adequate saline solution (NaCl/KCl) was simultaneously diffused during salting of Prato cheese in brine with agitation. The simultaneous multicomponent diffusion during the process was modeled with Fick's second generalized law. The system of partial differential equations formed was solved by the finite element method (FEM). In the experimental data concentration the deviation for NaCl was of 7.3% and for KCl of 5.4%, both of which were considered acceptable. The simulation of salt diffusion will allow control and modulation of salt content in Prato cheese, permitting the prediction of final content from initial conditions.

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Transport phenomena in food engineering: basic concepts and advances

Cited by 60 publications

References 84 publications

Improvement of Soybean Oil Solvent Extraction through Enzymatic Pretreatment

Improvement of Soybean Oil Solvent Extraction through Enzymatic Pretreatment

Saline distribution during multicomponent salting in pre-cooked quail eggs

Simulation of NaCl and KCl mass transfer during salting of Prato cheese in brine with agitation: a numerical solution

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