Using Numerical Analysis to Develop and Evaluate the Method of High Temperature Sous‐Vide to Soften Carrot Texture in Different‐Sized Packages

Abstract

The high-temperature sous-vide (HTSV) method was developed to prepare carrots with a soft texture at the appropriate degree of pasteurization. The effect of heating conditions, such as temperature and time, was investigated on various package sizes. Heating temperatures of 70, 80, and 90 °C and heating times of 10 and 20 min were used to evaluate the HTSV method. A 3-dimensional conduction model and numerical simulations were used to estimate the temperature distribution and the rate of heat transfer to samples with various geometries. Four different-sized packages were prepared by stacking carrot sticks of identical size (9.6 × 9.6 × 90 mm) in a row. The sizes of the packages used were as follows: (1) 9.6 × 86.4 × 90, (2) 19.2 × 163.2 × 90, (3) 28.8 × 86.4 × 90, and (4) 38.4 × 86.4 × 90 mm. Although only a moderate change in color (L*, a*, and b*) was observed following HTSV cooking, there was a significant decrease in carrot hardness. The geometry of the package and the heating conditions significantly influenced the degree of pasteurization and the final texture of the carrots. Numerical simulations successfully described the effect of geometry on samples at different heating conditions.

Role of continuous phase and particle properties on the sensory perception of root vegetable purées evaluated by an expert panel and naïve consumers

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Stress and Strain Characteristics under the Large Deformation of Surimi Gel during Penetration and Extension Tests Using Digital Image Correlation and the Numerical Simulation Method

“…It will also describe properties that are similar to the sensory characteristics of the oral cavity. To characterize this, several methods such as digital image correlation (DIC) and numerical simulation have been successfully used along with different texture methods to analyze the textural and viscoelastic properties of foods [ 2 , 7 , 8 ].…”

Characterization of quality changes of whole super sweet corn (Zea mays saccharata Sturt.) during thermal sterilization for shelf-stable products

“…식품의 형상 및 크기에 따라 냉점의 위치가 변화하기 때문에 초당옥수수의 유통기한 연 장을 위한 살균 시 다양한 형상의 초당옥수수의 냉점의 위치를 정확하게 파악하는 것이 필요하다. 통조림 형태 초당옥수수는 기하학적으로 통조림 용기의 중심이 냉점이고, 다양한 식품 형 상에서 열전달에 의한 정확한 냉점을 파악하기 위하여 컴퓨터 시뮬레이션이 이용된다 [7].…”