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CFD Analysis of Thermal Processing of Intact Eggs
Published in Da-Wen Sun, Computational Fluid Dynamics in Food Processing, 2018
Behzad Abbasnezhad, Mohsen Dalvi-Isfahan, Nasser Hamdami
In this chapter, recent advances in the application of CFD in analyzing, assessing, and designing batch pasteurization processes for intact eggs were illustrated. The general conclusion is that like in other food engineering areas, CFD can be a valuable and promising tool for analysis, design, and assessment of batch processes aimed at the pasteurization of intact eggs. A numerical model was developed to simulate 3D heat transfer in intact egg to predict the local temperature and F value during pasteurization. The model accommodates the effects of air cell volume and temperature-dependent variables such as density, thermal conductivity, rheology and surface heat transfer coefficient. The model was validated by comparison of the experimental temperature profiles during pasteurization of eggs with the predicted values. The main results that can be drawn from this study are the following: (i) the position and size of air cells affect the heat transfer patterns and characteristics during egg pasteurization; (ii) the thickness of eggshell affects the required pasteurization time; (iii) the effect of eggshell thickness on the required pasteurization time was less than air cell volume; and (iv) the model is useful to describe the heat transfer phenomenon during egg pasteurization and thermal pasteurization under rotated egg reduced the time of pasteurization.
Roles Chemical and Biomolecular Engineers Play
Published in Victor H. Edwards, Suzanne Shelley, Careers in Chemical and Biomolecular Engineering, 2018
Victor H. Edwards, Suzanne Shelley
Chemical engineers can easily seek careers with a focus on food engineering with some additional coursework and training in microbiology, biochemistry, and food technology. Biomolecular engineers can also transition to food engineering roles relatively easily, needing only training in food technology.
6th Food Drying Conference & 7th Symposium for Space Nutrition and Food Engineering, Wuxi, P.R. China, November 28-30, 2020
Published in Drying Technology, 2020
For the 10 theme sessions, 164 speakers delivered insightful presentations on efficient drying methods for foods, aerospace nutrition metabolism, intelligent precision drying of foods, innovations related to high-quality drying and processing technologies of rose, 3D printing of foods, aerospace food engineering, green and safe food drying technologies, pre/post-processing technologies related to food drying and high-quality food drying technologies. Different from the other eight live technical sessions, two technical sessions devoted to “2nd International Workshop on Food 3D Printing” were held in the form of video presentations; 16 presentations in these sessions attracted more than 50 participants from around the world to enter the virtual venue and actively participate in the discussion.
Evaluation of physicochemical composition and bioactivity of a red seaweed (Pyropia orbicularis) as affected by different drying technologies
Published in Drying Technology, 2020
Elsa Uribe, Antonio Vega-Gálvez, Vivian García, Alexis Pastén, Katia Rodríguez, Jéssica López, Karina Di Scala
Seaweed extracts were tested for antimicrobial activity against four microorganisms, Staphylococcus aureus (ATCC 25923) (Gram-positive), Escherichia coli (ATCC 25922) (Gram-negative), Penicillium sp. (mold) and Saccharomyces cereceviceae (yeast). Microbial strains were maintained as 20% glycerol stocks at –80 °C in nutrient broth (Difco), in the laboratory of Microbiology, Department of Food Engineering, University of La Serena. Prior to the experiments, cultures were transferred to solid or liquid media. The bacterial and fungi strains were grown in 5 mL of Müeller Hinton broth (MHB, Merck) aerobically for 48 h, continuously shaken at 120 rpm at 37 °C. Cultures were then subcultured in tryptone soya broth (TSB, Difco) incubated for 12–24 h and used as the source of inoculum for each experiment. The bacterial and fungal suspensions for the inoculation were adjusted to 0.5 McFarland standard turbidity.
Ozone: An Advanced Oxidation Technology for Starch Modification
Published in Ozone: Science & Engineering, 2019
R. Pandiselvam, M.R. Manikantan, V. Divya, C. Ashokkumar, R. Kaavya, Anjineyulu Kothakota, S.V. Ramesh
There is huge research potential for better utilization of ozone in starch industries. The advantages of using high concentration ozone as a gaseous form and/or aqueous form in treating grains and/or flours for starch modification needs to be systematically studied. The properties of end products prepared using ozonated starch is yet to be explored. More studies are required to evaluate the properties of ozonated starch at different gelatinization temperature for different application. The effect of ozone treatment on starch at different pH and reaction temperatures need to be studied. The impact of moisture content, flour surface characteristics, and flour bed thickness on the effect of ozonation remain to be studied and compared. The impacts of ozonation on physicochemical properties of pseudocereals need to be explored. Optimal formulations with the altered flavor and aroma profile of the modified starch products obtained by ozonation should be explored. Kinetics of ozone (saturation, decomposition, and half-life of ozone) while treating grains/flours and correlating it with the resulted changes in technological and functional properties remains to be systematically evaluated. The twin modification of starch such as a combination of ozone with other technologies such as cold plasma, ultrasonication, and enzyme technology and mechanism of structural changes caused by twin modification can also be considered in the future for better modification of functional, rheological, and thermal properties. Industrial scale application of ozone treatment system remains to be designed and developed for the treatment of cereals and grain flours for starch modification. This requires the collaboration of the researchers working in the area of food engineering, food science, chemical engineering, and biochemistry.