Modelling volume change and deformation in food products/processes: An overview

Autores
Purlis, Emmanuel; Cevoli, Chiara; Fabbri, Angelo
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Volume change and large deformation occur in different solid and semi-solid foods during processing, e.g., shrinkage of fruits and vegetables during drying and of meat during cooking, swelling of grains during hydration, and expansion of dough during baking and of snacks during extrusion and puffing. In addition, food is broken down during oral processing. Such phenomena are the result of complex and dynamic relationships between composition and structure of foods, and driving forces established by processes and operating conditions. In particular, water plays a key role as plasticizer, strongly influencing the state of amorphous materials via the glass transition and, thus, their mechanical properties. Therefore, it is important to improve the understanding about these complex phenomena and to develop useful prediction tools. For this aim, different modelling approaches have been applied in the food engineering field. The objective of this article is to provide a general (non-systematic) review of recent (2005–2021) and relevant works regarding the modelling and simulation of volume change and large deformation in various food products/processes. Empirical-and physics-based models are considered, as well as different driving forces for deformation, in order to identify common bottlenecks and challenges in food engineering applications.
Fil: Purlis, Emmanuel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Cevoli, Chiara. Università di Bologna; Italia
Fil: Fabbri, Angelo. Università di Bologna; Italia
Materia
CELLULAR SOLIDS
HYPERELASTIC MATERIAL
MECHANICAL MODELLING
MULTIPHYSICS
MULTISCALE MODELLING
POROSITY
SOLID MECHANICS
TEXTURE
VIRTUALIZATION
VISCOELASTIC MATERIAL
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/147218
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Modelling volume change and deformation in food products/processes: An overviewPurlis, EmmanuelCevoli, ChiaraFabbri, AngeloCELLULAR SOLIDSHYPERELASTIC MATERIALMECHANICAL MODELLINGMULTIPHYSICSMULTISCALE MODELLINGPOROSITYSOLID MECHANICSTEXTUREVIRTUALIZATIONVISCOELASTIC MATERIALhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Volume change and large deformation occur in different solid and semi-solid foods during processing, e.g., shrinkage of fruits and vegetables during drying and of meat during cooking, swelling of grains during hydration, and expansion of dough during baking and of snacks during extrusion and puffing. In addition, food is broken down during oral processing. Such phenomena are the result of complex and dynamic relationships between composition and structure of foods, and driving forces established by processes and operating conditions. In particular, water plays a key role as plasticizer, strongly influencing the state of amorphous materials via the glass transition and, thus, their mechanical properties. Therefore, it is important to improve the understanding about these complex phenomena and to develop useful prediction tools. For this aim, different modelling approaches have been applied in the food engineering field. The objective of this article is to provide a general (non-systematic) review of recent (2005–2021) and relevant works regarding the modelling and simulation of volume change and large deformation in various food products/processes. Empirical-and physics-based models are considered, as well as different driving forces for deformation, in order to identify common bottlenecks and challenges in food engineering applications.Fil: Purlis, Emmanuel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Cevoli, Chiara. Università di Bologna; ItaliaFil: Fabbri, Angelo. Università di Bologna; ItaliaMDPI AG2021-04-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/147218Purlis, Emmanuel; Cevoli, Chiara; Fabbri, Angelo; Modelling volume change and deformation in food products/processes: An overview; MDPI AG; Foods; 10; 4; 05-4-2021; 1-332304-8158CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2304-8158/10/4/778info:eu-repo/semantics/altIdentifier/doi/10.3390/foods10040778info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:37:16Zoai:ri.conicet.gov.ar:11336/147218instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:37:16.921CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Modelling volume change and deformation in food products/processes: An overview
title Modelling volume change and deformation in food products/processes: An overview
spellingShingle Modelling volume change and deformation in food products/processes: An overview
Purlis, Emmanuel
CELLULAR SOLIDS
HYPERELASTIC MATERIAL
MECHANICAL MODELLING
MULTIPHYSICS
MULTISCALE MODELLING
POROSITY
SOLID MECHANICS
TEXTURE
VIRTUALIZATION
VISCOELASTIC MATERIAL
title_short Modelling volume change and deformation in food products/processes: An overview
title_full Modelling volume change and deformation in food products/processes: An overview
title_fullStr Modelling volume change and deformation in food products/processes: An overview
title_full_unstemmed Modelling volume change and deformation in food products/processes: An overview
title_sort Modelling volume change and deformation in food products/processes: An overview
dc.creator.none.fl_str_mv Purlis, Emmanuel
Cevoli, Chiara
Fabbri, Angelo
author Purlis, Emmanuel
author_facet Purlis, Emmanuel
Cevoli, Chiara
Fabbri, Angelo
author_role author
author2 Cevoli, Chiara
Fabbri, Angelo
author2_role author
author
dc.subject.none.fl_str_mv CELLULAR SOLIDS
HYPERELASTIC MATERIAL
MECHANICAL MODELLING
MULTIPHYSICS
MULTISCALE MODELLING
POROSITY
SOLID MECHANICS
TEXTURE
VIRTUALIZATION
VISCOELASTIC MATERIAL
topic CELLULAR SOLIDS
HYPERELASTIC MATERIAL
MECHANICAL MODELLING
MULTIPHYSICS
MULTISCALE MODELLING
POROSITY
SOLID MECHANICS
TEXTURE
VIRTUALIZATION
VISCOELASTIC MATERIAL
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Volume change and large deformation occur in different solid and semi-solid foods during processing, e.g., shrinkage of fruits and vegetables during drying and of meat during cooking, swelling of grains during hydration, and expansion of dough during baking and of snacks during extrusion and puffing. In addition, food is broken down during oral processing. Such phenomena are the result of complex and dynamic relationships between composition and structure of foods, and driving forces established by processes and operating conditions. In particular, water plays a key role as plasticizer, strongly influencing the state of amorphous materials via the glass transition and, thus, their mechanical properties. Therefore, it is important to improve the understanding about these complex phenomena and to develop useful prediction tools. For this aim, different modelling approaches have been applied in the food engineering field. The objective of this article is to provide a general (non-systematic) review of recent (2005–2021) and relevant works regarding the modelling and simulation of volume change and large deformation in various food products/processes. Empirical-and physics-based models are considered, as well as different driving forces for deformation, in order to identify common bottlenecks and challenges in food engineering applications.
Fil: Purlis, Emmanuel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Cevoli, Chiara. Università di Bologna; Italia
Fil: Fabbri, Angelo. Università di Bologna; Italia
description Volume change and large deformation occur in different solid and semi-solid foods during processing, e.g., shrinkage of fruits and vegetables during drying and of meat during cooking, swelling of grains during hydration, and expansion of dough during baking and of snacks during extrusion and puffing. In addition, food is broken down during oral processing. Such phenomena are the result of complex and dynamic relationships between composition and structure of foods, and driving forces established by processes and operating conditions. In particular, water plays a key role as plasticizer, strongly influencing the state of amorphous materials via the glass transition and, thus, their mechanical properties. Therefore, it is important to improve the understanding about these complex phenomena and to develop useful prediction tools. For this aim, different modelling approaches have been applied in the food engineering field. The objective of this article is to provide a general (non-systematic) review of recent (2005–2021) and relevant works regarding the modelling and simulation of volume change and large deformation in various food products/processes. Empirical-and physics-based models are considered, as well as different driving forces for deformation, in order to identify common bottlenecks and challenges in food engineering applications.
publishDate 2021
dc.date.none.fl_str_mv 2021-04-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/147218
Purlis, Emmanuel; Cevoli, Chiara; Fabbri, Angelo; Modelling volume change and deformation in food products/processes: An overview; MDPI AG; Foods; 10; 4; 05-4-2021; 1-33
2304-8158
CONICET Digital
CONICET
url http://hdl.handle.net/11336/147218
identifier_str_mv Purlis, Emmanuel; Cevoli, Chiara; Fabbri, Angelo; Modelling volume change and deformation in food products/processes: An overview; MDPI AG; Foods; 10; 4; 05-4-2021; 1-33
2304-8158
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2304-8158/10/4/778
info:eu-repo/semantics/altIdentifier/doi/10.3390/foods10040778
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv MDPI AG
publisher.none.fl_str_mv MDPI AG
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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