Modelling Volume Change and Deformation in Food Products/Processes: An Overview

• Autores: Purlis, Emmanuel; Cevoli, Chiara; Fabbri, Ángelo
• Año de publicación: 2021
• Idioma: inglés
• Tipo de recurso: artículo
• Materia: Química; Cellular solids; Hyperelastic material; Mechanical modelling; Multiphysics; Multiscale modelling; Porosity; Solid mechanics; Texture; Virtualization; Viscoelastic material
• Institución: Universidad Nacional de La Plata

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. Empiricaland 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.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos