Simple modelling of time-temperature profiles in food during baking

Time-temperature profiles (TTP) in food during baking and other heat treatments are essential to understand and characterise a series of changes related to product quality, and for design, control and optimisation of the process. Experimental determination of TTP is not always practical, so mathemat...

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Autor principal: Purlis, Emmanuel
Formato: Articulo
Lenguaje:Inglés
Publicado: 2023
Materias:
Química
Heat transfer
Heating rate
Modeling
Moving boundary problem
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/153651
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-153651
record_format dspace
spelling I19-R120-10915-1536512023-05-31T04:06:05Z http://sedici.unlp.edu.ar/handle/10915/153651 issn:2772-5022 Simple modelling of time-temperature profiles in food during baking Purlis, Emmanuel 2023 2023-05-30T15:13:23Z en Química Heat transfer Heating rate Modeling Moving boundary problem Time-temperature profiles (TTP) in food during baking and other heat treatments are essential to understand and characterise a series of changes related to product quality, and for design, control and optimisation of the process. Experimental determination of TTP is not always practical, so mathematical modelling has been applied to characterise and predict TTP. Although physics-based models may be available, their implementation can result quite complex at industrial level or for use in applications outside the field of process modelling and simulation, e.g., kinetic modelling of quality changes. Therefore, the objective of this work is to develop and test simple and effective equations to characterise TTP at core and surface of the product during baking, since these positions determine the most important quality changes. For the core position, a modified Gompertz equation type is proposed, while an adapted Page model is used for the surface position; both models have only two fitting parameters and are easily implementable tools. Models were tested with data generated by a baking numerical model and also experimental TTP. In addition, capability of simple equations was evaluated with frying and oven roasting data, since all three processes can be considered as moving boundary problems with a water vaporisation front. Overall, a good fitting performance was obtained: mean absolute percentage error is less than 5% in most of cases. Centro de Investigación y Desarrollo en Criotecnología de Alimentos Articulo Articulo http://creativecommons.org/licenses/by/4.0/ Creative Commons Attribution 4.0 International (CC BY 4.0) application/pdf
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Química
Heat transfer
Heating rate
Modeling
Moving boundary problem
spellingShingle Química
Heat transfer
Heating rate
Modeling
Moving boundary problem
Purlis, Emmanuel
Simple modelling of time-temperature profiles in food during baking
topic_facet Química
Heat transfer
Heating rate
Modeling
Moving boundary problem
description Time-temperature profiles (TTP) in food during baking and other heat treatments are essential to understand and characterise a series of changes related to product quality, and for design, control and optimisation of the process. Experimental determination of TTP is not always practical, so mathematical modelling has been applied to characterise and predict TTP. Although physics-based models may be available, their implementation can result quite complex at industrial level or for use in applications outside the field of process modelling and simulation, e.g., kinetic modelling of quality changes. Therefore, the objective of this work is to develop and test simple and effective equations to characterise TTP at core and surface of the product during baking, since these positions determine the most important quality changes. For the core position, a modified Gompertz equation type is proposed, while an adapted Page model is used for the surface position; both models have only two fitting parameters and are easily implementable tools. Models were tested with data generated by a baking numerical model and also experimental TTP. In addition, capability of simple equations was evaluated with frying and oven roasting data, since all three processes can be considered as moving boundary problems with a water vaporisation front. Overall, a good fitting performance was obtained: mean absolute percentage error is less than 5% in most of cases.
format Articulo
Articulo
author Purlis, Emmanuel
author_facet Purlis, Emmanuel
author_sort Purlis, Emmanuel
title Simple modelling of time-temperature profiles in food during baking
title_short Simple modelling of time-temperature profiles in food during baking
title_full Simple modelling of time-temperature profiles in food during baking
title_fullStr Simple modelling of time-temperature profiles in food during baking
title_full_unstemmed Simple modelling of time-temperature profiles in food during baking
title_sort simple modelling of time-temperature profiles in food during baking
publishDate 2023
url http://sedici.unlp.edu.ar/handle/10915/153651
work_keys_str_mv AT purlisemmanuel simplemodellingoftimetemperatureprofilesinfoodduringbaking
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