Progress 10/01/19 to 09/30/20
Outputs
Target Audience:Members of the food science and engineering research community and food industry professionals. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?The project partially supported two graduate students and one undergraduate student, who received training on mathematical modeling using the multiscale equations, solving the equations using the finite element method, conducting the microwave frying experiments, and analysis of quality attributes of foods. How have the results been disseminated to communities of interest?The results were disseminated by making conference presentations atthe Conference of Food Engineers and American Institute of Chemical Engineers conference focused on food materials. These conferences are attended by both the academic research community and food industry professionals. What do you plan to do during the next reporting period to accomplish the goals?Additional frying experiments are planned in the current year. The graduate students working on the project will continue to receive training on mathematical modeling and experimental analysis on frying of foods. The effect frying parameters such as temperature, duration and microwave poweron transport of fluids and species will be investigated. One student will work on the modeling aspects and the second student will work on the experimental aspects of frying. Both students will compare their results to developcomplementary information for making the fried products healtheir for consumers.
Impacts
What was accomplished under these goals?
The hybrid mixture theory-based multiscale model for predicting ice formation in foods during freeze-thaw cycles was solved using the finite element method. The model can explain the fluid, species, heat transport, ice formation, thermomechanical changes, and the freezing point depression inside the foods during freezing. Volume changes during freezing were calculated using the stresses due to pore pressure and the phase-change based mechanical strain. The model predictions were validated by making comparisons to the experimental data. The model could predict freezing point depressions in foods due to solute migration to unfrozen regions with greater accuracy than a commonly used empirical equation published in the freezing literature. The amplitude, frequency and duration of the freeze-thaw cycles causing ice formation, melting and growth that could damage the food microstructure were investigated. The effect of opening and closing of freezer doors by consumers on ice formation in the food matrix was studied. The conditions causing less damage to the food structure were identified. The frozen food industry can utilize the results of this research to improve the design and operation of their freezers. The frying mechanisms were studied by conducting conventional and microwave-frying experiments. The aim of these experiments was to test the hypothesis that the changes in pore pressure inside the food matrices is the primary driver of oil uptake. The pore pressure becomes negative during frying. For the frying experiments, Russet potatoes were cut into cylindrical shapes. They were blanched in boiling water for twominutes and immediately cooled to room temperature in cold water. Each batch of blanched potatoes was fried at two temperatures for different times using the conventional frying method or with conventional combined with microwaves. The moisture content values were measured for the blanched and fried fries. The fat content was measured by extracting it using the Soxhlet method. For the same amount of moisture loss, microwave frying resulted in lower fat uptake than conventional frying. This was expected to have occurred due to an increase in the pore pressure due to additional energy imparted by the microwaves to the water molecules. In addition, the effect of post frying sample handling on the surface oil removal was studied by comparing the gravity method with the surface oil absorption method. Drainage of the surface oil via gravity method led to its lower reduction than by patting the samples with paper towels. Additional experiments are scheduled to be conducted this year.
Publications
- Type:
Journal Articles
Status:
Submitted
Year Published:
2021
Citation:
Zhao, Y., Kumar, P.K., Sablani, S. and Takhar, P.S. 2021. Two-scale Unsaturated Transport of Fluids, Species and Heat in Biopolymers During Freezing. American Institute of Chemical Engineers Journal, AICheJ (Submitted).
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Progress 10/01/18 to 09/30/19
Outputs
Target Audience:Members of the target audience included the food science and engineering research communitiesand food industry professionals. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?The project partially supported two graduate students and one undergraduate student, who received training on mathematical modeling using multiscale equations, solving the equations using the finite element method, and conducting the fluid transport experiments. How have the results been disseminated to communities of interest?The results were disseminated by making conference presentations at Institute of Food TechnologistsAnnual Meeting and the Conference of Food Engineers. These conferences are attended by both the academic research community and byfood industry professionals. What do you plan to do during the next reporting period to accomplish the goals?Additional experiments on frying and drying of foods will be conducted. New students will continue to receive training on experimental and mathematical modeling aspects of fluid transport in foods. Manuscripts currently under preparation will be submitted for publication.
Impacts
What was accomplished under these goals?
Hybrid mixture theory-based equations were utilized for describing transport mechanisms during drying and freezing of foods. The equations were solved for predicting ice formation in frozen foods, and quality changes and nutritional attributes during drying. Experiments on frying of foods were conducted to elucidate unsaturated transport mechanisms. Foodmoisture content and oil content were measured to determine parameters causing fewer stress cracks.
Publications
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Progress 10/03/17 to 09/30/18
Outputs
Target Audience:Two research presentations were made at the Conference of Food Engineers in 2018 to the research community, students and food industry professionals. Examples on unsaturated transport in food systems were given in these presentations. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Project trained an undergraduate and a graduate student on unsaturated transport mechanisms in food systems. How have the results been disseminated to communities of interest? The results were disseminated by making presentationsat the Conference of Food Engineers annual meeting. What do you plan to do during the next reporting period to accomplish the goals?Additional experimental work on microwave heating of foods will be conducted. Due to variability during frying, experimental trials with overten replications per treatment will be conducted. Moisture sorption/desorption related experimental and modeling work will also be conducted to study the effect of glass transition on quality changes in foods.
Impacts
What was accomplished under these goals?
Since the project started this year, the plan was setup and students were trained. Experimental work on unstaturated transport during microwave frying of foods was conducted by an undergraduate student. Comparison of conventional frying and microwave frying pressure profiles inside french fries were made. Additional experiments are planned for the current year. A graduate student was trained to model moisture sorption in foods undergoing glass-transition. Moisture sorption model is expected to be completed in current year.
Publications
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