Journal of Food Engineering最新文献_第7页

Underlying mechanism of the microwave non-thermal effect as additional microbial inactivation on Clostridium sporogenes at pasteurization temperature level 在巴氏杀菌温度水平上，微波非热效应作为微生物灭活梭状芽孢杆菌的额外手段的基本机制

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-09-24 DOI: 10.1016/j.jfoodeng.2024.112337

Donglei Luan , Haixue Yu , Minmin Hu , Xueyuan Bai , Yifen Wang

{"title":"Underlying mechanism of the microwave non-thermal effect as additional microbial inactivation on Clostridium sporogenes at pasteurization temperature level","authors":"Donglei Luan , Haixue Yu , Minmin Hu , Xueyuan Bai , Yifen Wang","doi":"10.1016/j.jfoodeng.2024.112337","DOIUrl":"10.1016/j.jfoodeng.2024.112337","url":null,"abstract":"<div><div>Microwave processing can induce non-thermal effects that can inactivate additional levels of microorganisms at pasteurization temperature level (80–100 °C). The objective of this study was to investigate the mechanism behind the non-thermal effects of microwaves on vegetative cells of <em>Clostridium sporogenes.</em> Cell membrane damage were assessed through nuclear fluorescent dyes and by measuring nuclear acid and protein leakage. The results showed that microwave non-thermal effects and conventional water bath treatment resulted in similar nuclear acid leakage. However, microwave non-thermal effects inflicted more severe damage to the cell membranes of <em>Clostridium sporogenes</em>, resulting in increased protein leakage from both the inner of the cell and the cell membrane (A260 = 0.25 vs. 0.18). Consequently, it can be inferred that the inactivation of additional <em>Clostridium sporogenes</em> by microwave non-thermal effects is primarily attributed to the disruption of cell membranes induced by alternating electromagnetic fields, and this phenomenon is further potentiated at elevated temperatures.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"387 ","pages":"Article 112337"},"PeriodicalIF":5.3,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142324101","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Concentration and crystallization of Microbial Xylitol from oil palm empty fruit bunch (OPEFB) using submerged direct contact membrane distillation (DCMD) 利用浸没式直接接触膜蒸馏（DCMD）从油棕空果束（OPEFB）中浓缩和结晶微生物木糖醇

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-09-24 DOI: 10.1016/j.jfoodeng.2024.112332

Helen Julian , Wildan Qoharisma Salam , Made Tri Ari Penia Kresnowati

{"title":"Concentration and crystallization of Microbial Xylitol from oil palm empty fruit bunch (OPEFB) using submerged direct contact membrane distillation (DCMD)","authors":"Helen Julian , Wildan Qoharisma Salam , Made Tri Ari Penia Kresnowati","doi":"10.1016/j.jfoodeng.2024.112332","DOIUrl":"10.1016/j.jfoodeng.2024.112332","url":null,"abstract":"<div><div>Xylitol possess high solubility in water and increase viscosity at high temperature, making the concentration process become challenging. This study demonstrated the applicability of Membrane Distillation (MD) in concentrating xylitol solutions and evaluates its performance at different conditions and feed compositions. MD was capable of concentrating pure xylitol solution to reach the supersaturated condition. However, when Oil Palm Empty Fruit Bunch (OPEFB) hydrolysate fermentation broth was used, fouling was observed due to the presence of impurities, despite the application of feed agitation. The batch crystallization of xylitol were conducted at 5 °C with a seed addition of 0.5–0.8%-wt. Higher seed concentrations were required to induce crystallization in OPEFB hydrolysate due to lower xylitol concentrations and impurity presence. Furthermore, impurities influenced the quality of the crystals, resulting in crystal purities of 98.98% and 94.56% in the synthetic solution and OPEFB hydrolysate, respectively. These findings indicated notable impact of crystallization temperature, seed addition, and impurity on xylitol crystallization.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"387 ","pages":"Article 112332"},"PeriodicalIF":5.3,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142324100","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Investigating ingredient influence on reconstitution of powdered cocoa beverage via constrained mixture design 通过受限混合物设计研究配料对可可粉饮料复溶的影响

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-09-23 DOI: 10.1016/j.jfoodeng.2024.112333

Ruo Xin Chan , Edgar Chávez Montes , Weibiao Zhou

{"title":"Investigating ingredient influence on reconstitution of powdered cocoa beverage via constrained mixture design","authors":"Ruo Xin Chan , Edgar Chávez Montes , Weibiao Zhou","doi":"10.1016/j.jfoodeng.2024.112333","DOIUrl":"10.1016/j.jfoodeng.2024.112333","url":null,"abstract":"<div><div>Reconstitution of a powdered cocoa beverage (PCB) produced by wet-mixing and oven-drying were studied. Sixteen PCB samples with different proportions of core ingredients, namely cocoa (5–25 %), skimmed milk (10–50 %), hydrolysed cereal extract (15–60 %), sucrose (0–30 %) and palm olein (0–15 %), were generated via a constrained mixture design. PCB samples had varying physical properties which included bulk porosity (57.3–74.8 %), particle surface hydrophilicity (contact angle = 60.0–94.5°) and glass transition temperature (51.2–86.3 °C). Consequently, PCB samples differed in reconstitution properties like wetting time (11–>300 s), reconstitution time (14–141 s) and soluble content (51.3–86.8 %). Subsequently, mixture regression models were developed to varying success (adjusted <em>R</em><sup>2</sup> = 70–97 %) for identifying the influence of each core ingredient on physical and reconstitution properties of PCB. PCB wettability was most improved by increasing the proportion of hydrolysed cereal extract, through forming powders with moderate particle surface hydrophilicities but higher glass transition temperatures and higher bulk porosities. Conversely, PCB wettability became exceptionally poor when it contained >35 % skimmed milk and <5 % palm olein. Additionally, a higher ratio of protein-rich skimmed milk against carbohydrate-rich hydrolysed cereal extract and sucrose led to solubility loss in PCB.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"387 ","pages":"Article 112333"},"PeriodicalIF":5.3,"publicationDate":"2024-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142427773","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Porous starch-probiotics encapsulation for 3D-printed chocolate 用于 3D 打印巧克力的多孔淀粉-益生菌封装技术

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-09-23 DOI: 10.1016/j.jfoodeng.2024.112334

Huifang Cao , Wen Ma , Qingqing Zhu , Siyu Yao , Jinsong Feng , Dandan Li , Jianchu Chen , Jianwei Zhou , Donghong Liu , Enbo Xu

{"title":"Porous starch-probiotics encapsulation for 3D-printed chocolate","authors":"Huifang Cao , Wen Ma , Qingqing Zhu , Siyu Yao , Jinsong Feng , Dandan Li , Jianchu Chen , Jianwei Zhou , Donghong Liu , Enbo Xu","doi":"10.1016/j.jfoodeng.2024.112334","DOIUrl":"10.1016/j.jfoodeng.2024.112334","url":null,"abstract":"<div><div>This study aims to utilize 3D printing technology to prepare functional chocolates with high content and viability of probiotics. Firstly, in order to protect probiotics (<em>L. plantarum</em>, <em>lpl</em>) avoiding inactive by melting chocolate syrup, we used raw starches as different amylose/amylopectin ratios (up to ∼30% amylose) for preparing novel porous carriers to encapsulate them. Then the formed pores of porous starches (HPPS<sub>1:0,</sub> <sub>3:1,</sub> <sub>1:1,</sub> <sub>1:3,</sub> <sub>0:1</sub>) were identified by SEM and BET, and their ability to encapsulate <em>lpl</em> were compared (with HPPS<sub>3:1</sub> showing the best behavior) based on the survival rate and gastrointestinal simulation system. Then HPPS<sub>3:1</sub>-<em>lpl</em> capsule was applied in 3D printed chocolate, with optimization of adding levels for the shaping property. Probiotic cell viability, rheology, texture, and digestion simulation were also compared. The results showed that the surviving amount of probiotics (10<sup>7</sup> CFU/g) in HPPS<sub>3:1</sub>-<em>lpl</em>@choc (add 15% HPPS<sub>3:1</sub>-<em>lpl</em> to the chocolate) was much higher than that in <em>lpl</em>@choc (10<sup>2</sup> CFU/g, without microencapsulation protection) after <em>in-vitro</em> digestion test, among which HPPS<sub>3:1</sub>-<em>lpl</em>@choc<sub>15</sub> had the best shaping property. This research provides a new alternative strategy for utilizing porous starch carrier to encapsulate probiotics for melting 3D printing of chocolate (or other similar food materials) as personalized design.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"387 ","pages":"Article 112334"},"PeriodicalIF":5.3,"publicationDate":"2024-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142318775","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Enhancing moisture transfer and quality attributes of tomato slices through synergistic cold plasma and Osmodehydration pretreatments during infrared-assisted pulsed vacuum drying 在红外辅助脉冲真空干燥过程中，通过冷等离子体和 Osmodehydration 的协同预处理，提高番茄片的水分转移和质量属性

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-09-23 DOI: 10.1016/j.jfoodeng.2024.112335

Obafemi Ibitayo Obajemihi , Jun-Hu Cheng , Da-Wen Sun

{"title":"Enhancing moisture transfer and quality attributes of tomato slices through synergistic cold plasma and Osmodehydration pretreatments during infrared-assisted pulsed vacuum drying","authors":"Obafemi Ibitayo Obajemihi , Jun-Hu Cheng , Da-Wen Sun","doi":"10.1016/j.jfoodeng.2024.112335","DOIUrl":"10.1016/j.jfoodeng.2024.112335","url":null,"abstract":"<div><div>The present study examines the impacts of combined cold plasma treated water (PW) and osmodehydration (OD) pretreatment (PO), and operation parameters like PW duration and voltage of treatment on the dehydration, functional and sensory characteristics of sliced tomato fruits subjected to simultaneous infrared-assisted pulsed vacuum drying (IR-PVD). From the results, PO pretreatment modified the surface structures by the formation of microchannels and cavities through impingements from the reactive species (RS), and was improved due to increased treatment duration and voltage, and resulted in accelerating the transfer of moisture from the slices to the surroundings during the dehydration process. Consequently, PO pretreatment achieved an enhancement in the moisture diffusivity by up to 64.83%, shortened the total drying time by up to 40%, and presented substantial improvements in the physicochemical properties including vitamin C, lycopene, colour, total soluble solids, phenolic and flavonoid contents, and overall human acceptability. However, significant decreases in rehydration and hardness properties were shown compared with control, and higher rehydration by up to 21.66% at higher treatment duration and voltage when compared with OD pretreatment. Overall, PO pretreatment incited an effective moisture removal and retention of vital physicochemical and bioactive constituents in the slices due to the activities of plasma injected RS. This study provides an empirical basis for the application of PO during IR-PVD of fruits and vegetables and demonstrated as a suitable energy-saving alternative for improving the conventional OD of foods in the industry.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"387 ","pages":"Article 112335"},"PeriodicalIF":5.3,"publicationDate":"2024-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142427687","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Construction of double-network hydrogel based on Artemisia sphaerocephala Krasch polysaccharide complexed with gelatin cross-linked by ferric ions and transglutaminase 构建基于由铁离子和转谷氨酰胺酶交联的明胶复合物的蒿多糖双网水凝胶

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-09-21 DOI: 10.1016/j.jfoodeng.2024.112328

Ning Liu , Dan Li , Xiaoting Xue , Kun Zhang , Dan Yang , Pan Zhang , Jin Nan , Xiaoyu Chen , Katsuyoshi Nishinari , Xiaolin Yao

{"title":"Construction of double-network hydrogel based on Artemisia sphaerocephala Krasch polysaccharide complexed with gelatin cross-linked by ferric ions and transglutaminase","authors":"Ning Liu , Dan Li , Xiaoting Xue , Kun Zhang , Dan Yang , Pan Zhang , Jin Nan , Xiaoyu Chen , Katsuyoshi Nishinari , Xiaolin Yao","doi":"10.1016/j.jfoodeng.2024.112328","DOIUrl":"10.1016/j.jfoodeng.2024.112328","url":null,"abstract":"<div><div>The major fraction of 60P in <em>Artemisia sphaerocephala</em> Krasch polysaccharide (ASKP) with high molecular weight was reported to be crosslinked by ferric ions to form single-network hydrogels in our previous studies. Here, 60P and gelatin crosslinked by ferric ions and transglutaminase (TG) were employed to fabricate a double-network hydrogel to improve the mechanical properties of the single-network. It was found that the 60P/Fe<sup>3+</sup>-gelatin/TG double-network hydrogel displayed a denser structure with pore size about 20 μm and a significantly enhanced gel strength at 60P: gelatin ratio of 8: 2, 60 mM Fe<sup>3+</sup>, TG: gelatin ratio of 1: 1, and pH 5.0. The elasticity of the double-network hydrogels greatly increased, as presented in the decrease of the platform height in mean square displacement (MSD) and solid liquid equilibrium (SLB) curves. The water holding capacity and swelling ratio of the double-network hydrogels greatly weakened may be due to the restricted water mobility measured by LF-NMR. The interaction between 60P and gelatin was electrostatic interaction proved by QCM-D. These results may be attributed to the fact that the entanglement between the 60P and gelatin <em>via</em> electrostatic interaction formed a dense network. The specific binding of Fe<sup>3+</sup> to 60P <em>via</em> monodentate and bridging binding formed the first network and acted as the skeleton. The TG-catalyzed gelatin cross-linking <em>via</em> isopeptide bond was developed as the second network and filled in the first gel network, forming the denser double-network hydrogel with enhanced gel strength. This study proposed a new idea to fabricate double-network hydrogel with enhanced mechanical properties, which displayed great potential to be used as a novel gel system in food fields.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"387 ","pages":"Article 112328"},"PeriodicalIF":5.3,"publicationDate":"2024-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142312921","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Water-in-water emulsions stabilized by konjac glucomannan/tragacanth gum hydrogels for riboflavin delivery 魔芋葡甘聚糖/黄芪胶水凝胶稳定的水包水乳剂用于核黄素输送

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-09-19 DOI: 10.1016/j.jfoodeng.2024.112325

Nitong Bu , Huanglong Lin , Di Zhang , Xianrui Chen , Pingping Tan , Yuanbo Zhong , Liying Huang , Jie Pang , Lin Wang , Ruojun Mu

{"title":"Water-in-water emulsions stabilized by konjac glucomannan/tragacanth gum hydrogels for riboflavin delivery","authors":"Nitong Bu , Huanglong Lin , Di Zhang , Xianrui Chen , Pingping Tan , Yuanbo Zhong , Liying Huang , Jie Pang , Lin Wang , Ruojun Mu","doi":"10.1016/j.jfoodeng.2024.112325","DOIUrl":"10.1016/j.jfoodeng.2024.112325","url":null,"abstract":"<div><div>Water-in-water (W/W) emulsions as innovative transport for hydrophilic functional ingredients inherently lack stability due to the ultralow interfacial tension and thick interfacial layer. In this work, we first proposed a simple strategy to construct stable dextran (DEX)-in-poly (ethylene glycol) (PEG) W/W emulsions by utilizing the unique phase preference of konjac glucomannan/tragacanth gum (KT) hydrogels formed based on the cooling-induced intermolecular hydrogen bonds. KT hydrogels were demonstrated to present selective partition to PEG phase and could form physically crosslinking network, thus significantly improving the rheological behavior and stability of DEX-in-PEG (D/P) emulsions with no flocculation after 31 d of storage at 25 °C. Meanwhile, the average droplet size of emulsions decreased from 15.37 to 8.48 μm with TG concentration tuning from 0.2 % to 0.8 %. When encapsulating riboflavin (RIB) in D/P emulsions stabilized by KT-4 hydrogel, the storage and lighting stability of RIB were enhanced with retention rate of 60.94 % and 21.89 %, respectively. In addition, the release of RIB in the simulate gastrointestinal environment substantially reduced and the antioxidant activity of RIB was maximumly protected due to the unique pH-responsiveness of KT hydrogel network. This work provides a feasible strategy for designing stable W/W emulsions stabilized by natural polysaccharide hydrogels, and biocompatible carriers for hydrophilic functional ingredients.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"387 ","pages":"Article 112325"},"PeriodicalIF":5.3,"publicationDate":"2024-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142316204","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Research on the densification process and constitutive model of gluten 研究面筋的致密化过程和构成模型

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-09-19 DOI: 10.1016/j.jfoodeng.2024.112326

Zongyou Ben , Xiao Sun , Yu Bai , Duoxing Yang , Yan Dong , Kunjie Chen

引用次数: 0

Development of a natural ingredient based on phenolic compounds from propolis extract and bentonite and its application in carrageenan hydrogels 开发基于蜂胶提取物和膨润土酚类化合物的天然成分及其在卡拉胶水凝胶中的应用

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-09-19 DOI: 10.1016/j.jfoodeng.2024.112327

Wilson Daniel Caicedo Chacon , Elder dos Santos Araujo , Loic Hilliou , Germán Ayala Valencia

{"title":"Development of a natural ingredient based on phenolic compounds from propolis extract and bentonite and its application in carrageenan hydrogels","authors":"Wilson Daniel Caicedo Chacon , Elder dos Santos Araujo , Loic Hilliou , Germán Ayala Valencia","doi":"10.1016/j.jfoodeng.2024.112327","DOIUrl":"10.1016/j.jfoodeng.2024.112327","url":null,"abstract":"<div><div>Nowadays, there is an increasing consumer demand for more natural and environmentally friendly food additives. The current research aimed to produce and characterize a new additive based on bentonite and the phenolic compounds from green propolis extract, as well as to characterize the effect of this additive on the rheological properties of carrageenan hydrogels. The new additive (biohybrid) was obtained after the adsorption of phenolic compounds on the clay platelets. The adsorption mechanism was explained by Langmuir and Freundlich models, which suggested that adsorbed phenolic compounds form a monolayer and multilayers on the clay surface. Despite phenolic adsorption, the physico-chemical attributes of the bentonite remained unchanged. The incorporation of the biohybrid (BH) increased the sol-gel transition temperature of carrageenan hydrogels. This research reports for the first time the development and application of a new natural ingredient with potential food applications.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"387 ","pages":"Article 112327"},"PeriodicalIF":5.3,"publicationDate":"2024-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142318774","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A hybrid numerical approach for characterising airflow and temperature distribution in a ventilated pallet of heat-generating products: Application to cheese 用于描述发热产品通风托盘中气流和温度分布的混合数值方法：应用于奶酪

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-09-18 DOI: 10.1016/j.jfoodeng.2024.112323

Dihia Aguenihanai , Denis Flick , Steven Duret , Jean Moureh

{"title":"A hybrid numerical approach for characterising airflow and temperature distribution in a ventilated pallet of heat-generating products: Application to cheese","authors":"Dihia Aguenihanai , Denis Flick , Steven Duret , Jean Moureh","doi":"10.1016/j.jfoodeng.2024.112323","DOIUrl":"10.1016/j.jfoodeng.2024.112323","url":null,"abstract":"<div><p>Temperature control throughout the cold chain is of crucial importance in the preservation of the quality of cheese. As a result of cheese heat generation, both natural and forced convection need to be considered. This numerical study aimed to characterise the airflow and temperature fields within a ventilated pallet of heat-generating cheeses. An original computational fluid dynamics (CFD) hybrid approach was developed. This approach is based on a combination of a porous media approach for the contents of the boxes and a direct CFD approach for the outer cardboard walls, including vent size and position. The computational domain is limited to one pallet level. The simulations were conducted on a steady state for two upwind air velocities 0.31 m/s and 0.73 m/s and three generated heat fluxes 0.05 W, 0.15 W, and 0.3 W per product item (250 g). The model was validated by comparison with experimental results related to velocity and product temperature profiles obtained on a full-scale experimental set-up. The hybrid approach shows good accuracy while reducing the mesh size and the computational time in comparison with the direct CFD approach.</p></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"387 ","pages":"Article 112323"},"PeriodicalIF":5.3,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0260877424003893/pdfft?md5=b1c0e42a9b6a9492a0e3c4e176e866ae&pid=1-s2.0-S0260877424003893-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142272779","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0