Modelling of food processing operations

食品加工操作建模

• 批准号: 43351-2009
• 负责人: Mittal, Gauri
• 金额: $ 2.19万
• 依托单位: University of Guelph
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2011
• 资助国家: 加拿大
• 起止时间: 2011-01-01 至 2012-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=474996
• 关键词: Modelling; food; processing; operations

The long term objective of my research is to improve food processing technology by analysis, experimentation, modelling, simulation and process optimization. This 5-year proposal is directed towards improving deep-fat frying using vacuum/ pressure, radio-frequency (RF), infra-red (IR) and hot air jet impingement for better quality and safety of value-added low-fat fried food products. Specifically: (i) our previous models on deep-fat frying will be modified for emerging vacuum/ pressure frying for faster, reduced fat and better quality fried foods; (ii) suitable edible films will be tried under vacuum/pressure frying to reduce fat in fried foods; (iii) a novel technology "air frying" will be developed by using RF and/or IR and impingement hot air flow for food products as an alternate for deep-fat frying providing faster, fat free and energy efficient processing, and (iv) development of an online sensor array to determine oil quality during deep-fat frying. Our earlier oil quality sensor will be improved using sensor fusion techniques after testing various sensing devices. Three types of models, namely transport of heat, moisture and fat; dynamics of crust formation and product shrinkage; and kinetics of product quality, microbial decay and nutritional integrity are required to describe cooking processes. Appropriate numerical methods and simulation software will be used to solve the models. Locations of least cooking points are important in novel processes for microbial safety. The models will be validated by collecting experimental data. In "air frying" RF and/or IR will provide rapid and uniform heating of the food products similar to deep-fat frying, and crust will be developed by hot air striking the product at ultra high speed through impingement jets. These models will assist in process optimization for energy efficient, better quality, reduced fat, tasty and safe products; understanding of cooking and designing of better process/equipment, and efficient use of existing equipment. Overall it will provide useful information to Canadian food industry to remain ahead internationally in safe, tasty and quality foods. Low fat, energy efficient and faster processes will assist Canadian food industry to remain competitive world-wide.

我研究的长期目标是通过分析，实验，建模，模拟和过程优化来改进食品加工技术。这项为期五年的建议旨在利用真空/压力、射频（RF）、红外线（IR）和热空气喷射冲击来改进深油炸，以提高增值低脂油炸食品的质量和安全性。具体而言：（i）我们会修改以往的油炸模式，以配合新出现的真空/压力油炸模式，使油炸食物更快、更少脂肪和质素更佳;（ii）我们会尝试在真空/压力油炸模式下使用合适的可食用薄膜，以减少油炸食物中的脂肪;（iii）将发展一种新的“空气油炸”技术，利用射频和/或红外线以及冲击热气流对食品进行油炸，以代替油炸-油炸提供更快、无脂肪和节能的加工，以及（iv）开发在线传感器阵列，以确定油炸过程中的油质量。我们早期的油品质量传感器将在测试各种传感设备后使用传感器融合技术进行改进。需要三种类型的模型来描述烹饪过程，即热量、水分和脂肪的传输;外壳形成和产品收缩的动力学;以及产品质量、微生物腐烂和营养完整性的动力学。将使用适当的数值方法和模拟软件来求解模型。最少蒸煮点的位置在用于微生物安全的新工艺中是重要的。模型将通过收集实验数据进行验证。在“空气油炸”中，RF和/或IR将为食品提供快速、均匀的加热，类似于深油油炸，并且通过冲击射流以超高速撞击产品的热空气将形成硬皮。这些模型将有助于工艺优化，以实现节能，更好的质量，减少脂肪，美味和安全的产品;了解烹饪和设计更好的工艺/设备，以及有效利用现有设备。总的来说，它将为加拿大食品工业提供有用的信息，以保持在安全，美味和优质食品的国际领先地位。低脂肪、高能效和更快的加工过程将有助于加拿大食品工业在全球范围内保持竞争力。