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: 2013
• 资助国家: 加拿大
• 起止时间: 2013-01-01 至 2014-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=521677
• 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、模拟和工艺优化来改进食品加工技术。这项为期 5 年的提案旨在利用真空/压力、射频 (RF)、红外线 (IR) 和热空气喷射冲击来改进深油炸，以提高高附加值低脂油炸食品的质量和安全性。具体来说：（i）我们之前的深油炸模型将针对新兴的真空/压力油炸进行修改，以实现更快、更少的脂肪和更高质量的油炸食品； (ii) 将尝试在真空/压力油炸下使用合适的食用薄膜，以减少油炸食品中的脂肪； (iii) 将开发一种新技术“空气油炸”，通过使用射频和/或红外以及冲击式热气流来生产食品，作为深油炸的替代品，提供更快、无脂和节能的加工，以及 (iv) 开发在线传感器阵列以确定深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。三种模型，即热量、水分和脂肪的输送；结皮形成和产品收缩的动态；描述烹饪过程需要产品质量、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。最少烹饪点的位置对于微生物安全的新颖工艺非常重要。这些模型将通过收集实验数据进行验证。在“空气煎炸”中，射频和/或红外线将为食品提供快速、均匀的加热，类似于油炸，并且热空气通过冲击射流以超高速撞击产品，从而形成外皮。这些模型将有助于流程优化，以实现节能、提高质量、减少脂肪、美味且安全的产品；了解烹饪和设计更好的工艺/设备，以及有效利用现有设备。总体而言，它将为加拿大食品工业提供有用的信息，使其在安全、美味和优质食品方面保持国际领先地位。低脂肪、节能和更快的流程将有助于加拿大食品工业在全球范围内保持竞争力。