Towards a better understanding of bio-processing: drying/extraction and state/phase transitions

更好地理解生物加工：干燥/提取和状态/相变

• 批准号: RGPIN-2017-04774
• 负责人: Ratti, Cristina
• 金额: $ 2.04万
• 依托单位: Université Laval
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2020
• 资助国家: 加拿大
• 起止时间: 2020-01-01 至 2021-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=711214
• 关键词: Towards; better; understanding; bio; processing

Food engineering research relays on the study of how already known processes and food biomaterials interact with each other, giving novel specificity to the field. In this proposal, phenomena related to drying and extraction, two macroscale processes thoroughly applied to transform foods in industry, will be investigated on the basis of the study of phase/state transitions occurring at the microscale level. Specific research objectives to be developed in this program, together with distinctive scientific and industrial implication from the research outcome, follow: 1) Shrinkage and starch transitions: to deepen the understanding of the role of starch and starch-water interactions in food shrinkage during air-drying. Understanding the relationship between shrinkage during drying of starchy foods and state/phase transitions will lead to optimal drying strategies for improvement of the final quality of dried foodstuffs. 2) Air-drying and glass transition through mathematical modelling: to develop a non-Fickian constitutive model equation for representing the mass transfer behavior during drying while glass transition occurs in high moisture food products. By developing an accurate yet simple constitutive equation including the role of vitrification in moisture transfer during drying, we will move towards a more precise industrial design of the drying process for high moisture foods (or other field) applications. 3) Cryogenic extraction and crystallization: to analyze the impact of crystallization and crystal growth in yield enhancement and extract selectivity during wax extraction using liquid nitrogen immersion. By relating composition and crystalline structure to crystal growth kinetics, possible mechanisms underlying the separation of waxes from plant surfaces by liquid nitrogen immersion will be elucidated, allowing increase in wax yield and tailor-made selectivity of extracts, which could enlight possible specific applications of this novel extraction method. The above-mentioned objectives are connected by a network of crossroads between process engineering, food chemistry, botany and material sciences research fields. Training of research talents by recruitment and preparation of high-qualified personnel in multidisciplinary areas will round up the objectives of this scientific program.

食品工程研究依赖于研究已知的过程和食品生物材料如何相互作用，为该领域提供新的特异性。在这个建议中，干燥和提取，两个宏观尺度的过程彻底应用到转变食品工业中，相关的现象将进行调查的基础上发生在微观水平上的相/状态转变的研究。具体的研究目标将在这个程序中开发，从研究成果的独特的科学和工业的影响一起，如下： 1)收缩和淀粉转变：加深对淀粉和淀粉-水相互作用在空气干燥过程中食品收缩中的作用的理解。 了解淀粉类食品干燥过程中的收缩与状态/相变之间的关系，将有助于制定最佳干燥策略，以提高干燥食品的最终质量。 2)通过数学建模进行空气干燥和玻璃化转变：开发一种非Fickian本构模型方程，用于表示高水分食品发生玻璃化转变时干燥过程中的传质行为。 通过开发一个准确而简单的本构方程，包括玻璃化在干燥过程中的水分转移的作用，我们将走向一个更精确的工业设计的干燥过程中的高水分食品（或其他领域）的应用。 3)低温萃取和结晶：分析在使用液氮浸泡的蜡萃取过程中结晶和晶体生长对产率提高和萃取物选择性的影响。 通过将组成和晶体结构与晶体生长动力学联系起来，阐明了液氮浸泡从植物表面分离蜡的可能机制，从而提高了蜡的产率和提取物的选择性，这可能会照亮这种新的提取方法的可能的具体应用。 上述目标通过过程工程，食品化学，植物学和材料科学研究领域之间的交叉网络连接。通过招聘和培养多学科领域的高素质人才来培养研究人才，将实现这一科学计划的目标。