Modeling of internal moisture transport during durum wheat pasta drying

Journal of Food Engineering

Volumn 124, Issue , 2014, Pages 19-27

  Mercier, S ^a   Marcos, B ^a   Moresoli, C ^b   Mondor, M ^c   Villeneuve, S ^c  

^a UNIVERSITÉ DE SHERBROOKE   (Canada)

^b UNIVERSITY OF WATERLOO   (Canada)

^c FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Heat transfer; Mass transfer; Mechanistic model; Moisture transport; Pasta drying; Sensitivity analysis

Indexed keywords

DIFFUSION AND CONVECTION; MECHANISTIC MODELING; MODEL PREDICTION; MODEL SIMULATION; MOISTURE PROFILES; MOISTURE TRANSPORT; WATER EVAPORATION; WATER VAPOR TRANSPORT;

COMPUTER SIMULATION; DRYING; HEAT TRANSFER; LIQUIDS; MASS TRANSFER; SENSITIVITY ANALYSIS; WATER VAPOR;

MOISTURE;

EID: 84886685600     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.09.028     Document Type: Article

References (37)

1. J.M. Aguilera, and D.W. Stanley Microstructural Principles of Food Processing and Engineering second ed. 1999 Aspen Publishers New York, USA
2. J. Andrieu, and A.A. Stamatopoulos Durum wheat pasta drying kinetics LWT - Food Science and Technology 19 1986 448 456
3. J. Andrieu, E. Gonnet, and M. Laurent Thermal conductivity and diffusivity of extruded durum wheat pasta LWT - Food Science and Technology 22 1989 6 10
4. R.B. Bird, W.E. Stewart, and E.N. Lightfoot Transport Phenomena 1960 John Wiley & Sons London, UK
5. K. Chokmani, A.A. Viau, and G. Bourgeois Analyse de l'incertitude de quatre modèles de phytoprotection relative à l'erreur de mesures des variables agrométéorologiques d'entrée Agronomie 21 2001 147 167
6. B. Cuq, and C. Icard-Verniere Characterisation of glass transition of durum wheat semolina using modulated differential scanning calorimetry Journal of Cereal Science 33 2001 213 221
7. A.K. Datta Hydraulic permeability of food tissues International Journal of Food Properties 9 2006 767 780
8. A.K. Datta Porous media approaches to studying simultaneous heat and mass transfer in food processes. I: Problem formulations Journal of Food Engineering 80 2007 80 95
9. J. DeTemmerman, P. Verboven, B. Nicolaï, and H. Ramon Modeling of transient moisture concentration of semolina pasta during air drying Journal of Food Engineering 80 892 2007 903
10. J. DeTemmerman, P. Verboven, J.A. Delcour, B. Nicolaï, and H. Ramond Drying model for cylindrical pasta shapes using desorption isotherms Journal of Food Engineering 86 2008 414 421
11. E.N. Fuller, P.D. Schettler, and J.C. Giddings A new method for prediction of binary gas-phase diffusion coefficients Industrial and Engineering Research 58 1966 19 27
12. C.J. Geankoplis Transport Processes and Separation Process Principles fourth ed. 2003 Prentice Hall New Jersey, USA
13. D.L. Goedeken, and C.H. Tong Permeability measurements of porous food materials Journal of Food Science 58 1993 1329 1331
14. A. Halder, A. Dhall, and A.K. Datta An improved, easily implementable, porous media based model for deep-fat frying. Part II: Results, validation and sensitivity analysis Food and Bioproducts Processing 85 2007 220 230
15. B.P. Hills, J. Godward, and K.M. Wright Fast radial NMR microimaging studies of pasta drying Journal of Food Engineering 33 1997 321 335
16. J.B. Litchfield, and M.R. Okos Moisture diffusivity in pasta during drying Journal of Food Engineering 17 1992 117 142
17. F.A. Manthey, and A.L. Schorno Physical and cooking quality of spaghetti made from whole wheat durum Cereal Chemistry 79 2002 504 510
18. K. McDonald, and D.-W. Sun The formation of pores and their effects in a cooked beef product on the efficiency of vacuum cooling Journal of Food Engineering 47 2001 175 183
19. S. Mercier, S. Villeneuve, M. Mondor, and L.P. Des Marchais Evolution of porosity, shrinkage and density of pasta fortified with pea protein concentrate during drying LWT - Food Science and Technology 44 2011 883 890
20. S. Mercier, C. Moresoli, S. Villeneuve, M. Mondor, and B. Marcos Sensitivity analysis of parameters affecting the drying behaviour of durum wheat pasta Journal of Food Engineering 118 2013 108 116
21. Mercier, S., Mondor, M., Moresoli, C., Villeneuve, S., Marcos, B. in press. Drying of durum wheat pasta and enriched pasta: a review of modeling approaches. Critical Reviews in Food Science and Nutrition (in press).
22. M. Migliori, D. Gabriele, B. De Cindio, and C.M. Pollini Modeling of high quality pasta drying: mathematical model and validation Journal of Food Engineering 69 2005 387 397
23. K. Mitra Genetic algorithms in polymeric material production, design, processing and other applications: a review International Materials Reviews 53 2008 275 297
24. A. Niazi, and R. Leardi Genetic algorithms in chemometrics Journal of Chemometrics 26 2012 345 351
25. A. Ousegui, C. Moresoli, M. Dostie, and B. Marcos Porous multiphase approach for baking process - Explicit formulation of evaporation rate Journal of Food Engineering 100 2010 535 544
26. R.H. Perry, and D. Green Perry's Chemical Engineers' Handbook sixth ed. 1984 McGraw-Hill New York, USA
27. G. Ponsart, J. Vasseur, J.M. Frias, A. Duquenoy, and J.M. Meot Modeling of stress due to shrinkage during drying of spaghetti Journal of Food Engineering 57 2003 277 285
28. M.S. Rahman, C.O. Perera, X.D. Chen, R.H. Driscoll, and P.L. Potluri Density, shrinkage and porosity of calamari mantle meat during air drying in a cabinet dryer as a function of water content Journal of Food Engineering 30 1996 135 145
29. V. Rakesh, and A.K. Datta Microwave puffing: determination of optimal conditions using a coupled multiphase porous media - large deformation model Journal of Food Engineering 107 2011 152 163
30. G.D. Saravacos, and Z.B. Maroulis Transport Properties of Food 2001 Basel New York, USA
31. P.S. Takhar Role of glass-transition on fluid transport in porous food materials International Journal of Food Engineering 4 2008 (art no. 5)
32. S. Villeneuve, and P. Gelinas Drying kinetics of whole durum wheat pasta according to temperature and relative humidity LWT - Food Science and Technology 40 2007 465 471
33. K.M. Waananen, and M.R. Okos Effect of porosity on moisture diffusion during drying of pasta Journal of Food Engineering 28 1996 121 137
34. N. Wang, and J.G. Brennan Changes in structure, density and porosity of potato during dehydration Journal of Food Engineering 24 1995 61 76
35. H. Xing, P.S. Takhar, G. Helms, and B. He NMR imaging of continuous and intermittent drying of pasta Journal of Food Engineering 78 2007 61 68
36. J. Zhang, and A.K. Datta Mathematical modeling of bread baking process Journal of Food Engineering 75 2006 78 89
37. C. Zweifel, S. Handschin, F. Escher, and B. Conde-Petit Influence of high-temperature drying on structural and textural properties of durum wheat pasta Cereal Chemistry 80 2003 159 167