Developments of mathematical models for simulating vacuum cooling processes for food products - a review.
Vacuum cooling is a rapid cooling method widely used in cooling some food products. Simulating the vacuum cooling process with mathematical models helps to acquire a more intuitive understanding and optimize the whole cooling process. However, there is no review summarizing the mathematical models o...
| Publicado en: | Critical Reviews in Food Science & Nutrition Vol. 59; no. 5; pp. 715 - 728 |
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| Autores principales: | , , , |
| Formato: | review Journal Article |
| Publicado: |
Taylor & Francis Ltd
2019
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=135991574&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 135991574 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 10408398 1B0 jtl: Critical Reviews in Food Science & Nutrition issn: 10408398 maglogo: Y pubinfo: dt: 2019 vid: 59 iid: 5 pid: 377 pub: Taylor & Francis Ltd place: Philadelphia, Pennsylvania artinfo: ui: 135991574 135991574 NLM29993271 135991574 10.1080/10408398.2018.1490696 NLM29993271 135991574 ppf: 715 ppct: 13 formats: tig: atl: Developments of mathematical models for simulating vacuum cooling processes for food products - a review. aug: au: Zhu, Zhiwei Li, Ying Sun, Da-Wen Wang, Hsiao-Wen affil: School of Food Science and Engineering, South China University of Technology, Guangzhou, China sug: subj: Cold Models, Theoretical Food Preservation Methods Vacuum Meat Animals Vegetables Time Factors Physics ab: Vacuum cooling is a rapid cooling method widely used in cooling some food products. Simulating the vacuum cooling process with mathematical models helps to acquire a more intuitive understanding and optimize the whole cooling process. However, there is no review summarizing the mathematical models of vacuum cooling. In this review, heat and mass transfer process during vacuum cooling, types of mathematical models for vacuum cooling, and numerical methods including finite difference method, finite element method and finite volume method used for process simulation are introduced in details. The food products used in numerical simulation study of vacuum cooling generally include liquid food, vegetables and cooked meat. The ranges of application of various numerical methods are also discussed. Moreover, heat and mass transfer coefficients have a great influence on the accuracy of the model, and are generally provided by the literature. The investigations presented in this review invariably demonstrate that mathematical modeling can provide good prediction of key information of vacuum cooling process, and has a great potential to improve vacuum cooling process in the food industry. However, more efforts are still needed to realize the industrial translation of laboratory results. pubtype: Academic Journal doctype: review Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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