Texture changes during thermal processing of food: experiments and modelling

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dc.contributor.author Sinha, Ankita
dc.contributor.author Bhargav, Atul
dc.date.accessioned 2018-11-02T07:55:35Z
dc.date.available 2018-11-02T07:55:35Z
dc.date.issued 2018-08
dc.identifier.citation Sinha, Ankita and Bhargav, Atul,"Texture changes during thermal processing of food: experiments and modelling", arXiv, Cornell University Library, DOI: arXiv:1810.06434, Aug. 2018 en_US
dc.identifier.uri http://arxiv.org/abs/1810.06434
dc.identifier.uri https://repository.iitgn.ac.in/handle/123456789/3984
dc.description.abstract Texture is an important attribute in the quality assessment of processed food products. Youngs modulus is an indirect measure of texture. During thermal treatment of hygroscopic foods, parameters such as moisture content significantly affect Youngs modulus. However, the sensitivity to these parameters has not yet been quantified in terms of the stress strain behaviour. We have built an experimentally validated model to address this gap. This paper presents the stress strain behaviour and its sensitivity towards various parameters. Experiments are conducted with potato samples for stress strain behaviour, parametric sensitivity analysis, estimation of initial and critical values of moisture content and Youngs modulus. We found that the Youngs modulus and the ultimate strength vary by as much as 54 percent and 29 percent depending on the rate of applied strain, indicating the need for test standards. Further, we propose a model to predict the local Youngs moduli as a function of moisture content, and a relationship between these and the effective Youngs modulus. While model results agree well for drying, they deviate by as much as 16 percent from experiments for frying, indicating the necessity of incorporating additional physics. We expect this work to serve as a crucial step towards the physics based prediction modelling of local and effective Youngs moduli during thermal processing of food products.
dc.description.statementofresponsibility by Ankita Sinha and Atul Bhargav
dc.language.iso en en_US
dc.publisher Cornell University Library en_US
dc.subject Soft Condensed Matter en_US
dc.subject Texture change en_US
dc.subject Thermal processing of food en_US
dc.title Texture changes during thermal processing of food: experiments and modelling en_US
dc.type Preprint en_US

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