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Predictive modeling in food process design/Modelos de predicción para el diseño de tratamientos de alimentos

Department of Biological and Agricultural Engineering, Department of Food Science and Technology, University of California. Davis, CA 95616, USA

J. Vijayan

Department of Biological and Agricultural Engineering, Department of Food Science and Technology, University of California. Davis, CA 95616, USA

Predictive modeling is a powerful tool in designing and evaluating food processing systems. This technique relies primarily on the fundamental mechanisms governing a process, where the observed mechanisms are expressed with mathematical equations. The mathematical models are converted to a numerical scheme for solution using a computer. The results from predictive modeling are useful in examining the influence of changing operating conditions on the performance of a process. As an illustration, the predictive modeling approach was used in determining rates of heat transfer in foods undergoing frying. The frying process was considered to involve a moving interface inside a food material, between the crust layer and the core region of a food. Conduction heat transfer was considered in the crust layer, and an enthalpy formulation was used for the core region. The predicted values were in good agreement with the experimentally obtained temperature profiles. The model was used to examine the influence of a variety of different processing and product formulation conditions on heat transfer.

Key Words: modeling • frying • heat transfer

Food Science and Technology International, Vol. 4, No. 5, 303-310 (1998)
DOI: 10.1177/108201329800400503


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