While processing at elevated temperatures, starchy food products undergo gelatinization, which le... more While processing at elevated temperatures, starchy food products undergo gelatinization, which leads to softening related changes in textural characteristics. Study of role of gelatinization in texture development is limited; specifically, ignoring gelatinization physics can lead to erroneous prediction of Youngs modulus. In a recent work, we demonstrated a texture model that predicts local and effective Youngs moduli as functions of moisture content. While this model tracks experiments closely for drying, it deviates significantly from experiments for frying. In this paper, three different techniques for incorporating starch gelatinization are used to enhance the texture model, and the suitability of each technique is discussed. These improved models can capture the initial gelatinization induced softening and are in much better agreement with experiments. We expect that this work could contribute to better understanding and predictive capabilities of texture development.
Food materials shrink when they are air-dried. However, owing largely to the complexity of modell... more Food materials shrink when they are air-dried. However, owing largely to the complexity of modelling, most drying models so far have neglected this shrinkage, leading to inaccurate predictions. The empirical nature, inability to yield data on location-specific deformations and computational cost of detailed poro-mechanistic analyses and complex deformation modelling approaches make them unattractive for models that could be used in real-time process control algorithms. In this work, we develop a simplified transport model to predict spatial and temporal shrinkage during low temperature air drying process, and validate the model with experiments. In such drying, volumetric change is dominated by moisture loss; therefore the role of gas induced porosity is neglected. This model predicts shrinkage, temperature and moisture content at each spatial location at time intervals during the drying process. The model agrees well with experiments conducted by us (reported in this paper) as well...
While processing at elevated temperatures, starchy food products undergo gelatinization, which le... more While processing at elevated temperatures, starchy food products undergo gelatinization, which leads to softening related changes in textural characteristics. Study of role of gelatinization in texture development is limited; specifically, ignoring gelatinization physics can lead to erroneous prediction of Youngs modulus. In a recent work, we demonstrated a texture model that predicts local and effective Youngs moduli as functions of moisture content. While this model tracks experiments closely for drying, it deviates significantly from experiments for frying. In this paper, three different techniques for incorporating starch gelatinization are used to enhance the texture model, and the suitability of each technique is discussed. These improved models can capture the initial gelatinization induced softening and are in much better agreement with experiments. We expect that this work could contribute to better understanding and predictive capabilities of texture development.
Food materials shrink when they are air-dried. However, owing largely to the complexity of modell... more Food materials shrink when they are air-dried. However, owing largely to the complexity of modelling, most drying models so far have neglected this shrinkage, leading to inaccurate predictions. The empirical nature, inability to yield data on location-specific deformations and computational cost of detailed poro-mechanistic analyses and complex deformation modelling approaches make them unattractive for models that could be used in real-time process control algorithms. In this work, we develop a simplified transport model to predict spatial and temporal shrinkage during low temperature air drying process, and validate the model with experiments. In such drying, volumetric change is dominated by moisture loss; therefore the role of gas induced porosity is neglected. This model predicts shrinkage, temperature and moisture content at each spatial location at time intervals during the drying process. The model agrees well with experiments conducted by us (reported in this paper) as well...
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Papers by Ankita Sinha