Digital twins of food process operations: the next step for food process models?
Highlights•Digital twins have emerged recently as digital replicas of industrial
processes.•Physics-based food processinduce comprehensive mechanistic twins.•Digital …
processes.•Physics-based food processinduce comprehensive mechanistic twins.•Digital …
Gas cell opening in bread dough during baking
D Grenier, C Rondeau-Mouro, KB Dedey… - Trends in Food Science …, 2021 - Elsevier
Background This literature review describes the evolution during baking of the three main
components in dough (starch, proteins, and the aqueous phase) in order to understand what …
components in dough (starch, proteins, and the aqueous phase) in order to understand what …
Thermal management of the solar evaporation process
Solar-driven interfacial evaporation has caught wide attention for water purification due to its
green and environment-friendly properties. The key issue is how to effectively utilize solar …
green and environment-friendly properties. The key issue is how to effectively utilize solar …
Solar evaporation performance of 3D-printed concave structures filled with activated carbon under low convective flow
Abstract Three-dimensional (3D) geometries were 3D-printed to make unique geometries
filled with activated carbon to improve water transport and photothermal conversion when …
filled with activated carbon to improve water transport and photothermal conversion when …
Modelling volume change and deformation in food products/processes: An overview
Volume change and large deformation occur in different solid and semi-solid foods during
processing, eg, shrinkage of fruits and vegetables during drying and of meat during cooking …
processing, eg, shrinkage of fruits and vegetables during drying and of meat during cooking …
Modelling heat and mass transfer in solar evaporation systems
A two-dimensional axisymmetric model of a solar evaporator was developed, based on a
rigid biosourced open-cell foam floating on the surface of water contained in a beaker …
rigid biosourced open-cell foam floating on the surface of water contained in a beaker …
Morphological changes and color development during cookie baking—Kinetic, heat, and mass transfer considerations
Color and shape are important quality attributes in baked goods, particularly cookies.
Composition and processing conditions determine and influence color development and …
Composition and processing conditions determine and influence color development and …
Morphological, physicochemical and functional characteristics of starch from Marantha ruiziana Koern
JD Hoyos-Leyva, L Alonso-Gomez… - LWT-Food Science and …, 2017 - Elsevier
Abstract Marantha ruiziana Koern (MrK) is an Amazonian plant with starchy rhizome, which
can be used as an alternative botanical source for starch isolation. The morphology …
can be used as an alternative botanical source for starch isolation. The morphology …
Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking
RG de Alcântara, RA de Carvalho, FM Vanin - Food chemistry, 2020 - Elsevier
Different bread formulations, which provide different dough structures, were studied in order
to better understand the effect of wheat flour substitution, flour type and concentration on …
to better understand the effect of wheat flour substitution, flour type and concentration on …
Improvement in the rheological properties and gas phase of dough, and overall quality of dietary fibre enriched products: Enzymatic modification on the composition …
Q Liu, S Wu, X Sun - Food Hydrocolloids, 2024 - Elsevier
The consumption of dietary fibre (DF) enriched products have been confirmed to have a
wide range of health benefits. However, the overall quality and consumer acceptability of DF …
wide range of health benefits. However, the overall quality and consumer acceptability of DF …