Thermal and structural heterogeneities during cooking of a starch-based product by a non-intrusive ring sensor

Autor: J.-C. Leuliet, R. Guerin, Laurent Bouvier, O. Furling, Guillaume Delaplace, Pascal Debreyne, D. Beudon
Přispěvatelé: Laboratoire de Génie des Procédés et Technologie Alimentaires (LGPTA), Institut National de la Recherche Agronomique (INRA), Fromageries Bel, SOREDAB, Soparind Bongrain, Institut des Matériaux, de Microélectronique et des Nanosciences de Provence (IM2NP), Aix Marseille Université (AMU)-Université de Toulon (UTLN)-Centre National de la Recherche Scientifique (CNRS), Processus aux Interfaces et Hygiène des Matériaux (PIHM), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Unité Matériaux et Transformations - UMR 8207 (UMET), Ecole Nationale Supérieure de Chimie de Lille (ENSCL)-Université de Lille-Centre National de la Recherche Scientifique (CNRS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)
Rok vydání: 2007
Předmět:
Materials science
Food industry
structure change
Starch
General Chemical Engineering
Energy Engineering and Power Technology
Mineralogy
02 engineering and technology
01 natural sciences
Industrial and Manufacturing Engineering
010305 fluids & plasmas
chemistry.chemical_compound
texturant food
temperature field
[SDV.IDA]Life Sciences [q-bio]/Food engineering
0103 physical sciences
Thermal
[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering
[PHYS.PHYS.PHYS-INS-DET]Physics [physics]/Physics [physics]/Instrumentation and Detectors [physics.ins-det]
Process engineering
Real-time operating system
Ring (mathematics)
real time
Change detection algorithms
business.industry
starch
Process Chemistry and Technology
Reconstruction algorithm
General Chemistry
021001 nanoscience & nanotechnology
chemistry
Product (mathematics)
thermal heterogeneity
0210 nano-technology
business
Zdroj: Chemical Engineering and Processing: Process Intensification
Chemical Engineering and Processing: Process Intensification, Elsevier, 2007, 46 (4), pp.343-350. ⟨10.1016/j.cep.2006.07.004⟩
ISSN: 0255-2701
DOI: 10.1016/j.cep.2006.07.004
Popis: Thermal treatment of many foodstuffs is a common operation in the food industry in order to increase the storage life of the marketed product. The control and the knowledge of heterogeneity of treatment which may occur during cooking of texturant products in process equipment are essential to ensure food quality. In this paper, a non-intrusive ring sensor device has been set-up at the inner wall of a vessel as made in tomographic processes. Based on electrical properties measurement and a novel approach in the way the sensor is applied, the presence of structural heterogeneities was detected. This device has been also used to estimate in real time thermal heterogeneities during cooking of a starch-based product in an agitated vessel. The paper describes in details the measuring system, the reconstruction algorithm for the temperature fields and the structure change detection algorithm. Pictures visualizing the temperature fields during cooking of a model fluid are reported in the last section.
Databáze: OpenAIRE
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