The Optimization of the Tempering Process for a Pork Belly Product on the Basis of Physical Property Simulation

Bibliographic Details
Main Author:	Shan, Shengyue
Language:	English
Published:	The Ohio State University / OhioLINK 2019
Subjects:	Food Science
Online Access:	http://rave.ohiolink.edu/etdc/view?acc_num=osu1563554049641523

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spelling	ndltd-OhioLink-oai-etd.ohiolink.edu-osu15635540496415232021-08-06T05:10:14Z The Optimization of the Tempering Process for a Pork Belly Product on the Basis of Physical Property Simulation Shan, Shengyue Food Science Tempering of frozen food involves the equilibration of a product to a temperature below the freezing point of the product. For this research, time-to-temper, which is the equilibrium time for the heat transfer process, has been defined as the time required for the differences in the magnitude of physical properties between the surface and the center reaches the minimum and thus the physical property throughout the product can be considered as uniform.In the muscle foods industry, tempering is required prior to slicing and similar processes before manufacturing of the final product. The goal of this research is to improve the efficiency of the tempering process, both in terms of process efficiency and product uniformity.Finite Element Method (FEM) has been used in the heat transfer analysis for both the cylindrical frozen product and the rectangular product. A transient heat transfer model was established in MATLAB using pde toolbox. The thermophysical properties of the frozen product have been predicted based on the product composition and are temperature-dependent.One of the physical properties, storage modulus, of the protein-based food have been measured using Dynamic Mechanical Analysis (DMA) over a temperature range from -20 ˚C to 4 ˚C. The compression work of the food product has also been measurediiiunder -7, -5, -3, -1˚C with Texture Profile Analysis (TPA). A deformation of 50% strain was applied in this test.The mathematical models provided guidance with the experimental measurements to be conducted. In addition, the models provided the insights needed for scale-up of the tempering process.The temperature distribution history of the product has been illustrated using mathematical models. The influences of the tempering medium (air, water, etc), flow characteristics, product geometry, and dimensions on temperature distribution histories were compared based on the time-to-temper. The temperature histories were coupled with the relationship between temperature and storage modulus defined from DMA to develop distribution histories of the product’s storage modulus. Models are robust to accommodate various ambient temperatures and convective heat transfer coefficients.For both cylindrical and rectangular products, and products of different dimensions, time-to-temper is shorter when tempered in water flow than in air flow. The time-to-temper can be significantly reduced when the convective heat transfer coefficient is between 10 and 50 W/(m2∙K). The time-to-temper does not change linearly in accordance with the change in product dimensions. The ambient temperature that is close to the product’s freezing point will lead to the longest time-to-temper. 2019-10-24 English text The Ohio State University / OhioLINK http://rave.ohiolink.edu/etdc/view?acc_num=osu1563554049641523 http://rave.ohiolink.edu/etdc/view?acc_num=osu1563554049641523 unrestricted This thesis or dissertation is protected by copyright: all rights reserved. It may not be copied or redistributed beyond the terms of applicable copyright laws.
collection	NDLTD
language	English
sources	NDLTD
topic	Food Science
spellingShingle	Food Science Shan, Shengyue The Optimization of the Tempering Process for a Pork Belly Product on the Basis of Physical Property Simulation
author	Shan, Shengyue
author_facet	Shan, Shengyue
author_sort	Shan, Shengyue
title	The Optimization of the Tempering Process for a Pork Belly Product on the Basis of Physical Property Simulation
title_short	The Optimization of the Tempering Process for a Pork Belly Product on the Basis of Physical Property Simulation
title_full	The Optimization of the Tempering Process for a Pork Belly Product on the Basis of Physical Property Simulation
title_fullStr	The Optimization of the Tempering Process for a Pork Belly Product on the Basis of Physical Property Simulation
title_full_unstemmed	The Optimization of the Tempering Process for a Pork Belly Product on the Basis of Physical Property Simulation
title_sort	optimization of the tempering process for a pork belly product on the basis of physical property simulation
publisher	The Ohio State University / OhioLINK
publishDate	2019
url	http://rave.ohiolink.edu/etdc/view?acc_num=osu1563554049641523
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The Optimization of the Tempering Process for a Pork Belly Product on the Basis of Physical Property Simulation

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