Multiphysics pore-scale model for the rehydration of porous foods

Research output: Contribution to journalArticleAcademicpeer-review

15 Citations (Scopus)

Abstract

In this paper we present a pore-scale model describing the multiphysics occurring during the rehydration of freeze-dried vegetables. This pore-scale model is part of a multiscale simulation model, which should explain the effect of microstructure and pre-treatments on the rehydration rate. Simulation results are compared to experimental data, obtained by MRI and XRT. Time scale estimates based on the pore-scale model formulation agree with the experimental observations. Furthermore, the pore-scale simulation model provides a plausible explanation for the strongly increased rehydration rate, induced by the blanching pre-treatment. Industrial relevance The increased insight in the physical processes governing the rehydration of porous or freeze-dried foods gives more rationale for optimizing all processing steps. Industry is seeking for means to give dried fruits and vegetables more convenience, but also higher quality concerning health and texture. This study shows that blanching pretreatment prior to freeze-drying strongly enhances the rehydration, while the loss of nutrients is hardly affected.
Original languageEnglish
Pages (from-to)69-79
JournalInnovative Food Science and Emerging Technologies
Volume24
DOIs
Publication statusPublished - 2014

Fingerprint

Fluid Therapy
rehydration
Food
Blanching
dried vegetables
pretreatment
blanching
Vegetables
simulation models
Preserved Food
dried foods
Physical Phenomena
dried fruit
Freeze Drying
freeze drying
Fruits
Magnetic resonance imaging
microstructure
Nutrients
Fruit

Keywords

  • moisture transport
  • mass-transfer
  • water
  • imbibition
  • quality
  • media
  • pressure
  • lattice
  • liquid
  • fruits

Cite this

@article{8491fd5fd86c4772bc24b50e05790676,
title = "Multiphysics pore-scale model for the rehydration of porous foods",
abstract = "In this paper we present a pore-scale model describing the multiphysics occurring during the rehydration of freeze-dried vegetables. This pore-scale model is part of a multiscale simulation model, which should explain the effect of microstructure and pre-treatments on the rehydration rate. Simulation results are compared to experimental data, obtained by MRI and XRT. Time scale estimates based on the pore-scale model formulation agree with the experimental observations. Furthermore, the pore-scale simulation model provides a plausible explanation for the strongly increased rehydration rate, induced by the blanching pre-treatment. Industrial relevance The increased insight in the physical processes governing the rehydration of porous or freeze-dried foods gives more rationale for optimizing all processing steps. Industry is seeking for means to give dried fruits and vegetables more convenience, but also higher quality concerning health and texture. This study shows that blanching pretreatment prior to freeze-drying strongly enhances the rehydration, while the loss of nutrients is hardly affected.",
keywords = "moisture transport, mass-transfer, water, imbibition, quality, media, pressure, lattice, liquid, fruits",
author = "{van der Sman}, R.G.M. and F.J. Vergeldt and {van As}, H. and {van Dalen}, G. and A. Voda and {van Duynhoven}, J.P.M.",
year = "2014",
doi = "10.1016/j.ifset.2013.11.008",
language = "English",
volume = "24",
pages = "69--79",
journal = "Innovative Food Science and Emerging Technologies",
issn = "1466-8564",
publisher = "Elsevier",

}

Multiphysics pore-scale model for the rehydration of porous foods. / van der Sman, R.G.M.; Vergeldt, F.J.; van As, H.; van Dalen, G.; Voda, A.; van Duynhoven, J.P.M.

In: Innovative Food Science and Emerging Technologies, Vol. 24, 2014, p. 69-79.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Multiphysics pore-scale model for the rehydration of porous foods

AU - van der Sman, R.G.M.

AU - Vergeldt, F.J.

AU - van As, H.

AU - van Dalen, G.

AU - Voda, A.

AU - van Duynhoven, J.P.M.

PY - 2014

Y1 - 2014

N2 - In this paper we present a pore-scale model describing the multiphysics occurring during the rehydration of freeze-dried vegetables. This pore-scale model is part of a multiscale simulation model, which should explain the effect of microstructure and pre-treatments on the rehydration rate. Simulation results are compared to experimental data, obtained by MRI and XRT. Time scale estimates based on the pore-scale model formulation agree with the experimental observations. Furthermore, the pore-scale simulation model provides a plausible explanation for the strongly increased rehydration rate, induced by the blanching pre-treatment. Industrial relevance The increased insight in the physical processes governing the rehydration of porous or freeze-dried foods gives more rationale for optimizing all processing steps. Industry is seeking for means to give dried fruits and vegetables more convenience, but also higher quality concerning health and texture. This study shows that blanching pretreatment prior to freeze-drying strongly enhances the rehydration, while the loss of nutrients is hardly affected.

AB - In this paper we present a pore-scale model describing the multiphysics occurring during the rehydration of freeze-dried vegetables. This pore-scale model is part of a multiscale simulation model, which should explain the effect of microstructure and pre-treatments on the rehydration rate. Simulation results are compared to experimental data, obtained by MRI and XRT. Time scale estimates based on the pore-scale model formulation agree with the experimental observations. Furthermore, the pore-scale simulation model provides a plausible explanation for the strongly increased rehydration rate, induced by the blanching pre-treatment. Industrial relevance The increased insight in the physical processes governing the rehydration of porous or freeze-dried foods gives more rationale for optimizing all processing steps. Industry is seeking for means to give dried fruits and vegetables more convenience, but also higher quality concerning health and texture. This study shows that blanching pretreatment prior to freeze-drying strongly enhances the rehydration, while the loss of nutrients is hardly affected.

KW - moisture transport

KW - mass-transfer

KW - water

KW - imbibition

KW - quality

KW - media

KW - pressure

KW - lattice

KW - liquid

KW - fruits

U2 - 10.1016/j.ifset.2013.11.008

DO - 10.1016/j.ifset.2013.11.008

M3 - Article

VL - 24

SP - 69

EP - 79

JO - Innovative Food Science and Emerging Technologies

JF - Innovative Food Science and Emerging Technologies

SN - 1466-8564

ER -