R.G.M. van der Sman , I.A.F. van den Hoek , Y. Zhao
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引用次数: 0
Abstract
In this paper, we report on the interaction between cooling and fat crystallization, that happens during the processing of mozzarella cheese. The analysis is performed using a novel physical model in which the Fourier equation is extended with a source term representing the latent heat released by fat solidification. The kinetics of fat solidification follow a model originally developed for chocolate, which we have modified for milk fat, using input from our Differential Scanning Calorimeter (DSC) measurements of Mozzarella cheese samples. The model parameter estimation was conducted using a structured parameter estimation method involving the Fisher Information Matrix. The DSC analysis, and simulations, supplemented by mathematical scaling analysis, clearly show that a significant amount of latent heat is released, affecting the total cooling time and cooling rate. The interaction between cooling rate and crystallization is also bidirectional, as the cooling rate determines the types and amounts of fat crystal polymorphs formed.
期刊介绍：
The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including:
Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes.
Accounts of food engineering achievements are of particular value.
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