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Simulation of Temperature and Texture During Thawing of Par-Baked Crust

Stone, James B
http://rave.ohiolink.edu/etdc/view?acc_num=osu1499611846591832

Abstract Details

2017, Master of Science, Ohio State University, Food, Agricultural and Biological Engineering.
During storage and distribution of frozen foods, partial thawing of the product occurs by varying amounts and followed by re-freezing. Frozen foods have different sensitivities to fluctuations in temperature, but the texture of a frozen par-baked crust may have a unique sensitivity to changes in temperature. One objective of this research was to evaluate the effect of storage time on the texture of par-baked crust at different frozen product temperatures. Frozen par-baked crusts were obtained from a local supplier, and stored at -40°C for equilibration. Crust samples vacuum packaged and stored at -5°C, -10°C, -15°C, and -20°C. At appropriate time intervals, double compression Texture Profile Analysis (TPA) was used to measure the texture parameters of the crust samples. The results revealed significant effects (p < .0001) of all 4 temperatures and time on the product hardness, both indicating that hardness increased with time. The changes in hardness as a function of time were analyzed using a first-order kinetic model. For TPA hardness, the first-order rate constants were 0.02433 day-1, 0.01197 day-1, 0.00387 day-1, and 0.0024 day-1, at storage temperatures of -5°C, -10°C, -15°C, and -20°C, respectively, with an R2 of the overall model of 0.8310. The influence of temperature on rates of change in hardness was analyzed to estimate an activation energy coefficient. An activation energy coefficient of 89.03 kJ/mol was determined with an R2 of 0.9872. A simulation of temperature distribution history in the frozen crust during thawing was developed using MATLAB software. The simulation considered the influence of storage temperature for the frozen crust as well as the temperature outside an insulated storage space. The simulation considered the temperature-dependent thermal properties of the frozen crust, and were incorporated into the solution of partial differential equations for heat conduction within the product during freezing or thawing. The unsteady-state heat conduction within the frozen crust used temperature dependent properties based on product composition. The outcomes from the simulation were expressed as mass average crust temperature. The predicted temperature histories were confirmed by experimental temperature sensing with the crust during thawing, and the agreement between predicted and experimental temperatures was an SEE% of 0.85%. The simulation of mass average crust temperature was integrated with the kinetic parameters for changes in crust hardness to predict retention of hardness during thawing of the crust. Changes in TPA Hardness were predicted using the Arrhenius kinetic parameters. The changes in crust hardness during thawing were predicted based external temperature and thermal resistance of the insulation of the storage space. Based on the simulation outcomes, the storage conditions can be optimized to minimize the changes in crust hardness during storage.
Dennis Heldman, PhD (Advisor)
91 p.
Agricultural Engineering; Food Science
Frozen Food; Simulation and Modelling; Par-Baked Crust; Thawing; Quality Kinetics; Heat Transfer;

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Citations

  • Stone, J. B. (2017). Simulation of Temperature and Texture During Thawing of Par-Baked Crust [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1499611846591832

    APA Style (7th edition)

  • Stone, James. Simulation of Temperature and Texture During Thawing of Par-Baked Crust. 2017. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1499611846591832.

    MLA Style (8th edition)

  • Stone, James. "Simulation of Temperature and Texture During Thawing of Par-Baked Crust." Master's thesis, Ohio State University, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=osu1499611846591832

    Chicago Manual of Style (17th edition)

osu1499611846591832
588
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