ReviewFoods (Basel, Switzerland)2021
Modelling Volume Change and Deformation in Food Products/Processes: An Overview.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Breed-Driven Textural, Structural, and Mechanical Differentiation of Longissimus thoracis Muscle in Bos indicus and Bos taurus Cattle Across Raw and Cooked States.Journal of texture studies · 2026Article
- AI-Enabled Shrinkage Analysis and Morphology Control in Food Processing: Mechanisms, Multimodal Perception, Modeling, and Intelligent Regulation.Comprehensive reviews in food science and food safety · 2026Review
- Modelling Relationships Between Extrusion Conditions and Quality Attributes of Expanded Snacks.Foods (Basel, Switzerland) · 2026Review
- Prerequisites for pore formation in foods.Current research in food science · 2026Article
- Ethanol pretreatment before air drying of beetroot: drying kinetics.Food science and biotechnology · 2025Article
- Ultrasound-assisted osmotic dehydration pretreatment enhances drying kinetics, quality attributes, bioactive compounds, microstructure, FTIR profiles, and sensory properties of Litchi.Scientific reports · 2025Article
- Study on Moisture Phase Changes in Bread Baking Using a Coupling Model.Foods (Basel, Switzerland) · 2025Article
- Enhancing physicochemical, bioactive, and nutritional properties of sweet potatoes: Ultrasonic contact drying with slot jet nozzles compared to hot-air drying and freeze drying.Ultrasonics sonochemistry · 2025Article
- Digital Twin Methodology in Food Processing: Basic Concepts and Applications.Current nutrition reports · 2024Review
- Study on the Function of Conveying, Kneading Block and Reversing Elements on the Mixing Efficiency and Dispersion Effect inside the Barrel of an Extruder with Numerical Simulation.Foods (Basel, Switzerland) · 2023Article
- Combined Heat and Mass Transfer Associated with Kinetics Models for Analyzing Convective Stepwise Drying of Carrot Cubes.Foods (Basel, Switzerland) · 2022Article
- Quantitative study of impact damage on yellow peaches based on reflectance, absorbance and Kubelka-Munk spectral data.RSC advances · 2022Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Volume change and large deformation occur in different solid and semi-solid foods during processing, e.g., shrinkage of fruits and vegetables during drying and of meat during cooking, swelling of grains during hydration, and expansion of dough during baking and of snacks during extrusion and puffing. In addition, food is broken down during oral processing. Such phenomena are the result of complex and dynamic relationships between composition and structure of foods, and driving forces established by processes and operating conditions. In particular, water plays a key role as plasticizer, strongly influencing the state of amorphous materials via the glass transition and, thus, their mechanical properties. Therefore, it is important to improve the understanding about these complex phenomena and to develop useful prediction tools. For this aim, different modelling approaches have been applied in the food engineering field. The objective of this article is to provide a general (non-systematic) review of recent (2005-2021) and relevant works regarding the modelling and simulation of volume change and large deformation in various food products/processes. Empirical- and physics-based models are considered, as well as different driving forces for deformation, in order to identify common bottlenecks and challenges in food engineering applications.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.