Evolution de la microstructure de produits alimentaires surgelés au cours du stockage – caractérisation expérimentale et modélisation des phénomènes de recristallisation et de sublimation – application aux produits carnés et végétaux
Recrystallization and sublimation are the main physical phenomena responsible quality changes of frozen plant-based products in the frozen cold chain sector. Both phenomena occur slowly at constant temperature over long periods of storage and more pronounced during temperature fluctuations often encountered in the frozen cold chain. Leads to frost formation, weight loss, texture, sensory and nutritional losses. That influences the microstructural changes, a key parameter defining food quality. Consequently, these processes cause quality changes and reduce storage life.
The microstructure of plant-based products is composed of cells, cell walls and airspace of different sizes and shapes. During freezing, ice crystals are formed and distributed over these compartments. In subsequent storage, they are resized and redistributed that changes the microstructure. To this end, this PhD research aims to develop X-ray imaging and mathematical model to study the microstructural evolution of plant-based products during storage under different storage conditions, with regard to recrystallization and sublimation. Visualizing 3D microstructural changes of plant-based products using X-ray microtomography along frozen cold chain will give an opportunity to a better prediction of the quality losses. The model describing recrystallization will be implemented based on population balance equation take into account the 3D ice crystal size data, as well as heat and mass transfer. From a technological point of view, the mathematical model could be used to control of the frozen cold chain sector.
- Quality changes kinetics of apple tissue during frozen storage with temperature fluctuations - V. Vicent, F.T. Ndoye, P. Verboven, B.M. Nicolaï, G. Alvarez - International Journal of Refrigeration, 2018
- A new method developed to characterize the 3D microstructure of frozen apple using X-ray micro-CT - Victor Vicent, Pieter Verboven, Fatou-Toutie Ndoye, Graciela Alvarez, Bart Nicolaï - Journal of Food Engineering, 2017
- Managing biological variation in skin background colour along the postharvest chain of ‘Jonagold’ apples - S.G. Gwanpua, V. Vicent, B.E. Verlinden, M.L.A.T.M. Hertog, B.M. Nicolai, A.H. Geeraerd - Postharvest Biology and Technology, 2014
- Pectin modifications and the role of pectin-degrading enzymes during postharvest softening of Jonagold apples - Sunny George Gwanpua, Sandy Van Buggenhout, Bert E. Verlinden, Stefanie Christiaens, Avi Shpigelman, Victor Vicent, Zahra Jamsazzadeh Kermani, Bart M. Nicolai, Marc Hendrickx, Annemie Geeraerd - Food Chemistry, 2014