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Applying computational fluid dynamics in the development of smart ripening rooms for traditional cheeses

2021-08Artigo científico Acesso aberto
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dc.contributor.authorAlvarenga, Nuno
dc.contributor.authorMartins, João
dc.contributor.authorCaeiro, José
dc.contributor.authorGarcia, João
dc.contributor.authorPássaro, João
dc.contributor.authorCoelho, Luis
dc.contributor.authorSantos, Maria Teresa
dc.contributor.authorLampreia, Célia
dc.contributor.authorMartins, António
dc.contributor.authorDias, João
dc.contributor.institutionGeoBioTec - Geobiociências, Geoengenharias e Geotecnologias
dc.contributor.pblMDPI - Multidisciplinary Digital Publishing Institute
dc.date.accessioned2022-12-02T22:14:45Z
dc.date.available2022-12-02T22:14:45Z
dc.date.issued2021-08
dc.descriptionALT20-03-0145-FEDER-023356
dc.description.abstractTraditional ewe’s cheese producers face certain challenges caused by fluctuating environmental parameters inside the ripening room, which lead to lack of homogeneity in the final product. The present research discusses the application of computer fluid dynamics for simulating the distribution of environmental parameters, predicting the airflow pattern, and identifying critical areas where such parameters could cause reduced cheese quality. A new monitoring system was developed including presence sensors, temperature and humidity dataloggers, pneumatic actuators, microcontrollers, and microcomputers connected remotely for control, data visualization, and processing. The validation of the computer simulation and monitoring system was made with a batch of 40 ewe’s cheeses distributed in three different zones inside a prototype ripening room and ripened for 35 days. At 35 days, a physical, chemical, and microbiological characterization of cheeses was made for evaluation of the influence of environmental conditions on cheese quality. The comparison between simulated and local measurements showed close agreement, especially concerning air velocity inside the stacks of cheese. The results of Pearson’s correlation analysis and PCA concluded that temperature affected the appearance of the rind, hardness, number and area occupied by holes. Humidity affected aw and mFeret. Air velocity affected pH and the circularity of gas holes.en
dc.description.versionpublishersversion
dc.description.versionpublished
dc.format.extent14
dc.format.extent2915481
dc.identifier.doi10.3390/foods10081716
dc.identifier.issn2304-8158
dc.identifier.otherPURE: 45615633
dc.identifier.otherPURE UUID: 1996a43a-cb1c-48cb-bade-e4be8b559102
dc.identifier.otherScopus: 85111649570
dc.identifier.otherWOS: 000689205900001
dc.identifier.otherPubMed: 34441494
dc.identifier.otherPubMedCentral: PMC8394216
dc.identifier.urihttp://hdl.handle.net/10362/145963
dc.identifier.urlhttps://www.scopus.com/pages/publications/85111649570
dc.language.isoeng
dc.peerreviewedyes
dc.relationinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F04035%2F2020/PT
dc.relationGeoBioSciences GeoTechnologies and GeoEngineering
dc.subjectCheese ripening
dc.subjectComputational fluid dynamics
dc.subjectIndustry 4.0
dc.subjectInternet of things
dc.subjectFood Science
dc.subjectMicrobiology
dc.subjectHealth(social science)
dc.subjectHealth Professions (miscellaneous)
dc.subjectPlant Science
dc.titleApplying computational fluid dynamics in the development of smart ripening rooms for traditional cheesesen
dc.typejournal article
degois.publication.issue8
degois.publication.titleFoods
degois.publication.volume10
dspace.entity.typePublication
oaire.awardNumberUIDP/04035/2020
oaire.awardTitleGeoBioSciences GeoTechnologies and GeoEngineering
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F04035%2F2020/PT
oaire.fundingStream6817 - DCRRNI ID
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccess
relation.isProjectOfPublication5875cdfc-db95-4f41-81aa-2e223d60beba
relation.isProjectOfPublication.latestForDiscovery5875cdfc-db95-4f41-81aa-2e223d60beba

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