CHAPTER 2 Example

CHAPTER 2: LITERATURE REVIEW

Introduction

This chapter will explain the previous studies related to the mathematical methods used to determine temperature distribution in packaged foods using software for heat penetration studies. The understanding of theoretical aspects is important before progressing to the design and calculation process. It will focus on the background of the study, problem statement, methodology, result and conclusion that have been used in the previous researches. All these findings could be used to analyze the problems faced and develop temperature distribution mathematical model in study of the heat penetration in packaged food.

Literature Review

Packaged food

(Remington et al., 2019) With no treatments demonstrating the ability to cure a food allergy- peanut allergy that is generally persistent and sometimes life-threatening food allergy, the focus of drugs in development has been on providing a level of protection against accidental exposure reactions. However, no study has estimated the relative risk reduction of a food-allergic population receiving a specific immunotherapeutic treatment for their allergies.

Method used was the probability of an allergic reaction due to the unintended presence of peanut protein in packaged food products was modeled per study group and food category combination using Monte Carlo simulations. Results are the population treated with the 250 µg peanut protein patch demonstrated a significantly increased dose response distribution after 12 months of treatment, which resulted in a relative risk reduction of 73.2% to 78.4% when consuming peanut-contaminated packaged food products. In conclusion, the result supports the potential real-world clinical relevance of this investigational immunotherapy and its possible role as a future therapy for peanut-allergic children.

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(Jogsten et al., 2009) The purpose of the study was to assess the role that some food processing and packaging might play as a source of Perfluorinated chemicals (PFCs) through the diet. However, hundreds of related chemicals such as homologues with shorter or longer alkyl chain, Perfluorooctanoic acid (PFOA) and telomers, which potentially may degrade to PFCAs are not regulated yet. The levels of PFCs were determined in composite samples of veal steak (raw, grilled, and fried), pork loin (raw, grilled, and fried), chicken breast (raw, grilled, and fried), black pudding (uncooked), live lamb (raw), marinated salmon (home-made and packaged), lettuce (fresh and packaged), pate of pork liver, foie gras of duck, frankfurt, sausages, chicken nuggets (fried), and common salt. The result shows that Perfluorooctanesulfonate (PFOs) was the compound most frequently detected, being found in 8 of the 20 food items analyzed, while Perfluorohexanoic acid toxicity (PFHxA) was detected in samples of raw veal, chicken nuggets, frankfurt, sausages, and packaged lettuce. The conclusion is that it is not sufficiently clear if cooking with non-stick cookware, or packaging some foods, could contribute to a higher human exposure to PFCs.(Yunus et al., 2013) Halal industry has received special attention worldwide as one of the most potential businesses to be explored and developed with one of the highly growth markets at present is the Halal packaged food industry. Even though several studies have focused on the purchase of Halal products produced by Non-Muslim manufacturer, however their results are still inconclusive. A total of 150 set of questionnaires were distributed randomly in Klang Valley. The hypotheses which were tested using Pearson Correlation have revealed that Halal awareness and product ingredients have significantly influenced Muslim’s intention to buy Halal packaged food that are produced by Non-Muslim manufacturers. It is expected that the findings of this study will assist the Non-Muslim’s Halal certified manufacturers to develop the best strategy in winning the heart of Muslim consumers.

Mathematical methods

(Lu et al., 2018) The Equal-Width and Modified Equal-Width equations are used as a model in partial differential equations for the simulation of one-dimensional wave transmission in nonlinear media with dispersion processes. It is in detention that all of these methods are problem dependent, some approaches work well with influenced problems but not suitable for the others different problems. Recently many new powerful methods have been intended for find the exact traveling waves solution of nonlinear evolution equations such as, the inverse scattering transform method, Backland transformation, the homogeneous balance method, modified simple equation method, modified extended direct algebraic method, the tanhsech method and the extended tanhcoth method, the soliton ansatz method, functional variable method, the first integral method, the symmetry method, auxiliary equation method, lumped Galerkin method, modified extended mapping method and many more. The performance of the method due to graphically representation of different types solitary waves shows that the technique is efficient and more powerful mathematical tool for solving different kind of nonlinear problems in mathematical physics. The extreme benefit of the method is that this is very straight forward and concise.

(Noureldine et al., 2015) NaI(Tl) scintillators are widely used in different detecting systems (well type, parallelepiped, cylindrical, etc.) in environmental radioactivity, low level radioactive waste, prompt gamma-ray neutron activation analysis, some nuclear physics experiments, geology, etc. achieving a high efficiency in the gamma-ray detection is an important and crucial issue for the low-level gamma activity measurements. To meet this efficiency requirement, a 4NaI(Tl) borehole cylindrical detector (30.4 cm ? 30.4 cm) was developed with a central circular hole of radius 1.75 cm at Dynamitron Tandem Laboratory (DTL) at the Ruhr-Universitat Bochum. The photofraction and intrinsic efficiency are calculated using the present expressions and compared with those obtained by Monte Carlo simulation for borehole scintillation detectors using a circular disc source of radius of 1.5 cm. Direct mathematical expressions to calculate the photofraction and intrinsic efficiency of a 4NaI(Tl)

bore hole detector were derived in the case of disc and cylindrical sources.

(Shabani et al., 2018) In a regular well testing data analysis, it is assumed that the permeability and the skin of reservoir remain constant during the injection or production. But in an acidizing operation in which a reactive fluid is injected into the porous medium, the permeability and the skin of reservoir are changing continually The proposed method is based on continuity equations of acid in the reservoir coupled with analytical equations of ORPM (Output Rate Prediction Method) in the wellbore. The radius of the fine mesh simulated region must be selected as large as enough to be sure that it covers the invasion radius of acid (usually the invasion radius of acid is less than 1 m). By using the mass transfer coefficient which was determined from history matching of the surface pressure data, and the analytical equation of the ORPM and coalescing them, a proper model for estimation of the skin variation during a real field acidizing operation was proposed.

Temperature distribution

(B?czkiewicz et al., 2019) The steel hollow sections have become a popular design solution for many structural frames and trusses in onshore and offshore construction. Even though fire is one of the most frequent and common hazards for buildings and public safety, there is only limited information and research available about the hollow section joint behaviour and resistance under fire conditions. Extensive numerical research was conducted on different joint types (T-, Y-, and K-joints) to examine the influence of the joint configuration on the temperature distribution within the joint. The FE simulation results showed that the simulated temperatures are different from the temperatures determined using the Eurocode method. The ? parameter was found to have hardly any influence on the temperature distribution within the joint area, whereas different joint configurations strongly influence the distribution.

(Cheng et al., 2019) During steam stimulation of horizontal wells in heavy oil reservoir, it is necessary to estimate the reservoir temperature distribution, which has a huge impact on oil production and ultimate oil recovery. Most of previous models were derived based on infinite boundary condition and constant fluid velocity, which were not consistent with real situation of reservoir. New energy balance equations combined with mobile boundary conditions were developed for increasing the accuracy of predicted results. Based on dimensionless conversion and numerical analysis, the optimum solution of equation system could be easily obtained, and its good performance in predicting temperature distribution was also validated. It is found that both the heat conduction and the heat convection contribute to the heat transfer in hot liquid zone, and the heat convection predominates.

(Ndlovu et al., 2019) Extended surfaces (also known as fins) are used to enhance heat dissipation from a hot body to its convective, radiative, or convective radiative fluid The heat transport from a moving fin is an important problem that occurs in a number of industrial applications such extrusion, hot rolling, casting and many more. The temperature distribution along the fin is given by a closed-form solution obtained by applying the Variational Iteration Method (VIM). The explicit solutions provide an easy way of evaluating fin base thermal conductance and fin efficiency, which would be difficult using numerical schemes. The results further show that the rate of heat transfer to the ambient fluid increases with an increase in the horizontal flow field induced by the moving fin.

(Sathish et al., 2019) Study temperature distribution analysis on medium carbon steel. — . Method used is diffusion bonding process and analysis of the temperature distribution and stress intensity with the help of ANSYS software. The temperature of the joint that affect the tensile stress, if the temperature of the joint increases the tensile stress of the joint also increases if it decreases vice versa. Temperature distribution and stress intensity of all the diffusion bonded joints were plotted with the help of ANSYS software which give the temperature level in the joints by various colors.

Packaging material

(Lee et al., 2019) Carbon dioxide is widely used in many fields and plays a beneficial role in food where it inhibits the growth of microorganisms, resulting in hygienic management and prolonged shelf life. Food that has not been sterilized may cause volume expansion and breakage of the packaging due to the generation of carbon dioxide during storage and as a result of volume expansion and breakage, food cannot be stored long term or distributed appropriately. Methods used are examined the applicability of calcium hydroxide and porous medium impregnation for improving adsorbent performance, where the developed adsorbents were incorporated into low-density polyethylene to develop packaging materials for kimchi. Notably, packaging materials containing the adsorption powder impregnated with calcium hydroxide and porous medium showed improved mechanical properties and exhibited chemical and physical reactions, resulting in strong adsorptive power and reusability. The functional food packaging material containing adsorption powder had strong adsorptive power without affecting the ripening of kimchi, confirming the possible applications of this material to overcome problems related to volume expansion of kimchi packaging.

(He et al., 2019) The global quality of garlic products in the post packaging phase and distribution chain is generally determined by subjective sensory evaluation. The main challenge in garlic clove storage and preservation is promoting the germination and rooting of sprouts and rooting garlic; germination is affected by temperature and storage period because of high humidity and poor plastic packaging. Polyethylene terephthalate (PET), polyethylene (PE), aluminized kraft paper (AKP), single kraft paper (SKP), and mesh bag were used to investigate the postharvest physiology and texture of garlic cloves packaged in. Results show PE exhibited better effect on the texture and freshness of garlic cloves than the other materials. In conclusion, PE is the best packaging material for maintaining the quality attributes and extending the shelf lives of garlic cloves.

(Xue et al., 2019) Paper and cardboard are widely used as packaging materials for dry solid foods because of their abundant sources, renewability, and natural

degradation. However, some organic substances can harm humans are introduced during the manufacture of paper packaging materials and the printing process and when these materials are used as food packaging, harmful substances may migrate into food through direct or indirect contact. Studying the migration behavior of organic contaminants in paper-based packaging materials into dry powdered foods is very important for the prediction of migration performance, the extension of the products shelf life and effective control of the influencing factors. The result revealed that in paper-based packaging materials, the migration of organic pollutants into packaged dry powdered food was affected by internal (molecular weight, volatile, and molecular polarity of organic pollutants) and external (contact time and temperature) factors. Among them, temperature and contact time had a positive effect on migration, whereas volatile, molecular weight, and molecular polarity of organic pollutant had a negative effect.

Heat penetration

(Chandra et al., 2012) Canning is one of the ideal methods among the various

methods of food preservation and has been playing an important role in long-term preservation of foods. However, reports on the canning of ribbon fish are meager, and also much information regarding evaluation of thermal process is not available. Influence of heat penetration on the quality changes of ribbon fish canned in different media, oil and curry using tin-free steel cans, was assessed. The total process time for ribbon fish in oil pack was 47 min, and curry pack was 68 min, with a lethality value of 12.84 and 10.8 min for oil and curry pack, respectively. It was found that tin-free steel cans are suitable for processing fish products, so they can be used as an alternative to tin and aluminum cans because of their capacity to withstand all the conditions of thermal processing.

(Bindu et al., 2011) Thin profile containers like retort pouches facilitate larger surface area which helps to increase the rate of heat transfer into the food and reduce process time and maximize the retention of quality factors of the fish products. Developing a process for the preparation of Mungalai style curry in opaque retortable pouches. The fish curry was vacuumed packed in an indigenously developed three layered retortable pouch consisting of 12.5 µm polyester/ 12.5 µm aluminium foil/ 80 µm cast polypropylene of size 18×11 cm and processed in a still over pressure retort at 121?. The result show that F? value of 8.5 min and cook value of 76 min were found to be optimum for processing Mughalai style mahseer curry in retortable pouch. The product remained in good condition in both sensory and biochemical aspects after a storage period of 12 months at ambient temperature.