Applying computational fluid dynamics in the development of smart ripening rooms for traditional cheeses
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/20.500.12207/5501 |
Resumo: | Traditional 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. |
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Applying computational fluid dynamics in the development of smart ripening rooms for traditional cheesesCheese ripeningInternet of ThingsIndustry 4.0Computational fluid dynamicsTraditional 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.MDPI2022-05-25T09:32:56Z2021-07-23T00:00:00Z2021-07-23T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/20.500.12207/5501eng2304-8158https://doi.org/10.3390/foods10081716Alvarenga, NunoMartins, JoãoCaeiro, JoséGarcia, JoãoPássaro, JoãoCoelho, LuisSantos, Maria TeresaLampreia, CéliaMartins, AntónioDias, Joãoinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2022-06-23T07:47:46Zoai:repositorio.ipbeja.pt:20.500.12207/5501Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T14:59:37.931958Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Applying computational fluid dynamics in the development of smart ripening rooms for traditional cheeses |
title |
Applying computational fluid dynamics in the development of smart ripening rooms for traditional cheeses |
spellingShingle |
Applying computational fluid dynamics in the development of smart ripening rooms for traditional cheeses Alvarenga, Nuno Cheese ripening Internet of Things Industry 4.0 Computational fluid dynamics |
title_short |
Applying computational fluid dynamics in the development of smart ripening rooms for traditional cheeses |
title_full |
Applying computational fluid dynamics in the development of smart ripening rooms for traditional cheeses |
title_fullStr |
Applying computational fluid dynamics in the development of smart ripening rooms for traditional cheeses |
title_full_unstemmed |
Applying computational fluid dynamics in the development of smart ripening rooms for traditional cheeses |
title_sort |
Applying computational fluid dynamics in the development of smart ripening rooms for traditional cheeses |
author |
Alvarenga, Nuno |
author_facet |
Alvarenga, Nuno Martins, João Caeiro, José Garcia, João Pássaro, João Coelho, Luis Santos, Maria Teresa Lampreia, Célia Martins, António Dias, João |
author_role |
author |
author2 |
Martins, João Caeiro, José Garcia, João Pássaro, João Coelho, Luis Santos, Maria Teresa Lampreia, Célia Martins, António Dias, João |
author2_role |
author author author author author author author author author |
dc.contributor.author.fl_str_mv |
Alvarenga, Nuno Martins, João Caeiro, José Garcia, João Pássaro, João Coelho, Luis Santos, Maria Teresa Lampreia, Célia Martins, António Dias, João |
dc.subject.por.fl_str_mv |
Cheese ripening Internet of Things Industry 4.0 Computational fluid dynamics |
topic |
Cheese ripening Internet of Things Industry 4.0 Computational fluid dynamics |
description |
Traditional 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. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-07-23T00:00:00Z 2021-07-23T00:00:00Z 2022-05-25T09:32:56Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/20.500.12207/5501 |
url |
http://hdl.handle.net/20.500.12207/5501 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
2304-8158 https://doi.org/10.3390/foods10081716 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
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application/pdf |
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MDPI |
publisher.none.fl_str_mv |
MDPI |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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