Reference number : GC-2017-Q1-02213, amendment number : , agreement type : G, recipient legal name : Ratti, Cristina (Université Laval), recipient country : CA, recipient province : nan, recipient city : Quebec|Québec, recipient postal code : nan, program name english : Discovery Grants Program - Individual, program name french : Programme de subventions à la découverte - individuelles, program purpose english : Food engineering research relays on the study of how already known processes and food biomaterials interact with each other, giving novel specificity to the field. In this proposal, phenomena related to drying and extraction, two macroscale processes thoroughly applied to transform foods in industry, will be investigated on the basis of the study of phase/state transitions occurring at the microscale level. Specific research objectives to be developed in this program, together with distinctive scientific and industrial implication from the research outcome, follow:
 
1) Shrinkage and starch transitions: to deepen the understanding of the role of starch and starch-water interactions in food shrinkage during air-drying.
 
Understanding the relationship between shrinkage during drying of starchy foods and state/phase transitions will lead to optimal drying strategies for improvement of the final quality of dried foodstuffs.
 
2) Air-drying and glass transition through mathematical modelling: to develop a non-Fickian constitutive model equation for representing the mass transfer behavior during drying while glass transition occurs in high moisture food products.
 
By developing an accurate yet simple constitutive equation including the role of vitrification in moisture transfer during drying, we will move towards a more precise industrial design of the drying process for high moisture foods (or other field) applications.
 
3) Cryogenic extraction and crystallization: to analyze the impact of crystallization and crystal growth in yield enhancement and extract selectivity during wax extraction using liquid nitrogen immersion.
 
By relating composition and crystalline structure to crystal growth kinetics, possible mechanisms underlying the separation of waxes from plant surfaces by liquid nitrogen immersion will be elucidated, allowing increase in wax yield and tailor-made selectivity of extracts, which could enlight possible specific applications of this novel extraction method.
 
The above-mentioned objectives are connected by a network of crossroads between process engineering, food chemistry, botany and material sciences research fields. Training of research talents by recruitment and preparation of high-qualified personnel in multidisciplinary areas will round up the objectives of this scientific program., program purpose french : Food engineering research relays on the study of how already known processes and food biomaterials interact with each other, giving novel specificity to the field. In this proposal, phenomena related to drying and extraction, two macroscale processes thoroughly applied to transform foods in industry, will be investigated on the basis of the study of phase/state transitions occurring at the microscale level. Specific research objectives to be developed in this program, together with distinctive scientific and industrial implication from the research outcome, follow:
 
1) Shrinkage and starch transitions: to deepen the understanding of the role of starch and starch-water interactions in food shrinkage during air-drying.
 
Understanding the relationship between shrinkage during drying of starchy foods and state/phase transitions will lead to optimal drying strategies for improvement of the final quality of dried foodstuffs.
 
2) Air-drying and glass transition through mathematical modelling: to develop a non-Fickian constitutive model equation for representing the mass transfer behavior during drying while glass transition occurs in high moisture food products.
 
By developing an accurate yet simple constitutive equation including the role of vitrification in moisture transfer during drying, we will move towards a more precise industrial design of the drying process for high moisture foods (or other field) applications.
 
3) Cryogenic extraction and crystallization: to analyze the impact of crystallization and crystal growth in yield enhancement and extract selectivity during wax extraction using liquid nitrogen immersion.
 
By relating composition and crystalline structure to crystal growth kinetics, possible mechanisms underlying the separation of waxes from plant surfaces by liquid nitrogen immersion will be elucidated, allowing increase in wax yield and tailor-made selectivity of extracts, which could enlight possible specific applications of this novel extraction method.
 
The above-mentioned objectives are connected by a network of crossroads between process engineering, food chemistry, botany and material sciences research fields. Training of research talents by recruitment and preparation of high-qualified personnel in multidisciplinary areas will round up the objectives of this scientific program., agreement title english : Towards a better understanding of bio-processing: drying/extraction and state/phase transitions, agreement title french : Towards a better understanding of bio-processing: drying/extraction and state/phase transitions, agreement number : RGPIN, agreement value : 140000.0, agreement start date : 2017-05-10, agreement end date : nan, description english : nan, description french : nan, expected results english : nan, expected results french : nan, additional information english : Grant or Award spanning more than one fiscal year. (2017-2018 to 2022-2023), additional information french : Subvention ou bourse octroyée s'appliquant à plus d'un exercice financier. (2017-2018 à 2022-2023), owner organization : nserc-crsng, owner organization title : Natural Sciences and Engineering Research Council of Canada | Conseil de recherches en sciences naturelles et en génie du Canada