Skip navigation
Please use this identifier to cite or link to this item:

Title: Applying computational fluid dynamics in the development of smart ripening rooms for traditional cheeses
Authors: Alvarenga, Nuno
Martins, João
Caeiro, José
Garcia, João
Pássaro, João
Coelho, Luis
Santos, Maria Teresa
Lampreia, Célia
Martins, António
Dias, João
Keywords: Cheese ripening
Internet of Things
Industry 4.0
Computational fluid dynamics
Issue Date: 23-Jul-2021
Publisher: MDPI
Citation: Alvarenga, N., Martins, J., Caeiro, J., Garcia, J., Pássaro, J., Coelho, L., Santos, M., Lampreia, C., Martins, A. & Dias, J. (2021). Applying computational fluid dynamics in the development of smart ripening rooms for traditional cheeses. Foods, 10(8), 1-14.
Abstract: 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.
Peer reviewed: yes
ISSN: 2304-8158
Publisher version:
Appears in Collections:D-TCA - Artigos em revistas indexadas à WoS/Scopus

Files in This Item:
File Description SizeFormat 
2021 Applying computacional.pdf2.81 MBAdobe PDFView/Open

FacebookTwitterDeliciousLinkedInDiggGoogle BookmarksMySpace
Formato BibTex MendeleyEndnote Currículo DeGóis 

This item is licensed under a Creative Commons License Creative Commons