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Applying computational fluid dynamics in the development of smart ripening rooms for traditional cheeses
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Resumo(s)
Traditional ewe’s cheese producers face certain challenges caused by fluctuating envi-
ronmental 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 actua-
tors, 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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Alvarenga, N., Martins, J., Caeiro, J., Garcia, J., Pássaro, J., Coelho, L., Santos, M.T., Lampreia, C., Martins, A., & Dias, J. (2021). Applying computational fluid dynamics in the development of smart ripening rooms for traditional cheeses. Foods, 10, 1716