Di Lorenzo, Emilia (2024) Coupled transport phenomena in polymer processing with examples in the food industry. [Tesi di dottorato]

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Abstract

Transport phenomena, i.e., the flows of conserved physical quantities within evolving systems, are a key subject in the understanding of several processes. In polymer processing they accompany the spinning of polymer solutions, the drying of polymer pellets before processing, the foaming; in food processing they are involved in refrigeration, freezing, baking, mixing, emulsifying, and much more. Together with physical and chemical modifications (curing, gelling, but also Maillard reaction and caramelizzation), they provide the essential understanding of the physical phenomena underneath a given operation. The scope of the present work is to exploit the comprehension of coupled transport phenomena in complex, multiphase systems to enhance already existing processes and develop new ones, with a special attention to the world of polymer and food systems. Three novel processing techniques are here presented. First, the batch foaming of Thermoplastic Polyurethane (TPU) with a Blowing Agent (BA) in its liquid state, namely Methylal, is explored, with the aim of providing improved foam performance. Then, a novel egg cooking method using periodic time-varying boundary conditions in the energy transport problem is presented, for optimization of final egg texture and nutritional profile. Finally, a new breadmaking technique via physical foaming is developed, with insights on how gas foaming process parameters affect the volume and morphology of the final product. The possibility of exploiting the know-how derived from the development of these novel approaches, going beyond the mere scope of the single researches, is also foreseen, with a hint at novel materials structuring techniques.

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