CFD4Cheese

Application of computational fluid dynamics in the optimization of traditional cheeses ripening conditions

The CFD4Cheese project intends to apply the concepts of fluid mechanics computational in the study of the main environmental parameters inside the chamber (temperature, humidity, speed and CO2) throughout the curing cycle. Afterwards, it will be developed a prototype of a camera with the ability to identify the amount of product and its distribution in each cycle, automatically proceeding with adjustments necessary to maintain the homogeneity of the environmental parameters. face to nature multidisciplinary approach of the project, higher education institutions, local partners are involved (dairies and companies specializing in setting up curing chambers) and high school students higher polytechnic in their different training cycles.

Main Goals To develop the prototype of a new artisanal cheese curing chamber, optimized based on fluid mechanics computational, with the ability to adapt its operation according to the amount of cheese and its spatial distribution inside the chamber, keeping the characteristics of traditional cheeses and enhancing the amount of cheese using DOP certification. To obtain greater energy efficiency and, consequently, a lower impact environmental.

Publications

Alvarenga, N., Martins, J., Caeiro, J., Garcia, J., Pássaro, J., Coelho, L., Santos, M.T., Lampreia, C., Martins, A. and Dias, J. (2021) ‘Applying computational fluid dynamics in the development of smart ripening rooms for traditional cheeses’, Foods, 10(8), p. 1716. doi:10.3390/foods10081716.

Carvalho, G., Santos, R., Fino, A., Ferreira, P., Rodrigues, F. M. and Dias, J. (2020) ‘Evolution during Three Ripening Stages of Évora Cheese', Foods, 9(9), 1140. doi:10.3390/foods9091140.

Dias, J.M., Lage, P., Alvarenga, N., Garcia, J., Borrega, J., Santos, M.T., Lampreia, C., Coelho, L., Pássaro, J., Martins, J., Caeiro, J., Gonçalves, E.M. and Martins, A. (2020) ‘Impact of environmental conditions on the ripening of queijo de Évora PDO cheese’, Journal of Food Science and Technology, 58(10), pp. 3942–3952. doi:10.1007/s13197-020-04856-x.

Dias, J., Alvarenga, N., Carvalho, M.J., Santos, T., Lampreia, C., Horta, M., Martins, J., Caeiro, J., Pires, M.C., Garcia, J., Coelho, L., Teixeira, N., Carvalho, G.P., Ferreira, P., Santos, R., Rodrigues, F., Duarte, M.F. and Lidon, F. (2019) ‘Projecto CFD4CHEESE - aplicação da mecânica dos fluídos computacional na otimização das condições de cura de queijos tradicionais’, TecnoAlimentar, (19), pp. 52–55.

Ferreira, P., Teixeira, N., Dias, J.M., Pires, M.C., Carvalho, G.P., Santos, R., Rodrigues, F.M., Martins, J.C., Caeiro, J., Alvarenga, N., Garcia, J. and Coelho, L. (2021) ‘Automated remote control of cheese ripening chambers’, in Handbook of research on reinventing economies and organizations following a global health crisis. IGI Global, pp. 442–460. doi:10.4018/978-1-7998-6926-9.ch024.

Lage, P., Alvarenga, N., Carvalho, M.J., Floro, A., Santos, T., Lampreia, C., Silva, A., Russo, R., Valério, J., Geng, S., Martins, J., Caeiro, J., Pássaro, J., Borrega, J., Garcia, J., Coelho, L., Martins, A.P., Gonçalves, E.M. and Dias, J. (2019) ‘Aplicação da mecânica dos fluidos no impacto das condições ambientais na cura de queijo serpa’, TecnoAlimentar, (20), pp. 22–25.

Teixeira, N., Pires, M.C., Ferreira, P., Carvalho, G.P., Santos, R., Rodrigues, F.M., Dias, J., Martins, J.C. and Caeiro, J.J. (2020) ‘The economic impact of a new type of ripening chamber in traditional cheese manufacturing’, Sustainability, 12(16), p. 6682. doi:10.3390/su12166682.

Funding

2018-02 to 2020-08
Grant number: ALT20-03-0145-FEDER-023356
Project Reference: SAICT-POL/23356/2016
Total funding amount: EUR 126,538

Laboratório SEPSI 2022