Multiscale modeling for food drying: A homogenized diffusion approach

Welsh, Zachary; Khan, Md. Imran H.; Karim, Azharul

doi:10.1016/j.jfoodeng.2020.110252

Cited by 29 publications

(22 citation statements)

References 47 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A representative elementary volume exists that considers fluid phases as a fictitious continuum by adopting a larger description scale. Thus, models have a limited ability to capture the heterogeneity of the material (Welsh et al, 2021).…”

Section: Dryingmentioning

confidence: 99%

Mathematical Modeling of Food Processing Operations: A Basic Understanding and Overview

Kumar¹,

Vatsa²,

Madhumita³

et al. 2021

Turkish Journal of Agricultural Engineering Research (TURKAGER)

View full text Add to dashboard Cite

Modeling is the core of food processing supported by many approaches and governed by heat, mass, and momentum transfer equations. The objective of this paper is to mainly discuss and introduce mathematical modeling of some food processes. Food processing is unique from other material processing, as it includes complex multiphase transport and change in material properties during processing. It poses a great challenge in food process engineering. Now a day’s, consumers are taking more precautions before eating something. The way of food processing effectively impacts food quality. Most of the conventional industries use thermal processes like pasteurization, sterilization, and freezing. In recent years the main aim has been to improve these conventional processing technologies. Characterization of temperature distribution is done by mathematical modeling during processing, so this review paper aims to introduce mathematical modeling as a potential tool for the food processing industry. The mathematical models discussed in this article captures the essential features of a complex object or process based on a theoretical understanding of the phenomena and available measurements.

show abstract

Section: Dryingmentioning

confidence: 99%

Mathematical Modeling of Food Processing Operations: A Basic Understanding and Overview

Kumar¹,

Vatsa²,

Madhumita³

et al. 2021

Turkish Journal of Agricultural Engineering Research (TURKAGER)

View full text Add to dashboard Cite

show abstract

“…Multiscale modeling is an approach which can help transition towards a more mechanistic model by considering the dynamic water heterogeneity within the material (Welsh, Khan, & Karim, 2021). A multiscale model is a series of sub-models which investigate a products behavior over multiple spatial scales, modeling an in depth and more realistic description of the underlying physics (Rahman, Joardder, Khan, Nghia, & Karim, 2018).…”

Section: Introductionmentioning

confidence: 99%

“…Recently, researchers have shown their immense interest in multiscale food drying modeling and provided some general background into the topic (Ho et al, 2013;Rahman, Joardder, Khan, et al, 2018;Welsh, Simpson, Khan, & Karim, 2018). Additionally, Welsh, et al (2021) developed a multiscale food drying model utilizing knowledge of the microstructural evolution.…”

Section: Introductionmentioning

confidence: 99%

A multiscale approach to estimate the cellular diffusivity during food drying

Welsh¹

2021

Preprint

View full text Add to dashboard Cite

Theoretical models for food drying commonly utilize an effective diffusivity solved through curve fitting based on experimental data. This creates models with limited predictive capabilities. Multiscale modeling is one approach which can help transition to a more physics-based model minimizing the empirical information required while improving a model’s predictive capabilities. However, to enable an accurate scaling operation, multiscale models require diffusivity at a fine scale (microscale). Measuring these properties is experimentally costly and time consuming as they are often temperature and/or moisture dependent. This research conducts an inverse analysis on a multiscale homogenization food drying model to deduce the temporal diffusivity of intracellular water. A representation of the real cellular water breakdown was considered and appropriate assumptions to represent its cellular heterogeneity, in relation to time, were investigated. The work uncovered that a linear decrease in intracellular water content could be assumed and thus a function for its diffusivity was developed. The proposed function is in terms of sample temperature and intracellular water content opening the possibilities to be applied to various food materials.

show abstract

“…research gap,Welsh et al (2021) developed a basic multiscale food drying model utilizing knowledge of the microstructural evolution. The work investigated convective drying apple tissue at three different temperatures (45, 60 and 70 °C) and predicted the experimental data well for drying at low/medium temperatures.…”

mentioning

confidence: 99%

“…Moreover, to obtain this type of experimental i n e e r i n g validation data requires very sophisticated experimental facilities such as nuclear magnetic resonance (NMR), or X-ray microcomputed tomography which is not always possible or feasible. Moreover,Welsh et al (2021) model was developed based on the conditiondependent properties, which limits its widespread applicability. The limitations of the microstructural evaluation via experimental facilities and the condition dependency of the model must be minimized.…”

mentioning

confidence: 99%