Multiscale Modeling for Food Drying: State of the Art

Welsh, Zachary; Simpson, Matthew J.; Khan, Md. Imran H.; Karim, Azharul

doi:10.1111/1541-4337.12380

Cited by 38 publications

(20 citation statements)

References 123 publications

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“…Approach 2 resulted in an average ICW diffusivity of 1.5×10 -10 m 2 /s. Most literature on the diffusivity of food material during drying has only investigated the tissue level (macroscale) (Welsh, et al, 2018).…”

Section: Temporal Heterogeneity Investigationmentioning

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%

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A multiscale approach to estimate the cellular diffusivity during food drying

Welsh¹

2021

Preprint

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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.

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Section: Temporal Heterogeneity Investigationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

A multiscale approach to estimate the cellular diffusivity during food drying

Welsh¹

2021

Preprint

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“…Water distribution inside the food tissue significantly affects the degree of structural changes. Depending on the properties, water in food materials may be categorized into three types, namely free water, loosely bound water, and strongly bound water [45,46]. Based on the distribution of water inside the food tissue, water can also be classified as cell wall water, intercellular water, and intracellular water (See Fig.…”

Section: Water Distribution In Fresh Foodmentioning

confidence: 99%

Insights of Drying

Masud

Karim

Ananno

et al. 2020

Sustainable Food Drying Techniques in Developing Countries: Prospects and Challenges

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Insights of DryingFood is absolutely paramount for the survival of every human being [1]. Therefore, 'Right to food' is universally and unequivocally recognized as a fundamental human requirement through article 25 of 'Universal Declaration of Human Rights' adopted in 1948 [2]. However, regardless of the unprecedented technological achievements made in the twenty-first century, 'hunger' has remained as one of the most predominant challenges. Food waste plays a pivotal role in the world hunger crisis as roughly 1.3 billion tons (30% of produced food worldwide) of food are being wasted in the food chain every year [3][4][5]. As a result, one in three people worldwide remain malnourished, and 815 million people are prone to hunger on a daily basis [6]. Food waste can be defined as the loss of food in subsequent stages of the food supply chain intended for human consumption [7]. Therefore, ensuring the availability of food through the incorporation of food preservation technologies, is one of the prime demands of the modern era [8,9]. While the availability of food and its wastage differs from nation to nation, all the developed countries follow an approximately similar waste trend. In contrast, a different trend can be observed in the developing countries, which is discussed later in this chapter. There are 195 UN recognized sovereign states in the world, and all of them have distinctive characteristics in terms of economic status, agricultural practices, food waste scenario, and hunger dimensions, etc. In order to continue the discussion on food waste and its proper management, countries can be categorized based on their GDP (PPP) per capita. Countries of the world can be classified in four groups based on the GDP (PPP) per capita: low income

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“…The migration of ICW causes dynamic modifications to the materials physical structure and nutritional characteristics effecting the products quality (Pham, Khan, & Karim, 2020), and therefore needs be considered to accurately predict the drying kinetics and optimize the drying processes. To address such a research problem, multiscale modeling has been introduced to the field of food drying (Welsh, Simpson, Khan, & Karim, 2018).…”

Section: Introductionmentioning

confidence: 99%