Simulation of plant cell shrinkage during drying – a SPH–DEM approach

Karunasena, H. C. P. and Senadeera, W. and Brown, R. J. and Gu, Y. T. (2014) Simulation of plant cell shrinkage during drying – a SPH–DEM approach. Engineering Analysis and Boundary Elements, 44. pp. 1-18. ISSN 0955-7997


Plant based dried food products are popular commodities in global market where much research is focused to improve the products and processing techniques. In this regard, numerical modeling is highly applicable and in this work, a coupled meshfree particle-based two-dimensional(2-D)model was developed to simulate microscale deformations of plant cells during drying.SmoothedParticleHydro-dynamics (SPH)was used to model the viscous cell protoplasm(cell fluid) by approximating it to an incompressible Newtonian fluid. The visco-elastic characteristic of the cell wall was approximated to a Neo-Hookean solid material augmented with a viscous termand modeled with a DiscreteElement Method (DEM).Compared to a previouswork , this study proposes three model improvements: linearly decreasing positive cell turgor pressure during drying,cell wall contraction forces and cellwall drying. the improvements made the model more comparable with experimental findings on dried cell morphology and geometric properties such as cell area,diameter,perimeter,roundness,elongation and compactness. This single cell model could be used as a building block for advanced tissue models which are highly applicable for product and process optimizations in Food Engineering.

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Item Type: Article (Commonwealth Reporting Category C)
Refereed: Yes
Item Status: Live Archive
Additional Information: Files associated with this item cannot be displayed due to copyright restrictions.
Faculty/School / Institute/Centre: Current - Faculty of Health, Engineering and Sciences - School of Mechanical and Electrical Engineering
Date Deposited: 10 Feb 2017 00:16
Last Modified: 22 Feb 2017 03:37
Uncontrolled Keywords: SPH; meshfree methods; DEM; plant cells; numerical modeling; drying
Fields of Research : 09 Engineering > 0908 Food Sciences > 090802 Food Engineering
Socio-Economic Objective: E Expanding Knowledge > 97 Expanding Knowledge > 970109 Expanding Knowledge in Engineering
Identification Number or DOI: 10.1016/j.enganabound.2014.04.004

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