A 3-D meshfree numerical model to analyze cellular scale shrinkage of different categories of fruits and vegetables during drying

Rathnayaka Mudiyanselage, C. M. and Karunasena, H. C. P. and Gu, Y. T. and Guan, L. and Banks, J. and Senadeera, W. (2016) A 3-D meshfree numerical model to analyze cellular scale shrinkage of different categories of fruits and vegetables during drying. In: 7th International Conference on Computational Methods (ICCM 2016) , 1-4 Aug 2016, Berkeley, California.

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In order to optimize food drying operations, a good understanding on the related transport phenomena in food cellular structure is necessary. With that intention, a three-dimensional (3-D) numerical model was developed to better investigate the morphological changes and
related solid and fluid dynamics of single parenchyma cells of apple, carrot and grape during drying. This numerical model was developed by coupling a meshfree particle based method:Smoothed Particle Hydrodynamics (SPH) with a Discrete Element Method (DEM). Compared to conventional grid-based numerical modelling techniques such as Finite Element Methods (FEM) and Finite Difference Methods (FDM), the proposed model can better simulate deformations and cellular shrinkage within a wide range of moisture content reduction. The model consists of two main components: cell fluid and cell wall. The cell fluid model is based
on SPH and represents the cell protoplasm as a homogeneous Newtonian liquid. The cell wall model is based on a DEM and approximates the cell wall to an incompressible Neo-Hookean
solid material. A series of simulations were conducted to mimic the gradual shrinkage during drying as a function of moisture content.

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Item Type: Conference or Workshop Item (Commonwealth Reporting Category E) (Paper)
Refereed: Yes
Item Status: Live Archive
Additional Information: No evidence of copyright restrictions preventing deposit of Accepted version.
Faculty/School / Institute/Centre: Current - Faculty of Health, Engineering and Sciences - School of Mechanical and Electrical Engineering
Date Deposited: 28 Feb 2017 05:44
Last Modified: 01 May 2018 02:45
Uncontrolled Keywords: food drying; meshfree methods; plant cell modelling; Smoothed Particle Hydrodynamics (SPH); three-dimensional (3-D) model
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
URI: http://eprints.usq.edu.au/id/eprint/30561

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