Numerical modeling of morphological changes of food plant materials during drying

Karunasena, H. C. P. and Senadeera, Wijitha (2017) Numerical modeling of morphological changes of food plant materials during drying. In: Handbook of drying of vegetables and vegetable materials. Advances in Drying Science and Technology. Taylor & Francis (CRC Press), Boca Raton, FL, United States, pp. 387-427. ISBN 13:978-1-4987-5386-9

Abstract

Food plant materials, particularly fruits and vegetables, when undergoing drying are subjected to higher levels of morphological changes, leading to alteration of various
physical properties characterizing the dried food product. The main factors driving such morphological changes are the moisture content, drying temperature, atmospheric conditions, rate of moisture removal, and properties of the food plant variety.Prediction of such morphological changes is critical for improving the product quality and processing efficiency in food engineering. In that context, different modeling
techniques are being researched, each having its own pros and cons depending on the fundamental nature of the technique and its level of advancement achieved,
targeting a given application. Among these modeling techniques, numerical modeling has gained considerable attention since the recent past, and which holds true for
the present too. In this background, this chapter initially presents an overview of the different modeling techniques used in the field, and then it specifically presents a novel numerical modeling technique available its key applications, limitations, and future prospects.


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Item Type: Book Chapter (Commonwealth Reporting Category B)
Refereed: Yes
Item Status: Live Archive
Additional Information: Permanent restricted access to chapter, in accordance with the copyright policy of the publisher.
Faculty / Department / School: Current - Faculty of Health, Engineering and Sciences - School of Mechanical and Electrical Engineering
Date Deposited: 31 Aug 2017 04:30
Last Modified: 31 Aug 2017 04:30
Uncontrolled Keywords: SPH, drying, morphology, plant material
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/32929

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