Application of a coupled smoothed particle hydrodynamics(SPH) and coarse-grained (CG) numerical modelling approach to study three-dimensional (3-D) deformations of single cells of different food-plant materials during drying [ArticleFirst]

Rathnayaka, C. M. and Karunasena, H. C. P. and Senadeera, W. and Gu, Y. T. (2018) Application of a coupled smoothed particle hydrodynamics(SPH) and coarse-grained (CG) numerical modelling approach to study three-dimensional (3-D) deformations of single cells of different food-plant materials during drying [ArticleFirst]. Soft Matter. pp. 1-17. ISSN 1744-683X

Abstract

Numerical modelling has gained popularity in many science and engineering streams due to the economic feasibility and advanced analytical features compared to conventional experimental and theoretical models. Food Drying is one of the areas where numerical modelling is increasingly applied to improve drying process performance and product quality. This investigation applies a three dimensional (3-D) smoothed particle hydrdynamics (SPH) and coarse-grain (CG) numerical approach to predict the morphological changes of different categories of food-plant cells such as apple, grape, potato and carrot during drying.


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Item Type: Article (Commonwealth Reporting Category C)
Refereed: Yes
Item Status: Live Archive
Additional Information: Published online 16 Jan 2018. Permanent restricted access to ArticleFirst version 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: 15 Feb 2018 06:42
Last Modified: 15 Feb 2018 06:42
Uncontrolled Keywords: drying, morphological changes, SPH, CG
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: 10.1039/c7sm01465a
URI: http://eprints.usq.edu.au/id/eprint/33650

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