Three-dimensional (3D) numerical modeling of morphogenesis in dehydrated fruits and vegetables

Rathnayaka, C. M. and Karunasena, H. C. P. and Senadeera, W. and Guan, L. and Gu, Y. T. (2018) Three-dimensional (3D) numerical modeling of morphogenesis in dehydrated fruits and vegetables. In: Advances in agricultural machinery and technologies. Taylor & Francis (CRC Press), Boca Raton, United States, pp. 431-454. ISBN 978-1-4987-5412-5

Abstract

Plant-sourced food items, such as fruits and vegetables, are an integral part of the human diet. Fruits and vegetables, by their nature, contain up to 90% water (Jangam, 2011), which induces internal microbial activities resulting in rapid spoilage. Therefore, the removal of water from food matter makes it more resistant to spoilage (Chen and Mujumdar, 2009) since microorganisms cannot thrive in dry environments (Delong, 2006). Drying is the oldest method of economically removing moisture from food materials, resulting in traditional (as well as innovative) dried food products (Jangam, 2011). Recently, there has been a significant increase in the consumption of dehydrated food in the market (De la Fuente-Blanco et al., 2006). This necessitates to efficiently produce high quality dried food products, where a close control of moisture content of the product has to be maintained, as shown in the drying curve in Figure 17.1. It is clear that the moisture tends to remove rapidly in a given bulk food sample at the beginning of a drying process, followed by a reducing trend, due to the collapse of the food structure, as elaborated in Figure 17.2a and 17.2b. Here, a bulk scale deforming and shrinking behavior of a fresh apple sample is presented, before and after drying. As evidenced by Figures 17.1 and 17.2, the bulk food material undergoes gradual physical alterations leading to morphological changes with the removal of moisture. Depending on these variations in the bulk scale, it is evident that the cellular structure of the food material should similarly undergo consequent deformations during the process.


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Item Type: Book Chapter (Commonwealth Reporting Category B)
Refereed: Yes
Item Status: Live Archive
Additional Information: Permanent restricted access to Accepted and Published versions, 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: 01 May 2018 02:39
Last Modified: 19 Sep 2018 03:49
Uncontrolled Keywords: dehydration, numerical modelling, simulation, SPH
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/33997

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