Multiscale modeling for food drying: A downscaling approach

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2025-06-12 DOI:10.1016/j.jfoodeng.2025.112695

Zachary G. Welsh , Vindya Thathsaranee Weligama Thuppahige , M.A. Karim

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引用次数: 0

Abstract

Modeling cellular-level transport phenomena in plant-based food materials during drying remains a complex challenge. Intracellular water (ICW) plays a critical role in drying kinetics but is often overlooked in computational models. Multiscale modeling offers a potential approach to capture the effects of ICW; however, existing models frequently neglect ICW dynamics or predetermine its transport. This work aims to develop a multiscale downscaling model which can actively downscale a materials condition (dependent variables) to investigate the transport of ICW. Two different drying temperatures (47 °C and 64 °C) and the ICW transport at three different points of interest within the domain are investigated. The results were compared to experimental data and a control model. The downscaling model predicts drying at 47 °C very well achieving mean relative errors (MREs) of 3.62 % and 0.66 % for the average moisture content and average temperature respectively. At 64 °C, the model also predicts drying well achieving MREs of 8.38 % and 0.90 % for the average moisture content and average temperature respectively. The ICW at each point of interest was calculated and its trend through the cell wall revealed interesting findings.

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食品干燥的多尺度建模：缩小尺度的方法

植物性食品材料在干燥过程中的细胞水平运输现象建模仍然是一个复杂的挑战。细胞内水（ICW）在干燥动力学中起着至关重要的作用，但在计算模型中往往被忽视。多尺度建模提供了一种捕捉ICW效应的潜在方法；然而，现有模型经常忽略ICW动力学或预先确定其传输。本研究旨在建立一个多尺度降尺度模型，该模型可以主动降尺度材料条件（因变量）来研究ICW的输运。研究了两种不同的干燥温度（47°C和64°C）以及区域内三个不同兴趣点的ICW输运。结果与实验数据和控制模型进行了比较。缩尺度模型对47°C干燥的预测效果良好，平均含水量和平均温度的平均相对误差（MREs）分别为3.62%和0.66%。在64°C时，该模型预测干燥效果良好，平均含水量和平均温度的MREs分别为8.38%和0.90%。计算每个感兴趣点的ICW，其穿过细胞壁的趋势显示出有趣的结果。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.