Microscale modeling of coupled water transport and mechanical deformation of fruit tissue during dehydration

Fanta, Solomon Workneh; Abera, Metadel; Aregawi, Wondwosen Abebe; Ho, Quang Tri; Verboven, Pieter; Carmeliet, Jan; Nicolaı̈, Bart

doi:10.1016/j.jfoodeng.2013.10.007

Cited by 70 publications

(42 citation statements)

References 47 publications

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“…Higher water content and temperature stimulate the metabolism and vice versa. Likewise, the water content of fruits and vegetables is closely correlated with their storability (Fanta et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Flux control analysis of a lactate and sucrose metabolic network at different storage temperatures for Hami melon (Cucumis melo var. saccharinus)

Cai

Wang

Pang

2015

Scientia Horticulturae

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Section: Introductionmentioning

confidence: 99%

Flux control analysis of a lactate and sucrose metabolic network at different storage temperatures for Hami melon (Cucumis melo var. saccharinus)

Cai

Wang

Pang

2015

Scientia Horticulturae

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“…Further, particularly for apple tissue drying, it should be noted that, even though the experimental results were obtained until the samples were well dried where they reach about 0.01 X/X 0 (Karunasena, Hesami, et al, 2014), due to numerical instability of the tissue model at extremely dried conditions, simulations were only possible until 0.3 X/X 0 . However, this is a significant achievement in terms of numerical modelling when compared with the state of the art FEM based tissue drying models available in literature, which can only simulate deformations of tissues until 0.7 X/X 0 (Fanta et al, 2014).…”

Section: Plant Varietymentioning

confidence: 99%

“…However, only a very limited number of such models are available, particularly for dried food structural deformations. These models are generally developed using gridbased modelling techniques such as finite element methods (FEM) and finite difference methods (FDM) (Fanta et al, 2014;Jeong, Park, & Kim, 2013;Liu, Hong, Suo, Swaddiwudhipong, & Zhang, 2010). As a result, such techniques have limited capabilities to handle large deformations and phase change conditions of multiphasic non-continuum plant food materials .…”

Section: Introductionmentioning

confidence: 99%

Numerical investigation of plant tissue porosity and its influence on cellular level shrinkage during drying

Karunasena

Brown

et al. 2015

Biosystems Engineering

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Porosity Plant tissue Meshfree methods SPH DEM Dried plant food products are increasing in demand in the consumer market, leading to continuing research to develop better products and processing techniques. Plant materials are porous structures, which undergo large deformations during drying. For any given food material, porosity and other cellular parameters have a direct influence on the level of shrinkage and deformation characteristics during drying, which involve complex mechanisms. In order to better understand such mechanisms and their interrelationships, numerical modelling can be used as a tool. In contrast to conventional grid-based modelling techniques, it is considered that meshfree methods may have a higher potential for modelling large deformations of multiphase problem domains. This work uses a meshfree based microscale plant tissue drying model, which was recently developed by the authors. Here, the effects of porosity have been newly accounted for in the model with the objective of studying porosity development during drying and its influence on shrinkage at the cellular level. For simplicity, only open pores are modelled and in order to investigate the influence of different cellular parameters, both apple and grape tissues were used in the study. The simulation results indicated that the porosity negatively influences shrinkage during drying and the porosity decreases as the moisture content reduces (when open pores are considered). Also, there is a clear difference in the deformations of cells, tissues and pores, which is mainly influenced by the cell wall contraction effects during drying.

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“…Uncertainty of such modelling depends on the adequacy and reliability of data used to represent the geometric, thermal and diffusive properties of biomaterials in mathematical structures. In the case of heating, cooling, drying, and rewetting it has generally been accepted that the 3D geometry, thermal conductivity, specific heat, coefficient of water diffusion, equilibrium water content and convective heat and water transfer coefficients in the boundary layer are the most important quantities affecting the accuracy of modelling (Chen et al, 2009;Fanta et al, 2014;Olek et al, 2011;Nowakowski et al, 2013;Perré and Turner, 2007;Weres and Jayas, 1994;Weres and Olek, 2005;Wu et al, 2004). Experimental approaches to determine the physical properties listed above have not been effective.…”

Section: Introductionmentioning

confidence: 99%

“…Problems were found in the studies to attain satisfactory representation of the 3D product geometry, including external surfaces and internal boundaries between components, for further implementation in numerical models of the transport processes. Additionally, 3D geometry modelling can be supported with algorithms of visualization of changes in the properties during heat and water transport processes in space and time (Balcerzak et al, 2015;Fanta et al, 2014;Klaas et al, 2013;Leng et al, 2013;Pieczywek et al, 2011;Weres et al, 2014a;Zhang, 2013). Further improvements in algorithms for fast visual representation of 3D geometry models, enhanced with visualization of changes in physical properties in space and time during thermal and diffusive processes are needed.…”

Section: Introductionmentioning

confidence: 99%

Integration of experimental and computational methods for identifying geometric, thermal and diffusive properties of biomaterials

Weres¹,

Kujawa²,

Olek³

et al. 2016

International Agrophysics

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A b s t r a c t. Knowledge of physical properties of biomaterials is important in understanding and designing agri-food and wood processing industries. In the study presented in this paper computational methods were developed and combined with experiments to enhance identification of agri-food and forest product properties, and to predict heat and water transport in such products. They were based on the finite element model of heat and water transport and supplemented with experimental data. Algorithms were proposed for image processing, geometry meshing, and inverse/direct finite element modelling. The resulting software system was composed of integrated subsystems for 3D geometry data acquisition and mesh generation, for 3D geometry modelling and visualization, and for inverse/direct problem computations for the heat and water transport processes. Auxiliary packages were developed to assess performance, accuracy and unification of data access. The software was validated by identifying selected properties and using the estimated values to predict the examined processes, and then comparing predictions to experimental data. The geometry, thermal conductivity, specific heat, coefficient of water diffusion, equilibrium water content and convective heat and water transfer coefficients in the boundary layer were analysed. The estimated values, used as an input for simulation of the examined processes, enabled reduction in the uncertainty associated with predictions.

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Microscale modeling of coupled water transport and mechanical deformation of fruit tissue during dehydration

Cited by 70 publications

References 47 publications

Flux control analysis of a lactate and sucrose metabolic network at different storage temperatures for Hami melon (Cucumis melo var. saccharinus)

Flux control analysis of a lactate and sucrose metabolic network at different storage temperatures for Hami melon (Cucumis melo var. saccharinus)

Numerical investigation of plant tissue porosity and its influence on cellular level shrinkage during drying

Integration of experimental and computational methods for identifying geometric, thermal and diffusive properties of biomaterials

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