Novel trends in numerical modelling of plant food tissues and their morphological changes during drying – A review

Rathnayaka Mudiyanselage, CM; Karunasena, HCP; Gu, YT; Guan, L; Senadeera, W

Novel trends in numerical modelling of plant food tissues and their morphological changes during drying – A review

Rathnayaka Mudiyanselage, CM Karunasena, HCP Gu, YT Guan, L

Senadeera, W

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Publication Type:: Journal Article
Citation:: Journal of Food Engineering, 2017, 194 pp. 24 - 39
Issue Date:: 2017-02-01

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Field	Value	Language
dc.contributor.author	Rathnayaka Mudiyanselage, CM	en_US
dc.contributor.author	Karunasena, HCP	en_US
dc.contributor.author	Gu, YT	en_US
dc.contributor.author	Guan, L https://orcid.org/0000-0003-2085-7928	en_US
dc.contributor.author	Senadeera, W	en_US
dc.date.issued	2017-02-01	en_US
dc.identifier.citation	Journal of Food Engineering, 2017, 194 pp. 24 - 39	en_US
dc.identifier.issn	0260-8774	en_US
dc.identifier.uri	http://hdl.handle.net/10453/123444
dc.description.abstract	© 2016 Food engineers and researchers have been making numerous attempts to mathematically model and simulate the underlying mechanisms of plant food drying in order to optimise the process efficiency and product quality. Numerical modelling has been widely used for this purpose because it reduces time and improves resource efficiency compared to real world experimentation. Different grid based methods have been conventionally used for this purpose despite their significant limitations particularly when encountered with large deformations and multiphase phenomena. As an alternative, meshfree methods have been gaining popularity because of their unique abilities in handling such complicated physics. In this background, this application could be used to assess the capabilities of meshfree methods as it involves large deformations, extreme moisture content variations as well as multiphase phenomena. This article reviews the current developments of meshfree approaches which model and simulate plant cellular systems and their morphological changes during drying. It could be concluded that meshfree methods have unique advantages especially in terms of performance and versatility in this regard and there are potential future work in the areas of accommodating temperature variations, 3-D modelling and multiscale modelling.	en_US
dc.relation.ispartof	Journal of Food Engineering	en_US
dc.relation.isbasedon	10.1016/j.jfoodeng.2016.09.002	en_US
dc.subject.classification	Food Science	en_US
dc.title	Novel trends in numerical modelling of plant food tissues and their morphological changes during drying – A review	en_US
dc.type	Journal Article
utslib.citation.volume	194	en_US
utslib.for	0908 Food Sciences	en_US
utslib.for	0904 Chemical Engineering	en_US
pubs.embargo.period	Not known	en_US
pubs.organisational-group	/University of Technology Sydney
pubs.organisational-group	/University of Technology Sydney/Faculty of Design, Architecture and Building
pubs.organisational-group	/University of Technology Sydney/Faculty of Design, Architecture and Building/School of Built Environment
utslib.copyright.status	closed_access
pubs.publication-status	Published	en_US
pubs.volume	194	en_US

Abstract:

© 2016 Food engineers and researchers have been making numerous attempts to mathematically model and simulate the underlying mechanisms of plant food drying in order to optimise the process efficiency and product quality. Numerical modelling has been widely used for this purpose because it reduces time and improves resource efficiency compared to real world experimentation. Different grid based methods have been conventionally used for this purpose despite their significant limitations particularly when encountered with large deformations and multiphase phenomena. As an alternative, meshfree methods have been gaining popularity because of their unique abilities in handling such complicated physics. In this background, this application could be used to assess the capabilities of meshfree methods as it involves large deformations, extreme moisture content variations as well as multiphase phenomena. This article reviews the current developments of meshfree approaches which model and simulate plant cellular systems and their morphological changes during drying. It could be concluded that meshfree methods have unique advantages especially in terms of performance and versatility in this regard and there are potential future work in the areas of accommodating temperature variations, 3-D modelling and multiscale modelling.

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http://hdl.handle.net/10453/123444