Multiphase porous media modelling: A novel approach to predicting food processing performance

Area of Science:

• Food Science and Technology
• Chemical Engineering
• Physics

Background:

• Food materials, especially plant-based ones, are complex due to porosity and hygroscopic properties.
• Accurate modeling of heat and mass transfer is vital for improving food quality and optimizing energy use in processing.
• Multiphase porous media models offer a realistic approach to understanding these transport processes.

Purpose of the Study:

• To provide a comprehensive review of existing multiphase models for various food processing techniques.
• To critically analyze essential parameters for multiphase modeling in food processing.
• To discuss general trends in simulation outcomes and identify future research directions.

Main Methods:

• Literature review of multiphase models applied to drying, frying, cooking, baking, heating, and roasting.
• Critical evaluation of input parameters, material properties, simulation techniques, and hypotheses.
• Analysis of simulation results concerning moisture, temperature, pressure, and evaporation.

Main Results:

• Identification of diverse multiphase models used across different food processing methods.
• Discussion of critical parameters influencing model accuracy and applicability.
• Overview of typical outcomes like moisture saturation, temperature profiles, and evaporation patterns.

Conclusions:

• Existing multiphase models face challenges due to the complexity of food materials.
• Further development is needed to refine models for better prediction and optimization of food processing.
• Future research should focus on addressing key issues and advancing multiphase modeling techniques.