Multi-scale model of food drying: Current status and challenges

Area of Science:

• Food Engineering
• Physics-based Modeling
• Transport Phenomena

Background:

• Traditional macroscopic models offer limited insight into the microstructural influences on food drying.
• Food drying is a complex, multi-physics process involving coupled heat and mass transfer.
• Microstructural features significantly impact food processing, particularly during drying.

Purpose of the Study:

• To review the state-of-the-art in multiscale modeling for food drying technology.
• To discuss the prospects and challenges associated with implementing multiscale models.
• To provide guidance on overcoming challenges for successful multiscale modeling in drying.

Main Methods:

• Interconnecting single-scale models from macro to micro levels.
• Utilizing a multiscale modeling framework to analyze drying phenomena.
• Transferring transport process information from smaller to larger scales.

Main Results:

• Multiscale modeling provides a more detailed description of drying phenomena compared to macroscopic models.
• It enables the study of transport processes at microstructural levels.
• The framework facilitates the integration of information across different scales.

Conclusions:

• Multiscale modeling is a powerful tool for advancing food drying technology.
• Addressing the identified challenges is crucial for its successful implementation.
• Further research and development in this area hold significant promise.