Application of meshfree methods to numerically simulate microscale deformations of different plant food materials during drying


Autoria(s): Karunasena, H.C.P.; Brown, Richard J.; Gu, YuanTong; Senadeera, Wijitha
Data(s)

01/02/2015

Resumo

Plant food materials have a very high demand in the consumer market and therefore, improved food products and efficient processing techniques are concurrently being researched in food engineering. In this context, numerical modelling and simulation techniques have a very high potential to reveal fundamentals of the underlying mechanisms involved. However, numerical modelling of plant food materials during drying becomes quite challenging, mainly due to the complexity of the multiphase microstructure of the material, which undergoes excessive deformations during drying. In this regard, conventional grid-based modelling techniques have limited applicability due to their inflexible grid-based fundamental limitations. As a result, meshfree methods have recently been developed which offer a more adaptable approach to problem domains of this nature, due to their fundamental grid-free advantages. In this work, a recently developed meshfree based two-dimensional plant tissue model is used for a comparative study of microscale morphological changes of several food materials during drying. The model involves Smoothed Particle Hydrodynamics (SPH) and Discrete Element Method (DEM) to represent fluid and solid phases of the cellular structure. Simulation are conducted on apple, potato, carrot and grape tissues and the results are qualitatively and quantitatively compared and related with experimental findings obtained from the literature. The study revealed that cellular deformations are highly sensitive to cell dimensions, cell wall physical and mechanical properties, middle lamella properties and turgor pressure. In particular, the meshfree model is well capable of simulating critically dried tissues at lower moisture content and turgor pressure, which lead to cell wall wrinkling. The findings further highlighted the potential applicability of the meshfree approach to model large deformations of the plant tissue microstructure during drying, providing a distinct advantage over the state of the art grid-based approaches.

Formato

application/pdf

Identificador

http://eprints.qut.edu.au/76376/

Publicador

Elsevier Ltd

Relação

http://eprints.qut.edu.au/76376/1/Manuscript_for_JoFE_-_v8.pdf

DOI:10.1016/j.jfoodeng.2014.09.011

Karunasena, H.C.P., Brown, Richard J., Gu, YuanTong, & Senadeera, Wijitha (2015) Application of meshfree methods to numerically simulate microscale deformations of different plant food materials during drying. Journal of Food Engineering, 146, pp. 209-226.

http://purl.org/au-research/grants/ARC/FT100100172

Direitos

Copyright 2014 Elsevier Ltd.

NOTICE: this is the author’s version of a work that was accepted for publication in Journal of Food Engineering. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Journal of Food Engineering, [Volume 146, (February 2015)] DOI: 10.1016/j.jfoodeng.2014.09.011

Fonte

School of Chemistry, Physics & Mechanical Engineering; Science & Engineering Faculty

Palavras-Chave #090802 Food Engineering #091307 Numerical Modelling and Mechanical Characterisation #Food drying #Dehydration #Shrinkage #Plant tissues #Microscale models #Meshfree methods #Numerical modelling #SPH #DEM
Tipo

Journal Article