title: Multi-scale model of food drying: Current status and challenges.
abstract: For a long time, food engineers have been trying to describe the physical phenomena that occur during food processing especially drying. Physics-based theoretical modeling is an important tool for the food engineers to reduce the hurdles of experimentation. Drying of food is a multi-physics phenomenon such as coupled heat and mass transfer. Moreover, food structure is multi-scale in nature, and the microstructural features play a great role in the food processing specially in drying. Previously simple macroscopic model was used to describe the drying phenomena which can give a little description about the smaller scale. The multiscale modeling technique can handle all the phenomena that occur during drying. In this special kind of modeling approach, the single scale models from bigger to smaller scales are interconnected. With the help of multiscale modeling framework, the transport process associated with drying can be studied on a smaller scale and the resulting information can be transferred to the bigger scale. This article is devoted to discussing the state of the art multi-scale modeling, its prospect and challenges in the field of drying technology. This article has also given some directions to how to overcome the challenges for successful implementation of multi-scale modeling.
authors.affiliation: a School of Chemistry, Physics and Mechanical Engineering , Faculty of Science and Engineering, Queensland University of Technology , Brisbane , Queensland , Australia.
authors.forename: M M
authors.initials: MM
authors.lastname: Rahman
authors.affiliation: a School of Chemistry, Physics and Mechanical Engineering , Faculty of Science and Engineering, Queensland University of Technology , Brisbane , Queensland , Australia.
authors.forename: Mohammad U H
authors.initials: MUH
authors.lastname: Joardder
authors.affiliation: a School of Chemistry, Physics and Mechanical Engineering , Faculty of Science and Engineering, Queensland University of Technology , Brisbane , Queensland , Australia.|b Department of Mechanical Engineering , Dhaka University of Engineering & Technology , Gazipur , Bangladesh.
authors.forename: M I H
authors.initials: MIH
authors.lastname: Khan
authors.affiliation: a School of Chemistry, Physics and Mechanical Engineering , Faculty of Science and Engineering, Queensland University of Technology , Brisbane , Queensland , Australia.|c Engineering Faculty , Vietnam National University of Agriculture , Hanoi , Vietnam.
authors.forename: Nghia Duc
authors.identifier: http://orcid.org/0000-0002-4518-462X
authors.initials: ND
authors.lastname: Pham
authors.affiliation: a School of Chemistry, Physics and Mechanical Engineering , Faculty of Science and Engineering, Queensland University of Technology , Brisbane , Queensland , Australia.
authors.forename: M A
authors.initials: MA
authors.lastname: Karim
mesh_terms: D003890:Desiccation; D005511:Food Handling / Q000379:methods*; D008962:Models, Theoretical
keywords: Multiscale modeling; cell mechanics; numerical solution; porosity; transport process