a Science and Engineering Faculty, Queensland University of Technology (QUT) , Brisbane , Australia.
b Department of Mechanical Engineering , Dhaka University of Engineering & Technology , Gazipur , Bangladesh.
Crit Rev Food Sci Nutr. 2018 Mar 4;58(4):528-546. doi: 10.1080/10408398.2016.1197881. Epub 2017 Jun 2.
The development of a physics-based model of food processing is essential to improve the quality of processed food and optimize energy consumption. Food materials, particularly plant-based food materials, are complex in nature as they are porous and have hygroscopic properties. A multiphase porous media model for simultaneous heat and mass transfer can provide a realistic understanding of transport processes and thus can help to optimize energy consumption and improve food quality. Although the development of a multiphase porous media model for food processing is a challenging task because of its complexity, many researchers have attempted it. The primary aim of this paper is to present a comprehensive review of the multiphase models available in the literature for different methods of food processing, such as drying, frying, cooking, baking, heating, and roasting. A critical review of the parameters that should be considered for multiphase modelling is presented which includes input parameters, material properties, simulation techniques and the hypotheses. A discussion on the general trends in outcomes, such as moisture saturation, temperature profile, pressure variation, and evaporation patterns, is also presented. The paper concludes by considering key issues in the existing multiphase models and future directions for development of multiphase models.
开发基于物理的食品加工模型对于提高加工食品的质量和优化能源消耗至关重要。食品材料，特别是植物性食品材料，性质复杂，具有多孔性和吸湿性。多相多孔介质模型可用于同时传热和传质，从而可以帮助优化能源消耗和提高食品质量。尽管由于其复杂性，开发用于食品加工的多相多孔介质模型是一项具有挑战性的任务，但许多研究人员已经尝试过。本文的主要目的是全面回顾文献中用于不同食品加工方法的多相模型，例如干燥、油炸、烹饪、烘焙、加热和烘烤。本文对多相建模应考虑的参数进行了批判性回顾，其中包括输入参数、材料特性、模拟技术和假设。还讨论了一般趋势的结果，如水分饱和度、温度分布、压力变化和蒸发模式。本文最后考虑了现有多相模型中的关键问题和多相模型的未来发展方向。
