Queensland University of Technology (QUT), Science and Engineering Faculty, School of Chemistry Physics and Mechanical Engineering, 2- George Street, Brisbane, QLD 4001, Australia.
Department of Mechanical and Manufacturing Engineering, Faculty of Engineering, University of Ruhuna, Hapugala, Galle, Sri Lanka.
Soft Matter. 2018 Mar 14;14(11):2015-2031. doi: 10.1039/c7sm01465a.
Numerical modelling has gained popularity in many science and engineering streams due to the economic feasibility and advanced analytical features compared to conventional experimental and theoretical models. Food drying is one of the areas where numerical modelling is increasingly applied to improve drying process performance and product quality. This investigation applies a three dimensional (3-D) Smoothed Particle Hydrodynamics (SPH) and Coarse-Grained (CG) numerical approach to predict the morphological changes of different categories of food-plant cells such as apple, grape, potato and carrot during drying. To validate the model predictions, experimental findings from in-house experimental procedures (for apple) and sources of literature (for grape, potato and carrot) have been utilised. The subsequent comaprison indicate that the model predictions demonstrate a reasonable agreement with the experimental findings, both qualitatively and quantitatively. In this numerical model, a higher computational accuracy has been maintained by limiting the consistency error below 1% for all four cell types. The proposed meshfree-based approach is well-equipped to predict the morphological changes of plant cellular structure over a wide range of moisture contents (10% to 100% dry basis). Compared to the previous 2-D meshfree-based models developed for plant cell drying, the proposed model can draw more useful insights on the morphological behaviour due to the 3-D nature of the model. In addition, the proposed computational modelling approach has a high potential to be used as a comprehensive tool in many other tissue morphology related investigations.
数值模拟在许多科学和工程领域中得到了广泛应用，因为它具有经济可行性和先进的分析功能，相比传统的实验和理论模型具有优势。食品干燥是数值模拟应用日益增多的领域之一，目的是提高干燥过程的性能和产品质量。本研究应用了三维（3-D）光滑粒子流体动力学（SPH）和粗粒化（CG）数值方法来预测不同类别食品植物细胞（如苹果、葡萄、土豆和胡萝卜）在干燥过程中的形态变化。为了验证模型预测，使用了内部实验程序（用于苹果）和文献来源（用于葡萄、土豆和胡萝卜）的实验结果。随后的比较表明，模型预测在定性和定量方面都与实验结果具有较好的一致性。在这个数值模型中，通过将所有四种细胞类型的一致性误差限制在 1%以下，保持了较高的计算精度。所提出的无网格方法能够很好地预测植物细胞结构在较宽的水分含量范围内（10%至 100%干基）的形态变化。与之前开发的用于植物细胞干燥的二维无网格模型相比，由于模型的三维性质，该模型可以对形态行为得出更有用的见解。此外，所提出的计算建模方法具有很高的潜力，可以作为许多其他组织形态学相关研究的综合工具。
