Akter Ferdusee, Muhury Ripa, Sultana Afroza, Deb Ujjwal Kumar
Department of Mathematics, Chittagong University of Engineering & Technology, Chattogram 4349, Bangladesh.
Department of Physical and Mathematical Sciences, Chittagong Veterinary and Animal Sciences University, Chattogram 4225, Bangladesh.
Int J Food Sci. 2022 Jul 21;2022:6195257. doi: 10.1155/2022/6195257. eCollection 2022.
Drying fruits and vegetables is a procedure of food preservation with simultaneous heat, mass, and momentum transfer, which increases the shelf life of the food product. The aim of this review was to provide an overview of the researches on mathematical modeling for drying of fruits and vegetables with the special emphasis on the computational approach. Various heat-mass transport models, their applications, and modern drying technologies to the food industry have been reported in this study. Computational fluid dynamics, a new approach for solving heat and mass transfer problems, increases the accuracy of the predicted values. To investigate the parameters of drying needs a significant amount of time as well as costly laboratory and experimental efforts. Therefore, computational modeling could be an effective alternative to experimental approaches. This review will be beneficial for future studies in drying processes, especially for modeling, analysis, design, and optimization of food science and food engineering.
干燥水果和蔬菜是一种食品保存方法，同时涉及热量、质量和动量传递，可延长食品的保质期。本综述的目的是概述水果和蔬菜干燥数学建模的研究，特别强调计算方法。本研究报告了各种热质传递模型、它们的应用以及食品工业中的现代干燥技术。计算流体动力学作为一种解决传热传质问题的新方法，提高了预测值的准确性。研究干燥参数需要大量时间以及昂贵的实验室和实验工作。因此，计算建模可能是实验方法的有效替代方案。本综述将有利于未来干燥过程的研究，特别是食品科学和食品工程的建模、分析、设计和优化。
