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

• Published in: Journal of food engineering 2015-02, Vol.146, p.209-226
• Main Authors: Karunasena, H.C.P., Brown, R.J., Gu, Y.T., Senadeera, W.
• Format: Article
• Language: English
• Subjects: Computer simulation; Deformation; Dehydration; DEM; Drying; Food drying; Foods; Mathematical models; Meshfree methods; Meshless methods; Microscale models; Modelling; Numerical modelling; Plant tissues; Shrinkage; SPH
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2014.09.011

•The used numerical approach is based on meshfree methods than grid-based techniques.•Apple, potato, carrot and grape tissue morphology under dehydration was studied.•Model effectively simulates moisture and turgor loss, and cell wall wrinkling.•The simulations outperform the state of the art grid-based cellular drying models.•Dried cellular morphology varies with cellular structural and physical properties. 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.