Multi-Scale Modelling in Intermittent Drying

Abstract

Drying of food materials is a very complex and energy intensive process. Optimizing the energy efficiency and the food quality is prime concern for food engineers during drying. For a long time, food engineers have been trying to describe the physical phenomena that occur during food drying. The introduction of the intermittent drying technique is considered as one of the best method to improve the energy efficiency and the quality of dried food material. Drying of food is a multi-physics phenomenon involving coupled heat and mass transfer. To combine all the physics and associated phenomena, in drying technology, advanced modelling techniques are required. The multiscale modelling technique can handle all the phenomena that occur during drying. In this modelling approach, the single scale variables from fine to coarse scale are interconnected, and the different behaviors of food material can be explained for different spatial scales. This chapter is devoted to discussing the multi-scale modelling technique in intermittent drying of plant based food materials.