On Computational Developments for Food Technologies: From Concepts to Applications

Djordje Peric
Department of Civil Engineering
Faculty of Science and Engineering
Swansea University

A​bstract

Food materials and associated food processing technologies are characterized by complex physical processes which often combine multiple physical phenomena, including continuum mechanics at large strains, frictional-contact boundary conditions, heat and mass transfer and electrical/magnetic field. When applied to practical problems in food technologies these phenomena invariably interact requiring simultaneous consideration within the coupled multiphysics environment.

Furthermore, food materials are characterized by structure spanning several length-scales.For instance, in addition to the material microstructure, pervasive fissures may exist below/at the resolution of the finite element mesh employed in processing scale simulations.Consequently, a multi-level homogenization procedure is required to facilitate upscaling from: microscopic scale (< 0.001 mm), to scale of material heterogeneities (mesoscale scale) (1 mm) and processing (macroscopic) scale (> 1m).

The main aim of this contribution is to discuss recent developments in multiphysics and multiscale computational strategies relevant for food technologies. The discussion will focus on the finite element simulation strategies and will be supported by case studies incorporating diverse engineering applications including examples from food processing and others relevant for food technologies.