For a long time, food engineers have been trying to describe the physical phenomena that
occur during food processing especially drying. Physics-based theoretical modeling is an …

Drying is one of the most effective methods to preserve foods and guarantee their supply for
more people. Mathematical modeling is an important tool that aids the design, development …

This paper presents a Physics-Informed Neural Network-based (PINN-based) surrogate
framework, which can couple time-based moisture concentration and moisture-content …

Predicting microscale mechanisms of plant-based food materials has been an enduring
challenge due to the inherent complexity of involved physics and prohibitively-high …

A coupled smoothed particle hydrodynamics (SPH) and discrete element method (DEM)
scheme is presented herein to investigate liquefaction of saturated granular deposits during …

The use of meshfree and particle methods in the field of bioengineering and biomechanics
has significantly increased. This may be attributed to their unique abilities to overcome most …

This handbook provides a comprehensive overview of the processes and technologies in
drying of vegetables and vegetable products. The Handbook of Drying of Vegetables and …

Fluid–structure interaction (FSI) problems involving thin slender bodies are a difficult
modelling problem particularly for highly flexible bodies. An accurate, numerically stable …

Following a review of multiscale simulation methodology, and previous examples of
multiscale models from food science, we present our multiscale simulation framework MULTI …

Granular materials, such as mineral products, soil and chemical fertilizer, normally contain
unsaturated free moisture. This unsaturated moisture could migrate in the granular material …