Multiphase porous media modelling: A novel approach to predicting food processing performance
Khan, Md. Imran H., Kumar, Chandan, Joardder, Mohammad Uzzal Hossain, & Karim, Azharul (2016) Multiphase porous media modelling: A novel approach to predicting food processing performance. Critical Reviews in Food Science and Nutrition. (In Press)
Administrators only | Request a copy from author
The development of a physics-based model of food processing is essential to improve the quality of processed food and optimise energy consumption. Food materials, particularly plant-based food materials, are complex in nature as they are porous and have hygroscopic properties. A multiphase porous media model for simultaneous heat and mass transfer can provide a realistic understanding of transport processes and thus can help to optimise energy consumption and improve food quality. Although the development of a multiphase porous media model for food processing is a challenging task because of its complexity, many researchers have attempted it. The primary aim of this paper is to present a comprehensive review of the multiphase models available in the literature for different methods of food processing, such as drying, frying, cooking, baking, heating and roasting. A critical review of the parameters that should be considered for multiphase modelling is presented which includes input parameters, material properties, simulation techniques and the hypotheses. A discussion on the general trends in outcomes, such as moisture saturation, temperature profile, pressure variation and evaporation patterns, is also presented. The paper concludes by considering key issues in the existing multiphase models and future directions for development of multiphase models.
Impact and interest:
Citation counts are sourced monthly from and citation databases.
These databases contain citations from different subsets of available publications and different time periods and thus the citation count from each is usually different. Some works are not in either database and no count is displayed. Scopus includes citations from articles published in 1996 onwards, and Web of Science® generally from 1980 onwards.
Citations counts from theindexing service can be viewed at the linked Google Scholar™ search.
|Item Type:||Journal Article|
|Keywords:||Multiphase model, Food Material, review, Drying, Frying, Cooking, Heating, Baking|
|Divisions:||Current > Schools > School of Chemistry, Physics & Mechanical Engineering
Current > QUT Faculties and Divisions > Science & Engineering Faculty
|Copyright Owner:||Copyright 2016 Taylor & Francis|
|Deposited On:||21 Jul 2016 22:41|
|Last Modified:||17 Aug 2016 16:39|
Repository Staff Only: item control page