Multiscale modeling for food drying: A homogenized diffusion approach

Fruits and vegetables have a heterogeneous microstructure which dynamically changes during drying. Currently, food drying models approximate the material's structure through utilizing representative elementary volume adopts larger scale of description considers fluid phases as fictitious continuums. This assumption limits ability to capture heterogeneity material. The multiscale modeling is considered overcome this limitation advance understanding micro level transport processes. research aims develop homogenization model for was performed on cellular apple tissue considering intracellular (bound) water free separately calculate effective diffusivity convective simulation at three different temperatures (45 °C, 60 °C 70 °C), results were validated using experimental data. homogenized approach described data well provides new insight into how consider material knowledge microstructural evolution. • A developed heterogeneously distributed water. Microscale domains created able describe low/medium temperatures. compared with two existing methods.