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Sunday, September 9, 2018

Title: Understanding and Optimization of Food Processes: Modeling as a Complement to Experimentation

Instructor: Ashim Datta

Duration: 1-5 pm with a short break midway

Target Audience: Beginners to mechanistic (physics-based) modeling of complex food processes, from industry and academia

Prerequisite: Undergraduate degree in engineering or coursework in transport processes and solid mechanics

Registration Fee: $75

Abstract:

Like in other disciplines, modeling can benefit food product, process and equipment design by enabling mechanistic understanding and by speeding up optimization. This workshop will provide a comprehensive big picture of food process modeling in terms of its conceptual frameworks, challenges, developments under way, and achievements so far. After developing the governing equations and boundary conditions, the workshop will lean toward the practical aspects of implementation of models in a food context by focusing on approaches and workarounds possible today. Problem formulation, whereby a food process is translated from the physical world into its mathematical equivalent, will be practiced through application to processes ranging from simple to very complex ones. Since only a mechanistic modeling approach will be discussed, all equations will be derived from fundamentals, but in their simplest possible form.

A comprehensive poromechanics-based modeling framework that can be used to model transport and deformation in food materials under a variety of processing conditions and states (rubbery or glassy) will be presented. Simplifications to the model equations, based on driving forces for deformation (moisture change and gas pressure development) and on the state of food material for transport will be discussed. The framework is applied to several different food processes, including contact heating of hamburger patties, case hardening during hot air drying, rice puffing and microwave drying. The modeling framework will be implemented using total Lagrangian mesh for solid momentum balance and Eulerian mesh for transport equations and will be validated using experimental data. Framework discussion will go beyond process modeling to quality and safety modeling. Understanding of food physics, obtained using the modeling approach, will be discussed for individual processes as well as for cross comparison between processes. Multiphysics, including coupling of physics and related issues will be presented in the context of transport phenomena, electromagnetics and solid mechanics.

The workshop will not include programming directly on the computer. However, the course will be made as interactive as possible, in the spirit of active learning. Thus, active participation will be mandatory.

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