Model reduction technique for faster simulation of drying of spherical solid foods

摘要: To simulate drying of foods, the classical calculation based on finite differences, elements or volumes are quite time consuming, which may be an issue in optimisation procedure where hundreds thousands simulations necessary. A model with coupled heat and mass transfers, diffusion convection, non-linear properties boundaries makes accurate but slow simulator for foodstuffs. In this work, it was shown that transfer can replaced by a simple much faster, yet as accurate, two- three-compartment model. Equivalent predictions mean product temperature moisture content obtained linking exchange coefficients (in compartmental model) to convection fine tuning compartment volume sizes. The resulting very close nearly hundred times faster.