Transport Properties of Foods Estimated from Microstructure

摘要: Computational simulations of food processes such as baking, frying, cooling, etc., require transport properties in order to accurately model the processes. Coupled with increased usage X-ray computed tomography (µCT) better understand manufactured microstructures industry, there is an avenue not only use these images gain greater qualitative insight into foods but also estimate quantitative information properties. This work focuses on taking existing software other fields research and applying it products show how can be used improve our understanding food. The two example systems presented are apple rice. Starting from both using open-source computational software, estimates made of: intrinsic permeability tensor a lattice-Boltzmann simulation, poresize distribution, pore connectivity Hoshen Kopelman algorithm, diffusivity tortuosity non-sorbing species by random-walk simulation. Although µCT limited certain foods, estimated property values tomographic compare well literature data measured properties, showing excellent promise for methodologies described here.