当前位置: X-MOL 学术Annu. Rev. Chem. Biomol. Eng. › 论文详情
Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)
Modeling Food Particle Systems: A Review of Current Progress and Challenges
Annual Review of Chemical and Biomolecular Engineering ( IF 7.6 ) Pub Date : 2021-06-07 , DOI: 10.1146/annurev-chembioeng-121820-081524
Lennart Fries 1
Affiliation  

For many years, food engineers have attempted to describe physical phenomena such as heat and mass transfer in food via mathematical models. Still, the impact and benefits of computer-aided engineering are less established in food than in most other industries today. Complexity in the structure and composition of food matrices are largely responsible for this gap. During processing of food, its temperature, moisture, and structure can change continuously, along with its physical properties. We summarize the knowledge foundation, recent progress, and remaining limitations in modeling food particle systems in four relevant areas: flowability, size reduction, drying, and granulation and agglomeration. Our goal is to enable researchers in academia and industry dealing with food powders to identify approaches to address their challenges with adequate model systems or through structural and compositional simplifications. With advances in computer simulation capacity, detailed particle-scale models are now available for many applications. Here, we discuss aspects that require further attention, especially related to physics-based contact models for discrete-element models of food particle systems.

中文翻译:


食品颗粒系统建模:当前进展和挑战回顾

多年来,食品工程师一直试图通过数学模型来描述食品中的传热和传质等物理现象。尽管如此,与当今大多数其他行业相比,计算机辅助工程的影响和好处在食品领域还没有那么稳固。食物基质结构和组成的复杂性是造成这种差距的主要原因。在食品加工过程中,其温度、水分和结构及其物理特性会不断变化。我们总结了在四个相关领域对食品颗粒系统建模的知识基础、最新进展和剩余限制:流动性、尺寸减小、干燥以及造粒和附聚。我们的目标是使研究食品粉末的学术界和工业界的研究人员能够确定使用适当的模型系统或通过结构和成分简化来应对挑战的方法。随着计算机模拟能力的进步,详细的粒子尺度模型现在可用于许多应用。在这里,我们讨论需要进一步关注的方面,特别是与食品颗粒系统离散元素模型的基于物理的接触模型相关的方面。

更新日期:2021-06-08
down
wechat
bug