Improvement of Thermal and Alternative Processes for Foods Grant uri icon

Overview

abstract

  • Foods undergo textural changes during processes such as drying, sorption and frying. Hybrid mixture theory of porous media will be used to predict the effect of transport processes on food texture and vice-versa. A) To develop a hybrid mixture theory based three-scale engineering model to merge the effect of fluid transport on food texture and vice-versa. B) To solve the engineering model using finite element method. C) To obtain experimental parameters and validate the equations for predicting drying profiles in foods.

date/time interval

  • October 1, 2003 - September 30, 2005

sponsor award ID

  • IDA01279

People

contributor