{"title":"蔬菜脱水过程中大变形与水分输送的相互作用","authors":"Xin Jin , R.G.M. van der Sman","doi":"10.1016/j.foostr.2022.100269","DOIUrl":null,"url":null,"abstract":"<div><p>In this work, we present a multiphysics model describing heat and mass transport during drying of broccoli stalks, which is coupled to mechanical deformation. The model predicts collapse of pores due to compressive stresses during the initial stage of drying, which is later followed by reopening of pores if the liquid pressure gets under tension. This behaviour is qualitative in line with the experimental MRI observations during drying of broccoli stalk. The MRI observations show an apparent increase of moisture content in the centre of the sample during the initial stage of drying, which is consistent with the collapse of pores. In the later stages of drying, the MRI signal is prone to susceptibility effects, which can be explained by the reopened pores in the outer regions of the stalk. The purpose of this study is to show how mechanical deformation can be incorporated in a multiphysics model of drying of vegetables in a thermodynamic consistent manner.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":null,"pages":null},"PeriodicalIF":5.6000,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":"{\"title\":\"Interaction between large deformation and moisture transport during dehydration of vegetables\",\"authors\":\"Xin Jin , R.G.M. van der Sman\",\"doi\":\"10.1016/j.foostr.2022.100269\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>In this work, we present a multiphysics model describing heat and mass transport during drying of broccoli stalks, which is coupled to mechanical deformation. The model predicts collapse of pores due to compressive stresses during the initial stage of drying, which is later followed by reopening of pores if the liquid pressure gets under tension. This behaviour is qualitative in line with the experimental MRI observations during drying of broccoli stalk. The MRI observations show an apparent increase of moisture content in the centre of the sample during the initial stage of drying, which is consistent with the collapse of pores. In the later stages of drying, the MRI signal is prone to susceptibility effects, which can be explained by the reopened pores in the outer regions of the stalk. The purpose of this study is to show how mechanical deformation can be incorporated in a multiphysics model of drying of vegetables in a thermodynamic consistent manner.</p></div>\",\"PeriodicalId\":48640,\"journal\":{\"name\":\"Food Structure-Netherlands\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":5.6000,\"publicationDate\":\"2022-04-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"2\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Structure-Netherlands\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2213329122000193\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Structure-Netherlands","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2213329122000193","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Interaction between large deformation and moisture transport during dehydration of vegetables
In this work, we present a multiphysics model describing heat and mass transport during drying of broccoli stalks, which is coupled to mechanical deformation. The model predicts collapse of pores due to compressive stresses during the initial stage of drying, which is later followed by reopening of pores if the liquid pressure gets under tension. This behaviour is qualitative in line with the experimental MRI observations during drying of broccoli stalk. The MRI observations show an apparent increase of moisture content in the centre of the sample during the initial stage of drying, which is consistent with the collapse of pores. In the later stages of drying, the MRI signal is prone to susceptibility effects, which can be explained by the reopened pores in the outer regions of the stalk. The purpose of this study is to show how mechanical deformation can be incorporated in a multiphysics model of drying of vegetables in a thermodynamic consistent manner.
期刊介绍:
Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.