Multiscale modeling in food engineering

@article{Ho2013MultiscaleMI,
  title={Multiscale modeling in food engineering},
  author={Q. Ho and J. Carmeliet and A. Datta and T. Defraeye and M. Delele and E. Herremans and L. Opara and H. Ramon and E. Tijskens and Ruud van der Sman and P. V. Liedekerke and P. Verboven and B. Nicolai},
  journal={Journal of Food Engineering},
  year={2013},
  volume={114},
  pages={279-291}
}
  • Q. Ho, J. Carmeliet, +10 authors B. Nicolai
  • Published 2013
  • Engineering
  • Journal of Food Engineering
  • Since many years food engineers have attempted to describe physical phenomena such as heat and mass transfer that occur in food during unit operations by means of mathematical models. Foods are hierarchically structured and have features that extend from the molecular scale to the food plant scale. In order to reduce computational complexity, food features at the fine scale are usually not modeled explicitly but incorporated through averaging procedures into models that operate at the coarse… CONTINUE READING
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