Application of a coupled smoothed particle hydrodynamics (SPH) and coarse-grained (CG) numerical modelling approach to study three-dimensional (3-D) deformations of single cells of different food-plant materials during drying-Reference-Cited by-同舟云学术

Application of a coupled smoothed particle hydrodynamics (SPH) and coarse-grained (CG) numerical modelling approach to study three-dimensional (3-D) deformations of single cells of different food-plant materials during drying

Published:2018 Issue:11 Volume:14 Page:2015-2031
ISSN:1744-683X
Container-title:Soft Matter
language:en
Short-container-title:Soft Matter

Author:

Rathnayaka C. M.¹²³⁴⁵^ORCID,Karunasena H. C. P.⁶⁷⁸⁹¹⁰^ORCID,Senadeera W.¹¹¹²¹³⁵^ORCID,Gu Y. T.¹²³⁴⁵^ORCID

Affiliation:

1. Queensland University of Technology (QUT)

2. Science and Engineering Faculty

3. School of Chemistry Physics and Mechanical Engineering

4. Brisbane

5. Australia

6. Department of Mechanical and Manufacturing Engineering

7. Faculty of Engineering

8. University of Ruhuna

9. Galle

10. Sri Lanka

11. School of Mechanical and Electrical Engineering

12. University of Southern Queensland

13. Springfield

Abstract

A meshfree-based 3-D computational model to study the morphological behaviour of plant cells.

Funder

Queensland University of Technology

Australian Research Council

Publisher

Royal Society of Chemistry (RSC)

Subject

Condensed Matter Physics,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2018/SM/C7SM01465A

Reference70 articles.

1. An Overview of Recent Developments and Some R&D Challenges Related to Drying of Foods

2. G. Stefan , S. R.Hosahalli and M.Michele , Handbook of postharvest technology: cereals, fruits, vegetables, tea, and spices , CRC Press , 2003

3. Microstructural Changes during Drying of Apple Slices

4. TOTAL POROSITY AND OPEN-PORE POROSITY IN THE DRYING OF FRUITS

5. Quantification of microstructural changes during first stage air drying of grape tissue

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