Leuven Workshop on Multiscale Modeling in Food Engineering 18 december 2014 Aula 200A 00 225, Celestijnenlaan 200A, Heverlee, Belgium Chaired by Prof. Bart Nicolaï, MeBioS division, www.mebios.be Synopsis 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 scale. As a consequence, detailed insight into the processes at the microscale is lost, and the coarse scale model parameters are apparent rather than physical parameters. As it is impractical to measure these parameters for the large number of foods that exist, the use of advanced mathematical models in the food industry is still limited. A new modeling paradigm – multiscale modeling – has appeared that may alleviate these problems. Multiscale models are essentially a hierarchy of sub-models which describe the material behavior at different spatial scales in such a way that the sub-models are interconnected. In this workshop we invite key researchers in this area to present applications of multiscale modeling in food engineering, and discuss future prospects. Program 13.30h Welcome 13.35h Hybrid simulations from molecules to finished food products, Dr. Olivier Vitrac, INRA, France 14.05h Towards virtual mechanical fruit: discrete element modeling of fruit handling to help prevent bruising, Prof. Herman Ramon, KU Leuven, Belgium 14.35h Multiscale simulation of the expansion of fried starchy snacks (on the impact of salt reduction), Prof. Ruud van der Sman, Wageningen UR, The Netherlands 15.05h Coffee break 15.30h Multiscale modeling of hygro-mechanical deformation of fresh fruit. Dr. Pieter Verboven, KU Leuven, Belgium 16.00h Frozen food microstructure modeling and measurements: case of ice cream process effects, Dr. Graciela Alvarez, IRSTEA, France 16.30h Coupled thermohygromechanical models in realistic description of food processes: successes and challenges, Prof. Ashim Datta, Cornell University, US 17.00h Reception Attendance is free but registration is required at http://doodle.com/f3793askar9fqm9r. MSc students are welcome !
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