Multiscale modeling in food engineering

Multiscale modeling of the food system

Goals: The goal of the workshop was to elaborate a research agenda for developing a mathematically-robust conceptual model of the U.S. food system. This is a key component of a large-scale project to develop a hierarchy of models for food systems around the globe at multiple spatial and temporal levels. The overarching goal is scenario testing to inform intervention strategies for improving sus...

Multiscale modeling

Application of Rheological Modeling in Food Emulsions

Various scaling methods such as relative viscosity, Peclet and Reynolds scaling were used to find the best scaling law. Scaling and modeling of the flow curves of various model emulsions consist of Tragacanth Gum (TG) (0.5, 1 % wt), Oleic acid (5, 10% v/v) and WPI (2, 4 % wt) were investigated and the best models were selected. As these emulsions are non-Newtonian, they do not obey the usual...

Multiscale modeling methods in biomechanics

More and more frequently, computational biomechanics deals with problems where the portion of physical reality to be modeled spans over such a large range of spatial and temporal dimensions, that it is impossible to represent it as a single space-time continuum. We are forced to consider multiple space-time continua, each representing the phenomenon of interest at a characteristic space-time sc...

Thermodynamics in Food Engineering