A Concurrent Multiscale Model for Improved Prediction of Drying Process

该项目旨在开发一种创新的多尺度食品干燥模型，该模型集成了不同尺度上的空间和时间非线性行为。提出的统一理论将捕获动态的微观层次特征，并通过并发桥接方案将它们提升到宏观层次特征。由于细胞因素对干燥过程起着至关重要的作用，通过这一理论获得的基本认识将导致对干燥动力学、变形和质量变化的更准确的预测，从而开发出高效的干燥系统。该项目将克服一个长期存在的研究问题，并使澳大利亚在世界干燥研究领域处于领先地位，为澳大利亚带来可观的经济效益。

This project aims to develop an innovative multiscale model for food drying, which integrates spatial and temporal nonlinear behaviours at different scales. The proposed unifying theory will capture dynamic micro level features and upscale them to macro level features through a concurrent bridging scheme. As cellular elements critically govern the drying process, the fundamental understanding captured through this theory will lead to more accurate prediction of drying kinetics, deformation and quality changes, and hence the development of efficient drying systems. This project will overcome a longstanding research problem and position Australia at the forefront in world drying research to reap substantial economic benefits for Australia.