A Concurrent Multiscale Model for Improved Prediction of Drying Process

本项目旨在建立一个创新的食品干燥多尺度模型，该模型集成了不同尺度下的时空非线性行为。提出的统一理论将捕获动态的微观特征，并通过并发桥接方案将其提升到宏观特征。由于细胞元素严格控制干燥过程，通过该理论捕获的基本理解将导致更准确的干燥动力学，变形和质量变化预测，从而开发高效的干燥系统。该项目将克服一个长期存在的研究问题，并将澳大利亚置于世界干燥研究的前沿，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.