Drying is one of the most complex and energy-consuming chemical unit operations. R&D
efforts in drying technology have skyrocketed in the past decades, as new drivers emerged …

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 …

For a long time, food engineers have been trying to describe the physical phenomena that
occur during food processing especially drying. Physics-based theoretical modeling is an …

Accurate predictions of convective heat and mass transfer at air–porous material interfaces
are essential in many engineering applications, one example being optimisation of industrial …

Until now, most of the mathematical models used in predictive microbiology are
deterministic, ie their outcome is a point estimate for the microbial load at a certain time …

A respiration–diffusion model based on Fick's second law of diffusion and Michaelis–Menten
kinetics, including non-competitive CO2 inhibition, was developed to predict the internal O2 …

Heat transfer equations are such phenomena which mostly occur nonlinearly, hence solving
them has been one of the most time-consuming and difficult affairs among researchers of …

In this article we have used four different global optimisation algorithms for interval finite
element analysis of (non) linear heat conduction problems:(i) sequential quadratic …

Foodborne diseases are common in Cambodia and developing good food hygiene
practices is a mandatory goal. Moreover, developing a low-carbon strategy and energy …

In many applications the experimental results are not sufficient for material characterization.
Nonetheless, predictive numerical simulations require to harness the available stress–strain …