Speaker
Description
A thorough understanding of how food matrices influence liquid permeation is essential for the optimization of filling and coating processes in food manufacturing. To this end, in this study, on the one hand, bread—widely consumed and commonly used as a carrier for sauces—is selected as a representative food matrix. On the other hand, power-law fluids—which can capture the rheological behaviors typical of many food sauces—are used as the penetration fluids. In this study, we combine an enhanced GPU-accelerated lattice Boltzmann method (LBM) with X-ray micro-computed tomography (micro-CT) to simulate pore-scale fluid flow of various liquids within the actual microstructure of bread. Based on that, we can elucidate how variations in fluid properties and microstructural features lead to distinct flow behaviors and penetration capacities. Specifically, regarding fluid properties, the influences of the flow behavior index n, and consistency coefficient k are examined, which characterize the non-Newtonian rheology of the fluid. Regarding microstructural features, porosity, connectivity, pore-size distribution, and tortuosity are analyzed. Finally, Spearman correlation analysis is employed to integrate these factors and identify the key rheological and microstructural parameters governing penetration in this cereal-based foam structure.
| Country | Germany |
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