Center for Advanced Research in Drying » Optimizing Drying Parameters for a Bed of Food Particles Using Parallel Computing

Overview

In most drying applications, computer programs that predict the quality parameters such as stress cracks, moisture distribution, color, texture, etc., work with single particles as many multiscale calculations are involved. If a material undergoes glass transition during drying or baking (e.g., pasta, cookies, crackers, corn, soybeans, rice), the fluid transport becomes non-Fickian, requiring the solution of an integro-differential system of equations. In proposed research, the scientists from Illinois and WPI will collaborate to explore computing methods to solve the computer programs more efficiently for the drying problem with a large number of food particles.

Pawan Takhar (UIUC) and Aswin Gnanaskandan (WPI)