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 …

Well‐designed and well‐operated postharvest mechanical handling processes are vital if
fresh fruits are to enter markets with minimal damage. The susceptibility of fruit to quality loss …

In this paper we present an overview of agent-based models that are used to simulate
mechanical and physiological phenomena in cells and tissues, and we discuss underlying …

Mathematical models are increasingly designed to guide experiments in biology,
biotechnology, as well as to assist in medical decision making. They are in particular …

Model simulations indicate that the response of growing cell populations on mechanical
stress follows the same functional relationship and is predictable over different cell lines and …

This handbook provides a comprehensive overview of the processes and technologies in
drying of vegetables and vegetable products. The Handbook of Drying of Vegetables and …

Fundamental understanding on microscopic physical changes of plant materials is vital to
optimize product quality and processing techniques, particularly in food engineering …

A single plant cell was modeled with smoothed particle hydrodynamics (SPH) and a discrete
element method (DEM) to study the basic micromechanics that govern the cellular structural …

A two-dimensional multiscale water transport and mechanical model was developed to
predict the water loss and deformation of apple tissue (Malus× domestica Borkh …

Food engineers and researchers have been making numerous attempts to mathematically
model and simulate the underlying mechanisms of plant food drying in order to optimise the …