Is it possible to factor in Food properties during simulation involving CFD?

More Obafemi Obajemihi's questions See All

Would it be necessary to include dry matter in the unit of chemical contents of dried food materials?

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Does journal acceptance or rejection rate determine their quality?

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Could SEM analysis give proper explanation of porosity?

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Besides image formats such as JPG and PNG is there any other format for a graphical abstract?

Most graphical abstracts have been in image (picture) formats are there any alternative ways of creating it. Thanks.

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Why are textbooks not having intext citations and references does it imply all that is written are solely authors ideas or common knowledge?

Unlike journals that ensured ideas that are not author's own are duly cited and referenced, and also, author's ideas/observations could be backed up by citing other peoples work and referencing...

08 November 2022 582 4 View

Dear respected scholars, which sample should be used as a reference for dried samples when determining colour difference?

Please in support of the question, I needed to determine colour change for my dried tomato samples with different treatments. Samples colour properties such as lightness and redness increased...

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Does ascorbic acid content (mg/100 g) decreases with higher absorbance values?

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Robert Jäckel

Dear Obafemi,

I am not sure if the comsol material library contains properties of food. Nevertheless, you can investigate or estimate the properties of the food you want to study and introduce them as a constant. If you property depends on a variable (e.g. temperature) you can introduce them as interpolation functions from a table, as an analytic function or a piecewise function along intervals. The steps are shown in detail here: https://www.youtube.com/watch?v=Q7mnGdgfwtI&ab_channel=COMSOL

Kind regrards,

Robert

Obafemi Obajemihi

Thanks @Dr.Jackel.🙏🙏🙏