Effect of bread microstructure on internal liquid penetration using the lattice Boltzmann method combined with X-ray micro-computed tomography
Hongling Zhou, Farshad Gharibi, Xueming Xu, Abdolreza Kharaghani, Dominique Thévenin
TL;DR
This study uses advanced imaging and simulation to show how bread's internal structure affects liquid penetration, finding that connectivity and pore size matter more than porosity alone.
Contribution
The paper introduces a novel combination of X-ray micro-tomography and lattice Boltzmann methods to analyze bread microstructure's impact on fluid flow.
Findings
Porosity alone is insufficient to predict permeability in bread microstructures.
Higher connectivity along the main flow direction enhances permeability.
Small broken holes in the pore structure act as bottlenecks, restricting fluid flow.
Abstract
Understanding the influence of food matrices on the penetration process is essential for optimizing filling and spreading techniques in food processing. In this study, an enhanced lattice Boltzmann method coupled with X-ray micro-computed tomography scanning is used to simulate fluid dynamics within the real microstructure of bread at the pore scale. The influence of micro-structural characteristics of bread (porosity, connectivity, pore size distribution, tortuosity) on liquid penetration is investigated. The numerical model is validated using three benchmarks to ensure its applicability and assess accuracy for heterogeneous porous media. The results indicate that relying solely on porosity or effective porosity to predict permeability is not sufficient, as no simple correlation is observed between permeability and porosity. Investigating the internal flow dynamics suggests that higher…
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Taxonomy
TopicsFood Drying and Modeling · Lattice Boltzmann Simulation Studies · Microencapsulation and Drying Processes