Computation of mass transport properties of apple and rice from X-ray microtomography images

• Validated simulation results for permeability, diffusivity, and tortuosity
• Simulated permeability, tortuosity, diffusivity, and pore size for apple and rice
• First prediction of intrinsic permeability for rice

Computational simulations of food processes such as baking, frying, and cooling require transport properties in order to accurately model the process. Coupled with the increased usage of X-ray computed microtomography to better understand manufactured food microstructures other than simple observation, there is an avenue to improve transport models, safety, and process optimization. This work does not focus on the development of new software or simulations but on taking existing software available in other fields of research and applying it to published images of food products to show how it can be used to improve our understanding of food. The two examples of food systems are apple and rice. Using both foods, this work presents open source computational software to calculate intrinsic permeability using a lattice-Boltzmann simulation, pore-size distribution, pore connectivity using the Hoshen and Kopelman algorithm, and vapor diffusivity and tortuosity of water by a random-walk. Simulations are validated when available.Industrial relevanceThis work is extremely relevant to industry in that it allows for more quantitative data from X-ray μCT. Therefore, the increased data allows for improved product design, process optimization, and food safety. Additionally, the quantitative transport properties garnered can help improve transport models. These simulations can provide useful information where conventional experimentation will not always work.