ABSTRACT
Drying of food materials is a very complex and energy-intensive process. Optimizing energy efficiency and food quality is prime concern for food engineers. The introduction of an intermittent drying technique is considered as one of the best methods to improve energy efficiency and the quality of dried food material. For a long time, food engineers have been trying to describe the physical phenomena that occur during food drying. Drying of food is a multi-physics phenomenon involving coupled heat and mass transfer. To understand and combine all the physics and associated phenomena, advanced modelling techniques are required. The multi-scale modelling technique can handle all the phenomena that occur during drying. In this modelling approach, single-scale variables from fine to coarse scale are interconnected. Moreover, different behaviours of food material can be explained at different spatial scales. This chapter is devoted to discussing the multi-scale modelling technique in intermittent drying of plant-based food materials.
