Modeling of wood drying process based on machine learning

Keywords: heat transfer, mass transfer, algorithm, neural networks, PIML

Abstract

Drying is a complex process of simultaneous heat, mass, and momentum transport phenomena with continuous phase changes. Numerical modelling is one of the most effective tools to mechanistically express the different physics of drying processes for accurately predicting the drying kinetics and understanding the morphological changes during drying. However, the mathematical modelling of drying processes is complex and computationally very expensive due to multiphysics and the multiscale nature of heat and mass transfer during drying. Physics-informed machine learning (PIML)-based modelling has the potential to overcome these drawbacks and could be an exciting new addition to drying research for describing drying processes by embedding fundamental transport laws and constraints in machine learning models. Based on a comprehensive literature review, this paper presents two types of information: fundamental physics-based information about drying processes and data-driven modelling strategies to develop PIML-based models for drying applications. The current status of physics-based models and PIML-based models and their limitations are discussed. A sample PIML-based modelling framework for drying application is presented. Finally, the challenges of addressing simultaneous heat, mass, and momentum transport phenomena in PIML modelling for optimizing the drying process are presented at the end of this paper.

References

Air-Dried Food Market Size, Global Industry Report, 2020–2027. 2020. Report No: GVR-4-68038-513-7. Available online:https://www.grandviewresearch.com/industry-analysis/air-dried-food-market.

Khan, M.I.H.; Joardder, M.U.H.; Kumar, C.; Karim, M.A. Multiphase porous media modelling: A novel approach to predicting food processing performance. Crit. Rev. Food Sci. Nutr. 2018, 58, 528–546.

Rzig, R.; Khedher, N.B.; Nasrallah, S.B. A 3-D numerical heat and mass transfer model for simulating the vibration effects on drying process. Heat Transf.—Asian Res. 2017, 46, 1204–1221.

Jomaa, W.; Puiggali, J.R. Drying of shrinking materials: Modellings with shrinkage velocity. Dry. Technol. 1991, 9, 1271–1293.

Kiranoudis, C.T.; Tsami, E.; Maroulis, Z.B.; Marinos-Kouris, D. Drying kinetics of some fruits. Dry. Technol. 1997, 15, 1399–1418.

Putranto, A.; Chen, X.D.; Webley, P.A. Modeling of drying of food materials with thickness of several centimeters by the reaction engineering approach (REA). Dry. Technol. 2011, 29, 961–973.

Ben Mabrouk, S.; Benali, E.; Oueslati, H. Experimental study and numerical modelling of drying characteristics of apple slices. Food Bioprod. Process. 2012, 90, 719–728.

Kaya, A.; Aydın, O.; Dincer, I. Experimental and numerical investigation of heat and mass transfer during drying of Hayward kiwi fruits (Actinidia Deliciosa Planch). J. Food Eng. 2008, 88, 323–330.

Khan, M.I.H.; Pham, D.N.; Karim, A. Theoretical and experimental investigation of temperature and moisture distributions and changes in nutritional quality during intermittent microwave convective drying. In Proceedings of the 21st International Drying Symposium, Editorial Universitat Politecnica de Valencia, Valencia, Spain, 11–14 September 2018; 2018; pp. 553–560.

Golestani, R.; Raisi, A.; Aroujalian, A. Mathematical Modeling on Air Drying of Apples Considering Shrinkage and Variable Diffusion Coefficient. Dry. Technol. 2013, 31, 40–51. [CrossRef] Energies 2022, 15, 9347 23 of 27

Kumar, C.; Millar, G.J.; Karim, M.A. Effective Diffusivity and Evaporative Cooling in Convective Drying of Food Material. Dry. Technol. 2014, 33, 227–237.

Fowler, A.J.; Bejan, A. The effect of shrinkage on the cooking of meat. Int. J. Heat Fluid Flow 1991, 12, 375–383.

Khan, M.; Kumar, C.; Joardder, M.U.H.; Karim, M.A. Determination of appropriate effective diffusivity for different food materials Dry. Technol. 2017, 35, 335–346.

Datta, A.K. Porous media approaches to studying simultaneous heat and mass transfer in food processes. I: Problem formulations. J. Food Eng. 2007, 80, 80–95.

Gulati, T.; Datta, A.K. Mechanistic understanding of case-hardening and texture development during drying of food materials. J. Food Eng. 2015, 166, 119–138.

Mercier, S.; Marcos, B.; Moresoli, C.; Mondor, M.; Villeneuve, S. Modeling of internal moisture transport during durum wheat pasta drying. J. Food Eng. 2014, 124, 19–27.

Batuwatta-Gamage, C.P.; Rathnayaka, C.M.; Karunasena, H.C.P.; Wijerathne, W.D.C.C.; Jeong, H.; Welsh, Z.G.; Karim, M.A.; Gu, Y.T. A physics-informed neural network-based surrogate framework to predict moisture concentration and shrinkage of a plant cell during drying. J. Food Eng. 2022, 332, 111137.

Karniadakis, G.E.; Kevrekidis, I.G.; Lu, L.; Perdikaris, P.; Wang, S.; Yang, L. Physics-informed machine learning. Nat. Rev. Phys. 2021, 3, 422–440.

Raissi, M.; Yazdani, A.; Karniadakis, G.E. Hidden fluid mechanics: Learning velocity and pressure fields from flow visualizations. Science 2020, 367, 1026–1030.

Raissi, M.; Perdikaris, P.; Karniadakis, G.E. Physics-informed neural networks: A deep learning framework for solving forward and inverse problems involving nonlinear partial differential equations. J. Comput. Phys. 2019, 378, 686–707.

Published
2024-10-22
How to Cite
Kapran, I. D. (2024). Modeling of wood drying process based on machine learning. Forestry Education and Science: Current Challenges and Development Prospects. https://doi.org/10.36930/conf150.5.04
Section
5. Computer simulation and information technology