Mathematical modelling in food science through the paradigm of eggplant drying

Mathematical modelling in food science is becoming a key topic in both research and industry. The high complexity of both food matrices and processes had always limited the use of models as profitable tools to increase understanding and therefore to improve production processes. In recent years, the increase in computational resources allowed applying consolidated physical theories to the complex sphere of food science. Mathematical modelling is useful for design, analysis, control and optimization of food processes. In this chapter a brief overview of mathematical modelling approaches in food science is provided. Models have been classified according to time and length scales. Short scales are suitable when some novel insights about material properties are needed. The key points of the microscopic modelling approach (in particular, the concepts of force field and periodic boundary conditions) are introduced. The theoretical basis of the macroscopic approach is then described. Differences between kinetic and theoretical models are highlighted. The caseof eggplant drying is used as a paradigm to illustrate recent developments andto underline the advantages and disadvantages of each approach. Some detailsabout solution methods are also provided.