Ricerc@Sapienza

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 al-
ways 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 prop-
erties are needed. The key points of the microscopic modelling approach (in
particular, the concepts of force field and periodic boundary conditions) are in-
troduced. The theoretical basis of the macroscopic approach is then described.
Differences between kinetic and theoretical models are highlighted. The case
of eggplant drying is used as a paradigm to illustrate recent developments and
to underline the advantages and disadvantages of each approach. Some details
about solution methods are also provided.