Introducing students to the problems and ways of mathematical modeling of the process of drying food materials.

The student should master the modeling of the process of drying food materials so that he can use his knowledge in general, and especially for scientific research.

Modeling of processes and phenomena related to drying is aimed at creating models that will be used in calculations when designing and building new systems, optimizing the drying process and describing the overall drying behavior, including a combined microscopic and macroscopic way of observing agents and materials in processes mass and heat transfer. Mathematical models of drying are based on the theoretical foundations of physics, biology, chemistry, materials science, and they use the concepts of mathematics and informatics to solve. The course will study: -empirical models, -single-phase diffusion models, -multiphase porous models, -modermal modeling, -modeling using computer fluid mechanics, -modeling with material deformation, -modimensional modeling and -modeling on the principles of artificial intelligence and machine learning.

Introduction to different types of software modeling tools. Independent modeling of a given drying process by one of the mentioned modeling methods.

Defined by the curriculum of the study program / module.

The Laboratory for Agricultural Machinery and Plants has a large number of physical models and mock-ups used for teaching purposes, as well as a computer center where software for modeling processes and phenomena in agricultural and industrial facilities can be used in several work positions. Also, students have at their disposal a 3D scanner and a 3D printer for capturing irregular geometries and making physical models, elements and assemblies.

Total assigned hours: 65

New material: 50
Elaboration and examples (recapitulation): 0

Auditory exercises: 0
Laboratory exercises: 0
Calculation tasks: 0
Seminar paper: 0
Project: 0
Consultations: 0
Discussion/workshop: 0
Research study work: 0

Review and grading of calculation tasks: 0
Review and grading of lab reports: 0
Review and grading of seminar papers: 0
Review and grading of the project: 0
Test: 0
Test: 0
Final exam: 15

Activity during lectures: 0
Test/test: 0
Laboratory practice: 0
Calculation tasks: 0
Seminar paper: 50
Project: 0
Final exam: 50
Requirement for taking the exam (required number of points): 50

Златановић И. Сушење у биотехничким системима, Машински факултет, 2022. (доступно у библиотеци Машинског факултета); Saravacos GD and Maroulis ZB. Transport properties of food. Marcel Dekker Inc. New York. 2001.; Akram W. Joardder M.U.H. и Karim A. Heat and mass transfer modelling during drying. First Edition. New York: CRC Press Taylor и Francis Group, 2022.; Arun S. Mujumdar: Hаndbook of industrial drying, 3rd. ed., CRC Press, 2006.; Xiao Dong Chen, Arun S. Mujumdar: Drying Technologies in Food Processing, Blackwell publishing, 2008.