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Modeling Rehydration of Porous Biomaterials: Anisotropy Effects
Author(s) -
Weerts A.H.,
Lian G.,
Martin D.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb08268.x
Subject(s) - porosity , anisotropy , materials science , chemistry , chemical engineering , composite material , physics , engineering , optics
Based on the dynamics of capillary flow in partially saturated‐porous media, a finite element model is developed to predict the infiltration of water into porous biomaterials, taking into account anisotropy effects. The model is formulated on the physically‐based constitutive relationships of water activity and conductivity. These constitutive properties depend on temperature, moisture, and microstructure. This is in contrast to the constant transfer properties used in previous models developed for food materials. Rehydration of black leaf tea Assam has been simulated. The prediction agreed well with the experimental data of NMR measurements. The hydration rate from cut‐edges is 45 to 200 times faster than that from top to bottom surfaces.