Convergence of Digital Twins and food drying technology: How to bring the next generation of dryers to life!?

23 pages, 5 tables, 1 figure

Digital Twins technology is rapidly growing and has the potential to revolutionize traditional food-processing methods. However, their application in food-drying processes is still in its infancy. This study aimed to explore how Digital Twins can be applied to food drying process. Traditionally, food drying is performed under constant conditions, where air temperature and velocity remain constant. However, the literature review shows that variable drying conditions (trajectories) can improve both energy efficiency and product quality. The challenge is that the trajectories are calculated based on what happened in the process, not what is currently happening. Digital Twins address this shortcoming by enabling decision making based on real-time data. In this conceptual review paper, physiochemical parameters as an element of the physical world of a Digital Twins-based smart food dryer is first presented. Next, potential sensors for building a digital counterpart of the physiochemical parameters are discussed. This is followed by mathematical models, dynamic optimization, and advanced control, which are the core elements of a decision-making and control unit. Finally, future research needs are discussed. This conceptual review paper will guide and give a solid insight to academic researchers, companies, and other potential stakeholders on merging Digital Twins and food drying technologies

We would like to thank Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB) for the financial support of this study

Peer reviewed