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Gulati1 A. Datta1 1Department of Biological and Environmental
Engineering, Cornell University, Ithaca, NY, USA  Simulated
shrinkage vs. time (T=700C).  Drying of biomaterials such as
foodstuffs involves mass, momentum and energy transport along
with large shrinkage of the porous material, which have
significant effects on their final quality. Foodstuffs exhibit
non-linearity when undergoing large deformations that affect the
transport process in a critical way. Thus, it becomes important
to perform a two-way coupling of the multiphase transport and
large deformation when modeling drying of foodstuffs. With this
objective, a fundamentals-based multiphase porous media model is
developed to simulate a drying process and predict certain key
quality attributes such as shrinkage and case-hardening. Three
phases are considered in the system: solid (skeleton), liquid
(water) and gas (water vapor and air). Drying of a cylindrical
sample of potato is taken as