Computational Fluid Dynamics Applications in Food Processing
Computational Fluid Dynamics Applications in Food Processing

Author: C. Anandharamakrishnan

Publisher: Springer Science & Business Media

Published: 2013-08-13

Total Pages: 92

ISBN-13: 1461479908

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Computational Fluid Dynamics (CFD) has been applied extensively to great benefit in the food processing sector. Its numerous applications include: predicting the gas flow pattern and particle histories, such as temperature, velocity, residence time, and impact position during spray drying; modeling of ovens to provide information about temperature and airflow pattern throughout the baking chamber to enhance heat transfer and in turn final product quality; designing hybrid heating ovens, such as microwave-infrared, infrared-electrical or microwave-electrical ovens for rapid baking; model the dynamics of gastrointestinal contents during digestion based on the motor response of the GI tract and the physicochemical properties of luminal contents; retort processing of canned solid and liquid foods for understanding and optimization of the heat transfer processes. This Brief will recapitulate the various applications of CFD modeling, discuss the recent developments in this field, and identify the strengths and weaknesses of CFD when applied in the food industry. ​

Computational Fluid Dynamics in Food Processing
Computational Fluid Dynamics in Food Processing

Author: Da-Wen Sun

Publisher: CRC Press

Published: 2018-10-26

Total Pages: 734

ISBN-13: 1351263463

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Since many processes in the food industry involve fluid flow and heat and mass transfer, Computational Fluid Dynamics (CFD) provides a powerful early-stage simulation tool for gaining a qualitative and quantitative assessment of the performance of food processing, allowing engineers to test concepts all the way through the development of a process or system. Published in 2007, the first edition was the first book to address the use of CFD in food processing applications, and its aims were to present a comprehensive review of CFD applications for the food industry and pinpoint the research and development trends in the development of the technology; to provide the engineer and technologist working in research, development, and operations in the food industry with critical, comprehensive, and readily accessible information on the art and science of CFD; and to serve as an essential reference source to undergraduate and postgraduate students and researchers in universities and research institutions. This will continue to be the purpose of this second edition. In the second edition, in order to reflect the most recent research and development trends in the technology, only a few original chapters are updated with the latest developments. Therefore, this new edition mostly contains new chapters covering the analysis and optimization of cold chain facilities, simulation of thermal processing and modeling of heat exchangers, and CFD applications in other food processes.

Mathematical and Statistical Applications in Food Engineering
Mathematical and Statistical Applications in Food Engineering

Author: Surajbhan Sevda

Publisher: CRC Press

Published: 2020-01-30

Total Pages: 464

ISBN-13: 0429792522

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Written by experts from all over the world, the book comprises the latest applications of mathematical and models in food engineering and fermentation. It provides the fundamentals on statistical methods to solve standard problems associated with food engineering and fermentation technology. Combining theory with a practical, hands-on approach, this book covers key aspects of food engineering. Presenting cuttingedge information, the book is an essential reference on the fundamental concepts associated with food engineering.

Mathematical Modeling of Food Processing
Mathematical Modeling of Food Processing

Author: Mohammed M. Farid

Publisher: CRC Press

Published: 2010-05-21

Total Pages: 1482

ISBN-13: 1000611280

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Written by international experts from industry, research centers, and academia, Mathematical Modeling of Food Processing discusses the physical and mathematical analysis of transport phenomena associated with food processing. The models presented describe many of the important physical and biological transformations that occur in food during proces

Non-Newtonian Flow and Applied Rheology
Non-Newtonian Flow and Applied Rheology

Author: R. P. Chhabra

Publisher: Elsevier

Published: 2011-04-08

Total Pages: 750

ISBN-13: 0080564933

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This book bridges the gap between the theoretical work of the rheologist, and the practical needs of those who have to design and operate the systems in which these materials are handled or processed. It is an established and important reference for senior level mechanical engineers, chemical and process engineers, as well as any engineer or scientist who needs to study or work with these fluids, including pharmaceutical engineers, mineral processing engineers, medical researchers, water and civil engineers. This new edition covers a considerably broader range of topics than its predecessor, including computational fluid dynamics modelling techniques, liquid/solid flows and applications to areas such as food processing, among others. * Written by two of the world's leading experts, this is the only dedicated non-Newtonian flow reference in print. * Since first publication significant advances have been made in almost all areas covered in this book, which are incorporated in the new edition, including developments in CFD and computational techniques, velocity profiles in pipes, liquid/solid flows and applications to food processing, and new heat/mass transfer methods and models. * Covers both basic rheology and the fluid mechanics of NN fluids ? a truly self-contained reference for anyone studying or working with the processing and handling of fluids

Computational Fluid Dynamics
Computational Fluid Dynamics

Author: Jiyuan Tu

Publisher: Butterworth-Heinemann

Published: 2012-11-07

Total Pages: 458

ISBN-13: 0080982433

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An introduction to CFD fundamentals and using commercial CFD software to solve engineering problems, designed for the wide variety of engineering students new to CFD, and for practicing engineers learning CFD for the first time. Combining an appropriate level of mathematical background, worked examples, computer screen shots, and step by step processes, this book walks the reader through modeling and computing, as well as interpreting CFD results. The first book in the field aimed at CFD users rather than developers. New to this edition: A more comprehensive coverage of CFD techniques including discretisation via finite element and spectral element as well as finite difference and finite volume methods and multigrid method. Coverage of different approaches to CFD grid generation in order to closely match how CFD meshing is being used in industry. Additional coverage of high-pressure fluid dynamics and meshless approach to provide a broader overview of the application areas where CFD can be used. 20% new content .

Essentials and Applications of Food Engineering
Essentials and Applications of Food Engineering

Author: C. Anandharamakrishnan

Publisher: CRC Press

Published: 2019-03-15

Total Pages: 1046

ISBN-13: 0429772386

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Essentials & Applications of Food Engineering provides a comprehensive understanding of food engineering operations and their practical and industrial utility. It presents pertinent case studies, solved numerical problems, and multiple choice questions in each chapter and serves as a ready reference for classroom teaching and exam preparations. The first part of this textbook contains the introductory topics on units and dimensions, material balance, energy balance, and fluid flow. The second part deals with the theory and applications of heat and mass transfer, psychrometry, and reaction kinetics. The subsequent chapters of the book present the heat and mass transfer operations such as evaporation, drying, refrigeration, freezing, mixing, and separation. The final section focuses on the thermal, non-thermal, and nanotechnology-based novel food processing techniques, 3D food printing, active and intelligent food packaging, and fundamentals of CFD modeling. Features Features 28 case studies to provide a substantial understanding of the practical and industrial applications of various food engineering operations Includes 178 solved numerical problems and 285 multiple choice questions Highlights the application of mass balance in food product traceability and the importance of viscosity measurement in a variety of food products Provides updated information on novel food processing techniques such as cold plasma, 3D food printing, nanospray drying, electrospraying, and electrospinning The textbook is designed for undergraduate and graduate students pursuing Food Technology and Food Process Engineering courses. This book would also be of interest to course instructors and food industry professionals.

Innovative Food Processing Technologies
Innovative Food Processing Technologies

Author: Kai Knoerzer, PhD

Publisher: John Wiley & Sons

Published: 2011-01-31

Total Pages: 410

ISBN-13: 0470959428

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Part of the IFT (Institute of Food Technologists) series, this book discusses multiphysics modeling and its application in the development, optimization, and scale-up of emerging food processing technologies. The book covers recent research outcomes to demonstrate process efficiency and the impact on scalability, safety, and quality, and technologies including High Pressure Processing, High Pressure Thermal Sterilization, Radiofrequency, Ultrasound, Ultraviolet, and Pulsed Electric Fields Processing. Ideal for food and process engineers, food technologists, equipment designers, microbiologists, and research and development personnel, this book covers the importance and the methods for applying multiphysics modeling for the design, development, and application of these technologies.

Advanced Computational Techniques for Heat and Mass Transfer in Food Processing
Advanced Computational Techniques for Heat and Mass Transfer in Food Processing

Author: Krunal Gangawane

Publisher: CRC Press

Published: 2024-10-07

Total Pages: 0

ISBN-13: 9780367709013

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"This book provides, in a single source, information on the use of methods based on the numerical/computational analysis in food technology. It covers the whole spectrum and applications from food preservation to food analysis and describes specific methods for baking, crystallization, and drying of cereals, fruits, and vegetables"--

Computational Fluid Dynamics
Computational Fluid Dynamics

Author: Jiri Blazek

Publisher: Elsevier

Published: 2005-12-20

Total Pages: 491

ISBN-13: 0080529674

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Computational Fluid Dynamics (CFD) is an important design tool in engineering and also a substantial research tool in various physical sciences as well as in biology. The objective of this book is to provide university students with a solid foundation for understanding the numerical methods employed in today's CFD and to familiarise them with modern CFD codes by hands-on experience. It is also intended for engineers and scientists starting to work in the field of CFD or for those who apply CFD codes. Due to the detailed index, the text can serve as a reference handbook too. Each chapter includes an extensive bibliography, which provides an excellent basis for further studies.