Innovative Food Processing Technologies. Advances in Multiphysics Simulation. Institute of Food Technologists Series

  • ID: 2221922
  • Book
  • 374 Pages
  • John Wiley and Sons Ltd
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In recent years, a number of innovative (also referred to as emerging or novel ) food processing technologies have been developed with the aim of improving or replacing conventional technologies by utilizing additional or alternativephysics phenomena such as high hydrostatic pressure, electric and electromagnetic fields, and acoustic pressure waves. These technologies can potentially deliver higher–quality food products and improve the safety and quality of conventional foods through milder processing. Computational Fluid Dynamics (CFD) is already established as a tool for characterizing, improving, and optimizing traditional food processing technologies. Innovative technologies, however, provide greater complexity and challenges for modelers because of the additional concurrent and interactingMultiphysics phenomena.

This book examines how Multiphysics modeling that is, the simulation of the entire process comprising the equipment, varying process conditions and the thermophysical properties of the food to be treated can be applied in the development, optimization and scale–up of innovative food processing technologies. An overview of the most recent research demonstrates how Multiphysics models can aid in improving process efficiency, assessing and solving the issues in the scale up of the process, and provide insights on product safety and quality in any location throughout a unit process.

Technologies covered include: High Pressure Processing, High Pressure Thermal Sterilization, Microwave, Ultrasound, Ultraviolet, and Pulsed Electric Field Processing, as well as Continuous Chromatographic Separation. A wide range of applications in liquid and solid foods, comprising low or reduced temperature pasteurization and sterilization in batch and continuously operating systems are showcased. The book is directed at food and process engineers, food technologists, equipment designers, and research and development personnel including microbiologists, both in industry and academia. Innovative Food Processing Technologies: Advances in Multiphysics Simulation extensively describes the importance and the methods for applying Multiphysics modeling for the design, development, and application of these technologies.

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1. Introduction to Innovative Food Processing Technologies: Background, Advantages, Issues and Need for Multiphysics Modeling (Gustavo V. Barbosa–Cánovas, Abdul G. Albaali, Pablo Juliano and Kai Knoerzer).

2. The Need for Thermophysical Properties in Simulating Emerging Food Processing Technologies (Pablo Juliano, Francisco Javier Trujillo, Gustavo V. Barbosa–Cánovas, Kai Knoerzer).

3. Neural Networks: Their Role in High Pressure Processing (J.S. Torrecilla and Pedro D. Sanz).

4. Computational Fluid Dynamics Applied in High Pressure Processing Scale Up (Cornelia Rauh and Antonio Delgado).

5. Computational Fluid Dynamics Applied in High Pressure High Temperature Processes: Spore Inactivation Distribution and Process Optimization (Pablo Juliano, Kai Knoerzer and Cornelis Versteeg).

6. Computer Simulation for Microwave Heating (Hao Chen and Juming Tang).

7. Simulating and Measuring Transient Three–Dimensional Temperature Distributions in Microwave Processing (Kai Knoerzer, Marc Regier and Helmar Schubert).

8. Multiphysics Modeling of Ohmic Heating (Peter J. Fryer, G. Porras–Parral, Serafim Bakalis).

9. Basics for Modeling of Pulsed Electric Field Processing of Foods (Nicolás Meneses, Henry Jaeger, and Dietrich Knorr).

10. Computational Fluid Dynamics Applied in Pulsed Electric Field Preservation of Liquid Foods (Nicolás Meneses, Henry Jaeger, and Dietrich Knorr).

11. Novel, Multi–objective Optimization of Pulsed Electric Field (PEF) Processing for Liquid Food Treatment (Jens Krauss, Ö. Ertunç, Cornelia Rauh, and Antonio Delgado).

12. Multiphysics Modeling Applied to Ultrasonic Food Processing: Review and New Approaches to Model the Acoustic Field and the Acoustic Streaming Induced by an Ultrasonic Horn Sonoreactor (Francisco J. Trujillo and Kai Knoerzer).

13. Computational Study of Ultrasound–Assisted Drying of Food Materials (Enrique Riera, José Vicente García–Pérez, J.A. Cárcel, V. Acosta, and J.A. Gallego–Juárez).

14. Characterization and Simulation of Ultraviolet Processing of Liquid Foods Using Computational Fluid Dynamics (Larry Forney, Tatiana Koutchma and Zhengcai Ye).

15. Multiphysics Modeling of Ultraviolet Disinfection of Liquid Food – Performance Evaluation using a Concept of Disinfection Efficiency (Huachen Pan).

16. Continuous Chromatographic Separation Technology Modeling and Simulation (Filip Janakievski).

17. The Future of Multiphysics Modeling of Innovative Food Processing Technologies (Peter J. Fryer, Kai Knoerzer and Pablo Juliano).


Color plate section.

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Dr Kai Knoerzer,
Dr Pablo Juliano and
Dr Peter Roupas are all Research Project Leaders and Food Process Engineers at CSIRO Food and Nutritional Sciences, Melbourne, Australia.
Dr Cornelis Versteeg served as Director of the Innovative Foods Centre, Food Science Australia, (CSIRO) and is now a Post–Retirement Fellow at CSIRO Food and Nutritional Sciences, Melbourne, Australia

CSIRO (Commonwealth Scientific and Industrial Research Organisation) is an Australian Federal Government agency (independent statutory authority) and the primary authority on food safety in Australia.

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