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.
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).
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