Innovative Food Processing Technologies: Advances in Multiphysics Simulation

by Kai Knoerzer PhD (Editor), Pablo Juliano PhD (Editor), Peter Roupas PhD (Editor), Cornelis Versteeg PhD (Editor)

Overview

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 alternative physics 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 interacting Multiphysics 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.

Product Details

ISBN-13:	9780470959428
Publisher:	Wiley
Publication date:	01/31/2011
Series:	Institute of Food Technologists Series
Sold by:	JOHN WILEY & SONS
Format:	eBook
Pages:	300
File size:	18 MB
Note:	This product may take a few minutes to download.

About the Author

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.

Table of Contents

Preface ix

Contributors xiii

1. Introduction to Innovative Food Processing Technologies: Background, Advantages, Issues, and Need for Multiphysics Modeling 3
Gustavo V. Barbosa-Cánovas, Abdul Ghani Albaali, Pablo Juliano, and Kai Knoerzer

2. The Need for Thermophysical Properties in Simulating Emerging Food Processing Technologies 23
Pablo Juliano, Francisco Javier Trujillo, Gustavo V. Barbosa-Cánovas, and Kai Knoerzer

3. Neural Networks: Their Role in High-Pressure Processing 39
José S. Torrecilla and Pedro D. Sanz

4. Computational Fluid Dynamics Applied in High-Pressure Processing Scale-Up 57
Cornelia Rauh and Antonio Delgado

5. Computational Fluid Dynamics Applied in High-Pressure High-Temperature Processes: Spore Inactivation Distribution and Process Optimization 75
Pablo Juliano, Kai Knoerzer, and Cornelis Versteeg

6. Computer Simulation for Microwave Heating 101
Hao Chen and Juming Tang

7. Simulating and Measuring Transient Three-Dimensional Temperature Distributions in Microwave Processing 131
Kai Knoerzer, Marc Regier, and Helmar Schubert

8. Multiphysics Modeling of Ohmic Heating 155
Peter J. Fryer, Georgina Porras-Parral, and Serafim Bakalis

9. Basics for Modeling of Pulsed Electric Field Processing of Foods 171
Nicolás Meneses, Henry Jaeger, and Dietrich Knorr

10. Computational Fluid Dynamics Applied in Pulsed Electric Field Preservation of Liquid Foods 193
Nicolás Meneses, Henry Jaeger, and Dietrich Knorr

11. Novel, Multi-Objective Optimization of Pulsed Electric Field Processing for Liquid Food Treatment 209
Jens Krauss, Özgür Ertunç, Cornelia Rauh, and Antonio Delgado

12. Modeling the Acoustic Field and Streaming Induced by an Ultrasonic Horn Reactor 233
Francisco Javier Trujillo and Kai Knoerzer

13. Computational Study of Ultrasound-Assisted Drying of Food Materials 265
Enrique Riera, José Vicente García-Pérez, Juan Andrés Cárcel, Victor M. Acosta, and Juan A. Gallego-Juárez

14. Characterization and Simulation of Ultraviolet Processing of Liquid Foods Using Computational Fluid Dynamics 303
Larry Forney, Tatiana Koutchma, and Zhengcai Ye

15. Multiphysics Modeling of Ultraviolet Disinfection of Liquid Food—Performance Evaluation Using a Concept of Disinfection Efficiency 325
Huachen Pan

16. Continuous Chromatographic Separation Technology—Modeling and Simulation 335
Filip Janakievski

17. The Future of Multiphysics Modeling of Innovative Food Processing Technologies 353
Peter J. Fryer, Kai Knoerzer, and Pablo Juliano

Index 365