Computational Fluid Dynamics in Food Processing (2^nd Ed.) Contemporary Food Engineering Series

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.

Series Preface

Preface to the Second Edition

Editor

Contributors

Section I CFD Applications in Cold Chain Facilities

Chapter 1 CFD Aided Retail Cabinets Design

Giovanni Cortella

Chapter 2 CFD Optimization of Perturbed Air Curtains for Refrigerated Display Cabinets

Jean Moureh

Chapter 3 CFD Modeling to Improve the Performance of Industrial Cooling of Large Beef Carcasses

Mulugeta A. Delele, Kumsa D. Kuffi, Bart Nicolai, and Pieter Verboven

Chapter 4 CFD Modeling of Heat and Mass Transfer in a Hydrofluidization System During Food Chilling and Freezing

Juan Manuel Peralta and Susana E. Zorrilla

Chapter 5 Improving the Performance of a Partially Loaded Cold Store by CFD

Fumihiko Tanaka and Fumina Tanaka

Chapter 6 CFD Investigation of Fresh Produce Cooling Processes and Effects of Package Stacking

Umezuruike Linus Opara, Alemayehu Ambaw, and Tarl Berry

Chapter 7 Optimization of Ventilation Ports of Packaging for Fresh Produce Using CFD

Hiroaki Kitazawa

Chapter 8 Optimization of Horticultural Carton Vent Hole Design by CFD

Umezuruike Linus Opara, Tarl Berry, and Alemayehu Ambaw

Section II CFD Applications in Thermal Processing and Heat Exchangers

Chapter 9 Three-Dimensional CFD Modeling of Continuous Industrial Baking Process

Weibiao Zhou and Nantawan Therdthai

Chapter 10 Improving Bread-Baking Process Under Different Oven Load Conditions by CFD Modeling

N. Chhanwal, J. A. Moses, and C. Anandharamakrishnan

Chapter 11 CFD Applications of Food Packaging Sterilization and Filling

Giuseppe Vignali and Filippo Ferrari

Chapter 12 CFD Analysis of Food Pasteurization Processes

Padma Ishwarya and C. Anandharamakrishnan

Chapter 13 CFD Determination of F Values During Thermal Processing of Still Cans

Won Byong Yoon and Hyeon Woo Park

Chapter 14 CFD Modeling of Thermal Processing of Particulate Foods

Massimiliano Rinaldi, Matteo Cordioli, and Davide Barbanti

Chapter 15 CFD Modeling of Natural-Convection Heating Processes

Ferruh Erdogdu, Huseyin Topcam, Fabrizio Sarghini, and Francesco Marra

Chapter 16 CFD Modeling of Convective Drying of Cylindrical Fruit Slices

Alexandros Vouros, Dimitrios Tzempelikos, Dimitrios Mitrakos, and Andronikos Filios

Chapter 17 CFD Modeling of Convection Flow in Pan Cooking

Yvan Llave and Noboru Sakai

Chapter 18 CFD Analysis of Thermal Processing of Intact Eggs

Behzad Abbasnezhad, Mohsen Dalvi-Isfahan, and Nasser Hamdami

Chapter 19 Applications of CFD for Optimization of Cabinet Dryers

Yasaman Amanlou and Mohammad Hadi Khoshtaghaza

Section III CFD Applications in Other Food Processes

Chapter 20 CFD Design and Optimization of Biosensors in the Food Industry

Agnese Piovesan, Jeroen Lammertyn, Bart Nicolai, and Pieter Verboven

Chapter 21 Analysis and Simulation of Pasta Dough Extrusion Process by CFD

Fabrizio Sarghini

Chapter 22 Computational Modeling of Radio Frequency Thawing of Frozen Food Products

Francesco Marra, Tesfaye Faye Bedane, Oriana Casaburi, Ozan Altin, Rahmi Uyar, and Ferruh Erdogdu

Chapter 23 CFD Application for the Evaluation of Food Texture

Won Byong Yoon and Hwabin Jung

Chapter 24 CFD Study of Top-Spray Fluidized Bed Coating Process

Wasan Duangkhamchan, Frederik Ronsse, and Jan G. Pieters

Chapter 25 Operation of Biofilm Reactors for the Food Industry Using CFD

Luciana C. Gomes, João Miranda, and Filipe J. Mergulhão

Index

A Member of Royal Irish Academy, a Member of Academia Europaea, a Foreign Member of the Polish Academy of Sciences, a Fellow of the International Academy of Food Science and Technology, a Fellow of the International Academy of Agricultural and Biosystems Engineering, and an Academician of the International Academy of Refrigeration, Professor Da-Wen Sun is a global authority in food engineering research and education. His main research activities include cooling, drying, and refrigeration processes and systems, quality and safety of food products, bioprocess simulation and optimization, and computer vision/image processing and hyperspectral imaging technologies. Dr. Sun is known for his superb quality research publications with the highest esteem from his peers. He has been named Highly Cited Researcher in the last 3 consecutive years (2015–2017) by Clarivate Analytics (formerly Thomson Reuters), with Web of Science h-index = 91 and SCOPUS h-index = 94. He is currently Full Professor of Food and Biosystems Engineering at University College Dublin (UCD).