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.
Table of Contents:
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
About the Author :
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).
