Computational Fluid Dynamics in Food Processing

University College Dublin, Ireland

• An Overview of CFD Applications in the Food Industry, CFD Optimization of Airflow in Refrigerated Truck Configuration Loaded with Pallets, CFD Aided Retail Cabinets Design, Improving Performance of a Chilled Multideck Retail Display Cabinet by CFD, CFD Design of Air Curtain for Open Refrigerated Display Cases, Investigation of Methods to Improve Retail Food Store Environment Using CFD, CFD Optimization of Air Movement through Doorways in Refrigerated Rooms, CFD Modeling of Simultaneous Heat and Mass Transfer in Beef Chilling, CFD Prediction of the Air Velocity Field in Modern Meat Dryers, CFD Simulation of Spray Drying of Food Products, Three-Dimensional CFD Modeling of a Continuous Industrial Baking Process, Computation of Airflow Effects in Microwave and Combination Heating, Thermal Sterilization of Food Using CFD, CFD Analysis of Thermal Processing of Eggs, CFD Simulation of Stirred Yoghurt Processing in Plate Heat Exchangers, CFD Modeling of the Hydrodynamics of Plate Heat Exchangers for Milk Processing, Plate Heat Exchanger: Thermal and Fouling Analysis, CFD Applications in Membrane Separations Systems, Applications of CFD in Jet Impingement Oven, CFD Modeling of Jet Impingement during Heating and Cooling of Foods, Use of CFD for Optimization, Design, and Scale-Up of Food Extrusion, Modeling of High-Pressure Food Processing Using CFD, Analysis of Mixing Processes Using CFD, CFD Simulation of Multiphysical–Multi(bio)chemical Interactions of Tea Fermentation and Infusion, CFD Prediction of Hygiene in Food Processing Equipment, CFD Design and Optimization of Biosensors for the Food Industry, Modeling Airflow through Vented Packages Containing Horticultural Products, CFD Modeling of Indoor Atmosphere and Water Exchanges during the Cheese Ripening Process, Index

The outstanding features of this book are the comprehensive and detailed treatment of the subject matter as well as the excellent layout and high standard of editing and production. It is well illustrated to the extent that many of the model predictions are reproduced in colour which helps in the interpretation of the velocity and temperature profiles. Those who engage with this book will find a wealth of useful information, not only in the technology of various processes but in the detail of the mathematical treatments. ...This book is highly recommended to research workers, lecturers and technologists involved in food process operations, particularly product safety and shelf-life integrity. Donald Holdsworth, Food & Drink Subject Group Newsletter, May 2010