The application of computational fluid dynamics (CFD) in the
area of spray drying of food ingredients is reviewed. The results
from previous studies have shown thatCFDcan be useful tool for
predicting the gas flow pattern and particle histories such as
temperature, velocity, residence time and impact position.
Moreover, CFD can also be used for investigating different
chamber design on drying behaviour of food materials as well
as scale-up studies. This paper provides the aireparticle interactions,
different turbulence models, reference frames, reaction
engineering model used for spray-drying applications along
with the particle histories and different spray chamber configurations.
The recent developments in this research area such as
drying kinetics model, dropletedroplet interactions, unsteady
state simulations and integration of population balance model
are discussed. In addition, the current limitations and future
scope for the potential research are also highlighted.

Computational fluid dynamics (CFD) applications in spray drying of food products

Mathematical Modeling Techniques in Food and Bioprocesses: An Overview, A.K. Datta and S.S. Sablani Part I: Physics-Based Models Lattice Boltzmann Simulation of Microstructures, R.G.M. van der Sman Fluid Flow and Its Modeling Using Computational Fluid Dynamics, A. Kumar and I. Dilber Heat Transfer, A.K. Datta Mass Transfer: Membrane Processes, D. Hughes, T. Taha, and Z. Cui Simultaneous Heat and Mass Transfer, X.D. Chen Reaction Kinetics, M.C. Giannakourou and P.S. Taoukis Probabilistic Modeling, B.M. Nicolai, N. Scheerlinck, and M.L.A.T.M. Hertog Part II: Observation-Based Models Experimental Design and Response-Surface Methodology, S. Nakai, E.C.Y. Li-Chan, and J. Dou Multivariate Analysis, I.S. Arvanitoyannis Data Mining, G. Holmes Artificial Neural Network Modeling, S.S. Sablani Genetic Algorithms, T. Morimoto Fractal Analysis, M.S. Rahman Fuzzy Modeling, H.M.S. Lababidi and C.G.J. Baker Part III: Some Generic Modeling Techniques Monte Carlo Simulation, K. Cronin and J.P. Gleeson Dimensional Analysis, L.C. Lim, S.S. Sablani, and A.S. Mujumdar Linear Programming, E. Feinerman and S. Saguy Index

Handbook of food and bioprocess modeling techniques

In this review, current methods used to evaluate the integrated impact of time and temperature upon preserving a food product by a heat treatment are considered. After identifying the basic premise any preservation scheme shall meet, the central role of a feasible description for the heat activation kinetics of microorganisms, their spores, and other quality attributes are stressed. Common concepts to quantify a thermal process are presented. Shortcomings of the prevalent evaluation methods are highlighted and attention is given to the development, restrictions, and possibilities of time-temperature-integrators as "new" evaluation tools to measure the impact of a "classical" in-pack heat treatment and more modern heating techniques such as continuous processing of solid/liquid mixtures on foods.

Evaluation of the integrated time-temperature effect in thermal processing of foods.

Transport phenomena in food engineering: basic concepts and advances

Heat transfer analysis of canned food sterilization in a still retort

Amathematical model was developed for the first time for predicting detailed flow patterns and temperature profiles during natural convection heating of canned liquids. Finite difference methods were used to solve the governing Navier-Stokes equations in axisymmetric cylindrical coordinates. A vorticity-stream function formulation of the equations was used. Details of the numerical techniques used are discussed. Plots of transient isotherms, streamlines and velocities are provided. From the standpoint of food processing, the slowest heating points migrated within the bottom 15% of the can with no particular pattern of migration.

Numerical Modeling of Natural Convection Heating in Canned Liquid Foods

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Numerical Modeling of Natural Convection Heating in Canned Liquid Foods