Innovative Food Processing Technologies: Advances in Multiphysics Simulation

Copyright © 2011 John Wiley & Sons, Ltd. and Institute of Food Technologists

Innovative Food Processing Technologies: Advances in Multiphysics Simulation

Editor(s): Kai Knoerzer, Pablo Juliano, Peter Roupas, Cornelis Versteeg

Published Online: 16 FEB 2011 11:38AM EST

Print ISBN: 9780813817545

Online ISBN: 9780470959435

DOI: 10.1002/9780470959435

About this Book

Product Information

About The Product

Part of the IFT (Institute of Food Technologists) series, this book discusses multiphysics modeling and its application in the development, optimization, and scale-up of emerging food processing technologies. The book covers recent research outcomes to demonstrate process efficiency and the impact on scalability, safety, and quality, and technologies including High Pressure Processing, High Pressure Thermal Sterilization, Radiofrequency, Ultrasound, Ultraviolet, and Pulsed Electric Fields Processing. Ideal for food and process engineers, food technologists, equipment designers, microbiologists, and research and development personnel, this book covers the importance and the methods for applying multiphysics modeling for the design, development, and application of these technologies.

Table of contents

    1. You have free access to this content
      Front Matter (pages i–xv)

    2. You have free access to this content
      Colour Plates (pages c1–c20)

    3. Chapter 1

      Introduction to Innovative Food Processing Technologies: Background, Advantages, Issues, and Need for Multiphysics Modeling (pages 3–21)

      Gustavo V. Barbosa-Cánovas, Abdul Ghani Albaali, Pablo Juliano and Kai Knoerzer

    4. Chapter 2

      The Need for Thermophysical Properties in Simulating Emerging Food Processing Technologies (pages 23–38)

      Pablo Juliano, Francisco Javier Trujillo, Gustavo V. Barbosa-Cánovas and Kai Knoerzer

    5. Chapter 3

      Neural Networks: Their Role in High-Pressure Processing (pages 39–55)

      José S. Torrecilla and Pedro D. Sanz

    6. Chapter 4

      Computational Fluid Dynamics Applied in High-Pressure Processing Scale-Up (pages 57–74)

      Cornelia Rauh and Antonio Delgado

    7. Chapter 5

      Computational Fluid Dynamics Applied in High-Pressure High-Temperature Processes: Spore Inactivation Distribution and Process Optimization (pages 75–100)

      Pablo Juliano, Kai Knoerzer and Cornelis Versteeg

    8. Chapter 6

      Computer Simulation for Microwave Heating (pages 101–130)

      Hao Chen and Juming Tang

    9. Chapter 7

      Simulating and Measuring Transient Three-Dimensional Temperature Distributions in Microwave Processing (pages 131–153)

      Kai Knoerzer, Marc Regier and Helmar Schubert

    10. Chapter 8

      Multiphysics Modeling of Ohmic Heating (pages 155–169)

      Peter J. Fryer, Georgina Porras-Parral and Serafim Bakalis

    11. Chapter 9

      Basics for Modeling of Pulsed Electric Field Processing of Foods (pages 171–191)

      Nicolás Meneses, Henry Jaeger and Dietrich Knorr

    12. Chapter 10

      Computational Fluid Dynamics Applied in Pulsed Electric Field Preservation of Liquid Foods (pages 193–207)

      Nicolás Meneses, Henry Jaeger and Dietrich Knorr

    13. Chapter 11

      Novel, Multi-Objective Optimization of Pulsed Electric Field Processing for Liquid Food Treatment (pages 209–231)

      Jens Krauss, Özgür Ertunç, Cornelia Rauh and Antonio Delgado

    14. Chapter 12

      Modeling the Acoustic Field and Streaming Induced by an Ultrasonic Horn Reactor (pages 233–264)

      Francisco Javier Trujillo and Kai Knoerzer

    15. Chapter 13

      Computational Study of Ultrasound-Assisted Drying of Food Materials (pages 265–301)

      Enrique Riera, José Vicente García-Pérez, Juan Andrés Cárcel, Victor M. Acosta and Juan A. Gallego-Juárez

    16. Chapter 14

      Characterization and Simulation of Ultraviolet Processing of Liquid Foods Using Computational Fluid Dynamics (pages 303–323)

      Larry Forney, Tatiana Koutchma and Zhengcai Ye

    17. Chapter 15

      Multiphysics Modeling of Ultraviolet Disinfection of Liquid Food—Performance Evaluation Using a Concept of Disinfection Efficiency (pages 325–334)

      Huachen Pan

    18. Chapter 16

      Continuous Chromatographic Separation Technology—Modeling and Simulation (pages 335–351)

      Filip Janakievski

    19. Chapter 17

      The Future of Multiphysics Modeling of Innovative Food Processing Technologies (pages 353–364)

      Peter J. Fryer, Kai Knoerzer and Pablo Juliano

    20. You have free access to this content
      Index (pages 365–374)

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