17. The Future of Multiphysics Modeling of Innovative Food Processing Technologies

  1. Kai Knoerzer,
  2. Pablo Juliano,
  3. Peter Roupas and
  4. Cornelis Versteeg
  1. Peter J. Fryer1,
  2. Kai Knoerzer2 and
  3. Pablo Juliano2

Published Online: 16 FEB 2011

DOI: 10.1002/9780470959435.ch17

Innovative Food Processing Technologies: Advances in Multiphysics Simulation

Innovative Food Processing Technologies: Advances in Multiphysics Simulation

How to Cite

Fryer, P. J., Knoerzer, K. and Juliano, P. (2011) The Future of Multiphysics Modeling of Innovative Food Processing Technologies, in Innovative Food Processing Technologies: Advances in Multiphysics Simulation (eds K. Knoerzer, P. Juliano, P. Roupas and C. Versteeg), Blackwell Publishing Ltd., Oxford, UK. doi: 10.1002/9780470959435.ch17

Editor Information

  1. CSIRO Food and Nutritional Sciences, 671 Sneydes Road, Werribee, VIC 3030, Australia

Author Information

  1. 1

    Centre for Formulation Engineering, School of Chemical Engineering, University of Birmingham, Birmingham B15 2TT, United Kingdom

  2. 2

    CSIRO Food and Nutritional Sciences, 671 Sneydes Road, Werribee, VIC 3030, Australia

Publication History

  1. Published Online: 16 FEB 2011
  2. Published Print: 25 MAR 2011

ISBN Information

Print ISBN: 9780813817545

Online ISBN: 9780470959435

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Keywords:

  • Multiphysics modeling of innovative food processing technologies - the future;
  • understanding basic physics and chemistry of a process;
  • complexity of models, and level of discretization - accurate depiction of geometry of food processing system and/or food product;
  • Multiphysics models, and assumptions - reaching a practical solution;
  • modeling conventional food processes - degree of complexness, multiphysics dimension, an additional challenge;
  • models, in terms of inactivation extent - preservation of color, nutrients and other quality attributes;
  • models for nutrition and health of foods - transformed by innovative processing;
  • modeling challenges - for novel and conventional foods and processes;
  • Multiphysics modeling, and mass transfer phenomena visualization - in ultrasonics processing;
  • new computing models and better hardware - understanding food breakdown in the mouth and body, aiding in design of products

Summary

This chapter contains sections titled:

  • Introduction

  • What Can Usefully Be Modeled?

  • What Extra Data Are Needed?

  • Where Shall We Stop?

  • Conclusions

  • References