Innovative Food Processing Technologies: Advances in Multiphysics Simulation
Editor(s):
- Kai Knoerzer
- Pablo Juliano
- Peter Roupas
- Cornelis Versteeg
First published:26 February 2011
Print ISBN:9780813817545 |Online ISBN:9780470959435 |DOI:10.1002/9780470959435
Copyright © 2011 John Wiley & Sons, Ltd. and Institute of Food Technologists
About this book
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.
Author Bios
Dr Kai Knoerzer, Dr Pablo Juliano and Dr Peter Roupas are all
Research Project Leaders and Food Process Engineers at CSIRO Food and Nutritional
Sciences, Melbourne, Australia. Dr Cornelis Versteeg served as Director of
the Innovative Foods Centre, Food Science Australia, (CSIRO) and is now a Post-Retirement
Fellow at CSIRO Food and Nutritional Sciences, Melbourne, Australia
CSIRO (Commonwealth Scientific and Industrial Research Organisation) is an Australian Federal Government agency (independent statutory authority) and the primary authority on food safety in Australia.
Table of Contents
Export Citations
CHAPTER 2
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The Need for Thermophysical Properties in Simulating Emerging Food Processing Technologies (Pages: 23-38)
CHAPTER 4
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Computational Fluid Dynamics Applied in High‐Pressure Processing Scale‐Up (Pages: 57-74)
CHAPTER 10
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Computational Fluid Dynamics Applied in Pulsed Electric Field Preservation of Liquid Foods (Pages: 193-207)
CHAPTER 11
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Novel, Multi‐Objective Optimization of Pulsed Electric Field Processing for Liquid Food Treatment (Pages: 209-231)
CHAPTER 12
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Modeling the Acoustic Field and Streaming Induced by an Ultrasonic Horn Reactor (Pages: 233-264)
CHAPTER 14
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Characterization and Simulation of Ultraviolet Processing of Liquid Foods Using Computational Fluid Dynamics (Pages: 303-323)
CHAPTER 16
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