Since many processes in the food industry involve fluid flow and heat and mass transfer, Computational Fluid Dynamics (CFD) provides a powerful early-stage simulation tool for gaining a qualitative and quantitative assessment of the performance of food processing, allowing engineers to test concepts all the way through the development of a process or system.

Published in 2007, the first edition was the first book to address the use of CFD in food processing applications, and its aims were to present a comprehensive review of CFD applications for the food industry and pinpoint the research and development trends in the development of the technology; to provide the engineer and technologist working in research, development, and operations in the food industry with critical, comprehensive, and readily accessible information on the art and science of CFD; and to serve as an essential reference source to undergraduate and postgraduate students and researchers in universities and research institutions. This will continue to be the purpose of this second edition.

In the second edition, in order to reflect the most recent research and development trends in the technology, only a few original chapters are updated with the latest developments. Therefore, this new edition mostly contains new chapters covering the analysis and optimization of cold chain facilities, simulation of thermal processing and modeling of heat exchangers, and CFD applications in other food processes.

section I|2 pages

CFD Applications in Cold Chain Facilities

chapter 1|20 pages

CFD Aided Retail Cabinets Design

ByGiovanni Cortella

chapter 3|26 pages

CFD Modeling to Improve the Performance of Industrial Cooling of Large Beef Carcasses

ByMulugeta A. Delele, Kumsa D. Kuffi, Bart Nicolai, Pieter Verboven

chapter 4|18 pages

CFD Modeling of Heat and Mass Transfer in a Hydrofluidization System During Food Chilling and Freezing

ByJuan Manuel Peralta, Susana E. Zorrilla

chapter 5|16 pages

Improving the Performance of a Partially Loaded Cold Store by CFD

ByFumihiko Tanaka, Fumina Tanaka

chapter 6|28 pages

CFD Investigation of Fresh Produce Cooling Processes and Effects of Package Stacking

ByUmezuruike Linus Opara, Alemayehu Ambaw, Tarl Berry

chapter 8|22 pages

Optimization of Horticultural Carton Vent Hole Design by CFD

ByUmezuruike Linus Opara, Tarl Berry, Alemayehu Ambaw

section II|2 pages

CFD Applications in Thermal Processing and Heat Exchangers

chapter 9|32 pages

Three-Dimensional CFD Modeling of Continuous Industrial Baking Process

ByWeibiao Zhou, Nantawan Therdthai

chapter 10|18 pages

Improving Bread-Baking Process Under Different Oven Load Conditions by CFD Modeling

ByN. Chhanwal, J. A. Moses, C. Anandharamakrishnan

chapter 11|18 pages

CFD Applications of Food Packaging Sterilization and Filling

ByGiuseppe Vignali, Filippo Ferrari

chapter 12|28 pages

CFD Analysis of Food Pasteurization Processes

ByPadma Ishwarya, C. Anandharamakrishnan

chapter 13|16 pages

CFD Determination of F Values During Thermal Processing of Still Cans

ByWon Byong Yoon, Hyeon Woo Park

chapter 14|14 pages

CFD Modeling of Thermal Processing of Particulate Foods

ByMassimiliano Rinaldi, Matteo Cordioli, Davide Barbanti

chapter 15|20 pages

CFD Modeling of Natural-Convection Heating Processes

ByFerruh Erdogdu, Huseyin Topcam, Fabrizio Sarghini, Francesco Marra

chapter 16|26 pages

CFD Modeling of Convective Drying of Cylindrical Fruit Slices

ByAlexandros Vouros, Dimitrios Tzempelikos, Dimitrios Mitrakos, Andronikos Filios

chapter 17|24 pages

CFD Modeling of Convection Flow in Pan Cooking

ByYvan Llave, Noboru Sakai

chapter 18|26 pages

CFD Analysis of Thermal Processing of Intact Eggs

ByBehzad Abbasnezhad, Mohsen Dalvi-Isfahan, Nasser Hamdami

chapter 19|22 pages

Applications of CFD for Optimization of Cabinet Dryers

ByYasaman Amanlou, Mohammad Hadi Khoshtaghaza

section III|2 pages

CFD Applications in Other Food Processes

chapter 20|24 pages

CFD Design and Optimization of Biosensors in the Food Industry

ByAgnese Piovesan, Jeroen Lammertyn, Bart Nicolai, Pieter Verboven

chapter 21|24 pages

Analysis and Simulation of Pasta Dough Extrusion Process by CFD

ByFabrizio Sarghini

chapter 22|22 pages

Computational Modeling of Radio Frequency Thawing of Frozen Food Products

ByFrancesco Marra, Tesfaye Faye Bedane, Oriana Casaburi, Ozan Altin, Rahmi Uyar, Ferruh Erdogdu

chapter 23|22 pages

CFD Application for the Evaluation of Food Texture

ByWon Byong Yoon, Hwabin Jung

chapter 24|30 pages

CFD Study of Top-Spray Fluidized Bed Coating Process

ByWasan Duangkhamchan, Frederik Ronsse, Jan G. Pieters

chapter 25|30 pages

Operation of Biofilm Reactors for the Food Industry Using CFD

ByLuciana C. Gomes, João Miranda, Filipe J. Mergulhão