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Record Nr. |
UNINA9910437800303321 |
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Autore |
Anandharamakrishnan A |
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Titolo |
Computational fluid dynamics applications in food processing / / A. Anandharamakrishnan |
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Pubbl/distr/stampa |
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New York, : Springer, c2013 |
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ISBN |
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Edizione |
[1st ed. 2013.] |
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Descrizione fisica |
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1 online resource (xi, 86 pages) : illustrations (some color) |
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Collana |
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SpringerBriefs in Food, Health, and Nutrition, , 2197-571X |
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Disciplina |
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Soggetti |
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Fluid dynamics |
Food industry and trade |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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Acknowledgments; Contents; 1 Computational Fluid Dynamics Applications in Food Processing; 1.1 Introduction to Computational Fluid Dynamics; 1.2 Theory of CFD Modeling; 1.2.1 Conservation of Mass Equation; 1.2.2 Momentum Equation; 1.2.3 Energy Equation; 1.3 Turbulence Model; 1.4 Reference Frames; 1.5 CFD Analysis; 1.6 CFD Applications in Food Processing; 1.7 Nomenclature; 2 Computational Fluid Dynamics Applications in Spray Drying of Food Products; 2.1 Spray Drying Process; 2.1.1 Atomization; 2.1.2 Spray-Air Contact; 2.1.3 Moisture Evaporation; 2.1.4 Separation of Dried Products |
2.2 Types of Spray Dryers2.3 Airflow Pattern; 2.4 Atomization; 2.5 Particle Histories; 2.6 Air-Particle Interaction; 2.7 Particle Tracking; 2.8 Particle Temperature; 2.9 Residence Time of Particle; 2.10 Particle Deposition and Position; 2.11 Current Trends; 2.12 Scope for Future Research; 3 Applications of Computational Fluid Dynamics in the Thermal Processing of Canned Foods; 3.1 Canning of Foods; 3.2 Canned Solid-Liquid Food Mixtures; 3.3 Bacterial Deactivation Kinetics; 3.4 Analysis of Fluid Flow Pattern During the Thermal Sterilization Process; 3.5 Thermal Processing of Canned Fruits |
3.5.1 Temperature Profile and the Slowest Heating Zone3.5.2 F0 Value During Thermal Processing of Canned Pineapple Slices; 4 Computational Fluid Dynamics Modeling for Bread Baking Process; 4.1 Introduction; 4.2 Bread Baking Process; 4.3 CFD Modeling of the Bread Baking Process; 4.4 Scope for CFD Modeling in the Bread Baking |
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Process; 5 CFD Modeling of Biological Systems with Human Interface; 5.1 Food Digestion Process; 5.2 Modeling of Food Digestion Inside the Human Stomach; 5.2.1 Stomach Geometry; 5.2.2 Deformation of Stomach Walls; 5.2.3 Fluid Flow Inside the Human Stomach |
5.2.4 Numerical Equations Governing Fluid Flow5.3 Rheological Properties of Food Materials; 5.3.1 Effect of Viscosity on Characteristic Flow Field Within the Stomach; 5.4 Effect of Solid-Liquid Density Difference on Particle Distribution; 5.5 Effect of Particle Loading on Mixing; 5.6 Modeling of the Absorption Process in the Small Intestine; 5.6.1 Movements in the Small Intestine Causing Mixing of Food; 5.6.2 Effect of Wall Contractions on Flow of Intestinal Contents; 6 Computational Fluid Dynamics Modeling for High Pressure Processing |
7 Applications of Computational Fluid Dynamics in Other Food Processing Operations7.1 CFD Simulation of Spray Freezing Operations; 7.1.1 CFD Simulation Methodology; 7.1.2 Comparison Between Measured and Predicted Gas Temperatures; 7.1.3 Particle Impact Positions; 7.2 CFD Modeling for Jet Impingement Oven; 7.2.1 Flow Pattern of Impinging Jet; 7.2.2 Effect of Nozzle Geometry on Heat Transfer; 7.3 Application of CFD Modeling in the Flour Milling Industry; 7.4 CFD Modeling of Fumigation of Flour Mills; References; Index |
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Sommario/riassunto |
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Computational Fluid Dynamics (CFD) has been applied extensively to great benefit in the food processing sector. Its numerous applications include: predicting the gas flow pattern and particle histories, such as temperature, velocity, residence time, and impact position during spray drying; modeling of ovens to provide information about temperature and airflow pattern throughout the baking chamber to enhance heat transfer and in turn final product quality; designing hybrid heating ovens, such as microwave-infrared, infrared-electrical or microwave-electrical ovens for rapid baking; model the dynamics of gastrointestinal contents during digestion based on the motor response of the GI tract and the physicochemical properties of luminal contents; retort processing of canned solid and liquid foods for understanding and optimization of the heat transfer processes. This Brief will recapitulate the various applications of CFD modeling, discuss the recent developments in this field, and identify the strengths and weaknesses of CFD when applied in the food industry. |
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