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Computational Fluid Dynamics Applications in Food Processing

  • Book
  • © 2013

Overview

Authors:
  1. C. Anandharamakrishnan

    1. CSIR Central Food Tech. Research Inst., Mysore, India

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Part of the book series: SpringerBriefs in Food, Health, and Nutrition (BRIEFSFOOD)

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Table of contents (7 chapters)

  1. Front Matter

    Pages i-xi
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  2. Computational Fluid Dynamics Applications in Food Processing

    • C. Anandharamakrishnan
    Pages 1-9

  3. Computational Fluid Dynamics Applications in Spray Drying of Food Products

    • C. Anandharamakrishnan
    Pages 11-25

  4. Applications of Computational Fluid Dynamics in the Thermal Processing of Canned Foods

    • C. Anandharamakrishnan
    Pages 27-36

  5. Computational Fluid Dynamics Modeling for Bread Baking Process

    • C. Anandharamakrishnan
    Pages 37-48

  6. CFD Modeling of Biological Systems with Human Interface

    • C. Anandharamakrishnan
    Pages 49-58

  7. Computational Fluid Dynamics Modeling for High Pressure Processing

    • C. Anandharamakrishnan
    Pages 59-62

  8. Applications of Computational Fluid Dynamics in Other Food Processing Operations

    • C. Anandharamakrishnan
    Pages 63-74

  9. Back Matter

    Pages 75-86
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Keywords

About this book

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. ​

Authors and Affiliations

  • CSIR Central Food Tech. Research Inst., Mysore, India

    C. Anandharamakrishnan

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