Computational fluid dynamics in food processing

Cover......Page 1
Half Title......Page 2
Title Page......Page 4
Copyright Page......Page 5
Table of Contents......Page 6
 CONTEMPORARY FOOD ENGINEERING......Page 10
Preface to the Second Edition......Page 12
Editor......Page 14
Contributors......Page 16
Section I: CFD Applications in Cold Chain Facilities......Page 20
 Chapter 1: CFD Aided Retail Cabinets Design......Page 22
    1.2.1.1 Storage Temperature......Page 23
    1.2.1.2 Geometry......Page 24
    1.2.1.3 Refrigeration Equipment......Page 25
   1.2.2 Standardized Temperature Tests......Page 26
   1.2.3 Air Curtains......Page 28
   1.3.1 Modeling Product Temperature Distribution......Page 29
   1.3.2 Modeling Airflow......Page 30
    1.3.2.2 Shelves......Page 31
    1.3.4.2 Ambient Air Movement......Page 32
   1.3.6 Humidification......Page 33
    1.4.1.1 Preprocessing......Page 34
   1.4.3 Mass Transfer......Page 35
   1.4.4 Validation......Page 36
  References......Page 37
 Chapter 2: CFD Optimization of Perturbed Air Curtains for Refrigerated Display Cabinets......Page 42
  2.3 Numerical Modeling......Page 43
  2.4 Airflow Design and Research Methodology of RDC......Page 44
  2.5 Aims and Objectives......Page 45
   2.6.1 Air Curtain Facility......Page 46
    2.6.2.1 Laser Doppler Velocimetry (LDV)......Page 48
    2.6.2.2 Particle Image Velocimetry (PIV)......Page 49
   2.6.3 General Features of the Flow Field......Page 51
  2.7 Numerical Modeling Approaches......Page 52
    2.7.1.1 Governing Equations and Hypothesis......Page 53
    2.7.1.2 Boundary Conditions......Page 55
    2.7.2.1 Governing Equations......Page 56
    2.7.2.2 Air Curtain Performance......Page 59
  2.8 Results and Discussion......Page 60
    2.8.1.1 Jet Characteristics and Airflow Patterns......Page 61
    2.8.1.2 Global Exchanges Through Air Curtain......Page 63
    2.8.2.1 Effect of ELF on Airflow Patterns......Page 64
    2.8.2.2 Turbulence Modeling Performance......Page 66
    2.8.2.3 Effect of the ELF on the Jet Deflection......Page 68
    2.8.2.4 Effect of ELF on the Jet Decay......Page 69
    2.8.2.5 Effect of ELF on the Velocity Profiles......Page 70
    2.8.2.6 Effect of ELF on the Global Exchanges Through Air Curtain......Page 72
  2.9 Conclusions......Page 74
  Nomenclature......Page 75
  References......Page 77
 Chapter 3: CFD Modeling to Improve the Performance of Industrial Cooling of Large Beef Carcasses......Page 80
  3.2 Postmortem Metabolism and Meat Quality......Page 81
   3.3.1 Cold Air Cooling......Page 82
   3.3.2 Spray Cooling......Page 83
   3.3.4 Cooling Using High Thermal Conductivity Inserts......Page 84
   3.3.5 Cooling Enhanced by Hot Boning......Page 85
   3.4.2 Heat and Mass Transfer Inside the Carcass......Page 86
    3.5.1.2 Carcass Side......Page 87
    3.5.1.3 Air–Carcass Interface......Page 88
   3.5.2 Model Parameters......Page 89
   3.5.4 Simulation Procedure......Page 90
  3.6 Cooling Air Flow Characteristics......Page 91
   3.7.1 Heat and Mass Transfer Coefficients......Page 92
   3.7.2 Carcass Temperature Distribution......Page 93
   3.7.3 Carcass Glucose Level......Page 94
  3.8 CFD model application in assessing the beef carcass cooling process......Page 95
   3.8.1 Cooling Air Velocity Direction and Magnitude......Page 96
   3.8.2 Cooling Air Temperature......Page 98
   3.8.3 Evaporative vs. Convective Heat Flux......Page 99
  3.9 Conclusions......Page 100
  References......Page 102
  4.1 Introduction......Page 106
  4.2 CFD in the Hydrofluidization Process......Page 107
   4.3.1 General Approach......Page 109
    4.3.2.1 Flow Field......Page 110
    4.3.2.2 Particles......Page 111
   4.3.3 Heat and Mass Transfer in the Solid Medium......Page 116
  4.4 Conclusions......Page 119
  Nomenclature......Page 120
  References......Page 122
  5.1 Introduction......Page 124
   5.2.1 Governing Equations......Page 125
   5.2.2 Modeling Heat and Mass Transfer within Loaded Boxes Assuming Porous Media......Page 126
   5.2.3 Boundary Conditions......Page 127
    5.2.3.2 Wall......Page 128
   5.3.1 Governing Equations......Page 130
   5.3.3 Effect of Loading Patterns on the Cooling Process of Stacked Products......Page 132
   5.3.4 Effect of Radiation on the Cooling Process of Stacked Products......Page 135
  5.4 Simulation of Heat and Mass Transfer for Ethylene Control in a Partially Loaded Shipping Container......Page 136
  5.5 Conclusions......Page 137
  References......Page 138
 Chapter 6: CFD Investigation of Fresh Produce Cooling Processes and Effects of Package Stacking......Page 140
   6.2.1 Precooling......Page 141
   6.2.2 Cold Storage Room......Page 142
   6.2.4 Refrigerated Display Cabinet......Page 143
   6.3.2 Temperature and Relative Humidity (RH) Measurements......Page 144
  6.4 CFD Modeling of Fresh Produce Cooling Processes......Page 147
   6.4.2 Geometry and Flow Domain......Page 148
   6.4.3 Discretization of the Model Geometry......Page 149
   6.4.4 Modeling Mass Transfer......Page 151
   6.4.5 Calculating the Refrigeration Heat Load......Page 152
   6.4.6 Modeling Produce Quality......Page 154
   6.4.7 Model Validation......Page 155
   6.5.1 Apples......Page 156
   6.5.4 Strawberries......Page 158
  6.6 Effects of Package Stacking Pattern......Page 160
  6.7 Conclusions......Page 162
  Nomenclature......Page 163
  References......Page 164
  7.2 Basic Flow for Optimizing Ventilation Efficiency......Page 168
  7.3 Validation of Simulation......Page 169
   7.4.2 Relationship between Different Ventilation Ports and Airflow Inside the Box......Page 171
   7.5.2 Simulation Models for CFD......Page 176
    7.5.3.1 Estimation with Various Port Layouts (Simulation 1)......Page 177
    7.5.3.2 Optimized Port Layouts (Simulation 2)......Page 180
    7.5.3.3 Estimation of Ventilation Ability with Optimized Port Layouts (Simulation 3)......Page 181
  7.6 Conclusions......Page 183
  References......Page 185
  8.1 Introduction......Page 188
   8.2.1 Types of Ventilated Cartons......Page 189
   8.2.2 Internal Packaging......Page 190
   8.3.2 Modeling Studies......Page 191
   8.4.1 Multi-Scale Modeling Approach......Page 192
   8.4.2 Modeling Airflow, Heat, and Mass Transfer......Page 194
   8.4.3 Quantifying Cooling Performance of Ventilated Cartons......Page 195
  8.5 CFD-Based Optimization of Vent Hole Design for Citrus......Page 197
  8.6 CFD-Based Optimization of Vent Hole Design for Pome Fruit......Page 200
  8.7 Effects of Internal (Liner) Packaging......Page 203
  8.8 Conclusions......Page 207
  References......Page 208
Section II: CFD Applications in Thermal Processing and Heat Exchangers......Page 210
 Chapter 9: Three-Dimensional CFD Modeling of Continuous Industrial Baking Process......Page 212
  9.2 Baking Process......Page 213
     9.2.1.1.2 Convection......Page 215
    9.2.1.2 Mass Transfer Mechanism......Page 216
     9.2.2.2.1 Starch Gelatinization......Page 217
    9.2.2.3 Color Development......Page 218
   9.3.3 Thermal Properties of Dough During Baking......Page 219
     9.3.3.1.1 Simplification of the Baking Oven Geometry......Page 222
     9.3.3.2.2 Turbulent Flow......Page 223
     9.3.3.4.1 Convection Heat Transfer from Duct Surfaces......Page 224
     9.3.3.4.4 Travelling Trays......Page 225
    9.3.3.6 Model Validation......Page 226
   9.4.1 Predicting Temperature Profiles for Quality Estimation of Baked Bread......Page 228
   9.4.2 Simulation of Oven Operation Under Increasing Oven Load......Page 230
   9.4.3 Simulation of Baking Index......Page 231
   9.4.4 Design of Operating Condition to Achieve the Optimum Tin Temperature Profiles......Page 234
   9.4.5 Design of Process Controller for a Continuous Bread Baking Process......Page 235
   9.4.6 Design of Indirect Gas-Fired Radiant Burner for a Tunnel Baking Oven......Page 236
   9.4.7 Design of Operational Condition for Radiant Tube of a Burner......Page 238
   9.4.8 Design of an Air Impingement Baking Oven......Page 239
  Nomenclature......Page 240
  References......Page 241
  10.1 Introduction......Page 244
  10.2 Overview of Bread Making Process......Page 245
  10.3 CFD Modeling of Baking Process......Page 248
   10.4.1 Discrete Transfer Radiation Model (DTRM)......Page 249
  10.5 Velocity and Temperature Profile of Oven......Page 250
  10.6 Evaporation Condensation Mechanism......Page 251
  10.7 Modeling of Starch Gelatinization and Bread Softness......Page 254
  10.8 Modeling Browning of Bread Surface......Page 257
  References......Page 258
 Chapter 11: CFD Applications of Food Packaging Sterilization and Filling......Page 262
   11.2.1 Filling at Room Temperature and Post-Packaging Treatment......Page 263
   11.2.3 Aseptic Filling......Page 264
   11.2.4 Ultra Clean Filling......Page 265
    11.3.1.2 Overheated Steam and Hot Air......Page 266
    11.3.2.4 Ionizing Radiation......Page 267
    11.3.3.1 Hydrogen Peroxide......Page 268
   11.4.1 Simulation and Analysis of Fluid Dynamic Behavior of Foods During Filling Processes......Page 269
   11.4.2 Flow Investigation of the Product Fill Valve of Filling Machine for Packaging Liquid Products......Page 270
   11.4.3 Simulation of the Filling of Polyethylene-Terephthalate Bottles (PET) with a Volumetric Swirl Chamber Valve (VODM 40355) on the Basis of Calculation Models and Experiments......Page 271
   11.4.4 Improvement of BIB Packaging Product Filling Valve CIP Performance and Efficiency......Page 273
   11.4.5 CFD Analysis of Coffee Packaging in Capsules Using Gas Flushing Modified Atmosphere Packaging......Page 274
   11.4.6 Decontamination of Primary Packaging by Means of Atmospheric Plasmas......Page 275
   11.4.7 Modeling and Multi-Objective Optimization of the VHP Pouch Packaging Sterilization Process......Page 276
  11.5 Conclusions......Page 277
  References......Page 278
  12.1 Introduction......Page 280
   12.2.1 Thermal Pasteurization......Page 281
   12.2.2 Pulsed Electric Field (PEF) Pasteurization......Page 284
    12.3.1.3 Conservation of Energy Equation......Page 285
    12.3.2.1 Canned Milk......Page 286
    12.3.2.2 Bottled Beer......Page 290
    12.3.2.3 Egg in Stationary and Rotation Modes......Page 293
    12.3.3.1 Governing Equation for Electrostatics......Page 298
    12.3.3.2 Design and Optimization of PEF Treatment Chamber......Page 299
  References......Page 304
  13.1 Introduction......Page 308
   13.2.2 F Value......Page 309
   13.2.3 Reaction Kinetics of Quality Changes......Page 311
    13.3.1.1 Modeling Thermal Sterilization for Liquid Foods in Cans......Page 312
    13.3.1.3 Governing Equations and Boundary Conditions......Page 313
    13.3.1.4 Results of Simulation of Thermal Sterilization for Liquid Foods in a Vertical Can......Page 314
     13.3.1.5.1 Results of Simulation......Page 315
   13.3.2 Thermal Sterilization for Solid-Liquid Food Mixtures in Cans......Page 316
   13.4.2 Determination of F Value Using Subzones......Page 318
   13.4.3 F Value Based on Degradation of Spores......Page 320
  References......Page 321
  14.2 CFD modeling of canned foods with particulates......Page 324
  14.3 CFD modeling of particulate foods subjected to continuous thermal treatments......Page 331
  14.4 CFD modeling of particulate foods’ fluidized bed......Page 334
  14.5 Conclusions......Page 336
  References......Page 337
  15.1 Introduction......Page 338
   15.2.1 Fundamentals......Page 339
   15.2.2 Mathematical Background......Page 341
   15.2.3 Examples from the Studies in the Literature......Page 346
   15.3.1 Natural Convection Heating of a Canned Liquid......Page 349
   15.3.2 Natural Convection Heating of Canned Liquid with Solid Particles......Page 351
  References......Page 355
  16.1 Introduction......Page 358
  16.2 General description of diffusion-based models for convective drying......Page 359
   16.2.1 Conjugated Drying Models......Page 360
   16.2.2 Non-Conjugated Drying Models......Page 361
  16.3 Convective heat and mass transfer coefficients......Page 363
  16.4 Advantages and disadvantages of drying models......Page 367
   16.5.1 Model Formulation......Page 368
   16.5.2 CFD Simulations for the Determination of CTCs......Page 370
   16.5.3 Thermophysical Properties......Page 372
   16.5.4 Model Validation......Page 374
  16.6 Conclusions......Page 378
  Nomenclature......Page 379
  References......Page 380
  17.1 Introduction......Page 384
   17.2.1 Gas-Range Heating (GRH)......Page 385
   17.2.2 Induction Heating (IH)......Page 386
  17.3 Pan Cooking Materials......Page 387
  17.4 Visualization Approaches of Convection Flow for Different Cooking Appliances......Page 390
  17.6 Mathematical Modeling by CFD of Convection Flow in Pan Cooking......Page 392
    17.6.1.3 Governing Equations......Page 393
    17.6.1.4 Boundary Conditions......Page 394
    17.6.1.5 Analysis of Electromagnetic Field......Page 395
    17.6.1.6 Solution Strategy......Page 396
   17.6.2 CFD Applications in Convection Flow in Pans Using IH......Page 397
   17.6.3 CFD Applications in Convection Flow in Pans Using GRH......Page 399
  17.7 Approaches for continuous cooking systems optimization......Page 402
  17.9 Conclusions......Page 404
  References......Page 405
  18.1 Introduction......Page 408
   18.2.1 Density Model Development......Page 410
   18.2.2 Effective Thermal Conductivity......Page 412
   18.2.3 Surface Heat Transfer Coefficients......Page 415
   18.2.4 Effect of Temperature on Flow Behavior......Page 416
  18.3 Experimental Methodology......Page 420
   18.4.1 Computational Grid and Geometry Construction......Page 421
   18.4.2 Governing Equations and Boundary Conditions......Page 422
   18.4.4 Assumptions Used in the Simulation......Page 423
   18.4.7 Model Validation......Page 424
   18.5.2 Effect of Air Cell Volume on Pasteurization Value......Page 425
   18.5.3 Effect of Shell Thickness on Pasteurization Value......Page 426
   18.5.4 CFD Simulation of the Whole Egg in Rotational Method......Page 428
   18.5.5 Optimization of Intact Egg’s Thermal Pasteurization......Page 429
  Nomenclature......Page 431
  References......Page 432
  19.1 Introduction......Page 434
  19.2 Cabinet dryer definition......Page 435
   19.2.1 Different Type of Cabinet Dryers and CFD Simulation Considerations......Page 436
   19.2.2 The Critical Aspect of Cabinet Dryer Design......Page 437
    19.3.2.1 Drying Rate Characteristic Curve......Page 438
   19.3.3 Dryer Design......Page 440
   19.4.3 Pressure Drop through the Tray and Its Simulation......Page 441
   19.4.4 Modeling Air Humidity and Product Moisture Content (Wet Porous Media)......Page 442
   19.5.1 Calculation of Cabinet Dryer Efficiency......Page 445
   19.5.2 Dryer Geometrical Design......Page 446
  19.6 Model Validation......Page 450
  References......Page 451
Section III: CFD Applications in Other Food Processes......Page 456
  20.1 Introduction......Page 458
   20.2.2 Flow Mechanisms......Page 460
   20.2.3 Governing Equations......Page 461
    20.2.3.1 Pressure Driven Flow......Page 462
    20.2.3.2 Electroosmotic Flow......Page 463
    20.2.3.3 Capillary Flow......Page 464
    20.2.3.4 Mass Transfer......Page 467
    20.2.3.5 Reaction Kinetics......Page 468
    20.2.3.6 Reduced Order Models......Page 469
   20.3.1 Validation of Reduced Order Models......Page 470
   20.3.2 Lab-on-a-Chip Design......Page 471
   20.3.3 Assay Description......Page 472
   20.3.4 Lab-on-a-Chip Optimization......Page 473
  20.4 Future Perspectives......Page 475
  Nomenclature......Page 477
  References......Page 478
  21.1 Introduction......Page 482
  21.2 Pasta Extrusion Process......Page 483
   21.2.1 The Physics of Pasta Extrusion......Page 484
   21.2.3 Equations......Page 486
    21.2.3.1 Mixing and Rheological Models of Pasta Dough......Page 487
    21.2.3.2 Equations in Screw Press......Page 492
    21.2.3.3 Model Validation......Page 494
   21.2.4 Use of CFD for Extrusion Optimization Process: Optimal Shape Design (OSD)......Page 497
  References......Page 504
  22.1 Introduction......Page 506
  22.2 RF Heating Mechanism......Page 507
  22.3 Heat Transfer and Electric Field Displacement in RF Heating......Page 509
  22.4 Phase Change during Thawing......Page 511
   22.5.1 Dielectric Permittivity......Page 512
    22.5.2.2 Loss Tangent......Page 513
    22.5.3.2 Composition......Page 514
   22.5.4 Methods for Determining Dielectric Properties......Page 515
   22.6.2 Thermal Conductivity......Page 516
  22.7 Modeling Studies for RF Thawing......Page 517
   22.7.2 Effect of Sample Load on the Efficiency of RF Process......Page 519
   22.7.3 Simulation of Sample Movement within an RF Cavity......Page 520
  22.8 Conclusions......Page 524
  References......Page 525
  23.1 Introduction......Page 528
  23.2 Food Texture......Page 529
   23.3.1 Finite Element Method (FEM)......Page 530
   23.4.1 Compression Behavior......Page 531
    23.4.1.1 Loading and Dropping of Fruits......Page 532
    23.4.1.3 Compression Behavior of the Cellular Structure of Food......Page 538
   23.4.2 Crack Propagation by Tensile Loading......Page 540
   23.4.3 Oral Processing and Digestion......Page 541
    23.4.3.1 Mastication and Swallowing......Page 542
    23.4.3.2 Gastric Digestion......Page 544
  23.5 Conclusions......Page 546
  References......Page 547
 Chapter 24: CFD Study of Top-Spray Fluidized Bed Coating Process......Page 550
   24.2.1 Fluidized Bed Coating Process......Page 551
  24.3 Multiphase flow modeling approaches......Page 552
   24.3.2 Eulerian–Eulerian Approach......Page 553
  24.4 CFD descriptions for mechanisms in a top-spray fluidized bed coating process......Page 555
     24.4.1.2.3 Modeling the Air Distributor......Page 556
    24.4.1.3 Numerical Setup......Page 557
    24.4.2.1 Governing Equations of Mass and Momentum Conservation......Page 558
     24.4.2.2.1 Gas–Solid Momentum Exchange Coefficients......Page 559
     24.4.2.3.2 Numerical Setup......Page 561
     24.4.2.3.5 Effect of Atomization Air on Particle Movement......Page 563
    24.4.3.1 CFD Model of Droplet Atomization......Page 566
    24.4.3.2 Experimental Spray Visualization......Page 568
    24.4.3.4 Effect of the Presence of Liquid Spray on Gas–Solid Fluidized Bed Behavior......Page 569
    24.4.4.1 Heat and Mass Transfer Models of the Gas–Solid System......Page 570
    24.4.4.2 Heat Transfer Models for a Droplet Phase......Page 571
    24.4.4.3 Gas Temperature and Humidity Distribution as Affected by the Inclusion of Droplet Evaporation......Page 573
    24.4.4.4 Layered Growth Mechanism......Page 574
  Nomenclature......Page 576
  References......Page 577
  25.1 Introduction......Page 580
  25.2 Hydrodynamics and Biofilm Formation......Page 581
  25.3 The Use OF CFD in Biofilm Reactors......Page 584
  25.4 Biofilm Reactors......Page 585
    25.4.1.1 96-Well MTPs......Page 586
    25.4.1.2 48-Well MTPs......Page 587
    25.4.1.4 12-Well MTPs......Page 589
    25.4.1.5 6-Well MTPs......Page 594
   25.4.2 Flow Cells......Page 597
    25.4.2.1 Robbins Device and Modifications......Page 598
    25.4.2.2 Flow Chambers for Direct Inspection of Biofilms......Page 599
   25.4.3 Microfluidic Devices......Page 601
  25.5 Conclusions......Page 602
  References......Page 603
Index......Page 610