Innovative Food Processing Technologies

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.

Preface ix Contributors xiii 1. Introduction to Innovative Food Processing Technologies: Background, Advantages, Issues, and Need for Multiphysics Modeling 3 Gustavo V. Barbosa-Cánovas, Abdul Ghani Albaali, Pablo Juliano, and Kai Knoerzer 2. The Need for Thermophysical Properties in Simulating Emerging Food Processing Technologies 23 Pablo Juliano, Francisco Javier Trujillo, Gustavo V. Barbosa-Cánovas, and Kai Knoerzer 3. Neural Networks: Their Role in High-Pressure Processing 39 José S. Torrecilla and Pedro D. Sanz 4. Computational Fluid Dynamics Applied in High-Pressure Processing Scale-Up 57 Cornelia Rauh and Antonio Delgado 5. Computational Fluid Dynamics Applied in High-Pressure High-Temperature Processes: Spore Inactivation Distribution and Process Optimization 75 Pablo Juliano, Kai Knoerzer, and Cornelis Versteeg 6. Computer Simulation for Microwave Heating 101 Hao Chen and Juming Tang 7. Simulating and Measuring Transient Three-Dimensional Temperature Distributions in Microwave Processing 131 Kai Knoerzer, Marc Regier, and Helmar Schubert 8. Multiphysics Modeling of Ohmic Heating 155 Peter J. Fryer, Georgina Porras-Parral, and Serafim Bakalis 9. Basics for Modeling of Pulsed Electric Field Processing of Foods 171 Nicolás Meneses, Henry Jaeger, and Dietrich Knorr 10. Computational Fluid Dynamics Applied in Pulsed Electric Field Preservation of Liquid Foods 193 Nicolás Meneses, Henry Jaeger, and Dietrich Knorr 11. Novel, Multi-Objective Optimization of Pulsed Electric Field Processing for Liquid Food Treatment 209 Jens Krauss, Özgür Ertunç, Cornelia Rauh, and Antonio Delgado 12. Modeling the Acoustic Field and Streaming Induced by an Ultrasonic Horn Reactor 233 Francisco Javier Trujillo and Kai Knoerzer 13. Computational Study of Ultrasound-Assisted Drying of Food Materials 265 Enrique Riera, José Vicente García-Pérez, Juan Andrés Cárcel, Victor M. Acosta, and Juan A. Gallego-Juárez 14. Characterization and Simulation of Ultraviolet Processing of Liquid Foods Using Computational Fluid Dynamics 303 Larry Forney, Tatiana Koutchma, and Zhengcai Ye 15. Multiphysics Modeling of Ultraviolet Disinfection of Liquid Food—Performance Evaluation Using a Concept of Disinfection Efficiency 325 Huachen Pan 16. Continuous Chromatographic Separation Technology—Modeling and Simulation 335 Filip Janakievski 17. The Future of Multiphysics Modeling of Innovative Food Processing Technologies 353 Peter J. Fryer, Kai Knoerzer, and Pablo Juliano Index 365