2nd Edition

Computational Fluid Dynamics in Food Processing

Edited By Da-Wen Sun Copyright 2019
    628 Pages 164 Color & 163 B/W Illustrations
    by CRC Press

    628 Pages 164 Color & 163 B/W Illustrations
    by CRC Press

    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.

    Series Preface

    Preface to the Second Edition



    Section I CFD Applications in Cold Chain Facilities

    Chapter 1 CFD Aided Retail Cabinets Design

    Giovanni Cortella

    Chapter 2 CFD Optimization of Perturbed Air Curtains for Refrigerated Display Cabinets

    Jean Moureh

    Chapter 3 CFD Modeling to Improve the Performance of Industrial Cooling of Large Beef Carcasses

    Mulugeta A. Delele, Kumsa D. Kuffi, Bart Nicolai, and Pieter Verboven

    Chapter 4 CFD Modeling of Heat and Mass Transfer in a Hydrofluidization System During Food Chilling and Freezing

    Juan Manuel Peralta and Susana E. Zorrilla

    Chapter 5 Improving the Performance of a Partially Loaded Cold Store by CFD

    Fumihiko Tanaka and Fumina Tanaka

    Chapter 6 CFD Investigation of Fresh Produce Cooling Processes and Effects of Package Stacking

    Umezuruike Linus Opara, Alemayehu Ambaw, and Tarl Berry

    Chapter 7 Optimization of Ventilation Ports of Packaging for Fresh Produce Using CFD

    Hiroaki Kitazawa

    Chapter 8 Optimization of Horticultural Carton Vent Hole Design by CFD

    Umezuruike Linus Opara, Tarl Berry, and Alemayehu Ambaw

    Section II CFD Applications in Thermal Processing and Heat Exchangers

    Chapter 9 Three-Dimensional CFD Modeling of Continuous Industrial Baking Process

    Weibiao Zhou and Nantawan Therdthai

    Chapter 10 Improving Bread-Baking Process Under Different Oven Load Conditions by CFD Modeling

    N. Chhanwal, J. A. Moses, and C. Anandharamakrishnan

    Chapter 11 CFD Applications of Food Packaging Sterilization and Filling

    Giuseppe Vignali and Filippo Ferrari

    Chapter 12 CFD Analysis of Food Pasteurization Processes

    Padma Ishwarya and C. Anandharamakrishnan

    Chapter 13 CFD Determination of F Values During Thermal Processing of Still Cans

    Won Byong Yoon and Hyeon Woo Park

    Chapter 14 CFD Modeling of Thermal Processing of Particulate Foods

    Massimiliano Rinaldi, Matteo Cordioli, and Davide Barbanti

    Chapter 15 CFD Modeling of Natural-Convection Heating Processes

    Ferruh Erdogdu, Huseyin Topcam, Fabrizio Sarghini, and Francesco Marra

    Chapter 16 CFD Modeling of Convective Drying of Cylindrical Fruit Slices

    Alexandros Vouros, Dimitrios Tzempelikos, Dimitrios Mitrakos, and Andronikos Filios

    Chapter 17 CFD Modeling of Convection Flow in Pan Cooking

    Yvan Llave and Noboru Sakai

    Chapter 18 CFD Analysis of Thermal Processing of Intact Eggs

    Behzad Abbasnezhad, Mohsen Dalvi-Isfahan, and Nasser Hamdami

    Chapter 19 Applications of CFD for Optimization of Cabinet Dryers

    Yasaman Amanlou and Mohammad Hadi Khoshtaghaza

    Section III CFD Applications in Other Food Processes

    Chapter 20 CFD Design and Optimization of Biosensors in the Food Industry

    Agnese Piovesan, Jeroen Lammertyn, Bart Nicolai, and Pieter Verboven

    Chapter 21 Analysis and Simulation of Pasta Dough Extrusion Process by CFD

    Fabrizio Sarghini

    Chapter 22 Computational Modeling of Radio Frequency Thawing of Frozen Food Products

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

    Chapter 23 CFD Application for the Evaluation of Food Texture

    Won Byong Yoon and Hwabin Jung

    Chapter 24 CFD Study of Top-Spray Fluidized Bed Coating Process

    Wasan Duangkhamchan, Frederik Ronsse, and Jan G. Pieters

    Chapter 25 Operation of Biofilm Reactors for the Food Industry Using CFD

    Luciana C. Gomes, João Miranda, and Filipe J. Mergulhão



    A Member of Royal Irish Academy, a Member of Academia Europaea, a Foreign Member of the Polish Academy of Sciences, a Fellow of the International Academy of Food Science and Technology, a Fellow of the International Academy of Agricultural and Biosystems Engineering, and an Academician of the International Academy of Refrigeration, Professor Da-Wen Sun is a global authority in food engineering research and education. His main research activities include cooling, drying, and refrigeration processes and systems, quality and safety of food products, bioprocess simulation and optimization, and computer vision/image processing and hyperspectral imaging technologies. Dr. Sun is known for his superb quality research publications with the highest esteem from his peers. He has been named Highly Cited Researcher in the last 3 consecutive years (2015–2017) by Clarivate Analytics (formerly Thomson Reuters), with Web of Science h-index = 91 and SCOPUS h-index = 94. He is currently Full Professor of Food and Biosystems Engineering at University College Dublin (UCD).