Kai Knoerzer & Pablo Juliano 
Innovative Food Processing Technologies 
Advances in Multiphysics Simulation

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.

Tabla de materias

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

Sobre el autor

Dr Kai Knoerzer, Dr Pablo Juliano and Dr Peter
Roupas are all Research Project Leaders and Food Process
Engineers at CSIRO Food and Nutritional Sciences, Melbourne,
Australia. Dr Cornelis Versteeg served as Director of the
Innovative Foods Centre, Food Science Australia, (CSIRO) and is now
a Post-Retirement Fellow at CSIRO Food and Nutritional Sciences,
Melbourne, Australia

CSIRO (Commonwealth Scientific and Industrial Research
Organisation) is an Australian Federal Government agency
(independent statutory authority) and the primary authority on food
safety in Australia.