Applications of Computational Fluid Dynamics in Food Processing Operations pp. 297-316
Authors: (C. Anandharamakrishnan, Human Resource Development, Central Food Technological Research Institute, Council for Scientific and Industrial Research (CSIR), Mysore, India)
Abstract: Computational fluid dynamics (CFD) has been used extensively by the scientific community worldwide for optimal design of industrial processes. CFD is a simulation tool, which uses powerful computers in combination with applied mathematics to model fluid motion. CFD is increasingly used in the design, scale-up and trouble-shooting of different unit operations in various processing industries. In recent years, a rapid development in the application of CFD in food processing operations has been witnessed. This chapter reviews the application of CFD in selected food processing operation such as spray drying, bread baking and pasteurization/sterilization processes. It also discusses the different modeling approaches and reference frames used for the CFD simulations, particles histories (temperature, velocity residence time and impact positions) during spray drying and spray-freezing, application of different radiation models (discrete transfer radiation, surface to surface and discrete ordinates) for electrical heating baking oven simulations and modeling of inactivation of enzymes during pasteurization of canned liquid food and eggs. In addition, the challenges involved in the CFD modelling of food processing, recent developments in this area and future applications are highlighted.