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.

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 ixContributors xiii1. Introduction to Innovative Food Processing Technologies: Background, Advantages, Issues, and Need for Multiphysics Modeling 3Gustavo V. Barbosa-Cánovas, Abdul Ghani Albaali, Pablo Juliano, and Kai Knoerzer2. The Need for Thermophysical Properties in Simulating Emerging Food Processing Technologies 23Pablo Juliano, Francisco Javier Trujillo, Gustavo V. Barbosa-Cánovas, and Kai Knoerzer3. Neural Networks: Their Role in High-Pressure Processing 39José S. Torrecilla and Pedro D. Sanz4. Computational Fluid Dynamics Applied in High-Pressure Processing Scale-Up 57Cornelia Rauh and Antonio Delgado5. Computational Fluid Dynamics Applied in High-Pressure High-Temperature Processes: Spore Inactivation Distribution and Process Optimization 75Pablo Juliano, Kai Knoerzer, and Cornelis Versteeg6. Computer Simulation for Microwave Heating 101Hao Chen and Juming Tang7. Simulating and Measuring Transient Three-Dimensional Temperature Distributions in Microwave Processing 131Kai Knoerzer, Marc Regier, and Helmar Schubert8. Multiphysics Modeling of Ohmic Heating 155Peter J. Fryer, Georgina Porras-Parral, and Serafim Bakalis9. Basics for Modeling of Pulsed Electric Field Processing of Foods 171Nicolás Meneses, Henry Jaeger, and Dietrich Knorr10. Computational Fluid Dynamics Applied in Pulsed Electric Field Preservation of Liquid Foods 193Nicolás Meneses, Henry Jaeger, and Dietrich Knorr11. Novel, Multi-Objective Optimization of Pulsed Electric Field Processing for Liquid Food Treatment 209Jens Krauss, Özgür Ertunç, Cornelia Rauh, and Antonio Delgado12. Modeling the Acoustic Field and Streaming Induced by an Ultrasonic Horn Reactor 233Francisco Javier Trujillo and Kai Knoerzer13. Computational Study of Ultrasound-Assisted Drying of Food Materials 265Enrique Riera, José Vicente García-Pérez, Juan Andrés Cárcel, Victor M. Acosta, and Juan A. Gallego-Juárez14. Characterization and Simulation of Ultraviolet Processing of Liquid Foods Using Computational Fluid Dynamics 303Larry Forney, Tatiana Koutchma, and Zhengcai Ye15. Multiphysics Modeling of Ultraviolet Disinfection of Liquid Food--Performance Evaluation Using a Concept of Disinfection Efficiency 325Huachen Pan16. Continuous Chromatographic Separation Technology--Modeling and Simulation 335Filip Janakievski17. The Future of Multiphysics Modeling of Innovative Food Processing Technologies 353Peter J. Fryer, Kai Knoerzer, and Pablo JulianoIndex 365