TUM Library

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.

Cover; Half Title; Title Page; Copyright Page; Table of Contents; Series Preface; CONTEMPORARY FOOD ENGINEERING; Preface to the Second Edition; Editor; Contributors; Section I : CFD Applications in Cold Chain Facilities; Chapter 1: CFD Aided Retail Cabinets Design; 1.1 Introduction; 1.2 The Retail Cabinet; 1.2.1 Classification; 1.2.1.1 Storage Temperature; 1.2.1.2 Geometry; 1.2.1.3 Refrigeration Equipment; 1.2.1.4 Air Circulation; 1.2.1.5 Energy Consumption; 1.2.2 Standardized Temperature Tests; 1.2.3 Air Curtains; 1.3 Applications of CFD to Display Cabinets.

1.3.1 Modeling Product Temperature Distribution1.3.2 Modeling Airflow; 1.3.2.1 Air Curtains; 1.3.2.2 Shelves; 1.3.2.3 Evaporator and Rear Ducts; 1.3.3 Modeling the Influence of Air Humidity; 1.3.4 Modeling Interactions with the Ambient Conditions; 1.3.4.1 Radiation; 1.3.4.2 Ambient Air Movement; 1.3.5 Glass Doors Fogging and Defogging; 1.3.6 Humidification; 1.4 CFD Codes; 1.4.1 Methodology; 1.4.1.1 Preprocessing; 1.4.1.2 Solving; 1.4.1.3 Postprocessing; 1.4.2 Turbulence Models; 1.4.3 Mass Transfer; 1.4.4 Validation; 1.5 Conclusions; References.

Chapter 2: CFD Optimization of Perturbed Air Curtains for Refrigerated Display Cabinets2.1 Introduction; 2.2 Energy Consumption and Food Safety Aspects of RDC; 2.3 Numerical Modeling; 2.4 Airflow Design and Research Methodology of RDC; 2.5 Aims and Objectives; 2.6 Experimental Setup and Procedure; 2.6.1 Air Curtain Facility; 2.6.2 Non-Intrusive Experimental Facilities; 2.6.2.1 Laser Doppler Velocimetry (LDV); 2.6.2.2 Particle Image Velocimetry (PIV); 2.6.3 General Features of the Flow Field; 2.7 Numerical Modeling Approaches; 2.7.1 CFD Numerical Modeling.

2.7.1.1 Governing Equations and Hypothesis2.7.1.2 Boundary Conditions; 2.7.2 Global Modeling Approach; 2.7.2.1 Governing Equations; 2.7.2.2 Air Curtain Performance; 2.8 Results and Discussion; 2.8.1 Without External Perturbation; 2.8.1.1 Jet Characteristics and Airflow Patterns; 2.8.1.2 Global Exchanges Through Air Curtain; 2.8.2 With External Lateral Flow; 2.8.2.1 Effect of ELF on Airflow Patterns; 2.8.2.2 Turbulence Modeling Performance; 2.8.2.3 Effect of the ELF on the Jet Deflection; 2.8.2.4 Effect of ELF on the Jet Decay; 2.8.2.5 Effect of ELF on the Velocity Profiles.

2.8.2.6 Effect of ELF on the Global Exchanges Through Air Curtain2.9 Conclusions; Nomenclature; References; Chapter 3: CFD Modeling to Improve the Performance of Industrial Cooling of Large Beef Carcasses; 3.1 Introduction; 3.2 Postmortem Metabolism and Meat Quality; 3.3 Beef Carcass Cooling Methods; 3.3.1 Cold Air Cooling; 3.3.2 Spray Cooling; 3.3.3 Vascular Perfusion Cooling; 3.3.4 Cooling Using High Thermal Conductivity Inserts; 3.3.5 Cooling Enhanced by Hot Boning; 3.4 Heat and Mass Transfer Mechanisms during Cold Air Cooling of Beef Carcass; 3.4.1 Surface Heat and Mass Transfer.

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