Modeling Food Processing Operations

Computational modeling is an important tool for understanding and improving food processing and manufacturing. It is used for many different purposes, including process design and process optimization. However, modeling goes beyond the process and can include applications to understand and optimize food storage and the food supply chain, and to perform a life cycle analysis. Modeling Food Processing Operations provides a comprehensive overview of the various applications of modeling in conventional food processing. The needs of industry, current practices, and state-of-the-art technologies are examined, and case studies are provided.

Part One provides an introduction to the topic, with a particular focus on modeling and simulation strategies in food processing operations. Part Two reviews the modeling of various food processes involving heating and cooling. These processes include: thermal inactivation; sterilization and pasteurization; drying; baking; frying; and chilled and frozen food processing, storage and display. Part Three examines the modeling of multiphase unit operations such as membrane separation, extrusion processes and food digestion, and reviews models used to optimize food distribution.

Comprehensively reviews the various applications of modeling in conventional food processingExamines the modeling of multiphase unit operations and various food processes involving heating and coolingAnalyzes the models used to optimize food distribution

Preface Part One: Introduction to computational modeling in food processing 1 Different modeling and simulation approaches for food processing operations C. Rauh, Technical University of Berlin, Germany and A. Delgado, Friedrich-Alexander University of Erlangen-Nuremberg, Germany Part Two: Modeling of food processes involving heating and cooling 2 Thermal processing and kinetic modeling of inactivation K. Dolan, Michigan State University, USA, H. Habtegebriel, Ecole Supérieure d'Agriculture, France, V. Valdramidis, University of Malta, Malta and D. Mishra, Mead Johnson Nutrition, USA 3 Modeling thermal processing and reactions: sterilization to pasteurization R. Simpson, H. Nuñez and S. Almonacid, Universidad Técnica Federico Santa María, Chile 4 Modeling of drying processes of food materials H. Sabarez, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Australia 5 Modeling of baking processes D. Flick and C. Doursat, AgroParistech, France and D. Grenier and T. Lucas, Irstea, France 6 Modeling of food frying processes S. Eichenlaub and C. Koh, PepsiCo Global R&D, USA 7 Modelling of cold food chain processing and display environments S. A. Tassou, B. L. Gowreesunker, D. Parpas and A. Raeisi, Brunel University London, UK Part Three: Modeling of multiphase unit operations 8 A review of shear induced particle migration for enhanced filtration and fractionation R. M. Klaver and C. G. P. H. Schroën, Wageningen University, The Netherlands 9 Modelling extrusion processes M. A. Emin, Karlsruhe Institute of Technology, Germany 10 Modelling food digestion P. W. Cleary and M. D. Sinnott, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Australia, B. Hari and S. Bakalis, The University of Birmingham, UK and S. M. Harrison, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Australia 11 (18) Using logistic models to optimize the food supply chain R. García-Flores, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Australia, O. V. de Souza Filho and R. S. Martins, Universidade Federal de Minas Gerais, Brazil, C. V. B. Martins, Unioeste, Brazil and P. Juliano, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Australia Part Four: Conclusions 12 Conclusions and future trends in modelling food process operations S. Bakalis, The University of Birmingham, UK, Kai Knoerzer, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Australia and Peter J. Fryer, The University of Birmingham, UK