Abstract
A process is imitated using simulations as a quick way of its evaluation for further design and optimization purposes. Simulations, based on the availability of a computational mathematical model, are carried out with required assumptions for system inputs. Mathematical models for this purpose can be observation (empirical models depending upon the availability of experimental data with limited predictive capabilities) or physics based (via the formulation of the transport phenomena governing the process with outstanding predictive capabilities). The essential aspects of a physics-based mathematical model are to define physical, chemical, or biological changes, to develop a mathematical basis with appropriate assumptions, to solve a problem, and to validate for various situations. Model predictions can then be used for design and optimization purposes. In this chapter, mathematical modeling approaches to the simulation of food processing operations are summarized focusing on heat transfer and fluid dynamics. To this end, analytical solutions, numerical approaches, and computational fluid dynamics methodologies are illustrated, initial-boundary conditions and thermophysical properties are described, and an example of mathematical modeling of the thermal processing of canned foods is demonstrated. In addition, the significance of model validation and optimization is explained with traditional and innovative techniques.
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Erdoğdu, F. (2013). Mathematical Modeling of Transport Phenomena for Simulation and Optimization of Food Processing Operations. In: Yanniotis, S., Taoukis, P., Stoforos, N., Karathanos, V. (eds) Advances in Food Process Engineering Research and Applications. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-7906-2_23
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DOI: https://doi.org/10.1007/978-1-4614-7906-2_23
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