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Global Food Security and Wellness pp 435–455Cite as

Multiphysics Modelling of Innovative Food Processing Technologies

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Abstract

Innovative food processing technologies, such as high pressure (low and high temperature), pulsed electric field, and ultrasound processing, can be applied to manufacture better quality, yet safe, food products and potentially assist in reducing the carbon and water footprint in food processing. Thus, these technologies may play an important role towards satisfying consumer demand for safe and higher quality products and sustainable manufacture.

The design, application, and optimization of suitable equipment and the selection of process conditions for these technologies require further knowledge development. Computational Fluid Dynamics is already established as a tool for characterizing, improving, and optimizing traditional food processing technologies; innovative technologies, however, provide additional complexity and challenges because of the interacting Multiphysics phenomena.

In this work, we highlight selected Multiphysics models developed for the characterization of various processing aspects and optimization of innovative technologies.

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Authors and Affiliations

  1. CSIRO Animal, Food and Health Sciences, Melbourne, VIC, Australia

    Pablo Juliano & Kai Knoerzer

Authors
  1. Pablo Juliano
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  2. Kai Knoerzer
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Corresponding author

Correspondence to Kai Knoerzer .

Editor information

Editors and Affiliations

  1. Department of Biological Systems Engineering, Pullman, Washington, USA

    Gustavo V. Barbosa-Cánovas

  2. Department of Food Science, University of Campinas, Campinas, Brazil

    Gláucia María Pastore

  3. Department of Food Engineering, Ankara University, Ankara, Turkey

    Kezban Candoğan

  4. Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, USA

    Ilce G. Medina Meza

  5. Pharmaceutical-Biochemical Technology Department, Pharmaceutical Sciences School, University of São Paulo, São Paulo, Brazil

    Suzana Caetano da Silva Lannes

  6. Food Science and Technology Group, University of New South Wales, Sydney, New South Wales, Australia

    Ken Buckle

  7. Faculty of Land and Food Systems, University of British Columbia, Vancouver, British Columbia, Canada

    Rickey Y. Yada

  8. EMBRAPA Food Technology, Rio de Janeiro, Brazil

    Amauri Rosenthal

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Juliano, P., Knoerzer, K. (2017). Multiphysics Modelling of Innovative Food Processing Technologies. In: Barbosa-Cánovas, G., et al. Global Food Security and Wellness. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-6496-3_21

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