"Computational Fluid Dynamics in Food Processing" (2nd Edition, 592 Pages) by Professor Da-Wen Sun Available Soon
Computational Fluid Dynamics (CFD) uses applied mathematics, physics and computational software to provide quick and efficient simulation and visualization of fluid flow and heat transfer. CFD analysis aims to solve the governing equations describing fluid flow, i.e., the continuity equation and the set of Navier-Stokes equations, and any additional conservation equations such as energy balance, in order to predict the profiles of velocity, temperature, pressure, and other parameters.
As many processes in the food industry involve fluid flow and heat and mass transfer, 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. By experimenting and analysing the significance and effects of various design parameters and working conditions on the computer, better understanding of the dynamics and the underlying physics of a food process or phenomenon can be achieved, leading to the optimisation of existing and new processes and the overcoming of the need to test the design with each modification. Therefore, the food industry has used CFD widely in its continual quest for process and product improvement.
As the first book in the area, the 1st edition of Computational Fluid Dynamics in Food Processing edited by Professor Da-Wen Sun was published in 2007, with the main aims 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 2nd edition. In the 2nd edition, in order to reflect the most recent research and development trends in the technology, only a few original chapters are updated with latest developments. Therefore, this new edition mostly contains new chapters, covering the analysis and optimisation of cold chain facilities, simulation of thermal processing and modelling of heat exchangers, and CFD applications in other food processes.