Numerical investigation of the fluid flow distribution for the hydrofluidisation food freezing method

Computational Applications for the Evaluation and Simulation of the Thermal Treatment of Canned Foods

“…It is based on the creation of a geometry, which is divided into a finite number of units to form a computational geometry, then the governing PDEs are discretized, solved with numerical methods [122] and finally, the results are interpreted by the analyst. CFD simulation with ANSYS, has been applied to different packaged products such as in the pasteurization of beer [102] and water [115], in solid-liquid mixtures such as peas in water [132] and carrot-orange soup [133], food models such as waxy corn starch [126] and sucrose solution [134], in potato refrigeration [135], and even in the improvement of equipment processing parameters, such as in those of an industrial meat dryer [136] and a hydrofluidization freezing chamber [137]. There are also studies on the use of other software in solving the equations of energy, mass and moment, to determine the thermal behavior.…”

Food preservation techniques and nanotechnology for increased shelf life of fruits, vegetables, beverages and spices: a review

“…Although cooling and freezing are effective in their own terms, cooling time, uneven speed of ice crystal formation, storage expenses and specialized environments are concerning issues. In order to understand and overcome these challenges, technological tools like three-dimensional mathematical models and computational fluid dynamics models were evaluated to understand the heat transfer and fluid flow patterns with various food formulations thus showing an approach to minimize the issue (Zhu et al 2019a , b ; Barbosa de Lima et al 2020 ; Brandão et al 2020 ; Stebel et al 2020 ). Table 2 shows a description of the various advanced freezing techniques applied to different foods.…”

Recent developments in freezing of fruits and vegetables: Striving for controlled ice nucleation and crystallization with enhanced freezing rates

“…Various studies directed toward understanding and overcoming these challenges have been conducted. Technological tools such as computational fluid dynamics modeling and 3D‐mathematical modeling have been employed to understand the fluid‐flow and heat transfer patterns in food formulations and come up with an approach to tackle these challenges (Barbosa de Lima et al., 2020; Brandão et al., 2020; Stebel et al., 2020). The frozen food industry is striving to develop innovative freezing techniques to serve consumers the products which are not only fresh and safe but also at the same time are stable, nutritious, and minimally processed (Cheng et al., 2017).…”