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Showing results 1-20 of 163

Modelling of Heat and Mass Transfer in Food Products

The use of the finite element method for understanding and analyzing the freezing and drying processes of food products is in focus in this paper. The objective of this study is to develop a model that can predict temperature distribution and weight loss of food products during the freezing and drying processes. The problem was solved by utilizing heat, mass transfer ...
www.comsol.com/paper/7287

Multiphysics Modelling of Food Dehydration during RF Exposure

There is a requirement for an RF (Radiofrequency) industrial dryer that will be capable of dehydrating foodstuff to the correct level after the product has been fried. RF drying should actively target moisture, due to waters high dielectric properties. An industrial dryer can be optimized using modeling to obtain the correct moisture remov ...
www.comsol.com/paper/7014

Multidimensional Modeling of a Toxical Molecule Formation during Food Frying

Heat related processing can have various effects on food and food ingredients. Besides the intended effects to improve safety and quality of the products, undesired changes, nutritional or toxicological, can also occur. In this area, acrylamide formation occupies an important role, as this molecule has been considered as a potential cause of cancer. The possibility that this molecule may be formed in the ...
www.comsol.com/paper/2856

Heat and Mass Transfer in Partially Frozen Food Material

The freezing curve of the food material was extracted from Differential Scanning Calorimetry experiments. A heat conductive model was generated in COMSOL, including the thermo-physical characteristics and the phase transition behavior. The resulting temperature-time evolutions at different positions in space were in excellent agreement with our experimental data. Changing scale, the variation of micro-ice crystals ...
www.comsol.com/paper/8368

A study on Spray Drying in Food Industry

Spray drying is a common drying technique in food industries to convert liquid to powder form. A good understanding on the dynamic behavior of the process is important to ensure proper control. The aim of this study is to develop empirical models for spray drying of whole milk powder and orange juice powder. A preliminary study on the effect of several inputs such as inlet air temperature, feed flow rate, the ...
www.comsol.com/paper/13923

Food Cooking Process. Numerical Simulation of the Transport Phenomena

Aim of the study is to determine the influence of some of the most important operating variables, especially humidity and temperature, of drying air on the performance of cooking process of pork meat. The process is simulated using finite elements software COMSOL Multiphysics®. The proposed model considers two geometries: cylindrical and parallelepiped, with fixed physical properties and convective boundary conditio ...
www.comsol.com/paper/15441

Solid Food Pasteurization by means of Ohmic Heating: Influence of Process Parameters

Pasteurization of solid food undergoing ohmic heating has been analyzed using COMSOL Multiphysics on the basis of a previously validated multiphysics model. The simulation of pasteurization by ohmic heating involves simultaneous solution electrical potential within the food, heat transfer, and the kinetics transport of death of microorganisms. In the model, thermo-physical and electrical properties as function ...
www.comsol.com/paper/5409

Modeling of Energy Efficient Continuous Sterilisation of ABP from Food Wastes

Ohmic heating is a volumetric heating technology which can effectively process almost any pumpable fluid with extremely high energy efficiency (>95%). This is particularly useful for very thick fluids, those that burn on to hot surfaces and those with high solids content which would cause difficulties for conventional heating techniques. Processing of animal by-products (ABP) faces all these challenges. For this app ...
www.comsol.com/paper/16235

Optimization of Active Packaging for Microwaveable Food Products Using COMSOL Multiphysics®

Upon operation, the magnetron of a conventional microwave oven induces a pattern of standing electromagnetic waves in the oven cavity. Interactions with the field define the amount of energy absorbed in a part of a food object within the cavity. The well-known inhomogeneous heating produced in a microwave oven is partially an effect of the standing waves’ natural nodes and antinodes and partially due to an ...
www.comsol.com/paper/18797

A Theoretical Model for the Control of Color Degradation and Microbial Spoilage Occurring in Food Convective Drying

The aim of this work was the development of a predictive model aimed at identifying a proper control strategy of food drying process. In particular, it was intended to determine the effect of operating conditions both on the color degradation, chosen as a reference quality parameter, and on the microbial spoilage occurring during potatoes drying. A transport model, accounting for the simultaneous transfer ...
www.comsol.com/paper/12972

Extending Engineering Simulations to Scientists: Food Safety and Quality Prediction Using COMSOL Multiphysics® and LiveLink™ for Excel®

The objective of this study was to develop an easy to use interface in Excel® that connects to not only the solvers in COMSOL Multiphysics®, but also existing databases of food properties, foodborne pathogenic microorganisms kinetics, and chemical kinetics, creating a comprehensive simulation software to predict food safety and quality. The user interface allows the user to select the food, pathogen, and chemical ...
www.comsol.com/paper/15609

A FEM Analysis of Transport Phenomena occurring during Vegetable Drying

The aim of the present work is the formulation of a theoretical model describing the transport phenomena involved in a food drying process by a convective oven. The proposed model represents a general and predictive tool capable of describing the real oven’s behavior over a wide range of process and fluid-dynamic conditions. The resulting system of non-linear unsteady-state partial differential equations has ...
www.comsol.com/paper/1699

Modeling the Effect of Headspace Steam on Microwave Heating of Mashed Potato

Introduction: Domestic microwave ovens are widely used to heat food products, because of rapid and convenient heating. Nonuniform heating is the biggest issue in microwave heating process, which also causes food quality and safety issues. Microwave heating models are promising tools to assist in developing food products that deliver uniform heating. Due to intensive heating, moisture evaporation leading to drying ...
www.comsol.com/paper/18555

A Multiphase Model to Analyze Transport Phenomena In Convective Drying

In the modern food industry one of the most important problems to face is to preserve products from deterioration: a widely used solution is the convective foods drying. Drying is based on a simultaneous transfer of both heat and water that takes place when dry and warm air flows around a moist and cold food sample. The aim of the present work is the development a fundamental multiphase approach to account for the ...
www.comsol.com/paper/8197

Transport Phenomena and Shrinkage Modeling During Convective Drying of Vegetables

The aim of the present work is the formulation of a theoretical model describing the transport phenomena involved in food drying process. The attention has been focused on the simultaneous transfer of momentum, heat and mass occurring in a convective drier where hot dry air flows, in turbulent conditions, around the ...
www.comsol.com/paper/6789

Error Analysis in Estimating Temperature-Dependent Thermal Diffusivity and Kinetic Parameters using Heat Penetration Data

Growing consumer demand for nutraceuticals has stimulated interest by food companies to increase levels of these health-promoting compounds. Thermal processing of canned foods in a retort produces a unique problem: some of the nutraceuticals are highly sensitive to temperature, and require accurate parameter estimates to predict their fate during processing. Error in temperature measurement due to heat conduction ...
www.comsol.com/paper/6483

Simulation of Microwave Heating of Porous Media Coupled with Heat, Mass and Momentum Transfer

A microwave heating model coupled with heat, mass, and momentum transfer is needed to fully understand the microwave heating process. In this study a comprehensive 3D model was developed for studying the interaction of microwave with the food. The model includes physics of Maxwell’s electromagnetic heating, Fourier’s heat transfer, Darcy’s momentum transfer, mass conservations of water and vapor, and phase change of ...
www.comsol.com/paper/13155

Sequential Estimation of Temperature-Dependent Thermal Diffusivity in Cherry Pomace during Nonisothermal Heating

Fruit and vegetables are a rich source of many bio-active compounds from which value-added nutraceuticals can be produced. To design processes for these solids that will maintain food safety and maximize quality over a large temperature range, temperature-dependent thermal properties are needed. The objective of this work was to estimate temperature and moisture-dependent thermal diffusivity of cherry pomace. ...
www.comsol.com/paper/10727

Microwave Heating Simulation of Frozen Pie

This research studies the thermal effect of frozen pie heating in the microwave oven. Considering as composite material, the properties of pie derived based on its composition. Here the package, susceptor’s influence to the temperature distribution is also studied. ...
www.comsol.com/paper/18545

Modeling Maillard Reaction and Thermal Transformations During Bread Baking

One big challenge for the food industry is to predict and optimize flavors. The Maillard reaction occurs in food matrices containing carbohydrates and proteins under specific operating conditions. The presented research couples thermal and kinetic modeling to the bread baking process, an ideal field to study this complex set of reactions responsible for many bread flavors. The thermal model considers forced ...
www.comsol.com/paper/16184

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