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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 ...
www.comsol.com/paper/7287

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

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 ...
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 ...
www.comsol.com/paper/13923

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 heat processing of food was first postulated in 2000 ...
www.comsol.com/paper/2856

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 ...
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

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 ...
www.comsol.com/paper/15609

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 ... drying air and in the food sample, was formulated and coupled both to a product decontamination model, describing the microbial inactivation kinetics of Listeria monocytogenes and to another model aimed at predicting the ...
www.comsol.com/paper/12972

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 food sample. The proposed model does not rely on the specification of interfacial heat and mass transfer coefficients and, therefore, represents a general tool capable of describing the behavior of real driers ...
www.comsol.com/paper/6789

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 ...
www.comsol.com/paper/1699

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 ...
www.comsol.com/paper/8197

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 ...
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 ...
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 ...
www.comsol.com/paper/10727

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 ...
www.comsol.com/paper/16184

Parameter Identification in Partial Integro-Differential Equations for Physiologically Structured Populations

. Ecological issues generally comprise highly interacting agents and/or unknown side effects. Here we show how combining direct simulation with COMSOL with simple optimization tools in Matlab helps research in ecology. We analyze the dynamics of a physiologically structured population under changing temperature and food conditions in two ways ...
www.comsol.com/paper/5100

Heat and Mass Transfer Modeling During Freezing of Foodstuffs

A mathematical model is developed to determine the weight loss and the freezing rate during the freezing of unwrapped foodstuffs. The model allows comparing two freezing processes; the first uses nitrogen gas at -80°C and the second uses cold air. The model includes thermophysical properties that are temperature dependent to take into account the ice formation. The time step has to be chosen carefully in order to pr ...
www.comsol.com/paper/13722

Improved Finite Element Modeling of Heat and Mass Transfers in Single Corn Kernels During Drying

Our Institute at the West Hungarian University is dealing with modelling of heat physical treatments in agricultural (biological) materials. The essential key in order to gain accurate results is to know the driving forces during heat and mass transfers. In case of mass transfer processes the application of moisture gradient as driving force gives false results. Therefore, we use water potential gradients as the dri ...
www.comsol.com/paper/11662

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