by
Anandharamakrishnan, C.
Call Number
664.028
Publication Date
2024
Summary
This book explores the possibility of using non-thermal technologies for various purposes such as shelf-life extension, reduced energy consumption, adhesion, & safety improvement. It reviews the present status of these technologies, international regulations, & sustainability aspects in food processing including global case studies.
Format:
Electronic Resources
Relevance:
0.0718
by
Anandharamakrishnan, C.
Call Number
664
Publication Date
2023
Summary
Looks at the future of food processing, highlighting emerging and disruptive technologies and their gaining influence. It focuses on computer and information technology-linked applications such as CFD modeling, robotics, automation, AI, big data, the Internet of Things, cloud computing, and blockchain management for the food industry.
Format:
Electronic Resources
Relevance:
0.0566
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by
Anandharamakrishnan, C.
Call Number
641.3
Publication Date
2022
Format:
Electronic Resources
Relevance:
0.0800
by
Anandharamakrishnan, C.
Call Number
664
Publication Date
2022
Format:
Electronic Resources
Relevance:
0.0918
by
Anandharamakrishnan, C.
Call Number
664
Publication Date
2019
Format:
Electronic Resources
Relevance:
0.0756
by
Anandharamakrishnan, C.
Call Number
664
Publication Date
2019
Format:
Electronic Resources
Relevance:
0.0943
by
Anandharamakrishnan, C.
Call Number
664.0015
Publication Date
2014
Summary
Computational Fluid Dynamics (CFD) has been applied extensively to great benefit in the food processing sector. Its numerous applications include: predicting the gas flow pattern and particle histories, such as temperature, velocity, residence time, and impact position during spray drying; modeling of ovens to provide information about temperature and airflow pattern throughout the baking chamber to enhance heat transfer and in turn final product quality; designing hybrid heating ovens, such as microwave-infrared, infrared-electrical or microwave-electrical ovens for rapid baking; model the dynamics of gastrointestinal contents during digestion based on the motor response of the GI tract and the physicochemical properties of luminal contents; retort processing of canned solid and liquid foods for understanding and optimization of the heat transfer processes. This Brief will recapitulate the various applications of CFD modeling, discuss the recent developments in this field, and identify the strengths and weaknesses of CFD when applied in the food industry. .
Format:
Electronic Resources
Relevance:
0.0784
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