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Application of Computational Fluid Dynamics in Food Processing
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Application of Computational Fluid Dynamics in Food Processing

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (15 July 2020) | Viewed by 13694

Special Issue Editor

Prof. Dr. Gérard Liger-Belair

E-Mail Website1 Website2
Guest Editor
Effervescence & Champagne, GSMA, UMR CNRS 7331, Université de Reims Champagne-Ardenne, B.P.1039, 51687 Reims, CEDEX 2, France
Interests: wine; champagne; CO2; bubbles; foam; macromolecules; proteins; aromas; metabolomics; wine tasting
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In the past two decades, with the ever-increasing processing power and the recent advances in cluster computing, computational fluid dynamics (CFD) has been widely and successfully extended into numerous areas of scientific research, including food science, food engineering, and food processing. This Special Issue is aimed at covering the current state-of-the-art of CFD in food science, from the most fundamental aspects (including how to solve the governing equations describing the fluid flow, or the treatment of boundary or inter-phase conditions, for example) to the myriad of applications of CFD for food processing purposes, including, but not limited to, the following: mass transfer and fluid flow in food processing, heating and cooling processes, frying processes, food texture, product shelf-life, and so on.

Prof. Gérard Liger-Belair
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • computational fluid dynamics
  • food processing
  • food science
  • food engineering
  • mass transfer
  • heat transfer
  • fluid flow
  • heating
  • cooling
  • frying

Published Papers (3 papers)

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Research

15 pages, 9536 KiB  
Article
Computational Fluid Dynamics (CFD) as a Tool for Investigating Self-Organized Ascending Bubble-Driven Flow Patterns in Champagne Glasses
by Fabien Beaumont, Gérard Liger-Belair and Guillaume Polidori
Foods 2020, 9(8), 972; https://doi.org/10.3390/foods9080972 - 23 Jul 2020
Cited by 2 | Viewed by 7385
Abstract
Champagne glasses are subjected to complex ascending bubble-driven flow patterns, which are believed to enhance the release of volatile organic compounds in the headspace above the glasses. Based on the Eulerian–Lagrangian approach, computational fluid dynamics (CFD) was used in order to examine how [...] Read more.
Champagne glasses are subjected to complex ascending bubble-driven flow patterns, which are believed to enhance the release of volatile organic compounds in the headspace above the glasses. Based on the Eulerian–Lagrangian approach, computational fluid dynamics (CFD) was used in order to examine how a column of ascending bubbles nucleated at the bottom of a classical champagne glass can drive self-organized flow patterns in the champagne bulk and at the air/champagne interface. Firstly, results from two-dimensional (2D) axisymmetric simulations were compared with a set of experimental data conducted through particle image velocimetry (PIV). Secondly, a three-dimensional (3D) model was developed by using the conventional volume-of-fluid (VOF) multiphase method to resolve the interface between the mixture’s phases (wine–air). In complete accordance with several experimental observations conducted through laser tomography and PIV techniques, CFD revealed a very complex flow composed of surface eddies interacting with a toroidal flow that develops around the ascending bubble column. Full article
(This article belongs to the Special Issue Application of Computational Fluid Dynamics in Food Processing)
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14 pages, 5970 KiB  
Article
Combined Experimental and CFD Approach of Two-Phase Flow Driven by Low Thermal Gradients in Wine Tanks: Application to Light Lees Resuspension
by Fabien Bogard, Fabien Beaumont, Yann Vasserot, Florica Simescu-Lazar, Blaise Nsom, Gérard Liger-Belair and Guillaume Polidori
Foods 2020, 9(7), 865; https://doi.org/10.3390/foods9070865 - 02 Jul 2020
Viewed by 2301
Abstract
In winemaking, clarification and stabilization are the processes by which insoluble matter suspended in the wine (called lees) is removed before bottling. The light lees represent 2–4% of the total wine volume. Under certain circumstances, resuspension of lees may occur. The resuspension of [...] Read more.
In winemaking, clarification and stabilization are the processes by which insoluble matter suspended in the wine (called lees) is removed before bottling. The light lees represent 2–4% of the total wine volume. Under certain circumstances, resuspension of lees may occur. The resuspension of lees has been attributed to temperature variations between the wine stored in tanks and the environment of the cellar. From in situ, laboratory-scale studies involving laser tomography techniques, it was shown that low (positive or negative) thermal gradients between a wine tank containing light lees and its external environment induce mass transfer by natural convection. To extrapolate these findings to full-scale tanks, an Eulerian-Eulerian multiphase CFD model was applied to simulate the two-phase flow behavior as a function of temperature variations on a 24–h cycle. Numerical temperature and time-dependent flow patterns of both wine and lees confirm that low thermal gradients induce sufficient fluid energy to resuspend the lees, thus showing that the laboratory results can be extrapolated to full-scale tanks. Full article
(This article belongs to the Special Issue Application of Computational Fluid Dynamics in Food Processing)
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15 pages, 3341 KiB  
Article
Computer Simulation with a Temperature-Step Frying Approach to Mitigate Acrylamide Formation in French Fries
by Der-Sheng Chan
Foods 2020, 9(2), 200; https://doi.org/10.3390/foods9020200 - 16 Feb 2020
Cited by 6 | Viewed by 2920
Abstract
A heat and mass-transfer model coupled with reaction kinetics was developed to simulate frying. Obtaining an accurate mathematical model of the Maillard reaction and the heat and mass transfer is crucial for predicting the transient acrylamide formation, temperature, and water content in French [...] Read more.
A heat and mass-transfer model coupled with reaction kinetics was developed to simulate frying. Obtaining an accurate mathematical model of the Maillard reaction and the heat and mass transfer is crucial for predicting the transient acrylamide formation, temperature, and water content in French fries. The objective of this study was to mitigate the formation of acrylamide in a potato strip by adopting a temperature step frying approach (TSFA). A considerable increase in the water content and a decrease in the temperature and acrylamide formation were observed in a potato strip fried with the TSFA compared with a potato strip fried without the TSFA process. The acrylamide content in a potato strip when fried using the TSFA decreased considerably to 57% of that in a potato strip fried without using the TSFA. Simulation of the acrylamide distribution in a potato strip revealed that the crust contains the highest amount of acrylamide. The proposed model can be successfully used to obtain high-quality products, mitigate acrylamide formation, and save energy. Full article
(This article belongs to the Special Issue Application of Computational Fluid Dynamics in Food Processing)
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