Since many years food engineers have attempted to describe physical phenomena such as
heat and mass transfer that occur in food during unit operations by means of mathematical …

Numerical modelling technology offers an efficient and powerful tool for simulating the
heating/cooling processes in the food industry. The use of numerical methods such as finite …

The challenge of maintaining both quality and safety in the thermal processing of foods
results from the degradation of heat-sensitive quality attributes during processing. The editor …

Several studies have shown a significant level of temperature and humidity heterogeneity,
with non-uniform airflow in the refrigeration equipment, which lead to a deterioration in food …

For a long time, food engineers have been trying to describe the physical phenomena that
occur during food processing especially drying. Physics-based theoretical modeling is an …

The design of the supply chain, and in particular of the distribution phase, for fresh-food
products, such as fresh and fresh-cut produce, fruit or meat, cannot be achieved without …

Sterilization of food in cans has been well studied both experimentally and theoretically, but
little or no work has been done on sterilization of food in pouches. The food pouches have …

Enhancing natural convective heat transfer in canned food sterilization is explored through
modifications to container geometry and its orientation. A conical geometry, of equal volume …

In this work, sterilization of a canned liquid food (carrot–orange soup) in a metal can lying
horizontally and heated at 121° C from all sides is simulated for a 3-D geometry. Transient …

Computational fluid dynamics (CFD) analyses provide insight on the natural convective
processes occurring during the sterilization of canned liquid food. The definition and …