Computational Fluid Dynamics in the Design and Analysis of Thermal Processes: A Review of Recent Advances

Critical Reviews in Food Science and Nutrition

Volumn 53, Issue 3, 2013, Pages 251-275

  Norton, Tomás ^a   Tiwari, Brijesh ^b   Sun, Da Wen ^c  

^a HARPER ADAMS UNIVERSITY   (United Kingdom)

^b MANCHESTER METROPOLITAN UNIVERSITY   (United Kingdom)

^c UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

CFD; computational fluid dynamics; cooking; drying; heating; modelling; sterilization

Indexed keywords

CFD APPLICATIONS; CFD SOFTWARES; COMPLEX MECHANISMS; COMPREHENSIVE ANALYSIS; COMPUTER POWER; DESIGN AND ANALYSIS; EXPERIMENTAL ANALYSIS; FOOD INDUSTRIES; MATHEMATICAL PHYSICS; MODELLING TECHNIQUES; NONLINEAR PARTIAL DIFFERENTIAL EQUATIONS; NUMERICAL ALGORITHMS; PERVASIVE TECHNOLOGIES; PHYSICAL SYSTEMS; PROCESSING APPLICATIONS; STATE-OF-THE-ART REVIEWS; THERMAL PROCESS; THREE-DIMENSIONAL MODEL; VISUALIZATION TECHNIQUE; FOOD PROCESSING SYSTEMS; STATE-OF-THE ART REVIEWS;

ALGORITHMS; COMPUTATIONAL FLUID DYNAMICS; COOKING; DRYING; FLUID MECHANICS; HEATING; MODELS; PARTIAL DIFFERENTIAL EQUATIONS; RAPID THERMAL ANNEALING; STERILIZATION (CLEANING); THREE DIMENSIONAL; DESIGN; DYNAMICS; FLUID DYNAMICS; FOOD PROCESSING; HEAT TRANSFER; HEAT TREATMENT; NUMERICAL METHODS; THERMAL PROCESSING (FOODS); THREE DIMENSIONAL COMPUTER GRAPHICS;

DESIGN; COMPUTATIONAL FLUID DYNAMICS;

COMPUTATIONAL FLUID DYNAMICS; COMPUTER PROGRAM; FOOD INDUSTRY; PHYSICS; COMPUTER SIMULATION; COOKING; DEHYDRATION; FOOD HANDLING; FOOD PRESERVATION; HEAT; HYDRODYNAMICS; MICROWAVE RADIATION; PASTEURIZATION; PRESSURE; REVIEW; THEORETICAL MODEL;

YOGHURT;

COMPUTER SIMULATION; COOKING; DEHYDRATION; FOOD TECHNOLOGY; FOOD, PRESERVED; HOT TEMPERATURE; HYDRODYNAMICS; MICROWAVES; MODELS, THEORETICAL; PASTEURIZATION; PRESSURE; SOFTWARE; YOGURT;

EID: 84870673931     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2010.518256     Document Type: Article

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