Status of Physics-Based Models in the Design of Food Products, Processes, and Equipment.

This article is part of a collection entitled “Models for Safety, Quality, and Competitiveness of the Food Processing Sector”. Modeling, in particular physics-based modeling, can be an important tool to food product, process, and equipment designers by reducing the amount of experimentation (thus reducing the time and expenses involved) and by providing a level of insight that is often not possible experimentally. Food processes involve unique physics and challenges compared to other types of materials processing such as polymers and ceramics. These include complex multiphase transport and multiphysics that are difficult to implement in the available software, and often drastic changes in material properties during processing for which data are unavailable.

Datta, A. (2008). Status of Physics-Based Models in the Design of Food Products, Processes, and Equipment. Comprehensive Reviews in Food Science & Food Safety, 7(1), 121-129. doi:10.1111/j.1541-4337.2007.00030.x.