Production Planning, Modeling and Control of Food Industry Processes

A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".

Deadline for manuscript submissions: 30 October 2024 | Viewed by 861

Special Issue Editor


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Department of Food Science and Chemical Technology, Universidad de Chile, Santos Dumont 964, Santiago 8330015, Chile
Interests: process modeling and simulation; food production modeling; kinetics modeling
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Special Issue Information

Dear Colleagues,

The prediction and control of various processes in the food industry are crucial to the achievement of optimum production and planning, as they impact the environment, economy, and viability of the food industry. Under appropriate prediction and control, food processes could see enhanced efficiency and resource use, the improved management of food quality, and a reduction in their impact on the environment. By integrating planning, modeling, and control into food processes, we can work towards food industries with higher yields that meet the needs of both present and future generations, while optimizing the use of natural resources for the planet.

This Special Issue aims to present the latest advancements in food processing and their connection to modeling, control, and planning based on mathematical methods, numerical analyses, statistical advanced analysis, and computational simulation.

The upcoming Special Issue will include research works, reviews, and short communications that address new and innovative technologies for food processing. These contributions aim to enhance planning, modeling, and control in food industry production processes.

Dr. Roberto Lemus-Mondaca
Guest Editor

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Keywords

  • process modeling
  • computational simulation
  • production control
  • food process engineering
  • process optimizing
  • energy consumption
  • kinetics modeling

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Published Papers (1 paper)

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Research

19 pages, 5253 KiB  
Article
Numerical Simulation of Salmon Freezing Using Pulsating Airflow in a Model Tunnel
by Edgardo J. Tabilo, Roberto Lemus-Mondaca, Luis Puente and Nelson O. Moraga
Processes 2024, 12(9), 1852; https://doi.org/10.3390/pr12091852 - 30 Aug 2024
Viewed by 408
Abstract
Food freezing is an energy-intensive thermal process that has required exploring new technologies to enhance productivity and efficiency. This work provides a detailed insight into the energy analysis for the improved cooling of solid food during the freezing process, which originated by imposing [...] Read more.
Food freezing is an energy-intensive thermal process that has required exploring new technologies to enhance productivity and efficiency. This work provides a detailed insight into the energy analysis for the improved cooling of solid food during the freezing process, which originated by imposing a pulsating airflow at the entrance of a convective freezer tunnel. Continuity, linear momentum, and energy equations described simultaneously the conjugate transient heat conduction with liquid-to-solid phase change of the water content of a square salmon piece and the unsteady heat transfer by mixed convection in the surrounding airflow. The Finite Volume Method and a recently developed fast-accurate pressure-correction algorithm allowed an accurate prediction for the effects of imposing an inlet pulsating cooling airflow on the evolution of vortex-shedding, food freezing, cooling rate, heat flow, and energy savings. The variation in the values of the local heat fluxes at the food surface was reported, analyzed, and discussed by the evolution of the local Nusselt number around the square salmon piece. The study found that using an inlet pulsed airflow during salmon freezing improved temperature distribution and reduced energy consumption by 21% compared to using an inlet constant velocity airflow. The findings conclude that using pulsed airflow can improve temperature distribution in the food and significantly reduce energy consumption. Future investigations should consider a three-dimensional analysis, real salmon shape, turbulent conjugate convective freezing, an ensemble of salmon pieces, and exergy analysis to improve freezing tunnel design. Full article
(This article belongs to the Special Issue Production Planning, Modeling and Control of Food Industry Processes)
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