Mathematical Modeling of Food Processing Operations: A Basic Understanding and Overview

Year 2021, Volume: 2 Issue: 2, 472 - 492, 31.12.2021

Manibhushan Kumar Siddhartha Vatsa Mitali Madhumita Pramod K Prabhakar

Abstract

Modeling is the core of food processing supported by many approaches and governed by heat, mass, and momentum transfer equations. The objective of this paper is to mainly discuss and introduce mathematical modeling of some food processes. Food processing is unique from other material processing, as it includes complex multiphase transport and change in material properties during processing. It poses a great challenge in food process engineering. Now a day’s, consumers are taking more precautions before eating something. The way of food processing effectively impacts food quality. Most of the conventional industries use thermal processes like pasteurization, sterilization, and freezing. In recent years the main aim has been to improve these conventional processing technologies. Characterization of temperature distribution is done by mathematical modeling during processing, so this review paper aims to introduce mathematical modeling as a potential tool for the food processing industry. The mathematical models discussed in this article captures the essential features of a complex object or process based on a theoretical understanding of the phenomena and available measurements.

Keywords

Simulation, Thermodynamic model, Retorting, Roasting, Microbial Inactivation, Thermal Processing

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