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Mathematical Modeling for Virtualization in Food Processing
Food Engineering Reviews ( IF 6.6 ) Pub Date : 2017-06-24 , DOI: 10.1007/s12393-017-9161-y
Ferruh Erdogdu , Fabrizio Sarghini , Francesco Marra

The design strategy of a food process must be aimed to provide food safety while retaining optimal organoleptic and nutritional characteristics and, possibly, to optimize the energy consumption. As a matter of fact, it represents a challenge in food process engineering. In this framework, it is essential to determine the interactions among transport phenomena (mass, heat, and momentum) and any other relevant physics for further optimal design and for driving possible innovation. In other technological sectors (like automotive or aerospace industries), virtualization and mathematical modeling are standard methods used for optimal design, while in food process engineering the contribution of such tools has not been fully exploited. Since virtualization represents a new and sophisticated strategic tool to design and to innovate a process, the objective of this review was to introduce virtualization and mathematical modeling in the food processing industry. For this purpose, motivation and needs for virtualization in food processing were focused, mathematical modeling background and various approaches for modeling were introduced, and solution methods and required initial–boundary conditions with thermal-physical properties were outlined. Also complexity, computational cost, and model validation techniques were critically discussed. Virtualization and mathematical modeling dominate the major requirements to design, optimize, and innovate food processing with their vast opportunities and potentials and they will become a cornerstone of utmost importance to food engineering domain.



中文翻译:

食品加工虚拟化的数学建模

食品加工的设计策略必须旨在提供食品安全性,同时保持最佳的感官和营养特性,并可能优化能耗。实际上,它代表了食品加工工程中的挑战。在此框架中,确定运输现象(质量,热量和动量)与任何其他相关物理之间的相互作用对于进一步优化设计和推动可能的创新至关重要。在其他技术领域(例如汽车或航空航天行业),虚拟化和数学建模是用于优化设计的标准方法,而在食品加工工程中,此类工具的作用尚未得到充分利用。由于虚拟化代表了一种设计和创新流程的新型复杂战略工具,这篇评论的目的是在食品加工行业中引入虚拟化和数学建模。为此,重点关注了食品加工中虚拟化的动机和需求,介绍了数学建模的背景和各种建模方法,并概述了具有热物理特性的求解方法和所需的初始边界条件。严格地讨论了复杂性,计算成本和模型验证技术。虚拟化和数学建模以其巨大的机遇和潜力主导着设计,优化和创新食品加工的主要要求,它们将成为对食品工程领域至关重要的基石。

更新日期:2017-06-24
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