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Advances in Computational Fluid Dynamics (CFD) Simulations and Their Applications...
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Advances in Computational Fluid Dynamics (CFD) Simulations and Their Applications in the Food Industry

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: 10 June 2025 | Viewed by 3713

Special Issue Editors

Dr. Arkadiusz Szpicer

E-Mail Website
Guest Editor
Department of Technique and Food Development, Warsaw University of Life Sciences, 02-787 Warsaw, Poland
Interests: thermal analysis; thermal properties; meat; meat products; food rheology
Special Issues, Collections and Topics in MDPI journals
Dr. Iwona Wojtasik-Kalinowska

E-Mail Website
Guest Editor
Department of Technique and Food Development, Warsaw University of Life Sciences, 02-787 Warsaw, Poland
Interests: analysis of volatile compounds in food using electronic nose technology; general food technology; enzyme utilization in food design and production; trends in food technology; food quality and safety, focusing on modern production and storage methods.
Special Issues, Collections and Topics in MDPI journals
Dr. Adrian Stelmasiak

E-Mail Website
Guest Editor
Department of Technique and Food Development, Warsaw University of Life Sciences, 02-787 Warsaw, Poland
Interests: use of dietary fibers in food science; investigation of physicochemical properties of food products; exploration of bioactive compound encapsulation, like elderberry extract; study of packaging methods and storage conditions on meat quality; enhancement of food processing techniques to improve nutritional quality
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue of Applied Sciences focuses on the latest research and advancements in Computational Fluid Dynamics (CFD) simulations and their practical applications within the food industry. The scope encompasses innovative CFD methodologies, modeling techniques, and simulation studies aimed at optimizing food processing, improving safety standards, enhancing quality control, and developing new food products. We invite contributions that explore the integration of CFD in various aspects of the food industry, including but not limited to heat and mass transfer, fluid flow, mixing processes, and equipment design. Papers highlighting real-world case studies, technological innovations, and interdisciplinary approaches are especially welcome.

Dr. Arkadiusz Szpicer
Dr. Iwona Wojtasik-Kalinowska
Dr. Adrian Stelmasiak
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Applied Sciences is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • computational fluid dynamics (CFD)
  • food industry
  • simulation
  • heat transfer
  • mass transfer
  • fluid flow
  • mixing processes
  • equipment design
  • quality control
  • food processing optimization

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Published Papers (2 papers)

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Research

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14 pages, 5844 KiB  
Article
Analysis of Shell Egg Pasteurization Using Computational Fluid Dynamics
by Pavlos-Antonios Sampanis, Stylianos M. Chatzidakis, George N. Stoforos and Nikolaos G. Stoforos
Appl. Sci. 2025, 15(3), 1263; https://doi.org/10.3390/app15031263 - 26 Jan 2025
Viewed by 642
Abstract
In the present work, the thermal pasteurization process of shell eggs was studied through Computational Fluid Dynamics. For large-size eggs (63–72 g), the required heating times at several different heating medium (water) temperatures, namely 54, 56, 58, and 60 °C (followed by cooling [...] Read more.
In the present work, the thermal pasteurization process of shell eggs was studied through Computational Fluid Dynamics. For large-size eggs (63–72 g), the required heating times at several different heating medium (water) temperatures, namely 54, 56, 58, and 60 °C (followed by cooling in water at 20 °C), were estimated as 55.1, 37.2, 29.1, and 24.5 min. Calculations were based on a 5-log reduction of the Salmonella enteritidis population, that is, for a target F value at 60 °C in 0.85 min. Computations were performed at the critical point of the egg, which was established from F value distribution determinations and was approximately located at the center of the yolk. Both heating and cooling cycle lethality was considered. Similar calculations were performed for medium (53–62 g) and extra-large-size eggs (>72 g). Microbial destruction occurring during the cooling cycle of the pasteurization process was greater for higher heating temperatures and larger egg sizes, ranging between 11.8% of the total destruction for the medium eggs heated at 54 °C and 72.9% for the extra-large eggs at a heating medium temperature of 60 °C. Therefore, destruction during the cooling cycle should not be ignored during the design of thermal pasteurization processes. For the kinetic parameters employed, quality degradation calculations revealed minimal changes for the processes investigated. Full article
(This article belongs to the Special Issue Advances in Computational Fluid Dynamics (CFD) Simulations and Their Applications in the Food Industry)
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Review

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33 pages, 887 KiB  
Review
Computational Fluid Dynamics Simulation of Thermal Processes in Food Technology and Their Applications in the Food Industry
by Arkadiusz Szpicer, Weronika Bińkowska, Adrian Stelmasiak, Magdalena Zalewska, Iwona Wojtasik-Kalinowska, Karol Piwowarski, Joanna Piepiórka-Stepuk and Andrzej Półtorak
Appl. Sci. 2025, 15(1), 424; https://doi.org/10.3390/app15010424 - 5 Jan 2025
Cited by 1 | Viewed by 2350
Abstract
In this review, the application of computational fluid dynamics (CFD) simulations in analyzing thermal processes within food technology is explored. The focus is on understanding heat transfer, fluid flow, and temperature distribution during various food processing methods, such as baking, frying, pasteurization, and [...] Read more.
In this review, the application of computational fluid dynamics (CFD) simulations in analyzing thermal processes within food technology is explored. The focus is on understanding heat transfer, fluid flow, and temperature distribution during various food processing methods, such as baking, frying, pasteurization, and cooling. Detailed insights that are often challenging to obtain through experimental methods alone are provided by CFD simulations, allowing for the optimization of process parameters to enhance product quality and safety. It is demonstrated that CFD can effectively model complex thermal phenomena, providing valuable data on temperature gradients and flow patterns. These simulations assist in the designing of more efficient processing equipment, improving energy consumption, and ensuring uniform heat treatment, which is crucial for maintaining the nutritional and sensory attributes of food products. Furthermore, the integration of CFD in the food industry leads to significant advancements in product development, reducing the time and cost associated with experimental trials. Future research should focus on refining these models for greater accuracy and exploring their application in emerging food processing technologies. Full article
(This article belongs to the Special Issue Advances in Computational Fluid Dynamics (CFD) Simulations and Their Applications in the Food Industry)
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