Abstract
Heat transfer is one of the three transport mechanism in food processing to determine temperature changes. While canning and aseptic processing are two thermal processing, recent innovative techniques like infrared, microwave, ohmic heating and radio frequency applications also involve heat transfer. Knowing heat transfer fundamentals for temperature distribution inside a product is rather crucial since organoleptic — quality changes and safety are directly linked temperature. Therefore, in this study, mathematical background for heat transfer in food processing was introduced, and pioneering studies on mathematical modeling of heat transfer were summarized for conventional and innovative approaches, and possible future directions for mathematical modeling in design and optimization of food processing were provided.
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