Finite-Volume Simulation for Heat and Mass Transfer in Food Product/Processing

Abstract

This chapter introduces some finite-volume formulations-based numerical methodology to explain heat and mass transfer associated with food products and their processing. Given the growing need for understanding various food processing techniques (like sterilization, drying, cooling, and freezing) from a fundamental point of view, finite-volume formulations are used widely. We attempt to introduce such formulations through the representation of a control volume in a Euclidean space. This is followed by developing a solution strategy based on finite-volume methods, suitable for the cases most straightforward. The chapter explicitly discusses discretization and interpolation procedures for the simplest of the scenarios. Besides, there is a mention of relevant boundary conditions that may be present in a problem. The chapter ends by showcasing finite-volume methodology in heat and mass transfer in some food processing techniques. One gets an idea regarding how a food processing problem is formulated, followed by setting up boundary conditions and solving the same for a numerically adequate domain, leading up to rigorous parametric analysis in the end.