Recent developments in numerical modelling of heating and cooling processes in the food industry—a review

Abstract Numerical modelling technology offers an efficient and powerful tool for simulating the heating/cooling processes in the food industry. The use of numerical methods such as finite difference, finite element and finite volume analysis to describe the heating/cooling processes in the food industry has produced a large number of models. However, the accuracy of numerical models can further be improved by more information about the surface heat and mass transfer coefficients, food properties, volume change during processes and sensitivity analysis for justifying the acceptability of assumptions in modelling. More research should also be stressed on incorporation of numerical heat and mass transfer models with other models for directly evaluating the safety and quality of a food product during heating/cooling processes. It is expected that more research will be carried out on the heat and mass transfer through porous foods, microwave heating and turbulence flow in heating/cooling processes.

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