Moving Boundaries in Food Engineering
Food processes such as freezing, frying, baking, and grilling create structural zones with distinct properties and moving boundaries, and predictive modeling can be used to study and improve these processes
In studying transport phenomena in foods, the heat, mass, and momentum transfer occurring at the boundaries of a food offer intriguing problems for food engineers.
It is common to encounter these types of problems either at the stationary boundary at the surface of a food, or at moving boundaries within the food, i.e., the freezing front in a food during the freezing process. A fundamental understanding of the transport phenomena at the boundaries is often a prerequisite to developing computer-ai…
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