The Impact of Fluid Flow on Microbial Growth and Distribution in Food Processing Systems

This article examines the impact of fluid flow dynamics on microbial growth, distribution, and control within food processing systems. Fluid flows, specifically laminar and turbulent flows, significantly influence microbial behaviors, such as biofilm development and microbial adhesion. Laminar flow is highly conducive to biofilm formation and microbial attachment because the flow is smooth and steady. This smooth flow makes it much more difficult to sterilize the surface. Turbulent flow, however, due to its chaotic motion and the shear forces that are present, inhibits microbial growth because it disrupts attachment; however, it also has the potential to contaminate surfaces by dispersing microorganisms. Computational fluid dynamics (CFD) is highlighted as an essential component for food processors to predict fluid movement and enhance numerous fluid-dependent operations, including mixing, cooling, spray drying, and heat transfer. This analysis underscores the significance of fluid dynamics in controlling microbial hazards in food settings, and it discusses some interventions, such as antimicrobial surface treatments and properly designed equipment. Each process step from mixing to cooling, which influences heat transfer and microbial control by ensuring uniform heat distribution and optimizing heat removal, presents unique fluid flow requirements affecting microbial distribution, biofilm formation, and contamination control. Food processors can improve microbial management and enhance product safety by adjusting flow rates, types, and equipment configurations. This article helps provide an understanding of fluid-microbe interactions and offers actionable insights to advance food processing practices, ensuring higher standards of food safety and quality control.

Application of computational fluid dynamics simulations in food industry

Computational fluid dynamics (CFD) is a tool for modelling and simulating processes in many industries. It is usually used as a choice to solve problem involving flow of fluids, heat transfer, mass transfer and chemical reaction. Moreover, it has also found application in the optimization of processes in branches of the food industry, including bread baking, cooling beef roast, or spray drying. CFD has enormous potential and many opportunities to improve the quality and safety of food products, as well as to reduce the costs of production and the use of machines and production equipment. In addition, empirical models only permit data to be extracted at a limited number of locations in the system (where sensors and gauges are placed). CFD allows the designer to examine any location in the region of interest, and interpret its performance through a set of thermal and flow parameters. Computer simulations are the future of every field of science, and the presented overview provides the latest information on experts and experiences related to CFD application in food production. Despite some disadvantages, such as the need to have a large reserve of computing power, the development of digital and IT technologies will make this problem insignificant in the nearest future. Then the CFD will become an indispensable element in the design of equipment and technological lines in the food industry.

CFD Analysis of Coffee Packaging in Capsules using Gas Flushing Modified Atmosphere Packaging

The aim of this work is to analyze, by means of CFD (Computational Fluid Dynamics), the gas flow in a packaging machine used to fill polymeric capsules with coffee. The final goal is to optimize the geometric shape of some mechanical components in the machine’s sealing station in order to reduce the inert gas consumption achieving an O2 residual which is constantly equal or below 1 % by mass in the center of the capsule. The fluid domain has been obtained starting from the 3D CAD model of the sealing station of the packaging machine. The CAD software SolidWorks has been used to design the system, while Ansys CFX 14.5 software has been used for the CFD analysis. The CFD model has been validated by comparing its results with those obtained by experimental tests. The modified solution allows reducing the average O2 residual from about 3 % to less than 1 %.