Process Optimization

Production of high quality food products is achieved by providing the proper processing environment equally to all portions of the product stream. Ensuring uniform treatment of the product is the subject of equipment improvement studies. Process optimization addresses the effects of the processing environment on the final food qualities, and can be used to improve quality and throughput of a food processing operation.

Process optimization studies require a more detailed knowledge of the food properties and behavior, but can provide an unprecedented wealth of information on the properties of the food product as it passes through the process. Use of this simulation technique can replace extensive pilot plant or production trials aimed at optimizing process settings. This approach has been used for a range of products and processes, including:

  • Coffee Bean Roasting
  • Cereal Pellet Drying
  • Nut Pasteurization
  • Pet Food Cooling
  • Spiral Freezers
  • Thermal Bonding of Seat Cushions
  • Drying of Cultured Stone
  • Packed Bed Thermal Storage Devices

The simulation method tracks individual food pieces as they travel through the process and incorporates the interaction between the food and environment (heating, cooling, drying, etc.) into both the food and equipment models. A description of this process is provided in a presentation made to the American Association of Cereal Chemists.

Food Drying Graph

Azore CFD Software


Airflow Sciences Equipment