Food Process Engineering Research and Innovation in a Fast Changing World: Paradigms/Case Studies

Abstract

Part II concentrates on insights gained from model-based numerical simulation offering an improved understanding of underlying mechanisms and – based on this – technical innovations. Two examples from ongoing research emphasize the need to use basic chemical engineering tools in food process engineering and product development research. Specific emphasis is given to material characterization, modern equipment design techniques, and numerical simulation tools. The examples cover the design of new homogenization valves for emulsification and dispersion applications and the design of food extruders for the stabilization and encapsulation of lipophilic bioactive components, as utilized for the manufacture of functional foods.