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Bioprocess scale-up strategy based on integration of microbial physiology and fluid dynamics

Exploitable results

Computational Fluid Dynamics (CFD) has been successfully adapted to simulate the cooling (chilling), freezing and thermal processes in the food industry in order to provide a better understanding of the process mechanism and to provide guides for improving the design and operation of the equipment. The simulation results have been verified against data taken from our Food Refrigeration Laboratory which quips with state-of-the-art refrigeration research facilities including a vacuum cooler, an air blast freezer/chiller, a hydro/immersion cooler and a plate cooler.
Vacuum cooling has been investigated as a novel rapid cooling method for various foodstuffs including meats (ham, beef, turkey, and pork), prepared foods and ready meals, and vegetables including leafy such as lettuce and mushroom and non-leafy such as pepper and cauliflower. Compared with other conventional cooling (freezing) methods such as air blast cooling, plate cooling, immersion cooling, vacuum cooling is very effective. With vacuum cooling, it can not only improve product quality and safety, but also cooling efficiency. Our Food Refrigeration Laboratory equips with state-of-the-art refrigeration research equipment including a vacuum cooler, an air blast freezer/chiller, a hydro/immersion cooler and a plate cooler, with the latest computational facilities. Several PhD students are currently working on various funded refrigeration projects.
Computer vision systems have been developed for rapid determination of food product quality. The food products tested include pizza, cheese, and other consumer foods. Advanced hardware is available in our Computer Vision Laboratory which equips with two expensive computer vision systems. The research is being expanded to cover image processing of agricultural products.

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