High pressure processing is a food processing method which has shown great potential in the food ... more High pressure processing is a food processing method which has shown great potential in the food industry. Similar to heat treatment, high pressure processing inactivates microorganisms, denatures proteins and extends the shelf life of food products. But in the meantime, unlike heat treatments, high pressure treatment can also maintain the quality of fresh foods, with little effects on flavour and nutritional value. Furthermore, the technique is independent of the size, shape or composition of products. In this paper, many aspects associated with applying high pressure as a processing method in the food industry are reviewed, including operating principles, effects on food quality and safety and most recent commercial and research applications. It is hoped that this review will promote more widespread applications of the technology to the food industry.
... l Tea fermentation and infusion (Lian 2007); CFD is used to predict the interplay between the... more ... l Tea fermentation and infusion (Lian 2007); CFD is used to predict the interplay between the heat transfer and enzymatic reactions during tea fermentation ... (2001) provided a short introduction on using the finite elements method in conduction heat transfer modeling, but it ...
The application of computational fluid dynamics (CFD) in the agricultural industry is becoming ev... more The application of computational fluid dynamics (CFD) in the agricultural industry is becoming ever more important. Over the years, the versatility, accuracy and user-friendliness offered by CFD has led to its increased take-up by the agricultural engineering community. Now CFD is regularly employed to solve environmental problems of greenhouses and animal production facilities. However, due to a combination of increased computer efficacy and advanced numerical techniques, the realism of these simulations has only been enhanced in recent years. This study provides a state-of-the-art review of CFD, its current applications in the design of ventilation systems for agricultural production systems, and the outstanding challenging issues that confront CFD modellers. The current status of greenhouse CFD modelling was found to be at a higher standard than that of animal housing, owing to the incorporation of user-defined routines that simulate crop biological responses as a function of loc...
... Farmers tend to have higher rates of asthma and respiratory symptoms than other occupational ... more ... Farmers tend to have higher rates of asthma and respiratory symptoms than other occupational groups; the Teagasc National Farm Survey, 2004 (Teagasc, 2004 ... These correspond well to the reasoning procedures and evaluation used in the design process (Malkawi et al., 2005 ...
... Research Associate: Dr Anthony Brereton Post-doctoral Researcher: Dr Enda Cummins Technicians... more ... Research Associate: Dr Anthony Brereton Post-doctoral Researcher: Dr Enda Cummins Technicians: Mr Anthony Fitzpatrick, Mr Sean Kennedy ... emissions from agriculture William L. Magette, Thomas P. Curran, Vincent A. Dodd, Enda Hayes, Barbara O'Beirne ...
ABSTRACT Instantaneous velocities were measured both upstream and downstream of a rib, in order t... more ABSTRACT Instantaneous velocities were measured both upstream and downstream of a rib, in order to study the attributes of turbulent flow in a low speed wind tunnel (AU). The flow over the rib was simulated by solving the Reynolds-Averaged Navier-Stokes equations (HAU) and also by solving the full transient Navier-Stokes equations (AUTh). The statistical approach of the numerical and wind tunnel results showed significant fluctuations of flow mainly in the downstream region of the rib.
'Food safety'is the term used to provide the assurance that food will n... more 'Food safety'is the term used to provide the assurance that food will not cause any harm to consumers when it is prepared and/or consumed according to its intended use (FAO/WHO, 1997). Food safety requires a systematic preventive approach that addresses physical, chemical and biological hazards during food manufacturing, distribution and storage. Hazards may occur at any stage during food production, so control and remediation procedures for food safety are necessary throughout the supply chain, as well as close ...
The drying of foods is hugely important technique for the food industry and offers possibilities ... more The drying of foods is hugely important technique for the food industry and offers possibilities for ingredient development and novel products to consumers. In recent years, there have been many advances in technology associated with the industrial drying of food including pre-treatments, techniques, equipment and quality. Recent research has revealed that novel drying approaches such as microwave-or ultrasound-assisted drying, high electric field drying, heat pump drying and refractance window drying can be now taken to improve the efficiency and efficacy of drying so that energy consumption can be reduced whilst at the same time preserving the quality of the end product. However, whilst research has showed these technologies to be successful, commercial practitioners do not often know what techniques have the greatest potential in industry. The current work highlights recent developments of valuable novel drying techniques to promote sustainability in the food industry and points towards.
Computational fluid dynamics (CFD) is a powerful numerical tool that is becoming widely used to s... more Computational fluid dynamics (CFD) is a powerful numerical tool that is becoming widely used to simulate many processes in the food industry. Recent progression in computing efficacy coupled with reduced costs of CFD software packages has advanced CFD as a viable technique to provide effective and efficient design solutions. This paper discusses the fundamentals involved in developing a CFD solution. It also provides a state-of-the-art review on various CFD applications in the food industry such as ventilation, drying, sterilisation, refrigeration, cold display and storage, and mixing and elucidates the physical models most commonly used in these applications. The challenges faced by modellers using CFD in the food industry are also discussed.
High pressure freezing processes such as pressure assisted freezing (PAF) and high pressure shift... more High pressure freezing processes such as pressure assisted freezing (PAF) and high pressure shift freezing (HPSF) are novel technologies that can be used to improve the quality of frozen foods. A one dimensional finite difference numerical model based on the enthalpy formulation was developed to simulate high pressure freezing of tylose, agar gel and potatoes. The Schwartzberg equation was used in the prediction of both the initial freezing point and the temperature evolution below freezing. Results showed that the model can satisfactorily describe the PAF and HPSF processes. When compared under similar heat transfer conditions, the phase transition times for HPSF were shorter than those at atmospheric pressure. The amount of ice instantaneously formed upon pressure release and the total freezing times were also determined by the developed model and were in reasonable agreement with the experimental data in the literature.
Critical Reviews in Food Science and Nutrition, 2013
The design of thermal processes in the food industry has undergone great developments in the last... more The design of thermal processes in the food industry has undergone great developments in the last two decades due to the availability of cheap computer power alongside advanced modelling techniques such as computational fluid dynamics (CFD). CFD uses numerical algorithms to solve the non-linear partial differential equations of fluid mechanics and heat transfer so that the complex mechanisms that govern many food-processing systems can be resolved. In thermal processing applications, CFD can be used to build three-dimensional models that are both spatially and temporally representative of a physical system to produce solutions with high levels of physical realism without the heavy costs associated with experimental analyses. Therefore, CFD is playing an ever growing role in the development of optimization of conventional as well as the development of new thermal processes in the food industry. This paper discusses the fundamental aspects involved in developing CFD solutions and forms a state-of-the-art review on various CFD applications in conventional as well as novel thermal processes. The challenges facing CFD modellers of thermal processes are also discussed. From this review it is evident that present-day CFD software, with its rich tapestries of mathematical physics, numerical methods and visualization techniques, is currently recognized as a formidable and pervasive technology which can permit comprehensive analyses of thermal processing.
In livestock housing permeable windbreak materials are regularly used at eave openings to reduce ... more In livestock housing permeable windbreak materials are regularly used at eave openings to reduce the adverse effects of windy outdoor conditions on the indoor environment. Two materials generally used for this application include space boarding, ie a traditional timber cladding system, ...
High pressure processing is a food processing method which has shown great potential in the food ... more High pressure processing is a food processing method which has shown great potential in the food industry. Similar to heat treatment, high pressure processing inactivates microorganisms, denatures proteins and extends the shelf life of food products. But in the meantime, unlike heat treatments, high pressure treatment can also maintain the quality of fresh foods, with little effects on flavour and nutritional value. Furthermore, the technique is independent of the size, shape or composition of products. In this paper, many aspects associated with applying high pressure as a processing method in the food industry are reviewed, including operating principles, effects on food quality and safety and most recent commercial and research applications. It is hoped that this review will promote more widespread applications of the technology to the food industry.
... l Tea fermentation and infusion (Lian 2007); CFD is used to predict the interplay between the... more ... l Tea fermentation and infusion (Lian 2007); CFD is used to predict the interplay between the heat transfer and enzymatic reactions during tea fermentation ... (2001) provided a short introduction on using the finite elements method in conduction heat transfer modeling, but it ...
The application of computational fluid dynamics (CFD) in the agricultural industry is becoming ev... more The application of computational fluid dynamics (CFD) in the agricultural industry is becoming ever more important. Over the years, the versatility, accuracy and user-friendliness offered by CFD has led to its increased take-up by the agricultural engineering community. Now CFD is regularly employed to solve environmental problems of greenhouses and animal production facilities. However, due to a combination of increased computer efficacy and advanced numerical techniques, the realism of these simulations has only been enhanced in recent years. This study provides a state-of-the-art review of CFD, its current applications in the design of ventilation systems for agricultural production systems, and the outstanding challenging issues that confront CFD modellers. The current status of greenhouse CFD modelling was found to be at a higher standard than that of animal housing, owing to the incorporation of user-defined routines that simulate crop biological responses as a function of loc...
... Farmers tend to have higher rates of asthma and respiratory symptoms than other occupational ... more ... Farmers tend to have higher rates of asthma and respiratory symptoms than other occupational groups; the Teagasc National Farm Survey, 2004 (Teagasc, 2004 ... These correspond well to the reasoning procedures and evaluation used in the design process (Malkawi et al., 2005 ...
... Research Associate: Dr Anthony Brereton Post-doctoral Researcher: Dr Enda Cummins Technicians... more ... Research Associate: Dr Anthony Brereton Post-doctoral Researcher: Dr Enda Cummins Technicians: Mr Anthony Fitzpatrick, Mr Sean Kennedy ... emissions from agriculture William L. Magette, Thomas P. Curran, Vincent A. Dodd, Enda Hayes, Barbara O'Beirne ...
ABSTRACT Instantaneous velocities were measured both upstream and downstream of a rib, in order t... more ABSTRACT Instantaneous velocities were measured both upstream and downstream of a rib, in order to study the attributes of turbulent flow in a low speed wind tunnel (AU). The flow over the rib was simulated by solving the Reynolds-Averaged Navier-Stokes equations (HAU) and also by solving the full transient Navier-Stokes equations (AUTh). The statistical approach of the numerical and wind tunnel results showed significant fluctuations of flow mainly in the downstream region of the rib.
'Food safety'is the term used to provide the assurance that food will n... more 'Food safety'is the term used to provide the assurance that food will not cause any harm to consumers when it is prepared and/or consumed according to its intended use (FAO/WHO, 1997). Food safety requires a systematic preventive approach that addresses physical, chemical and biological hazards during food manufacturing, distribution and storage. Hazards may occur at any stage during food production, so control and remediation procedures for food safety are necessary throughout the supply chain, as well as close ...
The drying of foods is hugely important technique for the food industry and offers possibilities ... more The drying of foods is hugely important technique for the food industry and offers possibilities for ingredient development and novel products to consumers. In recent years, there have been many advances in technology associated with the industrial drying of food including pre-treatments, techniques, equipment and quality. Recent research has revealed that novel drying approaches such as microwave-or ultrasound-assisted drying, high electric field drying, heat pump drying and refractance window drying can be now taken to improve the efficiency and efficacy of drying so that energy consumption can be reduced whilst at the same time preserving the quality of the end product. However, whilst research has showed these technologies to be successful, commercial practitioners do not often know what techniques have the greatest potential in industry. The current work highlights recent developments of valuable novel drying techniques to promote sustainability in the food industry and points towards.
Computational fluid dynamics (CFD) is a powerful numerical tool that is becoming widely used to s... more Computational fluid dynamics (CFD) is a powerful numerical tool that is becoming widely used to simulate many processes in the food industry. Recent progression in computing efficacy coupled with reduced costs of CFD software packages has advanced CFD as a viable technique to provide effective and efficient design solutions. This paper discusses the fundamentals involved in developing a CFD solution. It also provides a state-of-the-art review on various CFD applications in the food industry such as ventilation, drying, sterilisation, refrigeration, cold display and storage, and mixing and elucidates the physical models most commonly used in these applications. The challenges faced by modellers using CFD in the food industry are also discussed.
High pressure freezing processes such as pressure assisted freezing (PAF) and high pressure shift... more High pressure freezing processes such as pressure assisted freezing (PAF) and high pressure shift freezing (HPSF) are novel technologies that can be used to improve the quality of frozen foods. A one dimensional finite difference numerical model based on the enthalpy formulation was developed to simulate high pressure freezing of tylose, agar gel and potatoes. The Schwartzberg equation was used in the prediction of both the initial freezing point and the temperature evolution below freezing. Results showed that the model can satisfactorily describe the PAF and HPSF processes. When compared under similar heat transfer conditions, the phase transition times for HPSF were shorter than those at atmospheric pressure. The amount of ice instantaneously formed upon pressure release and the total freezing times were also determined by the developed model and were in reasonable agreement with the experimental data in the literature.
Critical Reviews in Food Science and Nutrition, 2013
The design of thermal processes in the food industry has undergone great developments in the last... more The design of thermal processes in the food industry has undergone great developments in the last two decades due to the availability of cheap computer power alongside advanced modelling techniques such as computational fluid dynamics (CFD). CFD uses numerical algorithms to solve the non-linear partial differential equations of fluid mechanics and heat transfer so that the complex mechanisms that govern many food-processing systems can be resolved. In thermal processing applications, CFD can be used to build three-dimensional models that are both spatially and temporally representative of a physical system to produce solutions with high levels of physical realism without the heavy costs associated with experimental analyses. Therefore, CFD is playing an ever growing role in the development of optimization of conventional as well as the development of new thermal processes in the food industry. This paper discusses the fundamental aspects involved in developing CFD solutions and forms a state-of-the-art review on various CFD applications in conventional as well as novel thermal processes. The challenges facing CFD modellers of thermal processes are also discussed. From this review it is evident that present-day CFD software, with its rich tapestries of mathematical physics, numerical methods and visualization techniques, is currently recognized as a formidable and pervasive technology which can permit comprehensive analyses of thermal processing.
In livestock housing permeable windbreak materials are regularly used at eave openings to reduce ... more In livestock housing permeable windbreak materials are regularly used at eave openings to reduce the adverse effects of windy outdoor conditions on the indoor environment. Two materials generally used for this application include space boarding, ie a traditional timber cladding system, ...
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Papers by Tomás Norton