ABSTRACT
Food processing is often intricate with the complexities originating from different sources of its varied steps. For instance, during food processing, fluid flow occurs in conjunction with the following:
Heat transfer in more than one form and involving all the three modes, i.e., conduction, convection, and radiation (e.g., baking)
Phase change (e.g., melting, freezing)
Chemical reactions (e.g., fermentation);
Mechanical movement (e.g., movement of blades during mixing, movement of the piston during pumping, and fans during blowing operations)
Deformation of solids (e.g., elastic deformation of bread dough during proofing and baking)
