Computational fluid dynamics (CFD) is a powerful tool to model fluid flow motions for momentum, mass and energy transfer. CFD has been widely used to simulate the flow pattern and temperature distribution during the thermal processing of foods. This paper discusses the background of the thermal processing of food, and the fundamentals in developing CFD models. The constitution of simulation models is provided to enable the design of effective and efficient CFD modeling. An overview of the current CFD modeling studies of thermal processing in solid, liquid, and liquid-solid mixtures is also provided. Some limitations and unrealistic assumptions faced by CFD modelers are also discussed.

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