La fluidodinamica computazionale nei processi alimentari: uno strumento per migliorare lo sviluppo di nuovi prodotti e processi

The aim of this PhD thesis was to improve the knowledge of the Computational Fluid Dynamics techniques, a mathematical tool useful for a better understanding of physical phenomena involved in complex systems such as foods. The work was composed by a series of experiences involving the applications of CFD in different food processing. The objective was to demonstrate how this technique can improve the development of new products and processes, reducing the time consumption and cost, and also improving a better understanding of physical phenomena at the base of the food processing.