Computational Fluid Dynamics Approaches in Quality and Hygienic Production of Semisolid Low‐Moisture Foods: A Review of Critical Factors

Abstract Low‐moisture foods have been responsible for a number of salmonellosis outbreaks worldwide over the last few decades, with cross contamination from contaminated equipment being the most predominant source. To date, actions have been focused on stringent hygienic practices prior to production, namely periodical sanitization of the processing equipment and lines. Not only does optimum sanitization require in‐depth knowledge on the type and source of contaminants, but also the heat resistance of microorganisms is unique and often dependent on the heat transfer characteristics of the low‐moisture foods. Rheological properties, including viscosity, degree of turbulence, and flow characteristics (for example, Newtonian or non‐Newtonian) of both liquid and semisolid foods are critical factors impacting the flow behavior that consequently interferes heat transfer and related control elements. The demand for progressively more accurate prediction of complex fluid phenomena has called for the employment of computational fluid dynamics (CFD) to model mass and heat transfer during processing of various food products, ranging from drying to baking. With the aim of improving the quality and safety of low‐moisture foods, this article critically reviewed the published literature concerning microbial survival in semisolid low‐moisture foods, including chocolate, honey, and peanut butter. Critical rheological properties and state‐of‐the‐art CFD application relevant to quality production of those products were also addressed. It is anticipated that adequate prediction of specific transport properties during optimum sanitization through CFD could be used to solve current and future food safety challenges.