Computational Fluid Dynamics Simulation of Thermal Processes in Food Technology and Their Applications in the Food Industry  
[PERSON]  
1 Department of Technique and Food Development, Warsaw University of Life Sciences-SCGW, 02-776 Warsaw, Poland; [EMAIL_ADDRESS]  
[PERSON]  
1 Department of Technique and Food Development, Warsaw University of Life Sciences-SCGW, 02-776 Warsaw, Poland; [EMAIL_ADDRESS]  
[PERSON]  
1 Department of Technique and Food Development, Warsaw University of Life Sciences-SCGW, 02-776 Warsaw, Poland; [EMAIL_ADDRESS]  
[PERSON]  
1 Department of Technique and Food Development, Warsaw University of Life Sciences-SCGW, 02-776 Warsaw, Poland; [EMAIL_ADDRESS]  
[PERSON]  
1 Department of Technique and Food Development, Warsaw University of Life Sciences-SCGW, 02-776 Warsaw, Poland; [EMAIL_ADDRESS]  
[PERSON]  
2 Faculty of Electronics, Military University of Technology, [PERSON] 2, 00-908 Warsaw, Poland; [EMAIL_ADDRESS]  
[PERSON]  
3 Division of Food Industry Processes and Facilities, Department of Mechanical Engineering, Koszalian University of Technology, Rachavicka Street, 15-17, 75-620 Koszalin, Poland; [EMAIL_ADDRESS]  
[PERSON]  
1 Department of Technique and Food Development, Warsaw University of Life Sciences-SCGW, 02-776 Warsaw, Poland; [EMAIL_ADDRESS]  
in food technology have led to the development of novel thermal methods, such as ohmic heating and microwave processing, which offer faster and more energy-efficient alternatives to traditional methods. These innovations not only improve processing efficiency but also minimize thermal damage, helping to retain essential nutrients. Consequently, understanding and controlling thermal processes are vital to meeting industry standards and consumer expectations [4; 5; 6]. Computational fluid dynamics (CFD) simulations have become an invaluable tool in the food industry, providing detailed insights into the complex transport phenomena that occur during food processing. Through CFD, engineers and researchers can model fluid flow, heat transfer, and mass transfer with high precision, enabling the optimization of processes such as pasteurization, drying, and refrigeration. These simulations aid in predicting temperature distribution and flow patterns, which are crucial for ensuring product quality and safety [7; 8]. In addition, CFD allows for the virtual testing of equipment design, which can significantly reduce costs and development time by minimizing the need for physical prototypes. By simulating various scenarios, food engineers can identify optimal processing conditions, enhancing energy efficiency and resource use. However, despite its numerous advantages, CFD still faces challenges, particularly in accurately modelling food products with complex structures and variable properties [9; 10]. Despite the difficulties, recent advances in CFD software have made it possible to simulate multiphase flows and reactions, expanding its applications in areas such as fermentation and emulsification. As the food industry increasingly embraces digital solutions, the role of CFD in process optimization, equipment design, and quality control continues to grow, offering a powerful approach to meeting modern production standards and consumer demands [11; 12; 13].  
This literature review aims to provide a comprehensive overview of the current applications and developments in CFD simulations related to thermal processes within the food industry. Specifically, it examines how CFD contributes to optimizing processing conditions, enhancing food safety, and improving product quality. In addition, the review addresses both the capabilities and limitations of CFD methods, identifying key areas for future research. By synthesizing recent advancements, this work seeks to highlight CFD's growing role in meeting industry and consumer demands efficiently and sustainably.