Advanced Computational Techniques for Heat and Mass Transfer in Food Processing provides, in a single source, information on the use of methods based on numerical and computational analysis as applied in food science and technology. It explores the use of various numerical/computational techniques for the simulation of fluid flow and heat and mass transfer within food products.
Key Features:
- Explores various numerical techniques used for modeling and validation
- Describes the knowhow of numerical and computational techniques for food process operations
- Covers a detailed numerical or computational approach of the principles of heat and mass transfer in the food processing operation
- Discusses the detailed computational simulation procedure of the food operation
Recent years have witnessed a rapid development in the field of computational techniques owing to its abundant benefit to the food processing industry. The relevance of advanced computational methods has helped in understanding the fundamental physics of thermal and hydrodynamic behavior that can provide benefits to the food processing industry in numerous applications.
As a single information source for those interested in the use of methods based on numerical and computational analysis as applied in food science and technology, this book will ably serve any food academician or researcher in learning the advanced numerical techniques exploring fluid flow, crystallization, and other food processing operations.
Advanced Computational Techniques for Heat and Mass Transfer in Food Processing provides, in a single source, information on the use of methods based on numerical and computational analysis as applied in food science and technology. It explores the use of various numerical/computational techniques for the simulation of fluid flow and heat and mass transfer within food products.
Key Features:
- Explores various numerical techniques used for modeling and validation
- Describes the knowhow of numerical and computational techniques for food process operations
- Covers a detailed numerical or computational approach of the principles of heat and mass transfer in the food processing operation
- Discusses the detailed computational simulation procedure of the food operation
Recent years have witnessed a rapid development in the field of computational techniques owing to its abundant benefit to the food processing industry. The relevance of advanced computational methods has helped in understanding the fundamental physics of thermal and hydrodynamic behavior that can provide benefits to the food processing industry in numerous applications.
As a single information source for those interested in the use of methods based on numerical and computational analysis as applied in food science and technology, this book will ably serve any food academician or researcher in learning the advanced numerical techniques exploring fluid flow, crystallization, and other food processing operations.
Advanced Computational Techniques for Heat and Mass Transfer in Food Processing
314Advanced Computational Techniques for Heat and Mass Transfer in Food Processing
314Product Details
ISBN-13: | 9780367747824 |
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Publisher: | CRC Press |
Publication date: | 02/02/2022 |
Pages: | 314 |
Product dimensions: | 6.12(w) x 9.19(h) x (d) |