Advanced computational techniques for heat and mass transfer in food processing. (2022)

• Record Type: Book
• Further Information: Note: Edited by Krunal M. Gangawane, Madhuresh Dwivedi.
• Editors: Gangawane, Krunal; Dwivedi, Madhuresh
• Contents: Chapter 1: Overview of different computational approaches for heat and mass transfer in food processing Debabrata Panda, Abhishek Kumar, Krunal M. Gangawane, A.A. Mohamad Chapter 2: Finite Difference Method for Chocolate Crystallization Abhishek Kumar Lal, Ram P. Bharti, Debabrata Panda Chapter 3: Finite volume simulation for heat and mass transfer in Food product/processing Abhishek Kumar Lal, Aniruddha Sanyal Chapter 4:Convective drying analysis of different shaped moving porous objects in a channel with area expansion by using finite element method Fatih SELİMEFENDİGİL, Seda ÖZCAN ÇOBAN, Hakan F. ÖZTOP Chapter 5: Advanced computational techniques for heat and mass transfer in food processing Bhupendra M Ghodki Chapter 6: Lattice Boltzmann method M. Sheikholeslami, Elham Abohamzeh Chapter 7: Molecular dynamics simulation for heat and mass transfer in Food products/processing Naresh Thota Chapter 8: Mesoscopic simulation for Electro-hydrodynamics (EHD) drying Sudhanshu Kumar, Varshan Sai Kumar Kadiveti, Abhishek kumar, Krunal M. Gangawane and Madhuresh Dwivedi Chapter 9: Finite Difference based Lattice Boltzmann Method for heat and mass transfer in Food product/ processing Pawan Karki Chapter 10: Computational study of Crystallization Richa Agarwal, Ravikant R. Gupta Chapter 11: CFD analysis of drying of cereal, fruits, and vegetables Shafat Ahmad Khan, Fazia Taj, Samira habib, Falak Shawl, Aamir Hussain Dar, Madhuresh Dwevedi Chapter 12: Numerical study of baking S. Chakraborty, Winny Routray and K. K. Dash Chapter 13: Computational study of Retort processing Raju Yerolla, Praveen Kumar Ghodke and Chandra Sekhar Bestha
• Edition: 1st
• Publisher Details: Boca Raton : CRC Press
• Publication Date: 2022
• Extent: 1 online resource, illustrations (black and white, and colour)
• Subjects: 664; Food science -- Data processing; Food industry and trade -- Data processing; Mass transfer -- Data processing; Food -- Effect of heat on -- Data processing; Food industry and trade -- Technological innovations
• Languages: English
• ISBNs: 9781000521450; 9781000521412; 9781003159520
• Related ISBNs: 9780367747824
• Notes: Note: Description based on CIP data; resource not viewed.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.