Advanced Computational Approaches for Drying in Food Processing

AvKrunal M. Gangawane,Madhuresh Dwivedi

Inbunden, Engelska, 2024

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Beskrivning

Computational methods have become important techniques for drying in food processing.

Produktinformation

Utgivningsdatum:2024-09-18
Mått:155 x 235 x 20 mm
Vikt:541 g
Format:Inbunden
Språk:Engelska
Antal sidor:233
Förlag:Springer International Publishing AG
ISBN:9783031625497

Utforska kategorier

Kemi inom Naturvetenskap och teknik
Tillverkningsteknik inom Naturvetenskap och teknik

Mer om författaren

Krunal M. Gangawaneis an Assistant Professor in the Department of Chemical Engineering at the National Institute of Technology Rourkela in Odisha, IndiaMadhuresh Dwivedi is an Assistant Professor in the Department of Food Process Engineering at the National Institute of Technology Rourkela in Odisha, India Ram Chandra Pradhan is an Associate Editor in the Department of Food Process Engineering at the National Institute of Technology Rourkela in Odisha, India

Innehållsförteckning

Chapter 1 - Significance of drying technology in food processing.- Chapter 2 - Overview of computational techniques for drying.- Chapter 3 - Microwave-assisted Drying.- Chapter 4 - Convective Drying.- Chapter 5 - Spray Drying Processes in the Food Industry: Computational Fluid Dynamics Modelling.- Chapter 6 - CFD Modelling for Fluidized Bed Drying.- Chapter 7 - Solar dryers.- Chapter 8 - Electrohydrodynamic Drying.- Chapter 9 - Superheated Drying.- Chapter 10 - Computational techniques on freeze drying.