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8 produkter
8 produkter
Advanced Computational Techniques for Heat and Mass Transfer in Food Processing
Häftad, Engelska, 2024
1 448 kr
Skickas inom 10-15 vardagar
Computational methods have risen as a powerful technique for exploring the system phenomena and solving real-life problems. Currently, there are two principle computational approaches for system analysis: continuous and discrete. In the continuous approach, the governing equations can be obtained by applying the fundamental laws, such as conservation of mass, momentum, and energy over an infinitesimal control volume. On the other hand, the discrete approach concentrates on mimicking the molecular movement within the system. Both approaches have pros and cons, and continuous development and improvement in the existing computational methods are ongoing.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 operationRecent 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
Inbunden, Engelska, 2022
2 614 kr
Skickas inom 10-15 vardagar
Computational methods have risen as a powerful technique for exploring the system phenomena and solving real-life problems. Currently, there are two principle computational approaches for system analysis: continuous and discrete. In the continuous approach, the governing equations can be obtained by applying the fundamental laws, such as conservation of mass, momentum, and energy over an infinitesimal control volume. On the other hand, the discrete approach concentrates on mimicking the molecular movement within the system. Both approaches have pros and cons, and continuous development and improvement in the existing computational methods are ongoing.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 operationRecent 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 Approaches for Water Treatment
Applications in Food and Chemical Engineering
Inbunden, Engelska, 2023
2 546 kr
Skickas inom 10-15 vardagar
A rapid growth in global industrialization and population has triggered intense environmental pollution that has led to a water crisis, resulting in the decay in the quality of human life and economic losses. Novel water purification techniques are expected to alleviate this challenge. Recently, various water purification techniques, along with different computational techniques, have been developed. For instance, water purification techniques, such as electromagnetic water purification, solute-surface interactions in water, use of micro-magnetofluidic devices, UV-led water purification, and use of membranes can be thoroughly investigated by using a range of computation techniques, such as molecular dynamics, the lattice Boltzmann method, and the Navier-Stokes method-based solver. Advanced Computational Approaches for Water Treatment: Applications in Food and Chemical Engineering, presents these different numerical techniques and traditional modeling and simulation approaches to elaborate on and explain the various water purification techniques. Features: Serves as a dedicated reference for this emerging topic Discusses state of the art developments in advanced computational techniques for water purification Brings together diverse experience in this field in one reference text Provides a roadmap for future developments in the areaThis book is primarily intended for chemical engineers, hydrologists, water resource managers, civil engineers, environmental engineers, food scientists and food engineers interested in understanding the numerical approaches for different water purification techniques, such as membrane, sedimentation, filtration, micromagnetofluidic device, and ozone/UV, among others.
Advanced Computational Approaches for Water Treatment
Applications in Food and Chemical Engineering
Häftad, Engelska, 2025
981 kr
Skickas inom 10-15 vardagar
A rapid growth in global industrialization and population has triggered intense environmental pollution that has led to a water crisis, resulting in the decay in the quality of human life and economic losses. Novel water purification techniques are expected to alleviate this challenge. Recently, various water purification techniques, along with different computational techniques, have been developed. For instance, water purification techniques, such as electromagnetic water purification, solute-surface interactions in water, use of micro-magnetofluidic devices, UV-led water purification, and use of membranes can be thoroughly investigated by using a range of computation techniques, such as molecular dynamics, the lattice Boltzmann method, and the Navier-Stokes method-based solver. Advanced Computational Approaches for Water Treatment: Applications in Food and Chemical Engineering, presents these different numerical techniques and traditional modeling and simulation approaches to elaborate on and explain the various water purification techniques. Features: Serves as a dedicated reference for this emerging topic Discusses state of the art developments in advanced computational techniques for water purification Brings together diverse experience in this field in one reference text Provides a roadmap for future developments in the areaThis book is primarily intended for chemical engineers, hydrologists, water resource managers, civil engineers, environmental engineers, food scientists and food engineers interested in understanding the numerical approaches for different water purification techniques, such as membrane, sedimentation, filtration, micromagnetofluidic device, and ozone/UV, among others.
1 602 kr
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This work provides researchers with a thorough overview of all aspects related to the development of gluten-free food products.
1 390 kr
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This work provides researchers with a thorough overview of all aspects related to the development of gluten-free food products.
2 347 kr
Skickas inom 10-15 vardagar
Computational methods have become important techniques for drying in food processing.
2 347 kr
Skickas inom 10-15 vardagar
Computational methods have become important techniques for drying in food processing. There are two principle computational approaches for system analysis: continuous and discrete. In the continuous approach, the governing equations can be obtained by applying the fundamental laws such as conservation of mass, momentum and energy over an infinitesimal control volume. These equations are further discretized by using a suitable discretization technique. The recovered set of algebraic equations are then solved by an applied numerical method. The discrete approach concentrates on mimicking the molecular movement within system. 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 hydrodynamics behavior that can provide benefits to the food processing industry in numerous applications such as drying, evaporation, sterilization, mixing and refrigeration. Advanced Computational Approaches for Drying in Food Processing examines the use of different numerical/computational techniques for the simulation of fluid flow and heat and mass transfer from/within food products such as cereal, chicken, beef, fruits, vegetables and more. The text promotes a thorough understanding of the drying process and its pivotal role in various applications in food processing plus advances in computer simulation techniques which have witnessed rapid popularity due to factors such as low-cost and ease in parametric study. CFD analysis and its use in developing new dryers, modification of current systems energy saving and process optimization is covered in full plus appropriate modelling for enhancement of food quality. Different phytochemical changes are explored plus novel strategies for the use of renewable energy, optimization of energy consumption and heat recovery and application of environmentally friendly technologies. This book provides a single information source for readers interested in the use of methods based on numerical/computational analysis as applied for drying phenomenon in food science and technology.