| Description |
1 online resource (315 p.) |
| Contents |
Cover -- Half Title -- Title Page -- Copyright Page -- Dedication -- Contents -- Preface -- About the Editors -- Contributors -- 1. Overview of Different Computational Approaches for Heat and Mass Transfer in Food Processing -- 2. Finite-Difference Method for Chocolate Crystallization -- 3. Finite-Volume Simulation for Heat and Mass Transfer in Food Product/Processing -- 4. Convective Drying Analysis of Different Shaped Moving Porous Objects in a Channel with Area Expansion by Using Finite Element Method -- 5. Discrete Element Method Modeling of Food Processes -- 6. Lattice Boltzmann Method |
|
7. Molecular Dynamics Simulation for Heat and Mass Transfer in Food Products/Processing -- 8. Mesoscopic Simulation for Electrohydrodynamics (EHD) Drying -- 9. Finite-Difference-Based Lattice Boltzmann Method for Heat and Mass Transfer in Food Product/Processing -- 10. Computational Study of Crystallization -- 11. CFD Analysis of Drying of Cereal, Fruits, and Vegetables -- 12. Numerical Study of Baking -- 13. Computational Study of Retort Processing -- Index |
| Notes |
Description based upon print version of record |
| Subject |
Food industry and trade.
|
|
Food industry and trade
|
| Form |
Electronic book
|
| Author |
Dwivedi, Madhuresh
|
| ISBN |
9781000521450 |
|
1000521451 |
|
