Download or read book Advanced Computational Techniques for Heat and Mass Transfer in Food Processing written by Krunal Gangawane and published by CRC Press. This book was released on 2022-02-01 with total page 315 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 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.
Download or read book Advanced Computational Approaches for Drying in Food Processing written by Krunal M. Gangawane and published by Springer. This book was released on 2024-08-24 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Advanced Computational Methods in Heat Transfer IX written by Bengt Sundén and published by WIT Press. This book was released on 2006 with total page 520 pages. Available in PDF, EPUB and Kindle. Book excerpt: Heat Transfer topics are commonly of a very complex nature. Often different mechanisms like heat conduction, convection, thermal radiation, and non-linear phenomena, such as temperature-dependent thermophysical properties, and phase changes occur simultaneously. New developments in numerical solution methods of partial differential equations and access to high-speed, efficient and cheap computers have led to dramatic advances during recent years. This book publishes papers from the Ninth International Conference on Advanced Computational Methods and Experimental Measurements in Heat and Mass Transfer, exploring new approaches to the numerical solutions of heat and mass transfer problems and their experimental measurement. Papers encompass a number of topics such as: Diffusion and Convection; Conduction; Natural and Forced Convection; Heat and Mass Transfer Interaction; Casting, Welding, Forging and other Processes; Heat Exchanges; Atmospheric Studies; Advances in Computational Methods; Modelling and Experiments; Micro and Nano Scale Heat and Mass Transfer; Energy Systems; Energy Balance Studies; Thermal Material Characterization; Applications in Biology; Applications in Ecological Buildings; Case Studies.
Download or read book Heat Transfer in Food Processing written by S. Yanniotis and published by WIT Press. This book was released on 2007 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: Heat Transfer is important in food processing. This edited book presents a review of ongoing activities in a broad perspective.
Download or read book Advanced Computational Methods and Experiments in Heat Transfer X written by Bengt Sundén and published by WIT Press. This book was released on 2008-06-19 with total page 241 pages. Available in PDF, EPUB and Kindle. Book excerpt: In engineering design and development, reliable and accurate computational methods are requested to replace or complement expensive and time consuming experimental trial and error work. Tremendous advancements have been achieved during recent years due to improved numerical solutions of non-linear partial differential equations and computer developments to achieve efficient and rapid calculations. Nevertheless, to further progress in computational methods will require developments in theoretical and predictive procedures – both basic and innovative – and in applied research. Accurate experimental investigations are needed to validate the numerical calculations. This book contains the edited versions of the papers presented at the Tenth International Conference on Advanced Computational Methods and Experimental Measurements in Heat Transfer and Mass Transfer held in Maribor, Slovenia in July 2008. The objective of this conference series is to provide a forum for presentation and discussion of advanced topics, new approaches and application of advanced computational methods and experimental measurements to heat and mass transfer problems. The contributed papers are grouped in the following appropriate sections to provide better access for readers: Natural and forced convection; Heat exchangers; Advances in computational methods; Heat recovery; Heat transfer; Modelling and experiments.
Download or read book Advanced Computational Techniques for Heat and Mass Transfer in Food Processing written by Krunal M. Gangawane and published by CRC Press. This book was released on 2022-02-01 with total page 316 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 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.
Download or read book Computational Methods for Heat and Mass Transfer written by Pradip Majumdar and published by . This book was released on 2006 with total page 717 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Hybrid Aerogels written by Krunal M. Gangawane and published by Walter de Gruyter GmbH & Co KG. This book was released on 2024-06-04 with total page 374 pages. Available in PDF, EPUB and Kindle. Book excerpt: Aerogels are ultralight porous materials showing great promise in environmental remediation and energy storage. Aerogels successfully remove pollutants and can improve the properties of batteries, supercapacitors and even flexible electronics. The book covers the fundamentals of hybrid aerogels synthesis and their applications. It includes computational approaches such as Molecular Dynamics, lattice Boltzmann method and Navier-Stokes solver.
Download or read book Computational Fluid Dynamics in Food Processing written by Da-Wen Sun and published by CRC Press. This book was released on 2018-10-26 with total page 744 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since many processes in the food industry involve fluid flow and heat and mass transfer, Computational Fluid Dynamics (CFD) provides a powerful early-stage simulation tool for gaining a qualitative and quantitative assessment of the performance of food processing, allowing engineers to test concepts all the way through the development of a process or system. Published in 2007, the first edition was the first book to address the use of CFD in food processing applications, and its aims were to present a comprehensive review of CFD applications for the food industry and pinpoint the research and development trends in the development of the technology; to provide the engineer and technologist working in research, development, and operations in the food industry with critical, comprehensive, and readily accessible information on the art and science of CFD; and to serve as an essential reference source to undergraduate and postgraduate students and researchers in universities and research institutions. This will continue to be the purpose of this second edition. In the second edition, in order to reflect the most recent research and development trends in the technology, only a few original chapters are updated with the latest developments. Therefore, this new edition mostly contains new chapters covering the analysis and optimization of cold chain facilities, simulation of thermal processing and modeling of heat exchangers, and CFD applications in other food processes.
Download or read book Microfabrication and Nanofabrication written by Kanak Kalita and published by Walter de Gruyter GmbH & Co KG. This book was released on 2024-06-04 with total page 184 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book unravels the intriguing interplay between macroscopic manufacturing processes and microscopic fabrication techniques. It dives into the sophisticated world of precision manufacturing, where high accuracy, controlled processes enable the production of complex components and products. It covers micro and nano fabrication, which revolutionizes conventional manufacturing by creating minuscule yet highly functional parts, some even smaller than the width of a human hair. This book explores various topics, from precise machining techniques to nanoimprint technology, reflecting the vast breadth and depth of this field. The aim is to provide readers with a comprehensive understanding of how these micro and macro scales intertwine, opening new frontiers in manufacturing. By showcasing the latest research findings and their practical applications, this book elucidates the enormous potential and implications of this burgeoning field. The contents are laid out in a user-friendly manner to communicate complex ideas in an accessible, engaging way, making it a valuable resource for anyone curious about the next big leap in manufacturing technology.
Download or read book Thermal Food Processing written by Da-Wen Sun and published by CRC Press. This book was released on 2012-05-16 with total page 677 pages. Available in PDF, EPUB and Kindle. Book excerpt: Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume highlights topics vital to the food industry today an
Download or read book Food Processing Operations Modeling written by Joseph M. Irudayaraj and published by CRC Press. This book was released on 2001-02-27 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive survey of thermal processing and modelling techniques in food process engineering. It combines theory and practice to solve actual problems in the food processing industry - emphasizing heat and mass transfer, fluid flow, electromagnetics, stochastic processes, and neural network analysis in food systems. There are specific case stu
Download or read book Advanced Computational Approaches for Water Treatment written by Krunal M Gangawane and published by CRC Press. This book was released on 2023-10-06 with total page 215 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 area This 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.
Download or read book Solar Drying Technology written by Om Prakash and published by Springer. This book was released on 2017-08-29 with total page 633 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book offers a comprehensive reference guide to the latest developments and advances in solar drying technology, covering the concept, design, testing, modeling, and economics of solar drying technologies, as well as their impact on the environment. The respective chapters are based on the latest studies conducted by reputed international researchers in the fields of solar energy and solar drying. Offering a perfect blend of research and practice explained in a simple manner, the book represents a valuable resource for researchers, students, professionals, and policymakers working in the field of solar drying and related agricultural applications.
Download or read book Food Processing written by Kshirod Kumar Dash and published by CRC Press. This book was released on 2021-06-28 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt: In food processing, thermal operations are the most common and conventional methods for obtaining and treating different products. This book covers basics and advances in thermal processing of food. These include drying processes, evaporation, blanching, deep fat frying, crystallization, extraction, and ohmic heating, in terms of food engineering and process design aspect. It further describes theoretical aspects, the basics of rate kinetics, and their application for the analysis of food quality indices including practical-oriented issues related to food technology. Traditional and new extraction techniques are also covered. Key features: Presents engineering focus on thermal food processing technologies. Discusses sub-classification for recent trends and relevant industry information/examples. Different current research-oriented results are included as a key parameter. Covers advances in drying, evaporation, blanching, crystallization, and ohmic heating. Includes mathematical modeling and numerical simulations. Food Processing: Advances in Thermal Technologies is aimed at graduate students and professionals in food engineering, food technology, and biological systems engineering
Download or read book Essentials and Applications of Food Engineering written by C. Anandharamakrishnan and published by CRC Press. This book was released on 2019-03-15 with total page 996 pages. Available in PDF, EPUB and Kindle. Book excerpt: Essentials & Applications of Food Engineering provides a comprehensive understanding of food engineering operations and their practical and industrial utility. It presents pertinent case studies, solved numerical problems, and multiple choice questions in each chapter and serves as a ready reference for classroom teaching and exam preparations. The first part of this textbook contains the introductory topics on units and dimensions, material balance, energy balance, and fluid flow. The second part deals with the theory and applications of heat and mass transfer, psychrometry, and reaction kinetics. The subsequent chapters of the book present the heat and mass transfer operations such as evaporation, drying, refrigeration, freezing, mixing, and separation. The final section focuses on the thermal, non-thermal, and nanotechnology-based novel food processing techniques, 3D food printing, active and intelligent food packaging, and fundamentals of CFD modeling. Features Features 28 case studies to provide a substantial understanding of the practical and industrial applications of various food engineering operations Includes 178 solved numerical problems and 285 multiple choice questions Highlights the application of mass balance in food product traceability and the importance of viscosity measurement in a variety of food products Provides updated information on novel food processing techniques such as cold plasma, 3D food printing, nanospray drying, electrospraying, and electrospinning The textbook is designed for undergraduate and graduate students pursuing Food Technology and Food Process Engineering courses. This book would also be of interest to course instructors and food industry professionals.
Download or read book Heat and Mass Transfer in Food Processing written by James Leo Spielbauer and published by . This book was released on 1992 with total page 462 pages. Available in PDF, EPUB and Kindle. Book excerpt:
