Advanced Computational Techniques for Heat and Mass Transfer in Food Processing: Advanced Computational Techniques for Heat and Mass Transfer in Food Processing

Computational methods have become a powerful technique for exploring system phenomena and solving real-life problems. There are two principle computational approaches: continuous and discrete. Continuous approaches apply fundamental laws over an infinitesimal control volume, while discrete approaches focus on mimicking molecular movement. Advanced Computational Techniques for Heat and Mass Transfer in Food Processing explores the use of numerical and computational analysis in food science and technology, including fluid flow and heat and mass transfer simulation. It provides a detailed numerical or computational approach of the principles of heat and mass transfer and discusses the computational simulation procedure of food operations. Recent years have seen a rapid development in the field due to its benefits to the food processing industry.

Format: Hardback
Length: 300 pages
Publication date: 02 February 2022
Publisher: Taylor & Francis Ltd

Computational methods have emerged as a formidable tool for delving into system phenomena and addressing real-world challenges. Currently, two primary computational approaches exist for system analysis: continuous and discrete. In the continuous approach, governing equations can be derived by applying fundamental laws, such as conservation of mass, momentum, and energy over an infinitesimal control volume. Conversely, the discrete approach focuses on replicating the molecular movement within the system. Both approaches offer their own advantages and drawbacks, and ongoing efforts are being made to enhance and refine existing computational methods.

Advanced Computational Techniques for Heat and Mass Transfer in Food Processing serves as a comprehensive resource, offering insights into the utilization of numerical and computational analysis techniques in the field of food science and technology. It delves into the application of diverse numerical/computational methodologies for simulating fluid flow and heat and mass transfer within food products.

Key Features:

Explores a range of numerical techniques employed for modeling and validation.

Provides an in-depth understanding of numerical and computational techniques for food process operations.

Covers a detailed numerical or computational approach to the principles of heat and mass transfer in food processing operations.

Discusses the intricate computational simulation procedure for food operations.

In recent years, the field of computational techniques has experienced a remarkable surge in development, driven by its immense benefits to the food processing industry. The significance of advanced computational methods has played a pivotal role in unraveling the fundamental physics of thermal and hydrodynamic behavior, which can yield significant advantages to the food industry.

Weight: 740g
Dimension: 234 x 156 (mm)
ISBN-13: 9780367747824