Advanced Computational Techniques for Heat and Mass Transfer in Food Processing  book cover
1st Edition

Advanced Computational Techniques for Heat and Mass Transfer in Food Processing

  • Available for pre-order. Item will ship after January 25, 2022
ISBN 9780367747824
January 25, 2022 Forthcoming by CRC Press
248 Pages 47 Color & 54 B/W Illustrations

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Book Description

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 system. Both approaches have pro and cons, and continuous development and improvement in the existing computational methods is 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 the 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 hydrodynamics 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.

Table of Contents

Chapter 1: Overview of different computational approaches for heat and mass transfer in food processing

Debabrata Panda, Abhishek Kumar, Krunal M. Gangawane, A.A. Mohamad

Chapter 2: Finite Difference Method for Chocolate Crystallization

Abhishek Kumar Lal, Ram P. Bharti, Debabrata Panda

Chapter 3: Finite volume simulation for heat and mass transfer in Food product/processing Abhishek Kumar Lal, Aniruddha Sanyal

Chapter 4:Convective drying analysis of different shaped moving porous objects in a channel with area expansion by using finite element method


Chapter 5: Advanced computational techniques for heat and mass transfer in food processing

Bhupendra M Ghodki

Chapter 6: Lattice Boltzmann method

M. Sheikholeslami, Elham Abohamzeh

Chapter 7: Molecular dynamics simulation for heat and mass transfer in Food products/processing

Naresh Thota

Chapter 8: Mesoscopic simulation for Electro-hydrodynamics (EHD) drying

Sudhanshu Kumar, Varshan Sai Kumar Kadiveti, Abhishek kumar, Krunal M. Gangawane and Madhuresh Dwivedi

Chapter 9: Finite Difference based Lattice Boltzmann Method for heat and mass transfer in Food product/ processing

Pawan Karki

Chapter 10: Computational study of Crystallization

Richa Agarwal, Ravikant R. Gupta

Chapter 11: CFD analysis of drying of cereal, fruits, and vegetables

Shafat Ahmad Khan, Fazia Taj, Samira habib, Falak Shawl, Aamir Hussain Dar, Madhuresh Dwevedi

Chapter 12: Numerical study of baking

S. Chakraborty ,Winny Routray and K. K. Dash

Chapter 13: Computational study of Retort processing

Raju Yerolla, Praveen Kumar Ghodke and Chandra Sekhar Bestha

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Dr. Krunal M. Gangawane, M.Tech., PhD., is an Assistant Professor of Chemical Engineering at National Institute of Technology (NIT) Rourkela, India. He has done his graduation in Chemical Engineering (B.Tech.) from the University of Pune in 2007. Later, He received his M.Tech. and Ph. D. Degrees in Chemical Engineering from Indian Institute of Technology Roorkee in 2010 and 2015, respectively.

Dr. Madhuresh Dwivedi, M.Tech., PhD., is Assistant Professor in Department of Food Process Engg of National Institute of Technology (NIT) Rourkela. Prior to joining NIT Rourkela, he worked as Assistant Professor at Centre of Food Technology, University of Allahabad where he was convener of "New Product Development Cell" and has consultancy project of Proova Pratishthan. He was also Treasurer of AFST (I) Allahabad Chapter.