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.
- 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.
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
Fatih SELİMEFENDİGİL, Seda ÖZCAN ÇOBAN, Hakan F. ÖZTOP
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
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
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