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Advanced Computational Approaches for Drying in Food Processing

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 conservati...

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Korporativní autor: SpringerLink (Online service)
Další autoři: Gangawane, Krunal M. (Editor), Dwivedi, Madhuresh (Editor), Chandra Pradhan, Ram (Editor)
Médium: Elektronický zdroj E-kniha
Jazyk:angličtina
Vydáno: Cham : Springer International Publishing : Imprint: Springer, 2024.
Vydání:1st ed. 2024.
Témata:
Food science.
Food > Analysis.
Chemistry.
Food Science.
Food Engineering.
Food Chemistry.
Food Analysis.
On-line přístup:https://doi.org/10.1007/978-3-031-62550-3
Tagy: Přidat tag
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Obsah:
  • Chapter 1 - Significance of drying technology in food processing
  • Chapter 2 - Overview of computational techniques for drying
  • Chapter 3 - Microwave-assisted Drying
  • Chapter 4 - Convective Drying
  • Chapter 5 - Spray Drying Processes in the Food Industry: Computational Fluid Dynamics Modelling
  • Chapter 6 - CFD Modelling for Fluidized Bed Drying
  • Chapter 7 - Solar dryers
  • Chapter 8 - Electrohydrodynamic Drying
  • Chapter 9 - Superheated Drying
  • Chapter 10 - Computational techniques on freeze drying.

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