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This book 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.
List of contents
Overview of Different Computational Approaches for Heat and Mass Transfer. CONVENTIONAL COMPUTATIONAL TECHNIQUES: Finite Difference Method. Finite Volume Method. Finite Element Method. Dicrete Element Method. NON-CONVENTIONAL COMPUTATIONAL TECHNIQUES: Lattice Boltzmann Method. Monte-Carlo Simulation. Molecular Dynamics Simulations. HYBRID COMPUTATIONAL TECHNIQUES: Finite Difference Based Lattice Boltzmann Method. COMPUTATIONAL TECHNIQUES FOR IMPORTANT FOOD PROCESS OPERATIONS: Computational Study of Crystallization. CFD Analysis of Drying of Cereal, Fruits, and Vegetables. Numerical Study of Baking. Retort Processing.
About the author
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.
Summary
This book 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.
