Advanced Computational Techniques for Heat and Mass Transfer in Food Processing
Book Details
Format
Hardback or Cased Book
ISBN-10
0367747820
ISBN-13
9780367747824
Publisher
Taylor & Francis Ltd
Imprint
CRC Press
Country of Manufacture
US
Country of Publication
GB
Publication Date
Feb 2nd, 2022
Print length
300 Pages
Weight
635 grams
Product Classification:
Food & beverage technology
Ksh 34,200.00
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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.
"This book provides, in a single source, information on the use of methods based on the numerical/computational analysis in food technology. It covers the whole spectrum and applications from food preservation to food analysis and describes specific methods for baking, crystallization, and drying of cereals, fruits, and vegetables"--
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