Advanced Computational Techniques for Heat and Mass Transfer in Food Processing

Bys: Gangawane, Krunal and Dwivedi, Madhuresh

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.

• Format: Hardcover
• Language: English
• ISBN: 0367747820
• ISBN13: 9780367747824
• Release Date: February 2022
• Publisher: CRC Press
• Length: 300 Pages
• Weight: 1.36 lbs.
• Dimensions: 0.8" x 6.1" x 9.2"