LEADER 01102nam0-22003251i-450- 001 990000663890403321 005 20040927123855.0 035 $a000066389 035 $aFED01000066389 035 $a(Aleph)000066389FED01 035 $a000066389 100 $a20020821d--------km-y0itay50------ba 101 0 $aita 105 $ay-------001yy 200 1 $aAnalyse dynamique des interrelations entre localisations et transport$ela theorie et les modeles$fC.S. Bertuglia, G.Leonardi, R. Tadei.- 210 $aUdine$cUniversita' degli Studi di Udine$d1987. 215 $a58 p.$d29 cm 225 1 $aQuaderno$v31 300 $aSul front. : Cattedra di pianificazione territoriale a.a. 86/87 700 1$aBertuglia,$bCristoforo Sergio$f<1931- >$01391 702 1$aLeonardi,$bG. 702 1$aTadei,$bRoberto 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990000663890403321 952 $a01 E I 1BIS$b00483$fDINST 952 $a01 E I 1$b00484$fDINST 959 $aDINST 996 $aAnalyse dynamique des interrelations entre localisations et transport$9326082 997 $aUNINA LEADER 04492nam 22005895 450 001 9910887805603321 005 20250807132421.0 010 $a3-031-62550-1 024 7 $a10.1007/978-3-031-62550-3 035 $a(MiAaPQ)EBC31681625 035 $a(Au-PeEL)EBL31681625 035 $a(CKB)35980419000041 035 $a(DE-He213)978-3-031-62550-3 035 $a(EXLCZ)9935980419000041 100 $a20240918d2024 u| 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aAdvanced Computational Approaches for Drying in Food Processing /$fedited by Krunal M. Gangawane, Madhuresh Dwivedi, Ram Chandra Pradhan 205 $a1st ed. 2024. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2024. 215 $a1 online resource (240 pages) 311 08$a3-031-62549-8 327 $aChapter 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. 330 $aComputational 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 conservation of mass, momentum and energy over an infinitesimal control volume. These equations are further discretized by using a suitable discretization technique. The recovered set of algebraic equations are then solved by an applied numerical method. The discrete approach concentrates on mimicking the molecular movement within system. 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 hydrodynamics behavior that can provide benefits to the food processing industry in numerous applications such as drying, evaporation, sterilization, mixing and refrigeration. Advanced Computational Approaches for Drying in Food Processing examines the use of different numerical/computational techniques for the simulation of fluid flow and heat and mass transfer from/within food products such as cereal, chicken, beef, fruits, vegetables and more. The text promotes a thorough understanding of the drying process and its pivotal role in various applications in food processing plus advances in computer simulation techniques which have witnessed rapid popularity due to factors such as low-cost and ease in parametric study. CFD analysis and its use in developing new dryers, modification of current systems energy saving and process optimization is covered in full plus appropriate modelling for enhancement of food quality. Different phytochemical changes are explored plus novel strategies for the use of renewable energy, optimization of energy consumption and heat recovery and application of environmentally friendly technologies. This book provides a single information source for readers interested in the use of methods based on numerical/computational analysis as applied for drying phenomenon in food science and technology. 606 $aFood science 606 $aFood$xAnalysis 606 $aChemistry 606 $aFood Science 606 $aFood Engineering 606 $aFood Chemistry 606 $aFood Analysis 615 0$aFood science. 615 0$aFood$xAnalysis. 615 0$aChemistry. 615 14$aFood Science. 615 24$aFood Engineering. 615 24$aFood Chemistry. 615 24$aFood Analysis. 676 $a641.44 700 $aGangawane$b Krunal M$01770911 701 $aDwivedi$b Madhuresh$01770912 701 $aChandra Pradhan$b Ram$01770913 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910887805603321 996 $aAdvanced Computational Approaches for Drying in Food Processing$94254693 997 $aUNINA