Advanced Computational Techniques for Heat and Mass Transfer in Food Processing (Paperback, 1)

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.