Advanced Computational Techniques for Heat and Mass Transfer in Food Processing (Hardcover)

Chapter 1: Overview of different computational approaches for heat and mass transfer in food processing Debabrata Panda, Abhishek Kumar, Krunal M. Gangawane, A.A. Mohamad Chapter 2: Finite Difference Method for Chocolate Crystallization Abhishek Kumar Lal, Ram P. Bharti, Debabrata Panda Chapter 3: Finite volume simulation for heat and mass transfer in Food product/processing Abhishek Kumar Lal, Aniruddha Sanyal Chapter 4:Convective drying analysis of different shaped moving porous objects in a channel with area expansion by using finite element method Fatih SEL?MEFEND?G?L, Seda OZCAN COBAN, Hakan F. OZTOP Chapter 5: Advanced computational techniques for heat and mass transfer in food processing Bhupendra M Ghodki Chapter 6: Lattice Boltzmann method M. Sheikholeslami, Elham Abohamzeh Chapter 7: Molecular dynamics simulation for heat and mass transfer in Food products/processing Naresh Thota Chapter 8: Mesoscopic simulation for Electro-hydrodynamics (EHD) drying Sudhanshu Kumar, Varshan Sai Kumar Kadiveti, Abhishek kumar, Krunal M. Gangawane and Madhuresh Dwivedi Chapter 9: Finite Difference based Lattice Boltzmann Method for heat and mass transfer in Food product/ processing Pawan Karki Chapter 10: Computational study of Crystallization Richa Agarwal, Ravikant R. Gupta Chapter 11: CFD analysis of drying of cereal, fruits, and vegetables Shafat Ahmad Khan, Fazia Taj, Samira habib, Falak Shawl, Aamir Hussain Dar, Madhuresh Dwevedi Chapter 12: Numerical study of baking S. Chakraborty ,Winny Routray and K. K. Dash Chapter 13: Computational study of Retort processing Raju Yerolla, Praveen Kumar Ghodke and Chandra Sekhar Bestha