Computational Fluid Dynamics Applications In Food Processing
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| Author | : C. Anandharamakrishnan |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 92 |
| Release | : 2013-08-13 |
| Genre | : Technology & Engineering |
| ISBN | : 1461479908 |
Computational Fluid Dynamics (CFD) has been applied extensively to great benefit in the food processing sector. Its numerous applications include: predicting the gas flow pattern and particle histories, such as temperature, velocity, residence time, and impact position during spray drying; modeling of ovens to provide information about temperature and airflow pattern throughout the baking chamber to enhance heat transfer and in turn final product quality; designing hybrid heating ovens, such as microwave-infrared, infrared-electrical or microwave-electrical ovens for rapid baking; model the dynamics of gastrointestinal contents during digestion based on the motor response of the GI tract and the physicochemical properties of luminal contents; retort processing of canned solid and liquid foods for understanding and optimization of the heat transfer processes. This Brief will recapitulate the various applications of CFD modeling, discuss the recent developments in this field, and identify the strengths and weaknesses of CFD when applied in the food industry.
| Author | : Da-Wen Sun |
| Publisher | : CRC Press |
| Total Pages | : 734 |
| Release | : 2018-10-26 |
| Genre | : Science |
| ISBN | : 1351263463 |
Since many processes in the food industry involve fluid flow and heat and mass transfer, Computational Fluid Dynamics (CFD) provides a powerful early-stage simulation tool for gaining a qualitative and quantitative assessment of the performance of food processing, allowing engineers to test concepts all the way through the development of a process or system. Published in 2007, the first edition was the first book to address the use of CFD in food processing applications, and its aims were to present a comprehensive review of CFD applications for the food industry and pinpoint the research and development trends in the development of the technology; to provide the engineer and technologist working in research, development, and operations in the food industry with critical, comprehensive, and readily accessible information on the art and science of CFD; and to serve as an essential reference source to undergraduate and postgraduate students and researchers in universities and research institutions. This will continue to be the purpose of this second edition. In the second edition, in order to reflect the most recent research and development trends in the technology, only a few original chapters are updated with the latest developments. Therefore, this new edition mostly contains new chapters covering the analysis and optimization of cold chain facilities, simulation of thermal processing and modeling of heat exchangers, and CFD applications in other food processes.
| Author | : Surajbhan Sevda |
| Publisher | : CRC Press |
| Total Pages | : 443 |
| Release | : 2020-01-30 |
| Genre | : Mathematics |
| ISBN | : 0429792549 |
Written by experts from all over the world, the book comprises the latest applications of mathematical and models in food engineering and fermentation. It provides the fundamentals on statistical methods to solve standard problems associated with food engineering and fermentation technology. Combining theory with a practical, hands-on approach, this book covers key aspects of food engineering. Presenting cuttingedge information, the book is an essential reference on the fundamental concepts associated with food engineering.
| Author | : Krunal M. Gangawane |
| Publisher | : CRC Press |
| Total Pages | : 316 |
| Release | : 2022-02-01 |
| Genre | : Technology & Engineering |
| ISBN | : 1000521451 |
Computational methods have risen as a powerful technique for exploring the system phenomena and solving real-life problems. Currently, 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. On the other hand, the discrete approach concentrates on mimicking the molecular movement within the system. Both approaches have pros and cons, and continuous development and improvement in the existing computational methods are ongoing. Advanced Computational Techniques for Heat and Mass Transfer in Food Processing 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 food products. Key Features: Explores various numerical techniques used for modeling and validation Describes the knowhow of numerical and computational techniques for food process operations Covers a detailed numerical or computational approach of the principles of heat and mass transfer in the food processing operation Discusses the detailed computational simulation procedure of the food operation 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 hydrodynamic behavior that can provide benefits to the food processing industry in numerous applications. As a single information source for those interested in the use of methods based on numerical and computational analysis as applied in food science and technology, this book will ably serve any food academician or researcher in learning the advanced numerical techniques exploring fluid flow, crystallization, and other food processing operations.
| Author | : Mohammed M. Farid |
| Publisher | : CRC Press |
| Total Pages | : 1275 |
| Release | : 2010-05-21 |
| Genre | : Science |
| ISBN | : 1000611280 |
Written by international experts from industry, research centers, and academia, Mathematical Modeling of Food Processing discusses the physical and mathematical analysis of transport phenomena associated with food processing. The models presented describe many of the important physical and biological transformations that occur in food during proces
| Author | : C. Anandharamakrishnan |
| Publisher | : CRC Press |
| Total Pages | : 996 |
| Release | : 2019-03-15 |
| Genre | : Science |
| ISBN | : 0429772386 |
Essentials & Applications of Food Engineering provides a comprehensive understanding of food engineering operations and their practical and industrial utility. It presents pertinent case studies, solved numerical problems, and multiple choice questions in each chapter and serves as a ready reference for classroom teaching and exam preparations. The first part of this textbook contains the introductory topics on units and dimensions, material balance, energy balance, and fluid flow. The second part deals with the theory and applications of heat and mass transfer, psychrometry, and reaction kinetics. The subsequent chapters of the book present the heat and mass transfer operations such as evaporation, drying, refrigeration, freezing, mixing, and separation. The final section focuses on the thermal, non-thermal, and nanotechnology-based novel food processing techniques, 3D food printing, active and intelligent food packaging, and fundamentals of CFD modeling. Features Features 28 case studies to provide a substantial understanding of the practical and industrial applications of various food engineering operations Includes 178 solved numerical problems and 285 multiple choice questions Highlights the application of mass balance in food product traceability and the importance of viscosity measurement in a variety of food products Provides updated information on novel food processing techniques such as cold plasma, 3D food printing, nanospray drying, electrospraying, and electrospinning The textbook is designed for undergraduate and graduate students pursuing Food Technology and Food Process Engineering courses. This book would also be of interest to course instructors and food industry professionals.
| Author | : R. P. Chhabra |
| Publisher | : Elsevier |
| Total Pages | : 750 |
| Release | : 2011-04-08 |
| Genre | : Science |
| ISBN | : 0080564933 |
This book bridges the gap between the theoretical work of the rheologist, and the practical needs of those who have to design and operate the systems in which these materials are handled or processed. It is an established and important reference for senior level mechanical engineers, chemical and process engineers, as well as any engineer or scientist who needs to study or work with these fluids, including pharmaceutical engineers, mineral processing engineers, medical researchers, water and civil engineers. This new edition covers a considerably broader range of topics than its predecessor, including computational fluid dynamics modelling techniques, liquid/solid flows and applications to areas such as food processing, among others. * Written by two of the world's leading experts, this is the only dedicated non-Newtonian flow reference in print. * Since first publication significant advances have been made in almost all areas covered in this book, which are incorporated in the new edition, including developments in CFD and computational techniques, velocity profiles in pipes, liquid/solid flows and applications to food processing, and new heat/mass transfer methods and models. * Covers both basic rheology and the fluid mechanics of NN fluids ? a truly self-contained reference for anyone studying or working with the processing and handling of fluids
| Author | : H. Lomax |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 256 |
| Release | : 2013-03-09 |
| Genre | : Science |
| ISBN | : 3662046547 |
The chosen semi-discrete approach of a reduction procedure of partial differential equations to ordinary differential equations and finally to difference equations gives the book its distinctiveness and provides a sound basis for a deep understanding of the fundamental concepts in computational fluid dynamics.
| Author | : Vijay K. Garg |
| Publisher | : CRC Press |
| Total Pages | : 438 |
| Release | : 1998-05-08 |
| Genre | : Science |
| ISBN | : 1482270005 |
"Describes the latest techniques and real-life applications of computational fluid dynamics (CFD) and heat transfer in aeronautics, materials processing and manufacturing, electronic cooling, and environmental control. Includes new material from experienced researchers in the field. Complete with detailed equations for fluid flow and heat transfer.
| Author | : Sabu Thomas |
| Publisher | : Elsevier |
| Total Pages | : 554 |
| Release | : 2020-10-22 |
| Genre | : Science |
| ISBN | : 0128205709 |
Nanoscale Processing outlines recent advances in processing techniques for a range of nanomaterial types. New developments in the processing of nanostructured materials are being applied in diverse fields. This book offers in-depth information and analysis of a range of processing techniques for nanostructures, and also covers nanocharacterization aspects thoroughly. Topics covered include zero dimensional nanostructures, nanostructured biomaterials, carbon-based nanostructures, polymeric and liposomal nanostructures, and quantum dots. This book is an important resource for materials scientists and engineers looking to learn more about a variety of processing techniques for various nanomaterial classes, for use in both the industrial and biomedical sectors. Explains major nanoscale processing techniques, outlining in which situations each should be used Discuses a range of nanomaterial classes, including nanobiomaterials, polymeric nanomaterials, optical nanomaterials and magnetic nanomaterials Explores the challenges of using certain processing techniques for certain classes of nanomaterial
