Advanced Computational Approaches for Drying in Food Processing

Inbunden, Engelska, 2024

AvKrunal M. Gangawane,Madhuresh Dwivedi,Ram Chandra Pradhan

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Computational methods have become important techniques for drying in food processing.

Produktinformation

Utgivningsdatum2024-09-18
Mått155 x 235 x 20 mm
Vikt541 g
FormatInbunden
SpråkEngelska
Antal sidor233
FörlagSpringer International Publishing AG
ISBN9783031625497

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Krunal M. Gangawaneis an Assistant Professor in the Department of Chemical Engineering at the National Institute of Technology Rourkela in Odisha, IndiaMadhuresh Dwivedi is an Assistant Professor in the Department of Food Process Engineering at the National Institute of Technology Rourkela in Odisha, India Ram Chandra Pradhan is an Associate Editor in the Department of Food Process Engineering at the National Institute of Technology Rourkela in Odisha, India

Chapter 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.