標(biāo)題: Titlebook: Advanced Computational Approaches for Drying in Food Processing; Krunal M. Gangawane,Madhuresh Dwivedi,Ram Chandra Book 2024 The Editor(s [打印本頁(yè)] 作者: 倒鉤 時(shí)間: 2025-3-21 17:26
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書目名稱Advanced Computational Approaches for Drying in Food Processing讀者反饋
書目名稱Advanced Computational Approaches for Drying in Food Processing讀者反饋學(xué)科排名
作者: 鄙視讀作 時(shí)間: 2025-3-22 00:13
Microwave-Assisted Drying,ying and their prospects. The findings of this study suggest that advanced computational approaches have the potential to significantly enhance the efficiency and quality of microwave-assisted drying, leading to improved food processing and preservation.作者: 自由職業(yè)者 時(shí)間: 2025-3-22 00:46
Spray Drying Processes in the Food Industry: Computational Fluid Dynamics Modelling, and reduce environmental impacts. This chapter provides a detailed case study of the application of CFD modelling to the drying of skimmed milk in a spray dryer, highlighting the importance of CFD modelling in improving the efficiency, quality, and sustainability of spray drying processes in the fo作者: Anal-Canal 時(shí)間: 2025-3-22 06:39
CFD Modelling for Fluidized Bed Drying,s the most essential operation unit in producing solid pharmaceuticals. The fluidized bed (FB) is utilized for particle distribution (PD) amid 40–500?μm. The additional benefit of employing FBD at the industrial level is the high HMT and mixing in the bed. FBD can reduce the drying period to various作者: 就職 時(shí)間: 2025-3-22 09:38
Solar Dryers,, food quality (water content, cracking development, and case hardening.) is also a significant characteristic that can be enhanced using appropriate models. Computational Fluid Dynamics (CFD) is a well-known modeling technique that has recently gained popularity in food processing. CFD can forecast作者: outrage 時(shí)間: 2025-3-22 16:53 作者: 庇護(hù) 時(shí)間: 2025-3-22 18:54 作者: Foregery 時(shí)間: 2025-3-22 22:21 作者: 脆弱吧 時(shí)間: 2025-3-23 05:15 作者: Delude 時(shí)間: 2025-3-23 08:16 作者: 案發(fā)地點(diǎn) 時(shí)間: 2025-3-23 13:05 作者: FLIC 時(shí)間: 2025-3-23 14:35 作者: 咆哮 時(shí)間: 2025-3-23 18:23
https://doi.org/10.1007/978-3-642-92086-8, food quality (water content, cracking development, and case hardening.) is also a significant characteristic that can be enhanced using appropriate models. Computational Fluid Dynamics (CFD) is a well-known modeling technique that has recently gained popularity in food processing. CFD can forecast作者: 脆弱帶來(lái) 時(shí)間: 2025-3-24 01:07
Kostentheoretische Perspektiventic attributes of the product concurrently. This preservation effort is complemented by facilitating reductions in packaging, shipping, storage, and processing expenses. The intricate rave between electrohydrodynamic drying and these preservation objectives forms the crux of this chapter, exploring 作者: ALT 時(shí)間: 2025-3-24 05:50 作者: 滔滔不絕地講 時(shí)間: 2025-3-24 07:13 作者: 博識(shí) 時(shí)間: 2025-3-24 14:36
Advanced Computational Approaches for Drying in Food Processing作者: 領(lǐng)巾 時(shí)間: 2025-3-24 16:57
Advanced Computational Approaches for Drying in Food Processing978-3-031-62550-3作者: 填料 時(shí)間: 2025-3-24 19:56
aporation, sterilization, mixing and refrigeration.?.Advanced Computational Approaches for Drying in Food Processing.?examines the use of different numerical/computational techni978-3-031-62552-7978-3-031-62550-3作者: 陳列 時(shí)間: 2025-3-25 00:49
Book 2024drodynamics 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 techni作者: 陰險(xiǎn) 時(shí)間: 2025-3-25 05:19 作者: 截?cái)?nbsp; 時(shí)間: 2025-3-25 09:17
Convective Drying,lterations in food items along with quality attributes changes during drying various types of research conducted by scientists around the world on the enhancement of convective drying performance, and challenges and future perspectives of convective food drying.作者: DEVIL 時(shí)間: 2025-3-25 15:10
Book 2024ysis: 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 techn作者: Enrage 時(shí)間: 2025-3-25 16:02 作者: 爵士樂 時(shí)間: 2025-3-26 00:01
Significance of Drying Technology in Food Processing,hapter furnishes an overview of drying fundamentals and technologies, including convectional, novel and hybrid drying for food. The drying technology is beneficial for farmers, industries, entrepreneurs and consumers.作者: incredulity 時(shí)間: 2025-3-26 02:18
numerical drying techniquesComputational 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 fundame作者: Stress 時(shí)間: 2025-3-26 05:36
Krunal M. Gangawane,Madhuresh Dwivedi,Ram Chandra Explores various numerical techniques used for modeling and validation.Describes the numerical and computational techniques .Covers advanced numerical drying techniques作者: 好開玩笑 時(shí)間: 2025-3-26 10:19 作者: 全部逛商店 時(shí)間: 2025-3-26 15:49 作者: impale 時(shí)間: 2025-3-26 18:54
978-3-031-62552-7The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerl作者: 他去就結(jié)束 時(shí)間: 2025-3-26 22:04
https://doi.org/10.1007/978-3-663-13362-9challenges of food deterioration by removing moisture from food through heat and mass transfer. This aids in shelf-stable foods with enhanced structural, nutritional and organoleptic properties. The demand for dried products in the global market upsurged innovative scientific research for drying tec作者: 預(yù)定 時(shí)間: 2025-3-27 01:15 作者: 和平 時(shí)間: 2025-3-27 09:03 作者: 歪曲道理 時(shí)間: 2025-3-27 12:54
Aufbau der Selbstkosten und des Gewinnes,ures used to preserve biological materials, is one of the many accessible drying techniques. Knowledge of heat- and mass-transfer phenomena, which equips researchers with information on the properties of food in an equilibrium state, is one of the key prerequisites in this context. The obstacles, va作者: 鎮(zhèn)壓 時(shí)間: 2025-3-27 15:20 作者: 勉強(qiáng) 時(shí)間: 2025-3-27 20:37 作者: Budget 時(shí)間: 2025-3-28 01:10 作者: periodontitis 時(shí)間: 2025-3-28 03:58
Kostentheoretische Perspektivenwed by extracting bound steam within the product until a specified threshold is attained. Integrating heat and mass transfer activities is integral to enhancing drying procedures. The significance of the unit operation of drying extends beyond mere preservation; it encompasses a broad spectrum of fo作者: 貧困 時(shí)間: 2025-3-28 06:39
Produktionstheoretische Perspektivenhile enhancing product quality. Using superheated steam as the drying agent., computational modeling of the drying process simulates heat and mass transport using mathematical equations and numerical techniques. By controlling process parameters, including temperature, humidity, and airflow rate, su作者: 復(fù)習(xí) 時(shí)間: 2025-3-28 13:26 作者: corpus-callosum 時(shí)間: 2025-3-28 15:46 作者: Bricklayer 時(shí)間: 2025-3-28 19:39 作者: 絕種 時(shí)間: 2025-3-29 00:07 作者: Inscrutable 時(shí)間: 2025-3-29 03:44 作者: Kernel 時(shí)間: 2025-3-29 08:00 作者: FRET 時(shí)間: 2025-3-29 13:09
CFD Modelling for Fluidized Bed Drying,trial drying techniques, mostly farming goods. This chapter reviewed recent advances in FBD, focusing on the drying associated with Computational Fluid Dynamics (CFD) utilization. Using modern computational techniques such as CFD assists in optimizing the FBD operation and design for more negligible作者: Sinus-Node 時(shí)間: 2025-3-29 16:19
Solar Dryers,es to replace traditional and energy-intensive unit processes, such as drying. Solar energy for food drying remains promising in reducing energy consumption, cost-effectiveness, and rural application. However, a significant technological gap exists in building low-cost, energy-efficient dryers for h作者: 外來(lái) 時(shí)間: 2025-3-29 20:46
