Titlebook: Advanced Computational Approaches for Drying in Food Processing; Krunal M. Gangawane,Madhuresh Dwivedi,Ram Chandra Book 2024 The Editor(s

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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

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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

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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

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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

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