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Advanced Computational Techniques for Heat and Mass Transfer in Food Processing
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Advanced Computational Techniques for Heat and Mass Transfer in Food Processing
This book 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 the food products.
300 pages, 32 Tables, black and white; 29 Line drawings, color; 56 Line drawings, black and white; 1
| Media | Bøker Pocketbok (Bok med mykt omslag og limt rygg) |
| Utgitt | 7. oktober 2024 |
| ISBN13 | 9780367709013 |
| Utgivere | Taylor & Francis Ltd |
| Antall sider | 300 |
| Mål | 150 × 220 × 10 mm · 580 g |
| Språk | Engelsk |
| Redaktør | Dwivedi, Madhuresh |
| Redaktør | Gangawane, Krunal (Indian Institute of Technology Jodhpur) |
