食品加工中干燥的高级计算方法

English | PDF EPUB (True) | 2024 | 240 Pages | ISBN : 3031625498 | 25.7 MB

Computational 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 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 technique. The recovered set of algebraic equations are then solved by an applied numerical method. The discrete approach concentrates on mimicking the molecular movement within system. 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 hydrodynamics 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 techniques for the simulation of fluid flow and heat and mass transfer from/within food products such as cereal, chicken, beef, fruits, vegetables and more. The text promotes a thorough understanding of the drying process and its pivotal role in various applications in food processing plus advances in computer simulation techniques which have witnessed rapid popularity due to factors such as low-cost and ease in parametric study. CFD analysis and its use in developing new dryers, modification of current systems energy saving and process optimization is covered in full plus appropriate modelling for enhancement of food quality. Different phytochemical changes are explored plus novel strategies for the use of renewable energy, optimization of energy consumption and heat recovery and application of environmentally friendly technologies. This book provides a single information source for readers interested in the use of methods based on numerical/computational analysis as applied for drying phenomenon in food science and technology.

英文| PDF EPUB（真）|2024|240页|国际标准图书编号：3031625498 |25.7 MB 计算方法已成为食品加工中干燥的重要技术。系统分析有两种主要的计算方法：连续和离散。在连续方法中，可以通过在无穷小的控制体积上应用质量、动量和能量守恒等基本定律来获得控制方程。这些方程通过使用合适的离散化技术进一步离散化。然后，通过应用数值方法求解恢复的代数方程组。离散方法侧重于模拟系统内的分子运动。近年来，由于计算技术对食品加工业的巨大益处，计算技术领域得到了快速发展。先进计算方法的相关性有助于理解热和流体动力学行为的基本物理学，这些行为可以在干燥、蒸发、灭菌、混合和制冷等众多应用中为食品加工行业带来好处。食品加工中干燥的高级计算方法研究了不同数值/计算技术在模拟谷物、鸡肉、牛肉、水果、蔬菜等食品中的流体流动和传热传质方面的应用。本文促进了对干燥过程及其在食品加工各种应用中的关键作用的深入理解，以及计算机模拟技术的进步，由于低成本和易于参数研究等因素，计算机模拟技术迅速普及。CFD分析及其在开发新型干燥机、改进现有系统节能和工艺优化中的应用，涵盖在提高食品质量的完整和适当的建模中。探索了不同的植物化学变化，以及使用可再生能源、优化能耗和热回收以及应用环保技术的新策略。本书为那些对基于数值/计算分析的方法在食品科学技术中应用于干燥现象感兴趣的读者提供了一个单一的信息来源。

---

Download from free file storage

 Download from nitroflare.com  Download from rapidgator.net

---

我要反馈

---

本站不对文件进行储存，仅提供文件链接，请自行下载，本站不对文件内容负责，请自行判断文件是否安全，如发现文件有侵权行为，请联系管理员删除。