000 | 02732nam a22004815i 4500 | ||
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001 | 978-1-4614-7990-1 | ||
003 | DE-He213 | ||
005 | 20140220082831.0 | ||
007 | cr nn 008mamaa | ||
008 | 130807s2013 xxu| s |||| 0|eng d | ||
020 |
_a9781461479901 _9978-1-4614-7990-1 |
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024 | 7 |
_a10.1007/978-1-4614-7990-1 _2doi |
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050 | 4 | _aTP248.3 | |
072 | 7 |
_aTC _2bicssc |
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072 | 7 |
_aTEC009010 _2bisacsh |
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082 | 0 | 4 |
_a660.63 _223 |
100 | 1 |
_aAnandharamakrishnan, C. _eauthor. |
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245 | 1 | 0 |
_aComputational Fluid Dynamics Applications in Food Processing _h[electronic resource] / _cby C. Anandharamakrishnan. |
264 | 1 |
_aNew York, NY : _bSpringer New York : _bImprint: Springer, _c2013. |
|
300 |
_aXI, 86 p. 36 illus., 24 illus. in color. _bonline resource. |
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336 |
_atext _btxt _2rdacontent |
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337 |
_acomputer _bc _2rdamedia |
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338 |
_aonline resource _bcr _2rdacarrier |
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347 |
_atext file _bPDF _2rda |
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490 | 1 | _aSpringerBriefs in Food, Health, and Nutrition | |
520 | _aComputational Fluid Dynamics (CFD) has been applied extensively to great benefit in the food processing sector. Its numerous applications include: predicting the gas flow pattern and particle histories, such as temperature, velocity, residence time, and impact position during spray drying; modeling of ovens to provide information about temperature and airflow pattern throughout the baking chamber to enhance heat transfer and in turn final product quality; designing hybrid heating ovens, such as microwave-infrared, infrared-electrical or microwave-electrical ovens for rapid baking; model the dynamics of gastrointestinal contents during digestion based on the motor response of the GI tract and the physicochemical properties of luminal contents; retort processing of canned solid and liquid foods for understanding and optimization of the heat transfer processes. This Brief will recapitulate the various applications of CFD modeling, discuss the recent developments in this field, and identify the strengths and weaknesses of CFD when applied in the food industry. | ||
650 | 0 | _aChemistry. | |
650 | 0 | _aBiochemical engineering. | |
650 | 0 | _aFood science. | |
650 | 0 | _aHydraulic engineering. | |
650 | 1 | 4 | _aChemistry. |
650 | 2 | 4 | _aBiochemical Engineering. |
650 | 2 | 4 | _aFood Science. |
650 | 2 | 4 | _aFluid- and Aerodynamics. |
650 | 2 | 4 | _aEngineering Fluid Dynamics. |
710 | 2 | _aSpringerLink (Online service) | |
773 | 0 | _tSpringer eBooks | |
776 | 0 | 8 |
_iPrinted edition: _z9781461479895 |
830 | 0 | _aSpringerBriefs in Food, Health, and Nutrition | |
856 | 4 | 0 | _uhttp://dx.doi.org/10.1007/978-1-4614-7990-1 |
912 | _aZDB-2-CMS | ||
999 |
_c96016 _d96016 |