Computational fluid dynamics applications in food processing / C. Anandharamakrishnan.

Author/creator Anandharamakrishnan, C.
Format Electronic
Publication InfoNew York : Springer, [2013]
Descriptionxi, 86 pages : illustrations (some color) ; 24 cm.
Supplemental ContentFull text available from eBooks on EBSCOhost
Subjects
Food industry and trade--Mathematical models.
Computational fluid dynamics.

SeriesSpringer briefs in food, health and nutrition
SpringerBriefs in food, health, and nutrition. ^A1179396
Contents 1. Computational fluid dynamics applications in food processing -- 2. Computational fluid dynamics applications in spray drying of food products -- 3. Applications of computational fluid dynamics in the thermal processing of canned foods -- 4. Computational fluid dynamics modeling for bread baking process -- 5. CFD modeling of biological systems with human interface -- 6. Computational fluid dynamics modeling for high pressure processing -- 7. Applications of computational fluid dynamics in other food processing operations.
Summary Computational 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 -- Source other than Library of Congress.
Bibliography noteIncludes bibliographical references and index.
Access restrictionAvailable only to authorized users.
Technical detailsMode of access: World Wide Web
Genre/formElectronic books.
LCCN 2013940764
ISBN9781461479895 (pbk.)
ISBN1461479894 (pbk.)

Availability

Library Location Call Number Status Item Actions
Electronic Resources Access Content Online ✔ Available