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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
| Mediji | Grāmatas Paperback Book (Grāmata ar mīksto vāku un līmēto muguru) |
| Izlaists | 2024. gada 7. oktobris |
| ISBN13 | 9780367709013 |
| Izdevēji | Taylor & Francis Ltd |
| Lapas | 300 |
| Izmēri | 150 × 220 × 10 mm · 580 g |
| Valoda | Angļu |
| Redaktors | Dwivedi, Madhuresh |
| Redaktors | Gangawane, Krunal (Indian Institute of Technology Jodhpur) |
