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Advanced Computational Techniques for Heat and Mass Transfer in Food Processing Krunal M. Gangawane
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Advanced Computational Techniques for Heat and Mass Transfer in Food Processing
Krunal M. Gangawane
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.
248 pages, 29 Line drawings, color; 56 Line drawings, black and white; 16 Halftones, color; 32 Table
| Mediji | Grāmatas Hardcover Book (Grāmata ar cieto muguriņu un vāku) |
| Izlaists | 2022. gada 2. februāris |
| ISBN13 | 9780367747824 |
| Izdevēji | Taylor & Francis Ltd |
| Lapas | 300 |
| Izmēri | 150 × 220 × 20 mm · 740 g |
| Valoda | Angļu |
| Redaktors | Dwivedi, Madhuresh |
| Redaktors | Gangawane, Krunal (Indian Institute of Technology Jodhpur) |
