Drying Food

Advances in Heat Pump-Assisted Drying Technology  eBooks & eLearning

Posted by arundhati at Dec. 8, 2016
Advances in Heat Pump-Assisted Drying Technology

Vasile Minea, "Advances in Heat Pump-Assisted Drying Technology"
2016 | ISBN-10: 1498734995 | 315 pages | PDF | 2 MB

Power Ultrasound and Its Applications in Food Processing  eBooks & eLearning

Posted by yoyoloit at Sept. 1, 2023
Power Ultrasound and Its Applications in Food Processing

Power Ultrasound and Its Applications in Food Processing
by Yildiz, Gulcin;

English | 2023 | ISBN: 979-8886976397 | 146 pages | True PDF | 32.63 MB
Sustainable Food Drying Techniques in Developing Countries: Prospects and Challenges

Mahadi Hasan Masud, "Sustainable Food Drying Techniques in Developing Countries: Prospects and Challenges"
English | ISBN: 3030424758 | 2020 | 211 pages | EPUB, PDF | 45 MB + 9 MB

Freeze Drying of Food Products: Fundamentals, Processes and Applications  eBooks & eLearning

Posted by yoyoloit at Jan. 12, 2024
Freeze Drying of Food Products: Fundamentals, Processes and Applications

Freeze Drying of Food Products
by Waghmare, Roji Balaji;Kumar, Manoj;Panesar, Parmjit Singh;

English | 2024 | ISBN: 1119982065 | 307 pages | True PDF EPUB | 11.82 MB

Freeze Drying of Food Products: Fundamentals, Processes and Applications  eBooks & eLearning

Posted by Free butterfly at Aug. 8, 2024
Freeze Drying of Food Products: Fundamentals, Processes and Applications

Freeze Drying of Food Products: Fundamentals, Processes and Applications by Roji Balaji Waghmare, Manoj Kumar, Parmjit Singh Panesar
English | January 16, 2024 | ISBN: 1119982065 | 304 pages | MOBI | 7.20 Mb

Freeze Drying of Food Products: Fundamentals, Processes and Applications  eBooks & eLearning

Posted by Free butterfly at Aug. 8, 2024
Freeze Drying of Food Products: Fundamentals, Processes and Applications

Freeze Drying of Food Products: Fundamentals, Processes and Applications by Roji Balaji Waghmare, Manoj Kumar, Parmjit Singh Panesar
English | January 16, 2024 | ISBN: 1119982065 | 304 pages | MOBI | 7.20 Mb

Handbook on Spray Drying Applications for Food Industries  eBooks & eLearning

Posted by interes at Oct. 7, 2020
Handbook on Spray Drying Applications for Food Industries

Handbook on Spray Drying Applications for Food Industries by M. Selvamuthukumaran
English | Jul 17, 2019 | ISBN: 0815362455 | 362 pages | PDF | 9 MB

Advanced Computational Approaches for Drying in Food Processing  eBooks & eLearning

Posted by AvaxGenius at Sept. 21, 2024
Advanced Computational Approaches for Drying in Food Processing

Advanced Computational Approaches for Drying in Food Processing by Krunal M. Gangawane, Madhuresh Dwivedi, Ram Chandra Pradhan
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  eBooks & eLearning

Posted by AvaxGenius at Sept. 21, 2024
Advanced Computational Approaches for Drying in Food Processing

Advanced Computational Approaches for Drying in Food Processing by Krunal M. Gangawane, Madhuresh Dwivedi, Ram Chandra Pradhan
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.
Porosity: Establishing the Relationship between Drying Parameters and Dried Food Quality (Repost)

Mohammad U.H. Joardder, Azharul Karim, Chandan Kumar, "Porosity: Establishing the Relationship between Drying Parameters and Dried Food Quality"
English | 2015 | pages: 81 | ISBN: 3319230441 | PDF | 4,1 mb