Advanced Computational Techniques for Heat and Mass Transfer in Food Processing (PDF)
(Sprache: Englisch)
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...
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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.
Autoren-Porträt
Dr. Krunal M. Gangawane, M.Tech., PhD., is an Assistant Professor of Chemical Engineering at National Institute of Technology (NIT) Rourkela, India. He has done his graduation in Chemical Engineering (B.Tech.) from the University of Pune in 2007. Later, He received his M.Tech. and Ph. D. Degrees in Chemical Engineering from Indian Institute of Technology Roorkee in 2010 and 2015, respectively. Dr. Madhuresh Dwivedi, M.Tech., PhD., is Assistant Professor in Department of Food Process Engg of National Institute of Technology (NIT) Rourkela. Prior to joining NIT Rourkela, he worked as Assistant Professor at Centre of Food Technology, University of Allahabad where he was convener of "New Product Development Cell" and has consultancy project of Proova Pratishthan. He was also Treasurer of AFST (I) Allahabad Chapter.
Bibliographische Angaben
- 2022, 1. Auflage, 314 Seiten, Englisch
- Herausgegeben: Krunal Gangawane, Madhuresh Dwivedi
- Verlag: Taylor & Francis
- ISBN-10: 1000521419
- ISBN-13: 9781000521412
- Erscheinungsdatum: 01.02.2022
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eBook Informationen
- Dateiformat: PDF
- Größe: 12 MB
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Sprache:
Englisch
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