Computational methods have risen as a powerful technique for exploring the system phenomena and solving real-life problems. Currently, 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. On the other hand, the discrete approach concentrates on mimicking the molecular movement within the system. Both approaches have pros and cons, and continuous development and improvement in the existing computational methods are ongoing. Advanced Computational Techniques for Heat and Mass Transfer in Food Processing 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 food products. Key Features: Explores various numerical techniques used for modeling and validation Describes the knowhow of numerical and computational techniques for food process operations Covers a detailed numerical or computational approach of the principles of heat and mass transfer in the food processing operation Discusses the detailed computational simulation procedure of the food operation 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 hydrodynamic behavior that can provide benefits to the food processing industry in numerous applications. As a single information source for those interested in the use of methods based on numerical and computational analysis as applied in food science and technology, this book will ably serve any food academician or researcher in learning the advanced numerical techniques exploring fluid flow, crystallization, and other food processing operations.

Computational methods have risen as a powerful technique for exploring the system phenomena and solving real-life problems. Currently, 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. On the other hand, the discrete approach concentrates on mimicking the molecular movement within the system. Both approaches have pros and cons, and continuous development and improvement in the existing computational methods are ongoing. Advanced Computational Techniques for Heat and Mass Transfer in Food Processing 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 food products. Key Features: Explores various numerical techniques used for modeling and validation Describes the knowhow of numerical and computational techniques for food process operations Covers a detailed numerical or computational approach of the principles of heat and mass transfer in the food processing operation Discusses the detailed computational simulation procedure of the food operation 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 hydrodynamic behavior that can provide benefits to the food processing industry in numerous applications. As a single information source for those interested in the use of methods based on numerical and computational analysis as applied in food science and technology, this book will ably serve any food academician or researcher in learning the advanced numerical techniques exploring fluid flow, crystallization, and other food processing operations.

In engineering design and development, reliable and accurate computational methods are requested to replace or complement expensive and time consuming experimental trial and error work. Tremendous advancements have been achieved during recent years due to improved numerical solutions of non-linear partial differential equations and computer developments to achieve efficient and rapid calculations. Nevertheless, to further progress in computational methods will require developments in theoretical and predictive procedures – both basic and innovative – and in applied research. Accurate experimental investigations are needed to validate the numerical calculations. This book contains the edited versions of the papers presented at the Tenth International Conference on Advanced Computational Methods and Experimental Measurements in Heat Transfer and Mass Transfer held in Maribor, Slovenia in July 2008. The objective of this conference series is to provide a forum for presentation and discussion of advanced topics, new approaches and application of advanced computational methods and experimental measurements to heat and mass transfer problems. The contributed papers are grouped in the following appropriate sections to provide better access for readers: Natural and forced convection; Heat exchangers; Advances in computational methods; Heat recovery; Heat transfer; Modelling and experiments.

Heat Transfer is important in food processing. This edited book presents a review of ongoing activities in a broad perspective.

Aerogels are ultralight porous materials showing great promise in environmental remediation and energy storage. Aerogels successfully remove pollutants and can improve the properties of batteries, supercapacitors and even flexible electronics. The book covers the fundamentals of hybrid aerogels synthesis and their applications. It includes computational approaches such as Molecular Dynamics, lattice Boltzmann method and Navier-Stokes solver.

This book unravels the intriguing interplay between macroscopic manufacturing processes and microscopic fabrication techniques. It dives into the sophisticated world of precision manufacturing, where high accuracy, controlled processes enable the production of complex components and products. It covers micro and nano fabrication, which revolutionizes conventional manufacturing by creating minuscule yet highly functional parts, some even smaller than the width of a human hair. This book explores various topics, from precise machining techniques to nanoimprint technology, reflecting the vast breadth and depth of this field. The aim is to provide readers with a comprehensive understanding of how these micro and macro scales intertwine, opening new frontiers in manufacturing. By showcasing the latest research findings and their practical applications, this book elucidates the enormous potential and implications of this burgeoning field. The contents are laid out in a user-friendly manner to communicate complex ideas in an accessible, engaging way, making it a valuable resource for anyone curious about the next big leap in manufacturing technology.