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Advanced computational techniques for heat and mass transfer in food processing / edited by Krunal M. Gangawane and Madhuresh Dwivedi. - First edition. - xiv, 300 pages : illustrations (some color) ; 29 cm

Includes bibliographical references and index.

"This book provides, in a single source, information on the use of methods based on the numerical/computational analysis in food technology. It covers the whole spectrum and applications from food preservation to food analysis and describes specific methods for baking, crystallization, and drying of cereals, fruits, and vegetables"--

ISBN: 9780367747824 9780367709013

LCCN: 2021035339

Subjects--Topical Terms:
Food science--Data processing.
Food industry and trade--Data processing.
Mass transfer--Data processing.
Food--Effect of heat on--Data processing.

LC Class. No.: TP371 / .A35 2022

Dewey Class. No.: 664