食品加工中先进的计算方法和干燥技术

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 examines the use of different numerical/computational techniques for the simulation of fluid flow and heat and mass transfer from/within food products such as cereal, chicken, beef, fruits, vegetables and more. The text promotes a thorough understanding of the drying process and its pivotal role in various applications in food processing plus advances in computer simulation techniques which have witnessed rapid popularity due to factors such as low-cost and ease in parametric study. CFD analysis and its use in developing new dryers, modification of current systems energy saving and process optimization is covered in full plus appropriate modelling for enhancement of food quality. Different phytochemical changes are explored plus novel strategies for the use of renewable energy, optimization of energy consumption and heat recovery and application of environmentally friendly technologies. This book provides a single information source for readers interested in the use of methods based on numerical/computational analysis as applied for drying phenomenon in food science and technology.

计算方法已成为食品加工中干燥过程的重要技术手段。系统分析有两大基本的计算方法：连续和离散。在连续的方法中，通过应用诸如质量守恒、动量守恒和能量守恒等基本定律，可以得到控制体积内的无穷小量级的方程。这些方程又可以通过使用合适的离散化技术进一步离散化。然后通过应用数值方法解出恢复后的代数方程组。离散的方法侧重于模拟系统内部的分子运动。近年来，由于其对食品加工行业带来的巨大益处，计算技术领域发展迅速。高级计算方法的相关性帮助人们理解了热力学和流体力学行为的基本物理特性，这些特性在干燥、蒸发、灭菌、混合和冷藏等众多应用中提供了诸多好处。 《食品加工中的高级计算方法》一书探讨了不同数值/计算技术在模拟食物产品（如谷物、鸡肉、牛肉、水果、蔬菜等）从内到外的流体流动及热量和质量传递现象方面的应用。此文本旨在全面理解干燥过程及其在食品工业中的关键作用，同时介绍了计算机模拟技术快速普及的原因，包括低成本和参数研究简便性等因素。书中详细覆盖了CFD分析在开发新型干燥设备、现有系统节能以及工艺优化方面的作用；此外还包括适当模型以提升食品质量。 本书还深入探讨植物化学变化，并提出了利用可再生能源的新策略，以及节约能源与热量回收的优化方法，同时介绍了环保技术的应用。《食品科学与技术中基于数值/计算分析的方法》一书为对干燥现象进行研究感兴趣的读者提供了一个单一的信息来源。

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