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Advanced Computational Techniques for Heat and Mass Transfer in Food Processing (Paperback) (ISBN-13: 9780367709013)
Vendor:
Krunal Gangawane
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Books
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Description
xThis 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.
Author: Krunal Gangawane
ISBN-10: 0367709015
ISBN-13: 9780367709013
Publisher: CRC Press
Language: English
Published: 10/07/2024
Pages: 300
Format: Paperback
Weight: 0.98lbs
Size: 9.21h x 6.14w x 0.66d
By Krunal Gangawane
xDr. 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.
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