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040 _aOCoLC-P
_beng
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_epn
_cOCoLC-P
020 _a9781351263467
_q(electronic bk.)
020 _a1351263463
_q(electronic bk.)
020 _a9781351263481
_q(electronic bk.)
020 _a135126348X
_q(electronic bk.)
020 _a9781351263474
020 _a1351263471
020 _a9781351263450
020 _a1351263455
020 _z9781138568310
024 7 _a10.1201/9781351263481
_2doi
035 _a(OCoLC)1060523938
_z(OCoLC)1061128506
035 _a(OCoLC-P)1060523938
050 4 _aTP370.9.M38
_bC66 2019eb
072 7 _aTEC
_x012000
_2bisacsh
072 7 _aTDCB
_2bicssc
082 0 4 _a664/.02
_223
245 0 0 _aComputational fluid dynamics in food processing /
_cedited by Da-Wen Sun.
250 _aSecond edition.
264 1 _aBoca Raton, FL :
_bCRC Press, Taylor & Francis Group,
_c[2019]
264 4 _c©2019
300 _a1 online resource :
_bcolor illustrations.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
490 1 _aContemporary food engineering
520 _aSince many processes in the food industry involve fluid flow and heat and mass transfer, Computational Fluid Dynamics (CFD) provides a powerful early-stage simulation tool for gaining a qualitative and quantitative assessment of the performance of food processing, allowing engineers to test concepts all the way through the development of a process or system. Published in 2007, the first edition was the first book to address the use of CFD in food processing applications, and its aims were to present a comprehensive review of CFD applications for the food industry and pinpoint the research and development trends in the development of the technology; to provide the engineer and technologist working in research, development, and operations in the food industry with critical, comprehensive, and readily accessible information on the art and science of CFD; and to serve as an essential reference source to undergraduate and postgraduate students and researchers in universities and research institutions. This will continue to be the purpose of this second edition. In the second edition, in order to reflect the most recent research and development trends in the technology, only a few original chapters are updated with the latest developments. Therefore, this new edition mostly contains new chapters covering the analysis and optimization of cold chain facilities, simulation of thermal processing and modeling of heat exchangers, and CFD applications in other food processes.
505 0 _aCover; Half Title; Title Page; Copyright Page; Table of Contents; Series Preface; CONTEMPORARY FOOD ENGINEERING; Preface to the Second Edition; Editor; Contributors; Section I : CFD Applications in Cold Chain Facilities; Chapter 1: CFD Aided Retail Cabinets Design; 1.1 Introduction; 1.2 The Retail Cabinet; 1.2.1 Classification; 1.2.1.1 Storage Temperature; 1.2.1.2 Geometry; 1.2.1.3 Refrigeration Equipment; 1.2.1.4 Air Circulation; 1.2.1.5 Energy Consumption; 1.2.2 Standardized Temperature Tests; 1.2.3 Air Curtains; 1.3 Applications of CFD to Display Cabinets.
505 8 _a1.3.1 Modeling Product Temperature Distribution1.3.2 Modeling Airflow; 1.3.2.1 Air Curtains; 1.3.2.2 Shelves; 1.3.2.3 Evaporator and Rear Ducts; 1.3.3 Modeling the Influence of Air Humidity; 1.3.4 Modeling Interactions with the Ambient Conditions; 1.3.4.1 Radiation; 1.3.4.2 Ambient Air Movement; 1.3.5 Glass Doors Fogging and Defogging; 1.3.6 Humidification; 1.4 CFD Codes; 1.4.1 Methodology; 1.4.1.1 Preprocessing; 1.4.1.2 Solving; 1.4.1.3 Postprocessing; 1.4.2 Turbulence Models; 1.4.3 Mass Transfer; 1.4.4 Validation; 1.5 Conclusions; References.
505 8 _aChapter 2: CFD Optimization of Perturbed Air Curtains for Refrigerated Display Cabinets2.1 Introduction; 2.2 Energy Consumption and Food Safety Aspects of RDC; 2.3 Numerical Modeling; 2.4 Airflow Design and Research Methodology of RDC; 2.5 Aims and Objectives; 2.6 Experimental Setup and Procedure; 2.6.1 Air Curtain Facility; 2.6.2 Non-Intrusive Experimental Facilities; 2.6.2.1 Laser Doppler Velocimetry (LDV); 2.6.2.2 Particle Image Velocimetry (PIV); 2.6.3 General Features of the Flow Field; 2.7 Numerical Modeling Approaches; 2.7.1 CFD Numerical Modeling.
505 8 _a2.7.1.1 Governing Equations and Hypothesis2.7.1.2 Boundary Conditions; 2.7.2 Global Modeling Approach; 2.7.2.1 Governing Equations; 2.7.2.2 Air Curtain Performance; 2.8 Results and Discussion; 2.8.1 Without External Perturbation; 2.8.1.1 Jet Characteristics and Airflow Patterns; 2.8.1.2 Global Exchanges Through Air Curtain; 2.8.2 With External Lateral Flow; 2.8.2.1 Effect of ELF on Airflow Patterns; 2.8.2.2 Turbulence Modeling Performance; 2.8.2.3 Effect of the ELF on the Jet Deflection; 2.8.2.4 Effect of ELF on the Jet Decay; 2.8.2.5 Effect of ELF on the Velocity Profiles.
505 8 _a2.8.2.6 Effect of ELF on the Global Exchanges Through Air Curtain2.9 Conclusions; Nomenclature; References; Chapter 3: CFD Modeling to Improve the Performance of Industrial Cooling of Large Beef Carcasses; 3.1 Introduction; 3.2 Postmortem Metabolism and Meat Quality; 3.3 Beef Carcass Cooling Methods; 3.3.1 Cold Air Cooling; 3.3.2 Spray Cooling; 3.3.3 Vascular Perfusion Cooling; 3.3.4 Cooling Using High Thermal Conductivity Inserts; 3.3.5 Cooling Enhanced by Hot Boning; 3.4 Heat and Mass Transfer Mechanisms during Cold Air Cooling of Beef Carcass; 3.4.1 Surface Heat and Mass Transfer.
588 _aOCLC-licensed vendor bibliographic record.
650 0 _aFood
_xFluid dynamics.
650 0 _aFood industry and trade
_xTechnological innovations.
650 7 _aTECHNOLOGY & ENGINEERING
_xFood Science.
_2bisacsh
700 1 _aSun, Da-Wen,
_eeditor.
856 4 0 _3Taylor & Francis
_uhttps://www.taylorfrancis.com/books/9781351263481
856 4 2 _3OCLC metadata license agreement
_uhttp://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
999 _c129146
_d129146