Computational fluid dynamics in food processing / (Record no. 207337)

MARC details
000 -LEADER
fixed length control field 06264cam a2200577Ii 4500
001 - CONTROL NUMBER
control field 9781351263481
003 - CONTROL NUMBER IDENTIFIER
control field FlBoTFG
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20230120125507.0
006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS
fixed length control field m o d
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
fixed length control field cr cnu|||unuuu
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 181101t20192019flua ob 001 0 eng d
040 ## - CATALOGING SOURCE
Original cataloging agency OCoLC-P
Language of cataloging eng
Description conventions rda
-- pn
Transcribing agency OCoLC-P
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781351263467
Qualifying information (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 1351263463
Qualifying information (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781351263481
Qualifying information (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 135126348X
Qualifying information (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781351263474
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 1351263471
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781351263450
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 1351263455
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Canceled/invalid ISBN 9781138568310
024 7# - OTHER STANDARD IDENTIFIER
Standard number or code 10.1201/9781351263481
Source of number or code doi
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)1060523938
Canceled/invalid control number (OCoLC)1061128506
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC-P)1060523938
050 #4 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TP370.9.M38
Item number C66 2019eb
072 #7 - SUBJECT CATEGORY CODE
Subject category code TEC
Subject category code subdivision 012000
Source bisacsh
072 #7 - SUBJECT CATEGORY CODE
Subject category code TDCB
Source bicssc
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 664/.02
Edition number 23
245 00 - TITLE STATEMENT
Title Computational fluid dynamics in food processing /
Statement of responsibility, etc. edited by Da-Wen Sun.
250 ## - EDITION STATEMENT
Edition statement Second edition.
264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Place of production, publication, distribution, manufacture Boca Raton, FL :
Name of producer, publisher, distributor, manufacturer CRC Press, Taylor & Francis Group,
Date of production, publication, distribution, manufacture, or copyright notice [2019]
264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Date of production, publication, distribution, manufacture, or copyright notice ©2019
300 ## - PHYSICAL DESCRIPTION
Extent 1 online resource :
Other physical details color illustrations.
336 ## - CONTENT TYPE
Content type term text
Content type code txt
Source rdacontent
337 ## - MEDIA TYPE
Media type term computer
Media type code c
Source rdamedia
338 ## - CARRIER TYPE
Carrier type term online resource
Carrier type code cr
Source rdacarrier
490 1# - SERIES STATEMENT
Series statement Contemporary food engineering
520 ## - SUMMARY, ETC.
Summary, etc. Since 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# - FORMATTED CONTENTS NOTE
Formatted contents note Cover; 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# - FORMATTED CONTENTS NOTE
Formatted contents note 1.3.1 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# - FORMATTED CONTENTS NOTE
Formatted contents note Chapter 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# - FORMATTED CONTENTS NOTE
Formatted contents note 2.7.1.1 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# - FORMATTED CONTENTS NOTE
Formatted contents note 2.8.2.6 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 ## - SOURCE OF DESCRIPTION NOTE
Source of description note OCLC-licensed vendor bibliographic record.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food
General subdivision Fluid dynamics.
9 (RLIN) 32965
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food industry and trade
General subdivision Technological innovations.
9 (RLIN) 32966
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element TECHNOLOGY & ENGINEERING
General subdivision Food Science.
Source of heading or term bisacsh
9 (RLIN) 32967
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Sun, Da-Wen,
Relator term editor.
9 (RLIN) 32968
856 40 - ELECTRONIC LOCATION AND ACCESS
Materials specified Taylor & Francis
Uniform Resource Identifier <a href="https://www.taylorfrancis.com/books/9781351263481">https://www.taylorfrancis.com/books/9781351263481</a>
856 42 - ELECTRONIC LOCATION AND ACCESS
Materials specified OCLC metadata license agreement
Uniform Resource Identifier <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a>

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