Proceedings of the 1995 Joint ASME/JSME Symposium on Numerical Developments in CFD. Topics include Newton-Krylov methods, adaptive techniques, segregated solvers, cell-vertex algorithms, pressure-based time-marching finite-volume algorithms, hybrid unstructured-grid methods, high-order infinite diff

A world list of books in the English language.

In a book that will be required reading for engineers, physicists, and computer scientists, the editors have collated a number of articles on fluid mechanics, written by some of the world’s leading researchers and practitioners in this important subject area.

This textbook explores both the theoretical foundation of the Finite Volume Method (FVM) and its applications in Computational Fluid Dynamics (CFD). Readers will discover a thorough explanation of the FVM numerics and algorithms used for the simulation of incompressible and compressible fluid flows, along with a detailed examination of the components needed for the development of a collocated unstructured pressure-based CFD solver. Two particular CFD codes are explored. The first is uFVM, a three-dimensional unstructured pressure-based finite volume academic CFD code, implemented within Matlab. The second is OpenFOAM®, an open source framework used in the development of a range of CFD programs for the simulation of industrial scale flow problems. With over 220 figures, numerous examples and more than one hundred exercise on FVM numerics, programming, and applications, this textbook is suitable for use in an introductory course on the FVM, in an advanced course on numerics, and as a reference for CFD programmers and researchers.

Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making explains the latest understanding of heat transfer phenomena involved in the baking and freezing of bread and describes the most recent advanced techniques used to produce higher quality bread with a longer shelf life. Heat transfer phenomena occur during key bread-making stages (cold storage, resting, and fermentation) in which temperature and amount of heat transfer must be carefully controlled. This book combines the engineering and technological aspects of heat transfer operations and discusses how these operations interact with the bread making process; the book also discusses how baking and freezing influence the product quality. Divided into fourteen chapters, the book covers the basics of heat and mass transfer, fluid dynamics, and surface phenomena in bread-making industrial operations, mathematical modelling in porous systems, the estimation of thermo-physical properties related to bread making, design of equipment, and industrial applications.