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Computer simulation techniques for food science and engineering: Simulating atomic scale and coarse-grained models

Paper ID Volume ID Publish Year Pages File Format Full-Text
19951 43149 2014 20 PDF Available
Title
Computer simulation techniques for food science and engineering: Simulating atomic scale and coarse-grained models
Abstract

We describe computer simulation techniques that have been, or can be, used in Food Science and Engineering. We describe models which cannot be utilized without employing computer simulation but do not explicitly address models such as self consistent field approaches or DLVO theory. We describe techniques which either continue to play fundamental roles in computer simulation of soft matter and fluids, or newer developments which have shown increased use in the last decade. Here we outline the background to statistical mechanics followed by descriptions with selected examples of Molecular Dynamics, Coarse-Grained modeling, Monte Carlo techniques, Dissipative Particle Dynamics and Lattice–Boltzmann theory.

Keywords
Computer simulation; Atomic scale; Coarse-grained models; Molecular Dynamics; Monte Carlo; Dissipative Particle Dynamics; Lattice–Boltzmann theory
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Computer simulation techniques for food science and engineering: Simulating atomic scale and coarse-grained models
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food Structure - Volume 1, Issue 1, January 2014, Pages 71–90
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us