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Heat and Mass Transfer Modelling During Drying: Empirical to Multiscale Approaches
Mohammad U.H. Joardder
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Heat and Mass Transfer Modelling During Drying: Empirical to Multiscale Approaches
Mohammad U.H. Joardder
In food drying, simultaneous heat and mass transfer phenomena take place, and in order to design energy efficient dryers and higher quality dried foods, effective modelling is critical.
200 pages, 36 Tables, black and white; 35 Line drawings, color; 41 Line drawings, black and white; 3
| Media | Bøker Pocketbok (Bok med mykt omslag og limt rygg) |
| Utgitt | 4. oktober 2024 |
| ISBN13 | 9781032052434 |
| Utgivere | Taylor & Francis Ltd |
| Antall sider | 200 |
| Mål | 453 g |
| Språk | Engelsk |
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