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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
| Mediji | Grāmatas Paperback Book (Grāmata ar mīksto vāku un līmēto muguru) |
| Izlaists | 2024. gada 4. oktobris |
| ISBN13 | 9781032052434 |
| Izdevēji | Taylor & Francis Ltd |
| Lapas | 200 |
| Izmēri | 150 × 220 × 10 mm · 353 g |
| Valoda | Angļu |
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Rādīt visu![Cover for Mohammad U.H. Joardder · Porosity: Establishing the Relationship between Drying Parameters and Dried Food Quality - SpringerBriefs in Food, Health, and Nutrition (Paperback Book) [1st ed. 2016 edition] (2015)](https://imusic.b-cdn.net/images/item/original/443/9783319230443.jpg?mohammad-u-h-joardder-2015-porosity-establishing-the-relationship-between-drying-parameters-and-dried-food-quality-springerbriefs-in-food-health-and-nutrition-paperback-book&class=scaled&v=1609716406)
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