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Heat and Mass Transfer Modelling During Drying: Empirical to Multiscale Approaches Mohammad U.H. Joardder 1. izdevums
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Paredzamā piegāde . gada 29. sept. - . gada 13. okt.
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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.
192 pages, 35 Line drawings, color; 41 Line drawings, black and white; 3 Halftones, color; 7 Halfton
| Mediji | Grāmatas Hardcover Book (Grāmata ar cieto muguriņu un vāku) |
| Izlaists | 2021. gada 30. septembris |
| ISBN13 | 9781138624023 |
| Izdevēji | Taylor & Francis Ltd |
| Lapas | 200 |
| Izmēri | 150 × 220 × 20 mm · 570 g |
| Valoda | Angļu |
| Redaktors | Akram, Washim |
| Redaktors | Joardder, Mohammad U.H. |
| Redaktors | Karim, Azharul (Queensland University of Technology, Brisbane, Australia) |
