Heat and Mass Transfer Modelling During Drying: Empirical to Multiscale Approaches (Bog, Hardback, Engelsk)
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  8. Heat and Mass Transfer Modelling During Drying: Empirical to...

Heat and Mass Transfer Modelling During Drying: Empirical to Multiscale Approaches

(Bog, Hardback, Engelsk)
Forfattere: Mohammad U.H. Joardder, Washim Akram, Azharul (Queensland University of Technology Karim
Heat and Mass Transfer Modelling During Drying: Empirical to Multiscale Approaches
Forlag: Taylor & Francis Ltd

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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.

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Alle detaljer

Forlag Taylor & Francis Ltd
Forfattere Mohammad U.H. Joardder, Washim Akram, Azharul (Queensland University of Technology Karim
Type Bog
Format Hardback
Sprog Engelsk
Udgivelsesdato 30-09-2021
Første udgivelsesår 2021
Illustrationer 36 Tables, black and white; 35 Line drawings, color; 41 Line drawings, black and white; 3 Halftones, color; 7 Halftones, black and white; 38 Illustrations, color; 48 Illustrations, black and white
Fagredaktør Mohammad U.H. Joardder, Washim Akram, Azharul (Queensland University of Technology Karim
Originalsprog United Kingdom
Sideantal 200
Indbinding Hardback
Forlag Taylor & Francis Ltd
Sideoplysninger 200 pages, 36 Tables, black and white; 35 Line drawings, color; 41 Line drawings, black and white; 3
Mål 229 x 152
ISBN-13 / EAN-13 9781138624023