Heat and Mass Transfer Modelling During Drying: Empirical to Multiscale Approaches - Mohammad U.H. Joardder - Books - Taylor & Francis Ltd - 9781138624023 - September 30, 2021
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Mohammad U.H. Joardder
Heat and Mass Transfer Modelling During Drying: Empirical to Multiscale Approaches 1st edition

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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.

192 pages, 35 Line drawings, color; 41 Line drawings, black and white; 3 Halftones, color; 7 Halfton

Media Books     Hardcover Book   (Book with hard spine and cover)
Released September 30, 2021
ISBN13 9781138624023
Publishers Taylor & Francis Ltd
Pages 200
Dimensions 150 × 220 × 20 mm   ·   570 g
Language English  
Editor Akram, Washim
Editor Joardder, Mohammad U.H.
Editor Karim, Azharul (Queensland University of Technology, Brisbane, Australia)

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