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Transport Phenomena in Food Process Engineering.

Author: Ashis Kumar Datta
Publisher: New Delhi : Himalaya Pub. House, 2010.
Edition/Format:   eBook : Document : English : 2nd edView all editions and formats
Summary:
This book is novel contribution in the area of Food Process Engineering. The food follows the syllabi laid down by All India Council of Technical Education(AICTE)for Agricultural Engineering programs in India. The book describes fundamental, easy to use approaches based on engineering mathematics. The book is intended to be used as a text for upper level subjects taught in various Agricultural/Food Engineering  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Datta, Ashis Kumar.
Transport Phenomena in Food Process Engineering.
New Delhi : Himalaya Publishing House, ©2010
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Ashis Kumar Datta
ISBN: 9789350432440 9350432447
OCLC Number: 700691262
Description: 1 online resource (283 pages)
Contents: COVER; CONTENTS; PART I : MOMENTUM TRANSFER; Equations of Continuity and Motion; Velocity Profiles of Fluid Flow; Non-Newtonian Liquid Flow; Compressible Fluid Flow; Fluid Flow through Porous Media; PART II : HEAT TRANSFER; Introduction; Forced Convection; Natural Convection; Boiling and Condensation; Heat Exchangers; Extended Surface Heat Exchangers --
Fins; Thermal Radiation; Numerical Solutions to Steady State Heat Transfer; Analytical and Graphical Solutions to Transient Heat Transfer; Numerical Solutions to Transient Heat Transfer; PART III : MASS TRANSFER; Molecular Diffusion. Mass Transfer CoefficientsAPPENDICES; REFERENCES; INDEX.

Abstract:

This book is novel contribution in the area of Food Process Engineering. The food follows the syllabi laid down by All India Council of Technical Education(AICTE)for Agricultural Engineering programs in India. The book describes fundamental, easy to use approaches based on engineering mathematics. The book is intended to be used as a text for upper level subjects taught in various Agricultural/Food Engineering programmes. Three parts of the book-namely momentum, heat and mass transfer reflect the categorization of basic principles applied to agricultural and food processing operations. The fir.

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