UsefulLinks
Other Applied Science Fields
Food Science and Technology
Food Processing Engineering
1. Introduction to Food Processing Engineering
2. Mathematical and Engineering Fundamentals
3. Properties of Food Materials
4. Thermodynamics in Food Processing
5. Fluid Mechanics
6. Heat Transfer
7. Mass Transfer
8. Food Processing Unit Operations
9. Thermal Processing Operations
10. Dehydration and Water Removal
11. Refrigeration and Freezing
12. Emerging Processing Technologies
13. Food Packaging Engineering
14. Process Control and Automation
15. Food Plant Design and Layout
16. Cleaning and Sanitation
17. Food Safety and Quality Systems
18. Economic Analysis and Optimization
6.
Heat Transfer
6.1.
Heat Transfer Fundamentals
6.1.1.
Modes of Heat Transfer
6.1.2.
Rate Equations
6.1.3.
Thermal Resistance Concept
6.1.4.
Combined Heat Transfer
6.2.
Conduction Heat Transfer
6.2.1.
Fourier's Law
6.2.2.
Thermal Conductivity
6.2.3.
Steady-State Conduction
6.2.4.
Unsteady-State Conduction
6.2.5.
Conduction in Food Materials
6.3.
Convection Heat Transfer
6.3.1.
Convection Mechanisms
6.3.2.
Heat Transfer Coefficient
6.3.3.
Natural Convection
6.3.4.
Forced Convection
6.3.5.
Dimensionless Numbers
6.3.6.
Correlations for Heat Transfer
6.4.
Radiation Heat Transfer
6.4.1.
Thermal Radiation Fundamentals
6.4.2.
Stefan-Boltzmann Law
6.4.3.
Emissivity and Absorptivity
6.4.4.
View Factors
6.4.5.
Radiation in Food Processing
6.5.
Heat Exchangers
6.5.1.
Heat Exchanger Types
6.5.2.
Design Principles
6.5.3.
Log Mean Temperature Difference
6.5.4.
Effectiveness-NTU Method
6.5.5.
Fouling and Cleaning
6.6.
Unsteady-State Heat Transfer
6.6.1.
Lumped Capacitance Method
6.6.2.
Semi-Infinite Solid Solutions
6.6.3.
Finite Geometry Solutions
6.6.4.
Numerical Methods
6.6.5.
Applications in Food Processing
Previous
5. Fluid Mechanics
Go to top
Next
7. Mass Transfer