Food Processing Engineering
Modes of Heat Transfer
Rate Equations
Thermal Resistance Concept
Combined Heat Transfer
Fourier's Law
Thermal Conductivity
Steady-State Conduction
Unsteady-State Conduction
Conduction in Food Materials
Convection Mechanisms
Heat Transfer Coefficient
Natural Convection
Forced Convection
Dimensionless Numbers
Correlations for Heat Transfer
Thermal Radiation Fundamentals
Stefan-Boltzmann Law
Emissivity and Absorptivity
View Factors
Radiation in Food Processing
Heat Exchanger Types
Design Principles
Log Mean Temperature Difference
Effectiveness-NTU Method
Fouling and Cleaning
Lumped Capacitance Method
Semi-Infinite Solid Solutions
Finite Geometry Solutions
Numerical Methods
Applications in Food Processing
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5. Fluid Mechanics
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7. Mass Transfer