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Heat and Mass Transfer Modelling During Drying

Heat and Mass Transfer Modelling During Drying

Azharul Karim / Mohammad U.H. Joardder / Washim Akram

129,27 €
IVA incluido
Disponible
Editorial:
Taylor & Francis Ltd
Año de edición:
2024
Materia
Tecnología de alimentos y bebidas
ISBN:
9781032052434
129,27 €
IVA incluido
Disponible

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Sobre IBD

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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Otros libros del autor

  • Heat and Mass Transfer Modelling During Drying
    Azharul Karim / Mohammad U.H. Joardder / Washim Akram
    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. ...