Thermal Properties of Food and Agricultural Materials

1. Auflage 1980
ISBN: 978-0-677-05450-6
Verlag: CRC Press

Buch, Englisch, 408 Seiten, Format (B × H): 161 mm x 240 mm, Gewicht: 793 g

This book discusses the methods for determination of data on thermal conductivity, thermal diffusivity, unit surface conductance or the heat transfer coefficient of foods and agricultural materials. It includes the applications of thermal properties in relation to cooling and thermal expansion.

Autoren/Hrsg.

Mohsenin

Mohsenin, Nuri N.

Fachgebiete

• Naturwissenschaften Agrarwissenschaften Agrarwissenschaften Agrartechnik, Landmaschinen

Inhaltsverzeichnis

1. Some Basic Concepts of Heat Transfer 2. Specificheat 3. Determination of Thermal Conductivity, Thermal Diffusivity, and Unit Surface Conductance 4. Thermal Conductivity, Diffusivity, and Unit Surface Conductance of Foods and Agricultural Materials 5. Applications of Thermal Properties an Cooling and Freezing of Foods and Agricultural Materials 6. Applications of Thermal Properties to Heating and Heat Treatment of Foods and Agricultural Materials

Über Autor(innen)

Nuri N. Mohsein is known for his first book, Physical Properties of Plant and Animal Materials, published in 1970. He is a former professor of agricultural engineering at the Pennsylvania State University.