الصفحة 1
الصفحة 1
Heat and Mass Transfer
This comprehensive textbook provides readers with a firm foundation in the principles of heat and mass transfer and shows them how to solve problems by applying modern methods. The basic theory is developed systematically, and the solution methods to all important problems are covered in detail. The second edition incorporates state-of-the-art findings on heat and mass transfer correlations. Therefore, this book will be useful not only to upper- and graduate-level students, but also to practicing scientists and engineers. Many worked-out examples and numerous exercises with their solutions will facilitate learning and understanding, and an appendix includes data on key properties of important substances.
Food Materials Science : Principles and Practice
Food manufacture is about producing billions of units of standardized products which must be cheap, nutritious, safe and appealing to the consumer’s taste. Food products are complex multicomponent and structured edible materials that nevertheless must comply with the laws of physics and fundamentals of engineering sciences. In the last 20 years the design of food products with specific functionalities has advanced significantly by the application of scientific knowledge from disciplines such as polymer physics, colloidal and mesoscopic physics, materials science and new imaging and probing techniques borrowed from chemistry, biology and medicine. Our knowledge of the relationship between microstructure, processing, and macroscopic properties continues to increase as the science of food materials advances at a fast pace.
