A heat and mass transfer were two processes which occurred during vacuum frying potato chips. The heat transfer process included the convection of heat from the surface to the product and the conduction of heat into the product.
This book covers a number of developing topics in mass transfer processes in multiphase
systems for a variety of applications. The book eff ectively blends theoretical,
numerical, modeling, and experimental aspects of mass transfer in multiphase systems
that are usually encountered in many research areas such as chemical, reactor,
environmental and petroleum engineering.
This book covers a number of topics in heat and mass transfer processes for a variety
of industrial applications. The research papers provide information and guidelines in
terms of theory, mathematical modeling and experimental findings in many research
areas relevant to the design of industrial processes and equipment. The equipment
includes air heaters, cooling towers, chemical system vaporization, high temperature
polymerization and hydrogen production by steam reforming.
Our knowledge of mass transfer processes has been extended and applied to various fields of science and engineering including industrial and manufacturing processes in recent years. Since mass transfer is a primordial phenomenon, it plays a key role in the scientific researches and fields of mechanical, energy, environmental, materials, bio, and chemical engineering. In this book, energetic authors provide present advances in scientific findings and technologies, and develop new theoretical models concerning mass transfer....
A mathemalical model is presented that describes heat and moisture transfer during the holpressing of MDF. The model includes conduction of heat between the press platens and the central layer of the mattress, phase change of water from the adsorbed to the vapor state and the convective heat and mass transfer through the edges of the mattress. This approach results in a three-dimensional unsleady-state problem in which the properties of the wood fibers, water and the wood-water system are dependent on temperature, mattress moisture content and steam pressure.
Mass transfer in the multiphase multicomponent systems represents one of the most
important problems to be solved in chemical technology, both in theoretical as well
as practical point of view. In libraries all over the world, many books and articles
can be found related to the mass transfer. Practically, all textbooks devoted to the
separation processes or reaction engineering contain chapters describing the basic
principles of the mass (and heat) transfer.
Food engineering is usually a difficult discipline for food science students
because they are more used to qualitative rather than to quantitative descriptions
of food processing operations. Food engineering requires understanding
of the basic principles of fluid flow, heat transfer, and mass transfer phenomena
and application of these principles to unit operations which are frequently used
in food processing, e.g., evaporation, drying, thermal processing, cooling and
freezing, etc. The most difficult part of a course in food engineering is often
considered the solution of problems.