Heat and Mass Transfer Modelling During Drying: Empirical to Multiscale Approaches

by 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.

• Format: Paperback
• Language: English
• ISBN: 1032052430
• ISBN13: 9781032052434
• Release Date: October 2024
• Publisher: CRC Press
• Length: 200 Pages
• Weight: 0.67 lbs.
• Dimensions: 0.5" x 6.0" x 9.0"