Heat and mass transfer modelling during drying: empirical to multiscale approaches
Auteur :
Joardder, Mohammad U.H. / Akram, Washim / Karim, Azharul
Éditeur :
Taylor & Francis Ltd
ISBN :
9781138624023
Date de publication :
30 sept. 2021
Dimensions :
22,9 x 15,2 cm
Poids :
570 g
Langue :
Anglais
Pays d'origine :
Grande Bretagne
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.