Heat and Mass Transfer Modelling During Drying
Empirical to Multiscale Approaches
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.
Specificaties
| ISBN/EAN | 9781032052434 |
| Auteur | Mohammad U.H. Joardder |
| Uitgever | Van Ditmar Boekenimport B.V. |
| Taal | Engels |
| Uitvoering | Paperback / gebrocheerd |
| Pagina's | 200 |
| Lengte | |
| Breedte |