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  • 1
    Electronic Resource
    Electronic Resource
    s.l. : American Chemical Society
    Industrial and engineering chemistry 5 (1966), S. 26-37 
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    Library Location Call Number Volume/Issue/Year Availability
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  • 2
    Electronic Resource
    Electronic Resource
    s.l. : American Chemical Society
    Industrial and engineering chemistry 8 (1969), S. 641-646 
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    Library Location Call Number Volume/Issue/Year Availability
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  • 3
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 7 (1984), S. 0 
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The roasting (baking) of meat involves both heat and mass transfer. A mathematical model which describes the roasting process as it occurs in a conventional oven is presented. Numerical solutions are presented for several different roasting conditions and the results are compared to available experimental results. A significant fraction of the energy required for roasting is associated with the evaporation of water and this needs to be considered in modeling the roasting process. Water losses due to mass transfer from the product depend on oven humidity and temperature. The mathematical model considers the variation of oven humidity with time during roasting. The implicit alternating direction finite difference method is used to obtain the numerical solutions.
    Type of Medium: Electronic Resource
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  • 4
    Electronic Resource
    Electronic Resource
    Hoboken, NJ : Wiley-Blackwell
    AIChE Journal 9 (1963), S. 624-629 
    ISSN: 0001-1541
    Keywords: Chemistry ; Chemical Engineering
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Laminar-flow heat transfer in a cylindrical tube was studied experimentally in order to test a recent analytical method of predicting temperature profiles (1). The experimental equipment was designed to measure wall temperatures to better than 0.1°C. and to utilize small radial heat fluxes so as to minimize effects of natural convection.A series of experiments was carried out on five different types of prescribed wall heat flux with water flowing in a vertical tube. The measured wall temperatures in these experiments compared well with those predicted by the theoretical solution. Small deviations which did exist were explained in terms of experimental errors.The agreement found indicates that the analytical method may be safely used in the study of experimental data in such heat transfer and analogous mass transfer problems.
    Additional Material: 7 Ill.
    Type of Medium: Electronic Resource
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