Heat and Mass Transfer Modelling During Drying (ePub)
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.
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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.
Md. Washim Akram has completed his B.Sc. in Mechanical Engineering from Rajshahi University of Engineering & Technology (RUET), Bangladesh. He is a Faculty Member in the Department of Mechanical Engineering at the Bangladesh Army University of Science and Technology (BAUST), Saidpur, Bangladesh. He has published several Journal and Conference papers. His research interest includes drying technology, waste management and energy conversion technology, energy harvesting from renewable sources, and composite materials.
Dr Azharul Karim is currently working as an Associate Professor in the Mechanical Engineering Discipline, Science and Engineering Faculty, Queensland University of Technology, Australia. He received his PhD degree from Melbourne University in 2007. Through his scholarly, innovative, high quality research, he has established a national and international standing. Dr Karim has authored over 194 peer-reviewed articles, including 94 high quality journal papers, 13
- Autoren: Mohammad U. H. Joardder , Washim Akram , Azharul Karim
- 2021, 1. Auflage, 220 Seiten, Englisch
- Herausgegeben: Mohammad U. H. Joardder, Washim Akram, Azharul Karim
- Verlag: Taylor & Francis
- ISBN-10: 042986552X
- ISBN-13: 9780429865527
- Erscheinungsdatum: 30.09.2021
Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.
- Dateiformat: ePub
- Größe: 8.30 MB
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