UNIT OPERATIONS IN FOOD PROCESSING
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Heat-Transfer Theory
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About the book
Introduction
Material and energy
balances
Fluid-flow theory
Fluid-flow applications
Heat-transfer theory
Heat-transfer
applications
Drying
Evaporation
Contact-equilibrium
separation processes
Mechanical
separations
Size reduction
Mixing
Appendices
Index to Figures
Index to Examples
References
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CHAPTER 5
HEAT TRANSFER THEORY
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Introduction
Heat Conduction
thermal conductance
thermal conductivity
Thermal Conductivity
Conduction through a Slab
Fourier equation
Heat Conductances
Heat Conductances in Series
Heat Conductances in Parallel
Surface Heat Transfer
Newton's Law of Cooling
Unsteady State Heat Transfer
Biot Number
Fourier Number
charts
Radiation Heat Transfer
Stefan-Boltzmann Law
black body
emissivity
grey body
absorptivity
reflectivity
Radiation between Two Bodies
Radiation to a Small Body from its Surroundings
Convection Heat Transfer
Natural Convection
Nusselt Number
Prandtl Number
Grashof Number
Natural Convection Equations
vertical cylinders and planes
horizontal cylinders
horizontal planes
Forced Convection
Forced convection Equations
inside tubes
over plane surfaces
outside tubes
Overall Heat Transfer Coefficients
controlling terms
Heat Transfer from Condensing Vapours
vertical tubes or plane surfaces
horizontal tubes
Heat Transfer to Boiling Liquids
Summary
Problems
Examples in this Chapter:
5.1. Rate of heat transfer in cork
5.2. Heat transfer in cold store wall of brick, concrete and cork
5.3. Heat transfer in walls of a bakery oven
5.4. Heat transfer in jacketed pan
5.5. Heat transfer in cooking sausages
5.6. Radiation heat transfer to loaf of bread in an oven
5.7. Heat loss from a cooking vessel
5.8. Heat transfer in water flowing over a sausage
5.9. Surface heat transfer to vegetable puree
5.10. Heat loss from a cooking vessel
5.11. Effect of air movement on heat transfer in a cold store
5.12. Comparison of heat transfer in brick and aluminium walls
5.13. Condensing ammonia in a refrigeration plant
Figures in this Chapter:
5.1. Heat conduction through a slab
5.2. Heat conductances in series
5.3. Heat conductances in parallel
5.4. Transient heat conduction
Heat Transfer Theory > INTRODUCTION
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Unit Operations in Food Processing.
Copyright
© 1983, R. L. Earle. :: Published by NZIFST (Inc.)