Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 474

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Author: Robert C. Hendricks
Publisher:
ISBN:
Category : Critical point
Languages : en
Pages : 124

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Author:
Publisher:
ISBN:
Category : Engineering
Languages : en
Pages : 594

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Book Description
Indexes the journals which continue American Society of Mechanical Engineers. Transactions. and which are also called: Series A- of the Transactions of the American Society of Mechanical Engineers.

Author:
Publisher:
ISBN:
Category : Aeronautics
Languages : en
Pages : 968

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Author: L S Tong
Publisher: Routledge
ISBN: 1351463373
Category : Science
Languages : en
Pages : 572

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Book Description
Completely updated, this graduate text describes the current state of boiling heat transfer and two-phase flow, in terms through which students can attain a consistent understanding. Prediction of real or potential boiling heat transfer behaviour, both in steady and transient states, is covered to aid engineering design of reliable and effective systems.

Author:
Publisher:
ISBN:
Category : Engineering
Languages : en
Pages : 1452

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Author: David Reay
Publisher: Elsevier
ISBN: 0080464777
Category : Technology & Engineering
Languages : en
Pages : 397

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Book Description
Heat pipes are used in a wide range of applications, including electronics cooling, die-casting and injection moulding, heat recovery and energy conservation, de-icing and manufacturing process temperature control, and in domestic appliances. An essential guide for practicing engineers and an ideal text for postgraduate students, the book takes a highly practical approach to the design and selection of heat pipes. It is both a useful sourcebook and an accessible introduction for those approaching the topic for the first time. - Contains all information necessary to design and manufacture Heat Pipes - Provides a highly practical reference for engineers and graduate students - Extensively revised and expanded, including increased coverage of key electronics cooling application as well as a brand new design guide

Author: United States. National Bureau of Standards
Publisher:
ISBN:
Category : Chemistry
Languages : en
Pages : 848

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Author: D. Simatos
Publisher: Springer Science & Business Media
ISBN: 9400951035
Category : Technology & Engineering
Languages : en
Pages : 692

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Book Description
Water is recognized as being an important factor in numerous pheno mena connected with the quality of food. For instance, it plays a part in the textural properties of several commodities. Moreover, water is an essential parameter determining the behaviour of food products in the course of many processing operations : on water, will depend the amount of energy necessary for freezing or dehydrating the product; water will strongly influence the evolution of physical, chemical and biochemical phenomena taking place in the product during processing operations such as heating, drying, etc. Water will also influence the same reactions, as well as the activity of microorganisms, during the storage of food products under various conditions. As a result, all aspects of quality - sensory, nutritional and hygienic properties of the food - will be affected. In all these circumstances, the water content of a product is obviously an important factor, but equally important may be the physical properties of this water, such as its thermodynamic activity and its mobility. Actual ly, the concept of water activity (a ) is now widely used by the food industry and in the legislation of sever')¥l countries. The idea of a small, international meeting devoted to a synthetic review and discussion of knowledge on these various matters, was first developed by Dr. R. B.

Author: United States. National Aeronautics and Space Administration. Scientific and Technical Information Division
Publisher:
ISBN:
Category : Aeronautics
Languages : en
Pages : 962

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