Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 474
Book Description
NASA Technical Note
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 474
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 474
Book Description
Survey of Heat Transfer to Near-critical Fluids
Author: Robert C. Hendricks
Publisher:
ISBN:
Category : Critical point
Languages : en
Pages : 124
Book Description
Publisher:
ISBN:
Category : Critical point
Languages : en
Pages : 124
Book Description
Cumulative Index to Transactions of the ASME.
Author:
Publisher:
ISBN:
Category : Engineering
Languages : en
Pages : 594
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.
Publisher:
ISBN:
Category : Engineering
Languages : en
Pages : 594
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.
NASA Technical Memorandum
Author:
Publisher:
ISBN:
Category : Aeronautics
Languages : en
Pages : 968
Book Description
Publisher:
ISBN:
Category : Aeronautics
Languages : en
Pages : 968
Book Description
Boiling Heat Transfer And Two-Phase Flow
Author: L S Tong
Publisher: Routledge
ISBN: 1351463373
Category : Science
Languages : en
Pages : 572
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.
Publisher: Routledge
ISBN: 1351463373
Category : Science
Languages : en
Pages : 572
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.
Mechanical Engineering
Author:
Publisher:
ISBN:
Category : Engineering
Languages : en
Pages : 1452
Book Description
Publisher:
ISBN:
Category : Engineering
Languages : en
Pages : 1452
Book Description
Heat Pipes
Author: David Reay
Publisher: Elsevier
ISBN: 0080464777
Category : Technology & Engineering
Languages : en
Pages : 397
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
Publisher: Elsevier
ISBN: 0080464777
Category : Technology & Engineering
Languages : en
Pages : 397
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
Journal of Research of the National Bureau of Standards
Author: United States. National Bureau of Standards
Publisher:
ISBN:
Category : Chemistry
Languages : en
Pages : 848
Book Description
Publisher:
ISBN:
Category : Chemistry
Languages : en
Pages : 848
Book Description
Properties of Water in Foods
Author: D. Simatos
Publisher: Springer Science & Business Media
ISBN: 9400951035
Category : Technology & Engineering
Languages : en
Pages : 692
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.
Publisher: Springer Science & Business Media
ISBN: 9400951035
Category : Technology & Engineering
Languages : en
Pages : 692
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.
A Selected Listing of NASA Scientific and Technical Reports
Author: United States. National Aeronautics and Space Administration. Scientific and Technical Information Division
Publisher:
ISBN:
Category : Aeronautics
Languages : en
Pages : 962
Book Description
Publisher:
ISBN:
Category : Aeronautics
Languages : en
Pages : 962
Book Description