Heat Transfer at Low Temperatures

Heat Transfer at Low Temperatures
Author: Walter Frost
Publisher: Springer Science & Business Media
Total Pages: 366
Release: 2013-11-22
Genre: Technology & Engineering
ISBN: 1489919988

The purposes of this book are to provide insight and to draw attention to problems peculiar to heat transfer at low temperatures. This does not imply that the theories of classical heat transfer fail at low temperatures, but rather that many of the approximations employed in standard solutions techniques are not valid in this regime. Physical properties, for example, have more pronounced variations at low temperatures and cannot, as is conventionally done, be held constant. Fluids readily become mixtures of two or more phases and their analysis is different from that for a single-phase fluid. These and other problems which occur more frequently at low temperatures than at standard conditions are discussed in this book. Although the title specifies heat transfer, the book also contains a very comprehensive chapter on two-phase fluid flow and a partial chapter on the flow of fluids in the thermodynamically critical state. Emphasis is placed on those flow phenomena that occur at low temperatures. Flow analyses are, of course, a prerequisite to forced-convection heat transfer analyses, and thus these chapters add continuity to the text. The book is primarily written for the design engineer, but does broach many topics which should prove interesting to the researcher. For the student and teacher the book will serve as a useful reference and possibly as a text for a special topics course in heat transfer.

Heat Pipes

Heat Pipes
Author: David Reay
Publisher: Butterworth-Heinemann
Total Pages: 280
Release: 2013-10-01
Genre: Technology & Engineering
ISBN: 0080982794

Heat Pipes, Sixth Edition, takes a highly practical approach to the design and selection of heat pipes, making it an essential guide for practicing engineers and an ideal text for postgraduate students.This new edition has been revised to include new information on the underlying theory of heat pipes and heat transfer, and features fully updated applications, new data sections, and updated chapters on design and electronics cooling. The book is a useful reference for those with experience and an accessible introduction for those approaching the topic for the first time. - Contains all information required to design and manufacture a heat pipe - Suitable for use as a professional reference and graduate text - Revised with greater coverage of key electronic cooling applications

Cumulative Index to Transactions of the ASME.

Cumulative Index to Transactions of the ASME.
Author:
Publisher:
Total Pages: 594
Release: 1976
Genre: Engineering
ISBN:

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.

A.S.M.E.transactions

A.S.M.E.transactions
Author: American Society of Mechanical Engineers
Publisher:
Total Pages: 240
Release: 1924
Genre: Engineering
ISBN:

Properties of Water in Foods

Properties of Water in Foods
Author: D. Simatos
Publisher: Springer Science & Business Media
Total Pages: 692
Release: 2012-12-06
Genre: Technology & Engineering
ISBN: 9400951035

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.