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Heat Transfer

Authored by: Ashim K. Datta

Handbook of Food and Bioprocess Modeling Techniques

Print publication date:  December  2006
Online publication date:  December  2006

Print ISBN: 9780824726713
eBook ISBN: 9781420015072
Adobe ISBN:

10.1201/9781420015072.ch4

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Abstract

Physics-based models for phenomena such as fluid flow (described in Chapter 3), heat transfer (this chapter) and mass transfer (Chapter 5 and Chapter 6) are the workhorse of models used in many process-engineering applications. These models are also known as continuum-based transport models or simply transport models. Unlike the observation-based models discussed in Chapter 9Chapter 15 of this book, these physics-based models are based on fundamental physical laws. The relative advantages and disadvantages of a physics-based model have been mentioned in Chapter 1. Because these transport models are used extensively in engineering, every branch of transport modeling is a discipline by itself. This is quite true for heat transfer, where many textbooks (e.g., Refs. 1,2) and handbooks (e.g., Ref. 3) cover the models comprehensively. This knowledge cannot be reproduced in a single chapter and there is no utility in attempting to do so. On the other hand, time and time again, the primary difficulty of a newcomer in any physics-based modeling is in simplifying a physical situation and choosing the most appropriate analysis among the many available in textbooks and handbooks. Guidance geared specifically to the newcomer in food-process modeling, given in terms of general approaches to developing heat transfer models or general classes of models that have worked in the past, should be novel and uniquely helpful. This will not repeat the general information on heat transfer available in the literature. This chapter will pursue such an approach.

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