This is a modern, example-driven introductory textbook on heat transfer, with modern applications, written by a renowned scholar.

Essentials of Radiation Heat Transfer focuses only on the essential topics required to gain an understanding of radiation heat transfer to enable the reader to master more challenging problems. The strength of the book lies in its elaborate presentation of the powerful radiosity-irradiation method and shows how this technique can be used to solve a variety of problems of radiation in enclosures made of one to any number of surfaces in both transparent and participating media. The book also introduces atmospheric radiation in which engineers can contribute to the technology of remote sensing and atmospheric sciences in general, by a better understanding of radiation. The author has included pedagogical features such as end-of-chapter exercises and worked examples with varying degrees of difficulty to augment learning and self-testing. The book has been written in an easy- to- follow conversational style to enhance reader engagement and learning outcomes. This book will be a useful guide for upper undergraduate and graduate students in the areas of mechanical engineering, aerospace engineering, atmospheric sciences, and energy sciences.

This best-selling book in the field provides a complete introduction to the physical origins of heat and mass transfer. Noted for its crystal clear presentation and easy-to-follow problem solving methodology, Incropera and Dewitt's systematic approach to the first law develop readers confidence in using this essential tool for thermal analysis.· Introduction to Conduction· One-Dimensional, Steady-State Conduction· Two-Dimensional, Steady-State Conduction· Transient Conduction· Introduction to Convection· External Flow· Internal Flow· Free Convection· Boiling and Condensation· Heat Exchangers· Radiation: Processes and Properties· Radiation Exchange Between Surfaces· Diffusion Mass Transfer

The de facto standard text for heat transfer - noted for its readability, comprehensiveness and relevancy. Now revised to include clarified learning objectives, chapter summaries and many new problems. The fourth edition, like previous editions, continues to support four student learning objectives, desired attributes of any first course in heat transfer: * Learn the meaning of the terminology and physical principles of heat transfer delineate pertinent transport phenomena for any process or system involving heat transfer. * Use requisite inputs for computing heat transfer rates and/or material temperatures. * Develop representative models of real processes and systems and draw conclusions concerning process/systems design or performance from the attendant analysis.

This textbook provides a general overview of porous media flow, and introduces various theoretical tools to characterize and predict the flow. It has been written for graduate and advanced graduate students in various engineering disciplines. It includes the topics such as fluid flow, conduction, convection, and radiation in porous media as well as porous medium aspects of biological systems. The concepts are supported by numerous solved examples to aid self-learning in students. The textbook also contains illustrated diagrams for better understanding of the concepts. This textbook will be useful for the core course of "Flow through Porous media" for graduate and advanced graduate students in various engineering disciplines. This textbook will also serve as a refresher course for researchers who are engaged in research related to porous media flow.

Thermal processing remains the most important method of food preservation in use today, and the scale of the industry is immense. The large scale of these production operations makes it more important than ever that the process is performed perfectly every time: failure will lead to product deterioration and loss of sales at best, and at worst to serious illness or death. This volume is a definitive modern-day reference for all those involved in thermal processing. It covers all of the essential information regarding the preservation of food products by heat. It includes all types of food product, from those high in acid and given a mild heat process to the low-acid sterilised foods that require a full botulinum cook. Different chapters deal with the manufacturing steps from raw material microbiology, through various processing regimes, validation methods, packaging, incubation testing and spoilage incidents. The authors have extensive knowledge of heat preservation covering all parts of the world and represent organisations with formidable reputations in this field. This book is an essential resource for all scientists and technologists in the food manufacturing industry as well as researchers and students of food science and technology.