In the present book the reader will find a review of methods for constructing a certain class of asymptotic solutions, which we call self-stabilizing solutions. This class includes solitons, kinks, traveling waves, etc. It can be said that either the solutions from this class or their derivatives are localized in the neighborhood of a certain curve or surface. For the present edition, the book published in Moscow by the Nauka publishing house in 1987, was almost completely revised, essentially up-dated, and shows our present understanding of the problems considered. The new results, obtained by the authors after the Russian edition was published, are referred to in footnotes. As before, the book can be divided into two parts: the methods for constructing asymptotic solutions ( Chapters I-V) and the application of these methods to some concrete problems (Chapters VI-VII). In Appendix a method for justification some asymptotic solutions is discussed briefly. The final formulas for the asymptotic solutions are given in the form of theorems. These theorems are unusual in form, since they present the results of calculations. The authors hope that the book will be useful to specialists both in differential equations and in the mathematical modeling of physical and chemical processes. The authors express their gratitude to Professor M. Hazewinkel for his attention to this work and his support.

This book covers a number of topics in heat and mass transfer processes for a variety of industrial applications. The research papers provide advances in knowledge and design guidelines in terms of theory, mathematical modeling and experimental findings in multiple research areas relevant to many industrial processes and related equipment design. The design of equipment includes air heaters, cooling towers, chemical system vaporization, high temperature polymerization and hydrogen production by steam reforming. Nine chapters of the book will serve as an important reference for scientists and academics working in the research areas mentioned above, especially in the aspects of heat and mass transfer, analytical/numerical solutions and optimization of the processes.

This monograph presents results of the analytical and numerical modeling of convective heat and mass transfer in different rotating flows caused by (i) system rotation, (ii) swirl flows due to swirl generators, and (iii) surface curvature in turns and bends. Volume forces (i.e. centrifugal and Coriolis forces), which influence the flow pattern, emerge in all of these rotating flows. The main part of this work deals with rotating flows caused by system rotation, which includes several rotating-disk configurations and straight pipes rotating about a parallel axis. Swirl flows are studied in some of the configurations mentioned above. Curvilinear flows are investigated in different geometries of two-pass ribbed and smooth channels with 180° bends. The author demonstrates that the complex phenomena of fluid flow and convective heat transfer in rotating flows can be successfully simulated using not only the universal CFD methodology, but in certain cases by means of the integral methods, self-similar and analytical solutions. The book will be a valuable read for research experts and practitioners in the field of heat and mass transfer.

Most conventional dryers use random heating to dry diverse materials without considering their thermal sensitivity and energy requirements for drying. Eventually, excess energy consumption is necessary to attain a low-quality dried product. Proper heat and mass transfer modelling prior to designing a drying system for selected food materials can overcome these problems. Heat and Mass Transfer Modelling During Drying: Empirical to Multiscale Approaches extensively discusses the issue of predicting energy consumption in terms of heat and mass transfer simulation. A comprehensive mathematical model can help provide proper insight into the underlying transport phenomena within the materials during drying. However, drying of porous materials such as food is one of the most complex problems in the engineering field that is also multiscale in nature. From the modelling perspective, heat and mass transfer phenomena can be predicted using empirical to multiscale modelling. However, multiscale simulation methods can provide a comprehensive understanding of the physics of drying food materials. KEY FEATURES Includes a detailed discussion on material properties that are relevant for drying phenomena Presents an in-depth discussion on the underlying physics of drying using conceptual visual content Provides appropriate formulation of mathematical modelling from empirical to multiscale approaches Offers numerical solution approaches to mathematical models Presents possible challenges of different modelling strategies and potential solutions The objective of this book is to discuss the implementation of different modelling techniques ranging from empirical to multiscale in order to understand heat and mass transfer phenomena that take place during drying of porous materials including foods, pharmaceutical products, paper, leather materials, and more.

About the Book: Salient features: A number of Complex problems along with the solutions are provided Objective type questions for self-evaluation and better understanding of the subject Problems related to the practical aspects of the subject have been worked out Checking the authenticity of dimensional homogeneity in case of all derived equations Validation of numerical solutions by cross checking Plenty of graded exercise problems from simple to complex situations are included Variety of questions have been included for the clear grasping of the basic principles Redrawing of all the figures for more clarity and understanding Radiation shape factor charts and Heisler charts have also been included Essential tables are included The basic topics have been elaborately discussed Presented in a more better and fresher way Contents: An Overview of Heat Transfer Steady State Conduction Conduction with Heat Generation Heat Transfer with Extended Surfaces (FINS) Two Dimensional Steady Heat Conduction Transient Heat Conduction Convection Convective Heat Transfer Practical Correlation Flow Over Surfaces Forced Convection Natural Convection Phase Change Processes Boiling, Condensation, Freezing and Melting Heat Exchangers Thermal Radiation Mass Transfer

Written by international experts from industry, research centers, and academia, Mathematical Modeling of Food Processing discusses the physical and mathematical analysis of transport phenomena associated with food processing. The models presented describe many of the important physical and biological transformations that occur in food during proces

Heat Transfer and Fluid Flow in Biological Processes covers emerging areas in fluid flow and heat transfer relevant to biosystems and medical technology. This book uses an interdisciplinary approach to provide a comprehensive prospective on biofluid mechanics and heat transfer advances and includes reviews of the most recent methods in modeling of flows in biological media, such as CFD. Written by internationally recognized researchers in the field, each chapter provides a strong introductory section that is useful to both readers currently in the field and readers interested in learning more about these areas. Heat Transfer and Fluid Flow in Biological Processes is an indispensable reference for professors, graduate students, professionals, and clinical researchers in the fields of biology, biomedical engineering, chemistry and medicine working on applications of fluid flow, heat transfer, and transport phenomena in biomedical technology. - Provides a wide range of biological and clinical applications of fluid flow and heat transfer in biomedical technology - Covers topics such as electrokinetic transport, electroporation of cells and tissue dialysis, inert solute transport (insulin), thermal ablation of cancerous tissue, respiratory therapies, and associated medical technologies - Reviews the most recent advances in modeling techniques