ABSTRACT
Laminar flow in food and/or bioapplications is more likely to be encountered, due to the high-viscous, non-Newtonian character of the fluids involved. We know already that in the case of Newtonian fluids heat and mass transfer are correlated through their respective, dimensionless transfer coefficients (Nusselt and Sherwood numbers) to the momentum transfer expressed in terms of the Reynolds number. The latter is derived through a dimensional analysis from the Navier-Stokes equations as we have seen in Chapter 2.
