ABSTRACT
In majority of food technology processes, heat transfer is involved to heat, cool, dry, sterilize, and so on, process streams, and this exchange of heat must take place with predetermined rate. In addition, in many cases the objective is to prevent the loss of heat from a hot vessel or pipe system. Given the fact that energy is expensive and can constitute signicant part of the operating cost of any process, the study of the ways by which heat is transferred is important in designing energy-efcient systems. When a temperature difference (potential) exists between two parts of a system, heat
4.1 Introduction .................................................................................................... 75 4.1.1 Conduction .......................................................................................... 76 4.1.2 Convection .......................................................................................... 76 4.1.3 Radiation ............................................................................................. 76
4.2 Conduction ...................................................................................................... 76 4.2.1 Fourier’s Equation............................................................................... 76 4.2.2 Heat Diffusion Equation .....................................................................77 4.2.3 Commonly Used Boundary Conditions .............................................. 79 4.2.4 Steady-State 1-D Conduction ..............................................................80
