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Heat and Mass Transfers—Basics Enthalpies Calculation and the Different Transfer Modes

Eric Ferret 1 Laurent Bazinet 2 Andrée Voilley 3
1 PMB - Procédés Microbiologiques et Biotechnologiques
PAM - Procédés Alimentaires et Microbiologiques, PAM - Procédés Alimentaires et Microbiologiques [Dijon]
3 PCAV - Physico-Chimie de l'Aliment et du Vin
PAM - Procédés Alimentaires et Microbiologiques [Dijon]
Abstract : This chapter deals with fundamental principles of heat and mass transfer with or without momentum. Those transfers refer to kinetic and thermodynamic phenomena. Heat transfer is classified into various mechanisms such as conduction, convection, and radiation, but for mass transfer only two mechanisms: conduction and convection. The general equations are stressed from the very basic to their application to gaseous systems: monophasic gas with only one gas or a mixture of gases and biphasic systems where interactions of gas with liquid or solid are considered. Thermodynamics aspects are presented through basic enthalpy calculation for gases. Two unit operations are discussed as food process uses of industrial gases: drying and foams.
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https://hal-agrosup-dijon.archives-ouvertes.fr/hal-02362655
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Submitted on : Thursday, November 14, 2019 - 8:23:06 AM
Last modification on : Monday, July 20, 2020 - 1:06:06 PM

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Eric Ferret, Laurent Bazinet, Andrée Voilley. Heat and Mass Transfers—Basics Enthalpies Calculation and the Different Transfer Modes. Gases in Agro-Food Processes, Elsevier, pp.89-102, 2019, 9780128124659. ⟨10.1016/B978-0-12-812465-9.00008-6⟩. ⟨hal-02362655⟩

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