Heat and mass transfer : a practical approach
Author(s)
Bibliographic Information
Heat and mass transfer : a practical approach
（McGraw-Hill series in mechanical engineering）
McGraw-Hill, c2007
3rd ed
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Note
Includes bibliographical references and index
Description and Table of Contents
Description
With complete coverage of the basic principles of heat transfer and a broad range of applications in a flexible format, Heat and Mass Transfer: A Practical Approach provides the perfect blend of fundamentals and applications. The text provides a highly intuitive and practical understanding of the material by emphasizing the physics and the underlying physical phenomena involved.Key: Text covers the standard topics of heat transfer with an emphasis on physics and real-world every day applications, while de-emphasizing the intimidating heavy mathematical aspects. This approach is designed to take advantage of students' intuition, making the learning process easier and more engaging.Key: The new edition will add helpful web-links for students.Key: 50% of the Homework Problems including design, computer, essay, lab-type, and FE problems are new or revised to this edition. Using a reader-friendly approach and a conversational writing style, the book is self-instructive and entertains while it teaches. It shows that highly technical matter can be communicated effectively in a simple yet precise language.
Table of Contents
1 Introduction and Basic Concepts 2 Heat Conduction Equation 3 Steady Heat Conduction 4 Transient Heat Conduction 5 Numerical Methods in Heat Conduction 6 Fundamentals of Convection 7 External Forced Convection 8 Internal Forced Convection 9 Natural Convection 10 Boiling and Condensation 11 Heat Exchangers 12 Fundamentals of Radiation 13 Radiation Heat Transfer 14 Mass Transfer Appendix 1 Property Tables and Charts (SI Units) Appendix 2 Property Tables and Charts (English Units) Appendix 3 Introduction to EESOnline Chapters
15 Cooling of Electronic Equipment 16 Heating and Cooling of Buildings 17 Refrigeration and Freezing of Foods
by "Nielsen BookData"
