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Heat Transfer

  • Romeo T. Toledo
Chapter
Part of the FOOD SCIENCE TEXT SERIES book series (FSTS)

Abstract

Heat transfer is the movement of energy from one point to another by virtue of a difference in temperature. Heating and cooling are manifestations of this phenomenon, which is used in industrial operations and in domestic activities. Increasing energy costs and in some cases inadequate availability of energy will require peak efficiency in heating and cooling operations. An understanding of the mechanisms of heat transport is needed in order to recognize limitations of heating and cooling systems, which can then lead to adoption of practices that circumvent these limitations. In industrial and domestic heating and cooling, energy-use audits can be used to determine total energy use and the distribution within the process, to identify areas of high energy use, and to target these areas for energy conservation measures.

Keywords

Heat Transfer Heat Exchanger Local Heat Transfer View Factor Fourier Number 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer 2007

Authors and Affiliations

  • Romeo T. Toledo
    • 1
  1. 1.Department of Food Science and TechnologyUniversity of GeorgiaAthensUSA

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