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Subject Guides to Process Heat and Mass Transfer
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This course introduces the principles of steady and unsteady heat conductions, radiation phenomena, natural and force convections, heat transport coefficients, dimensional analysis and boundary layer, heat conduction, convection and radiation, also mass transfer with special address on food systems. With a strong emphasis on formulation and application of respective mathematical models of heat and mass transfer across both physical and biological bodies.
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Unit Pembangunan Sumber dan Metadata
Perpustakaan Tuanku Syed Faizuddin Putra
Universiti Malaysia Perlis
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