CHAPTER
5
HEAT TRANSFER THEORY
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UnitopsCh5.SWF
IntroductionHeat
Conduction
thermal
conductancethermal
conductivity
Thermal
Conductivity Conduction
through a SlabFourier
equation Heat
Conductances Heat
Conductances in Series Heat
Conductances in Parallel Surface
Heat TransferNewton's
Law of CoolingUnsteady
State Heat TransferBiot
NumberFourier
Numbercharts Radiation
Heat TransferStefan-Boltzmann
Lawblack
bodyemissivity
grey
bodyabsorptivityreflectivityRadiation
between Two BodiesRadiation
to a Small Body from its SurroundingsConvection
Heat TransferNatural
ConvectionNusselt
NumberPrandtl
NumberGrashof
Number Natural
Convection Equationsvertical
cylinders and planeshorizontal
cylindershorizontal
planes Forced
Convection Forced
convection Equationsinside
tubesover
plane surfacesoutside
tubesOverall
Heat Transfer Coefficientscontrolling
termsHeat
Transfer from Condensing Vapoursvertical
tubes or plane surfaceshorizontal
tubesHeat
Transfer to Boiling LiquidsSummaryProblems Examples in this Chapter:
5.1.
Rate of heat transfer in cork5.2.
Heat transfer in cold store wall of brick, concrete and cork5.3.
Heat transfer in walls of a bakery oven 5.4.
Heat transfer in jacketed pan5.5.
Heat transfer in cooking sausages5.6.
Radiation heat transfer to loaf of bread in an oven5.7.
Heat loss from a cooking vessel5.8.
Heat transfer in water flowing over a sausage5.9.
Surface heat transfer to vegetable puree5.10.
Heat loss from a cooking vessel5.11.
Effect of air movement on heat transfer in a cold store5.12.
Comparison of heat transfer in brick and aluminium walls5.13.
Condensing ammonia in a refrigeration plantFigures in this Chapter:
5.1.
Heat conduction through a slab5.2.
Heat conductances in series5.3.
Heat conductances in parallel5.4.
Transient heat conduction 
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