Forced Convection Mass-Transfer Enhancement in Mixing Systems

Abstract

This book introduces a number of selected advanced topics in mass transfer phenomenon and covers its theoretical, numerical, modeling and experimental aspects. The 26 chapters of this book are divided into five parts. The first is devoted to the study of some problems of mass transfer in microchannels, turbulence, waves and plasma, while chapters regarding mass transfer with hydro-, magnetohydro- and electro- dynamics are collected in the second part. The third part deals with mass transfer in food, such as rice, cheese, fruits and vegetables, and the fourth focuses on mass transfer in some large-scale applications such as geomorphologic studies. The last part introduces several issues of combined heat and mass transfer phenomena. The book can be considered as a rich reference for researchers and engineers working in the field of mass transfer and its related topics. BT - Advanced Topics in Mass Transfer