Gourmet Engineering Lecture Notes

Chapter 1: Overview of Heat Transfer Chapter 2: Cooking Methods and Materials Chapter 3: Steady-State Conduction Chapter 4: Transient Conduction Chapter 5: Convection Chapter 6: Radiation Chapter 7: Microwaves Chapter 8: Thermodynamics of Water References Go to the Blackboard site and click on Course Documents to get all lecture notes in PDF format (approx 2MB) HOME | GENERAL INFO | LECTURE NOTES | SYLLABUS | HOMEWORK | LAB INFO Send questions and comments to Haruna Tada ©2002 Mechanical Engineering Department*Tufts University*Medford, MA 02155