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)


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©2002 Mechanical Engineering Department*Tufts University*Medford, MA 02155