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Consider a gas-fired oven used for cooking food as a thermodynamic system. What sorts of mass and energy flows cross the boundary of this system?
Consider a gas-fired oven used for cooking food as a thermodynamic system.
- What sorts of mass and energy flows cross the boundary of this system?
- What properties might we need to consider during the cooking process?
- When/how is equilibrium achieved? What form of equilibrium is commonly used in cooking?
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Fundamentals of Heat and Mass Transfer
Authors: Incropera, Dewitt, Bergman, Lavine
6th Edition
978-0470055540, 471457280, 470881453, 470055545, 978-0470881453, 978-0471457282
