Saturday, May 19, 2018

HEAT TRANSFER A Practical Approach By YUNUS A. CENGEL

HEAT TRANSFER A Practical Approach By YUNUS A. CENGEL
CONTENTS:
CHAPTER ONE BASICS OF HEAT TRANSFER
CHAPTER TWO HEAT CONDUCTION EQUATION
CHAPTER THREE STEADY HEAT CONDUCTION 
CHAPTER  FOUR TRANSIENT HEAT CONDUCTION
CHAPTER  FIVE NUMERICAL METHODS IN HEAT CONDUCTION 
CHAPTER  SIX FUNDAMENTALS OF CONVECTION
CHAPTER  SEVEN EXTERNAL FORCED CONVECTION
CHAPTER  EIGHT INTERNAL FORCED CONVECTION
CHAPTER  NINE NATURAL CONVECTION 
PREFACE:
Heat transfer is a basic science that deals with the rate of tra mal energy. This introductory text is intended for use in a fir heat transfer for undergraduate engineering students, and as a nsfer of ther- st course in reference book for practicing engineers. The objectives of this text are
• To cover the basic principles of heat transfer.
• To present a wealth of real-world engineering applications to give stu
  a feel for engineering practice.
• To develop an intuitive understanding of the subject matter by empha sizing the physics and physical arguments. Students are assumed to have completed their basic physics and calculus se quence. The completion of first courses in thermodynamics, fluid mechanics, and differential equations prior to taking heat transfer is desirable. The rele vant concepts from these topics are introduced and reviewed as needed. In engineering practice, an understanding of the mechanisms of heat trans fer is becoming increasingly important since heat transfer plays a crucial role
in the design of vehicles, power plants, refrigerators, electronic devices, build ings, and bridges, among other things. Even a chef needs to have an intuitive understanding of the heat transfer mechanism in order to cook the food “right” by adjusting the rate of heat transfer. We may not be aware of it, but we al ready use the principles of heat transfer when seeking thermal comfort. We in sulate our bodies by putting on heavy coats in winter, and we minimize heat gain by radiation by staying in shady places in summer. We speed up the cooling of hot food by blowing on it and keep warm in cold weather by cuddling up and thus minimizing the exposed surface area. That is, we already use heat transfer whether we realize it or not.

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