Heat and Mass Transfer: Fundamentals and Applications 6/e (SI Units) 作者：Yunus Cengel, Afshin J. Ghajar ISBN：9789813158962 版次：6 年份：2020 出版商：McGraw-Hill 頁數/規格：1024頁/平裝彩色 簡介 About the Book Heat and Mass Transfer--Fundamentals & Applications, 6e in SI Units, is a textbook for practical-oriented heat transfer course offered to engineering students. It has a perfect blend of fundamentals and applications. It covers the standard topics of heat transfer with emphasis on physics and physical arguments. The text is designed to develop a deeper understanding of the subject and encourage creative thinking. With numerous real-world examples, the book enhances intuitive skill among students and help them confidently apply their knowledge. McGraw Hill's Connect is also available as an optional add on item. Connect is an integrated learning system that empowers students by continuously adapting to deliver exactly what they need, when they need it, and how they need it so that class time is more effective. Connect allows instructors to assign assignments and tests easily and automatically grades and records scores of the student's work. HIGHLIGHTS New topics-Engineering Codes and Standards, Equation Solvers, Aerogel, etc. 2000+ Chapter-end problems based on theory, computer and design 1000+ Illustrations with visual appeal to highlight key learning features 160+ Solved examples to demonstrate application of concepts 目錄 Table of Contents Chapter 1 Introduction and Basic Concepts Chapter 2 Heat Conduction Equation Chapter 3 Steady Heat Conduction Chapter 4 Transient Heat Conduction Chapter 5 Numerical Methods in Heat Conduction Chapter 6 Fundamentals of Convection Chapter 7 External Forced Convection Chapter 8 Internal Forced Convection Chapter 9 Natural Convection Chapter 10 Boiling and Condensation Chapter 11 Heat Exchangers Chapter 12 Fundamentals of Thermal Radiation Chapter 13 Radiation Heat Transfer Chapter 14 Mass Transfer Chapter 15 Cooling of Electronic Equipment (On ) Chapter 16 Heating and Cooling of Buildings (On ) Chapter 17 Refrigeration and Freezing of Foods (On )