Ashrae Handbook Fundamentals Inch Pound Ed

The 2017 ASHRAE Handbook's Fundamentals covers basic principles and data used in the HVAC&R industry. Its more than 1,000 pages cover basic principles such as thermodynamics, psychrometrics, and heat transfer, and provide practical guidance on building envelope, indoor environmental quality, load calculations, duct and piping system design, refrigerants, energy resources, sustainability, and more. An accompanying CD-ROM contains all the volume's chapters in both I-P and SI units.

Consists of alternately issued volumes with subtitles: Fundamentals; Applications; Equipment; and Systems. Beginning 1990, subtitles change to: Refrigeration; Application; Systems & Equipment; and Fundamentals. Beginning 2005-, Fundamentals vols. issued in two eds.: inch-pound ed., and: SI ed.

The 2009 ASHRAE Handbook-Fundamentals covers basic principles and data used in the HVAC&R industry. The ASHRAE Technical Committees that prepare these chapters strive not only to provide new information, but also to clarify existing information, delete obsolete materials, and reorganize chapters to make the Handbook more understandable and easier to use. An accompanying CD-ROM contains all the volume's chapters in both I-P and SI units.

It has been nearly a decade since the third edition of Engineering Properties of Foods was published, and food structure/microstructure remains a subject of research interest. In fact, significant developments have taken place in the area of high pressure processing (HPP), which has been approved for pasteurization of food by the Food and Drug Administration. Kinetic data related to HPP have proven important for validation of pressure-assisted pasteurization. Due to these developments, three new chapters have been added to the Fourth Edition: Food Microstructure Analysis Glass Transition in Foods Kinetics and Process Design for High-Pressure Processing The text focuses on elucidating the engineering aspects of food properties and their variations, supplemented by representative data. Chapters have been updated and revised to include recent developments. The book presents data on physical, chemical, and biological properties, illustrating their relevance and practical importance. The topics range from surface properties, rheological properties, and thermal properties to thermodynamic, dielectric, and gas exchange properties. The chapters follow a consistent format for ease of use. Each chapter contains an introduction, food property definition, measurement procedure, modeling, representative data compilation, and applications.