Heat and Mass Transfer: Fundamentals and Applications https://www.mheducation.com/cover-images/Jpeg_400-high/0073398195.jpeg
Heat and Mass Transfer: Fundamentals and Applications

Heat and Mass Transfer: Fundamentals and Applications

6th Edition
By Yunus Cengel and Afshin Ghajar
ISBN10: 0073398195
ISBN13: 9780073398198
Copyright: 2020
Product Details +

Purchase Options

Students, we’re committed to providing you with high-value course solutions backed by great service and a team that cares about your success. See tabs below to explore options and pricing. Don't forget, we accept financial aid and scholarship funds in the form of credit or debit cards.

Connect

  • Personalize your learning, save time completing homework, and possibly earn a better grade
  • Access to eBook, homework and adaptive assignments, videos, and study resources
  • Download free ReadAnywhere App for offline access to eBook for anytime reading
  • Connect may be assigned as part of your grade. Check with your instructor to see if Connect is used in your course.

See how Connect works >

ISBN10: 1260440001 | ISBN13: 9781260440003

6 Month

$100.00

McGraw-Hill eBook

  • For purchase of Connect, which provides access to assignments and eBook, click on the DIGITAL tab
  • Rent or purchase for a fraction of the printed textbook price
  • Easily highlight, take notes and search in your eBook
  • Download free ReadAnywhere App for offline access to eBook for anytime reading

Learn more

Rent Monthly

$9.95/mo

or

Rent (180 Day)

$54.99

or

Lifetime

$89.99

Textbook Rental

  • Rent printed textbook for fraction of price of a full retail textbook
  • Return, or opt to purchase at end of rental period
  • No-hassle returns with free shipping
  • Rental transaction occurs through Chegg, McGraw-Hill’s authorized rental partner

ISBN10: 0073398195 | ISBN13: 9780073398198

Purchase

$98.00

Loose-Leaf Purchase

  • Purchase un-bound 3-ring binder ready textbook
  • Flexibility and ease of selecting chapters to take where you want to go

What are my shipping options?

ISBN10: 1260440028 | ISBN13: 9781260440027

Purchase

$164.00

Connect + Textbook Rental

Receive instant access to:

  • Rent for up to 70% savings on textbook rental
  • Personalize your learning, save time completing homework, and possibly earn a better grade
  • Access to eBook, homework and adaptive assignments, videos, and study resources
  • Download free ReadAnywhere App for offline access to eBook for anytime reading
  • Return, or opt to purchase at end of rental period
  • No-hassle returns with free shipping

See how Connect works >

ISBN10: 1260858251 | ISBN13: 9781260858259

Purchase

$156.00

Connect + Loose Leaf

  • Personalize your learning, save time completing homework, and possibly earn a better grade
  • Access to eBook, homework and adaptive assignments, videos, and study resources
  • Download free ReadAnywhere App for offline access to eBook for anytime reading
  • Purchase un-bound 3-ring binder ready textbook
  • Flexibility and ease of selecting chapters to take where you want to go

See how Connect works >

What are my shipping options?

ISBN10: 1260699323 | ISBN13: 9781260699326

Purchase

$194.64

The estimated amount of time this product will be on the market is based on a number of factors, including faculty input to instructional design and the prior revision cycle and updates to academic research-which typically results in a revision cycle ranging from every two to four years for this product. Pricing subject to change at any time.

Program Details

1) Introduction and Basic Concepts

2) Heat Conduction Equation

3) Steady Heat Conduction

4) Transient Heat Conduction

5) Numerical Methods in Heat Conduction

6) Fundamentals of Convection

7) External Forced Convection

8) Internal Forced Convection

9) Natural Convection

10) Boiling and Condensation

11) Heat Exchangers

12) Fundamentals of Thermal Radiation

13) Radiation Heat Transfer

14) Mass Transfer

15) Cooling of Electronic Equipment (Online Chapter)

16) Heating and Cooling of Buildings (Online Chapter)

17) Refrigeration and Freezing of Foods (Online Chapter)

Appendix 1 - Property Tables and Charts (SI Units)

Appendix 2 - Property Tables and Charts (English Units)