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Academic literature on the topic 'Pan frying'

Author: Grafiati

Published: 5 June 2025

Last updated: 24 June 2025

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Journal articles on the topic "Pan frying"

Kuschinski, Charles. "Frying Pan." Missouri Review 8, no. 3 (1985): 43–48. http://dx.doi.org/10.1353/mis.1985.0039.

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Collins, Alan T. "Frying pan to fire." Physics World 33, no. 2 (2020): 21. http://dx.doi.org/10.1088/2058-7058/33/2/31.

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Masahid, Ardiyan Dwi, Alfian Rizky Hakim, and Mukhammad Fauzi. "PROFIL MUTU ABON JAMUR TIRAM (PLEUROTUS OSTREATUS) HASIL PENGGUNAAN VARIASI TEKNIK PENGGORENGAN DAN JENIS MINYAK." Jurnal Penelitian Sains dan Teknologi Indonesia 1, no. 2 (2022): 155–61. http://dx.doi.org/10.19184/jpsti.v1i2.223.

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Produksi jamur tiram yang semakin meningkat dan umur simpannya yang rendah, maka jamur tiram perlu dilakukan pengolahan menjadi suatu produk yaitu abon. Proses pengolahan abon dapat dipengaruhi oleh teknik penggorengan dan jenis minyak. Penelitian ini bertujuan mengetahui pengaruh teknik penggorengan dan jenis minyak terhadap sifat fisik, kimia dan kesukaan panelis. Hasil analisa berpengaruh signifikan terhadap sifat fisik dan kimia abon jamur tiram dengan perlakuan A1B1 (Deep frying dan minyak sawit); A1B2 (Deep frying dan minyak kelapa); A2B1 (Pan frying dan minyak sawit); dan A2B2 (Pan frying dan minyak kelapa) yang memilki nilai kecerahan warna berkisar 52,20-54,57; kadar air berkisar 8,10-9,36%; kadar abu berkisar 7,20-7,91%; kadar protein terlarut berkisar 2,09-1,51%; kadar lemak berkisar 6,83-11,69 %; dan serat kasar berkisar 17,59-18,60%. Perlakuan menggunakan pan frying dan minyak sawit pada abon jamur tiram merupakan perlakuan terbaik dan paling disukai oleh panelis.

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Paul, Rudrajit. "Poison in the Frying Pan." Bengal Physician Journal 6, no. 3 (2019): 72–73. http://dx.doi.org/10.5005/jp-journals-10070-6120.

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Pallett, Ken. "Out of the Frying Pan!" Outlooks on Pest Management 22, no. 2 (2011): 50–51. http://dx.doi.org/10.1564/22apr01.

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Hewitt, Stanley E. K. "Out of the frying pan…" Journal of the British Institute of Mental Handicap (APEX) 13, no. 2 (2009): 79–80. http://dx.doi.org/10.1111/j.1468-3156.1985.tb00292.x.

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Gee, Henry. "Out of the frying pan." Nature 357, no. 6379 (1992): 541. http://dx.doi.org/10.1038/357541b0.

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The Lancet. "Out of the frying pan…" Lancet 368, no. 9553 (2006): 2106. http://dx.doi.org/10.1016/s0140-6736(06)69841-3.

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Oyedeji, Koye. "Out of the Frying Pan …" Wasafiri 28, no. 4 (2013): 47–52. http://dx.doi.org/10.1080/02690055.2013.826889.

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Simon, Mark, Susan M. Houghton, and Sonia Savelli. "Out of the frying pan…?" Journal of Business Venturing 18, no. 3 (2003): 419–40. http://dx.doi.org/10.1016/s0883-9026(02)00083-6.

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Dissertations / Theses on the topic "Pan frying"

Pardini, Carolyn Joyce. "Out of the Frying Pan." The University of Montana, 2009. http://etd.lib.umt.edu/theses/available/etd-05132009-094804/.

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I spent the past year writing and implementing a series of ceramics lesson to be used in the primary art curriculum at my school. These lessons integrate childrens literature focusing on Native Americans and the culture of pot making. In order to use these lessons I developed some basic control over clay and learned how use the electric kiln in my classroom. The objective of my project was to embrace an art form with which I had very limited experience and a media, clay, with which I had very little control. I had to gain skills that would allow me to help my primary school students consistently produce objects of which they could be proud. I made hundreds of pots with children this year. I helped my students form their pots by using my hands with their hands, and I learned a lot about fire and what it takes to change. The big electric kiln had sat in a corner of our art room for years and I was afraid to turn on the power. Working through the project this year I overcame that fear. As a result of this project I am confident we can make ceramic art at our school. We will still have firings that do not produce great results, but we can learn from our mistakes and we will have firings that bring joy and a sense of achievement to many young artists.

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Hwang, Dae Kun 1972. "Mathematical modeling of heterocyclic amines formation in meat patties during pan frying." Thesis, McGill University, 2002. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=33778.

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The formation of heterocyclic amines (HAs) have been proven to be carcinogenic and mutagenic and these compounds have been found in cooked food such as meat, poultry, and fish. There are strong relationships between potential cancer development and HAs through intake of the cooked food. The yield of HAs along with the influence of fat content and soy protein on the formation of HAs were determined during heating (as in cooking) at different temperatures using the kinetic modeling approach. The formation of HAs is dependent on temperature, time, fat content, and soy protein. The increase of fat content in samples resulted in a lower concentration of HAs' concentrations and a lower activation energy of reaction. Fat apparently enhanced the formation of HAs in meats but diluted availability of precursors for reactions. An increase in soy protein concentration decreased the maximum concentration of HAs formed in the different cooking conditions. Two different approaches were used in order to model the formation of HAs. First, an artificial neural network (ANN) was used with two data sets to train and test the ANN. An ANN consisting of 18 processing elements and two hidden layers showed the best performance for predicting the formation of HAs. Second, the formation of HAs were predicted using temperature profiles in a cooked sample during pan-frying. The temperature profiles in cooked meat patty were predicted using finite element method. The concentration of HAs depended on the meat patty's surface temperature developed during pan frying. The result of this study can be used to develop methods to reduce HAs in food thus optimize product quality and safety.

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Gilmore, Sarah. "Life in the frying pan : towards the training and development of football managers." Thesis, University of Portsmouth, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.343395.

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Sjaastad, Ann Kristin. "Exposure to cooking fumes during the pan frying of beefsteak under domestic and occupational conditions." Doctoral thesis, Norges teknisk-naturvitenskapelige universitet, Institutt for industriell økonomi og teknologiledelse, 2010. http://urn.kb.se/resolve?urn=urn:nbn:no:ntnu:diva-11796.

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Possible connections have been shown between exposure to cooking fumes and adverse health effects, such as lung cancer, rhinitis and reduced lung function. The aim of this study was to monitor the personal exposure to some of the harmful components of cooking fumes during the frying of beefsteak under experimental conditions resembling both domestic and occupational cooking situations, and during real-life occupational cooking. In addition, the aim was to investigate the occurrence of the same components during a variety of frying procedures, i.e. with different frying fats, cooking appliances and kitchen exhaust hoods. The spreading of cooking fumes in the kitchen and neighbouring rooms in private homes was also explored. In a custom-built laboratory kitchen, standardized experiments were performed under conditions similar to the frying of beefsteak in real-life domestic and occupational conditions. Personal sampling was conducted of total particles, high molecular weight aldehydes, polycyclic aromatic hydrocarbons (PAHs) and ultrafine particles. In addition, stationary measurements of ultrafine and submicrometer particles were performed in the kitchen and in the neighbouring room. Tests were conducted under the use of different frying fats (margarine, soya bean oil, rapeseed oil, olive oil), different types (4 types) and settings (2 levels) of kitchen exhaust hoods and different cooking appliances (gas, electric). In addition, personal sampling of total particles, high molecular weight aldehydes and polycyclic aromatic hydrocarbons was conducted in three restaurant kitchens. The studies confirmed the presence of carcinogenic components (higher aldehydes and PAHs) in fumes from Norwegian cooking styles which were collected in the breathing zone of the cook. It was also shown that the fumes spread to neighbouring rooms, and that leaving the kitchen extraction hood on for 30 minutes after the end of frying reduced the spreading significantly. The use of different types and settings of kitchen extraction hoods resulted in different exposure conditions. The choice of frying fat also seemed to affect the concentrations of particulate matter and chemical components produced during the frying of beefsteak, but the studies were not comprehensive enough to recommend preferable fats. In addition, the results indicated that frying on a gas stove caused a higher exposure to some of the hazardous components in cooking fumes than frying on an electric stove. Furthermore, the results suggested that cooking under experimental conditions may give a correct reflection of occupational exposure conditions if numerous repetitions of a very specific and standardized cooking method are performed. The level of total particles and the level of PAHs and higher aldehydes did not covariate, suggesting that the measured levels of particulate matter alone are unsuitable as indicators of the actual health risk inflicted upon persons exposed to cooking fumes. It seems vital to reduce the exposure to cooking fumes as far as possible. In the area of extraction hoods, more research is needed in order to develop optimal systems. Additional studies are required in order to be able to identify relations between exposure to and adverse effects of cooking fumes.

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Hsi, Helen (Helen Hung Ying). "From the frying pan to the fire : lateral movement and the lack of women equity partners." Thesis, Massachusetts Institute of Technology, 2010. http://hdl.handle.net/1721.1/67221.

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Thesis (S.M.)--Massachusetts Institute of Technology, Sloan School of Management, 2010. Cataloged from PDF version of thesis. Includes bibliographical references. Introduction: Women attorneys are underrepresented in equity partnership positions in law firms. In Massachusetts, only 17% of equity partners in the 100 largest firms are women even though half of law school graduates and first-year associates are women (MIT Workplace Center Survey, 2005). Restricting the sample to years in which women have graduated from law schools in large numbers, the percentage only goes up slightly to 21% (NAWL, 2006). Even more discouraging, the survey data show that of women in law firms, the percentage occupying equity partner positions grew by only one percent between 2002 and 2004, whereas the percentage of men in equity partnership positions grew by two percent. The lack of women in professional leadership is an important problem because promotion to equity partner not only confers a large increase in income, but also confers social and political capital as members of the professional elite. Therefore, the lack of women in equity positions has greater societal implications for the access and opportunities of future generations of women lawyers (Beckman and Phillips 2005). Past research on gender differences in labor market outcomes have identified work and family conflict as a reason why women experience lower levels of attainment in the labor market (Bailyn 1993, Hochschild 1990, Perlow 1995). The argument is that the number of dual-earner couples has increased while the number of hours required for maintaining work and family have not changed-making time a scarce resource (Berg et al. 2003). Because women still assume the lion's share of household and childcare responsibilities, they have less time to devote to work and experience less success in the labor market. However, this past literature has mostly focused on the effect of work and family conflict on attainment within firms. This paper asks whether the time bind affects a woman's labor market attainment across firms. Specifically, I ask whether women lawyers who switch firms face a lower probability of promotion than their male counterparts and whether this disadvantage can be explained by a desire for more manageable hours. Law is an ideal profession for examining how time conflicts affect a woman's probability of promotion across firms because the promotion to partnership is easily identified, there is tremendous time pressure in law as a result of billable hours requirements, and the legal environment has undergone institutional changes that have made lateral job movements increasingly important for partnership (Phillips 2001, Galanter and Paylay 1991). Using data from two surveys by the MIT Workplace Center on lawyers and law firms in Massachusetts, this research finds that women who switch to small firms face a significant promotion disadvantage that arises out of a desire for shorter work hours-an effect that is larger than the promotion disadvantage experienced by women with children. Whereas within-firm research emphasizes the role of job structure, work culture, and human resource practices as factors that affect a worker's ability to balance work and family (Batt and Valcour 2003, Berg et al. 2003, Perlow 1995) an inter-firm approach highlights the importance of broader institutional differences between firms, such as the strength of internal labor markets. by Helen Hsi. S.M.

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Wellby, Poppy Loesje Kaitlin. "Fairies, frying-pans and fetishism : fables of femininity." Thesis, University of Sussex, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.431437.

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Fridriksson, Kara Elyse. "Not just something you put in a frying pan and give to your family : children's meaning making and salmon restoration." 2013. http://hdl.handle.net/10170/595.

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Research for this study built on the experience of salmon restoration by exploring the lived experience of children ages eight to 12 who participated in an eight-month salmon restoration education program, the Salmonid Enhancement Program (SEP), through the Kamloops School District and the Department of Fisheries and Oceans (DFO). The study used a qualitative multimodal phenomenological approach that is theoretically framed through deep ecology and systems theory to answer: What meanings and impacts do children experience when participating in restoration projects? Data was gathered through: children's reflections from the experience, observations from the field experience, researcher reflections, photographs, children's drawings, and six follow-up semi-structured interviews collected from five participating classes in the Kamloops School District. The research will support the Kamloops School District and participating teachers better understand the meaning and experiences of youth participating in Salmonid Enhancement Program in order to create more inclusive program design in the future.

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Yen-JuChou and 周晏如. "Assessing Variations of Acid Values and Polycyclic Aromatic Hydrocarbon (PAH) Contents of Cooking Oils and Their Effects on Worker’s Inhalatory Exposure after Repeated Frying Processes." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/77978765284183852803.

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Books on the topic "Pan frying"

Hwang, Hye-sŏng. Deep-frying & pan-frying. Ju Bu Saeng Whal & Hak Won, Inc., 1985.

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Ann, Williams, ed. The family frying pan. Penguin Books, 2001.

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Courtenay, Bryce. The family frying pan. William Heinemann Australia, 1997.

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James, Jennylynd. Goodbye frying pan, hello fire. [CreateSpace], 2014.

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Floyd, Keith. Out of the frying pan: An autobiography. HarperCollins, 2000.

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Chalker, Bryan. Out of the frying pan, into der Führer. Redcliffe, 1989.

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1936-, Factor June, ed. Mud in the frying pan: An anthology of poems. Macmillan, 1988.

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Allen, Robin. Out of the frying pan: Poppy Markham culinary cop. Thorndike Press, a part of Gale, Cengage Learning, 2013.

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Reiter, Ester. Making fast food: From the frying pan into the fryer. McGill-Queen's University Press, 1992.

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Elmont, Earl V. Basalt and the Frying Pan: Legacy of the Colorado Midland Railroad. WHO Press, 2004.

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Book chapters on the topic "Pan frying"

Lawson, Harry W. "Griddling and Pan Frying." In Standards for Fats & Oils. Springer New York, 1985. http://dx.doi.org/10.1007/978-1-4684-6876-2_9.

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Grossman, Elizabeth. "Out of the Frying Pan." In Chasing Molecules. Island Press/Center for Resource Economics, 2009. http://dx.doi.org/10.5822/978-1-61091-157-3_7.

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Allen, Nicola. "Out of the Frying Pan." In The Early Post-Suffrage Fiction of Constance Nina Boyle. Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-52673-2_3.

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Desmarais, Paul F. "Out of the Frying Pan, Into the Fire." In The Multi-Disciplinary Instructional Designer. Routledge, 2023. http://dx.doi.org/10.4324/9781003268413-3.

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Choi, Kibum, Yunmok Son, Jangjun Lee, Suryeon Kim, and Yongdae Kim. "Frying PAN: Dissecting Customized Protocol for Personal Area Network." In Information Security Applications. Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-31875-2_25.

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Kudrowitz, Barry. "Flavors of Innovation the Nonstick Frying Pan, and USB Drives." In Sparking Creativity. Routledge, 2023. http://dx.doi.org/10.4324/9781003276296-14.

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Sutherland, Valerie J., and Cary L. Cooper. "Out of the frying pan into the fire: Managing blue-collar stress at work." In Changing employment relations: Behavioral and social perspectives. American Psychological Association, 1995. http://dx.doi.org/10.1037/10185-005.

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Tully, John. "Cambodia in the Nineteenth Century: Out of the Siamese Frying Pan and into the French Fire?" In Cambodia and the West, 1500-2000. Palgrave Macmillan UK, 2018. http://dx.doi.org/10.1057/978-1-137-55532-8_3.

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Koser, Khalid. "Out of the Frying Pan and into the Fire: A Case Study of Illegality amongst Asylum Seekers." In The New Migration in Europe. Palgrave Macmillan UK, 1998. http://dx.doi.org/10.1007/978-1-349-26258-8_10.

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Mercer, Stephen R. "From the Frying Pan to the Fire — And Back Again: An Action Learning Story from General Electric." In Action Learning and its Applications. Palgrave Macmillan UK, 2010. http://dx.doi.org/10.1057/9780230250741_14.

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Conference papers on the topic "Pan frying"

Mkamburi, Kilian M., Evayline M. Nkirigacha, Patricia M. Mbogoh, and Jackin N. Nanua. "Are Deep Frying Practices Employed by Food Vendors in Mtwapa and Junju Communities of Kilifi County Safe? An Exploratory Study." In 3rd International Nutrition and Dietetics Scientific Conference. KENYA NUTRITIONISTS AND DIETICIANS INSTITUTE, 2023. http://dx.doi.org/10.57039/jnd-conf-abt-2023-f.s.d.h.l-15.

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Background: Deep fat frying practices are shown to influence the concentration of toxic aldehydes in frying oils and the fried foods. Consumption of foods with high amounts of toxic aldehydes is linked with increased risks of developing chronic diseases such as some forms of cancers, cardiovascular diseases, neurological disorders, and diabetes. Surveys from low and medium-income countries have shown high concentrations of toxic aldehydes in food and frying oil samples from food vendors. There are limited studies in Kenya investigating deep frying practices and whether they promote generation of toxic aldehydes or not. This study determined the common deep-frying practices employed by food vendors in Mtwapa and Junju locations in Kilifi County and determined the concentrations of toxic aldehydes in in-use frying oils randomly collected from food vendors in the study area. Methods: A cross-sectional study design was used. Food vendors (n=90) who deep fried their foods were interviewed on deep frying practices like the type of frying oil and pan make and shape, temperature regulation, frying duration, type of foods fried, recycling and storage of frying oil among other practices. Oil samples from mahamri and fish (n= 20) were collected from the field and chemically analysed in triplicates for primary oxidation status expressed in peroxide values and the concentration of toxic aldehydes expressed in Peri-anisidine values (PAV) using SPECTRO UV-18 MRC at absorbance of 350nm. Results: Frequently fried foods were Mahamri (38%, n=41), viazi karai (30.6%, n=33), and fish (10.2%, n=11). All respondents used frying oils of unknown smoking point, 95% used pans that formed rust, all used trial-and-error when regulating frying temperatures, on average recycled their oil three times characterized with poor storage and 73% discarded their oil when the color changed to dark brown. Sixty percent of the mahamri oil samples and 70% all of fish oil samples had PAV above Codex recommended limits of 8.0 mEq/Kg. Conclusions: Deep fat frying practices reported in the present study portray unsafe practices that promote formation of toxic aldehydes. The high toxic aldehydes observed from the majority of the chemically analysed oil samples corroborate the findings that the deep-frying practices are unsafe and therefore, might be exposing the public to toxic aldehydes linked with undesirable health outcomes. Existing literature further supports these conclusions. Keywords: Deep frying practices, concentration of toxic aldehydes, generation of toxic aldehydes, deep fried foods, frying oils

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Mkamburi M., Kilian, Evyline Nkirigacha, Jackin N. Nanua, and Patricia M. Mbogoh. "Factors Associated with Formation and Uptake of Toxic Aldehydes in Foods During Deep Fat Frying; A Review." In 3rd International Nutrition and Dietetics Scientific Conference. KENYA NUTRITIONISTS AND DIETICIANS INSTITUTE, 2023. http://dx.doi.org/10.57039/jnd-conf-abt-2023-f.s.s.d-05.

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Deep-fried foods are associated with toxic aldehydes and therefore, ingestion of such foods is linked with increased risks of pathogenesis and progression of non-communicable diseases like cancers, neurological disorders, and cardiovascular diseases among other chronic conditions. Particularly, the α and β-unsaturated aldehydes are shown to be highly oxidative, cytotoxic, mutagenic, and carcinogenic when ingested. This paper reviewed current studies on factors that promote the generation of toxic aldehydes during deep fat frying and the factors that would promote the uptake of these toxic aldehydes into fried foods. A literature search was performed using Boolean operators from Google scholar, PubMed, and HINARI for articles published between 2014 and 2021. Findings showed that higher frying temperatures with longer frying durations, the chemical composition of the frying oil i.e., the ratio of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) and type, the concentration of vitamin E in the oil, the number of times frying oil is reused before discarding, the make and shape of the frying pan potentially influence generation and uptake of toxic aldehydes into fried foods. In conclusion, there is growing evidence that deep frying practices, type of frying oil, food and frying pan used can influence generation of toxic aldehydes while on the other hand, only scanty evidence on factors influencing the uptake of toxic aldehydes in fried foods is available. While the current findings are informative, they are still some limitations regarding their usage as there were no oil-specific studies that investigated all the factors influencing generation of toxic aldehydes in totality Key words: Toxic aldehydes, generation, formation and uptake, deep fat frying, deep fried foods, toxic aldehydes uptake, α, and β-unsaturated aldehyde.

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Terzi, Ozlem, Ecir Ugur Kucuksille, and Onur Ozcanoglu. "Daily Frying Pan with Deep Neural Networks Evaporation Model." In 2018 Innovations in Intelligent Systems and Applications Conference (ASYU). IEEE, 2018. http://dx.doi.org/10.1109/asyu.2018.8554043.

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Marston, Jeremy, Chao Li, Tadd Truscott, and Mohammad Mansoor. "Video: Out of the frying pan: Explosive droplet dynamics." In 70th Annual Meeting of the APS Division of Fluid Dynamics. American Physical Society, 2017. http://dx.doi.org/10.1103/aps.dfd.2017.gfm.v0002.

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Cunningham, James, and Bryan Lubbers. "Out of the frying pan and into the fire." In the 26th annual ACM SIGUCCS conference. ACM Press, 1998. http://dx.doi.org/10.1145/288335.288461.

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Friedman, Fay Terris. "Psychology and space: from the frying pan into the fire?" In AIP Conference Proceedings Volume 148. AIP, 1986. http://dx.doi.org/10.1063/1.36011.

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Powers, Noreen, Russell Wartalski, and Effie Kritikos. "BUILDING LEADERSHIP SKILLS IN HIGHER EDUCATION: JUMPING FROM THE FRYING PAN INTO THE FIRE." In 62th International Academic Conference, Vienna. International Institute of Social and Economic Sciences, 2024. https://doi.org/10.20472/iac.2024.062.012.

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Keese, Jeffrey. "From the Frying Pan to the Fire: Teacher Experiences as Schools Emerge From COVID Closures." In AERA 2022. AERA, 2022. http://dx.doi.org/10.3102/ip.22.1883606.

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Ho, Seng-Beng. "Why is that a Good or Not a Good Frying Pan? – Knowledge Representation for Functions of Objects and Tools for Design Understanding, Improvement, and Generation." In 2023 IEEE Symposium Series on Computational Intelligence (SSCI). IEEE, 2023. http://dx.doi.org/10.1109/ssci52147.2023.10371873.

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Howell, John. "Using Project-Based Education and Interactive Web Resources in Undergraduate Heat Transfer." In ASME 2001 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2001. http://dx.doi.org/10.1115/imece2001/ts-23416.

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Abstract Two approaches to increasing student retention and interest have been implemented in the undergraduate heat transfer course at The University of Texas at Austin. The first approach, under a Department-wide initiative in Project Based Education, is to assign a semester-long project that requires most of the basic material in the traditional heat transfer course to examine a practical engineering system. Three projects used to date will be briefly discussed. Second, a series of web-accessible interactive modules has been constructed. The objective is to develop intuitive understanding of phenomena generally taught in the undergraduate heat transfer course. These modules allow students to vary the important aspects of a problem and immediately see the result. For example, one module demonstrates the characteristics of fins added to a surface to improve heat loss. Envision the handle on a frying pan; the student can vary the handle material, the cooling of the handle by increasing air flow velocity over it, etc. and see the temperature that results along the handle length. Such effects are difficult to show with chalk and talk. The instructor may also use the modules in class with computer projection to demonstrate these effects. Nine modules have been developed to date. These demonstrate heat transfer by conduction through planar and cylindrical walls; heat transfer from materials with internal energy generation; fins; conduction in two-dimensional systems (under development); transient conduction in semi-infinite and finite-width slabs; convective heat transfer in flow over flat plates; convective heat transfer for flow in pipes; heat exchangers; and radiation in rectangular enclosures. Modules are programmed in JAVA for interactive use using any browser (Netscape or Explorer), and do not require a particular platform.

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