Abstract
Dimensionless numbers are of key importance in parametric analysis of engineering problems. They are also extremely useful in understanding the similarity among problems belonging to the different unit operations. Very large number of dimensionless number used in heat and mass transfer, fluid mechanics, food and dairy processing. Well-known dimensionless numbers, like Reynolds, Prandtl, Nusselt, Grashof, Biot, Furier, Power, Lews and Laplace number in dairy and food processing operations. The main goal of this paper is to present a physical interpretation of the different dimensionless numbers, significance and application in dairy and food processing operations. KEYWORDS: Physical interpretation, Heat and mass transfer, Prandtl Number, Dimensionless Number
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