Heat and Mass Transfer in Food Processing

Prandtl number $Pr$ of a fluid is defined as the ratio of:

Options:

• (A) Kinematic viscosity (momentum diffusivity $\nu$) to thermal diffusivity ($\alpha$), i.e., $Pr = \frac{c_p \mu}{k}$
• (B) Thermal conductivity to viscosity
• (C) Heat capacity to latent heat
• (D) Density to pressure