Yanniotis Solving Problems in Food Engineering

1. Auflage 2007
ISBN: 978-0-387-73514-6
Verlag: Springer US
Format: PDF
Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, 302 Seiten, Web PDF

Reihe: Food Engineering Series

This is a step-by-step workbook indented to help students practice solving food engineering problems. It is designed as an introduction to food engineering problems for those who have very little to no background in engineering. It deals with problems in fluid flow, heat transfer, mass transfer and the most common unit operations that find applications in food processing, i.e. thermal processing, cooling and freezing, evaporation, psychometrics and drying. It includes theoretical questions in the form true or false, solved problems, semi-solved problems and problems solved using a computer. Some of the problems are elementary but problems of increasing difficulty follow so that the book will be useful to food science and even to food engineering students.

Zielgruppe

Graduate

Autoren/Hrsg.

Yanniotis, Stavros

Inhaltsverzeichnis

Conversion of Units.- Use of Steam Tables.- Mass Balance.- Energy Balance.- Fluid Flow.- Pumps.- Heat Transfer By Conduction.- Heat Transfer By Convection.- Heat Transfer By Radiation.- Unsteady State Heat Transfer.- Mass Transfer By Diffusion.- Mass Transfer By Convection.- Unsteady State Mass Transfer.- Pasteurization and Sterilization.- Cooling and Freezing.- Evaporation.- Psychrometrics.- Drying.