Solving Problems in Food Engineering

Paperback | December 10, 2007

byStavros Yanniotis

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This easy-to-follow guide is a step by step workbook intended to enhance students' understanding of complicated concepts in food engineering. It also gives them hands-on practice in solving food engineering problems. The book covers problems in fluid flow, heat transfer, and mass transfer. It also tackles the most common unit operations that have applications in food processing, such as thermal processing, cooling and freezing, evaporation, psychometrics and drying. Included are theoretical questions in the form of true or false, solved problems, semi-solved problems, and problems solved using a computer. The semi-solved problems guide students through the solution.

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From the Publisher

This easy-to-follow guide is a step by step workbook intended to enhance students' understanding of complicated concepts in food engineering. It also gives them hands-on practice in solving food engineering problems. The book covers problems in fluid flow, heat transfer, and mass transfer. It also tackles the most common unit operation...

From the Jacket

Solving Problems in Food Engineering is a step by step workbook intended to enhance students' understanding of complicated concepts and to help them practice solving food engineering problems. The book covers problems in fluid flow, heat transfer, mass transfer, and the most common unit operations that have applications in food process...

Format:PaperbackDimensions:313 pages, 9.25 × 6.1 × 0.04 inPublished:December 10, 2007Publisher:SpringerLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0387735135

ISBN - 13:9780387735139

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Table of Contents

Conversion of units.- Use of steam tables.-Mass balance.- Enthalpy balance.- Mechanical energy balance.- Fluid flow.- Selection of a pump.- Heat transfer by conduction (single and multiple-layer flat and cylindrical wall).- Heat transfer by convection (calculation of heat transfer coefficient, overall heat transfer coefficient, area of heat exchanger).- Heat transfer by radiation.- Unsteady state heat conduction.- Mass transfer by diffusion.- Mass transfer between phases.- Unsteady state mass transfer.- Evaporation.- Psychometrics.- Drying.- Freezing.- Microwave heating.- Separation in gravity and centrifugal fields.- APPENDICES.- Tables of physical properties.- Diagrams.- Steam tables.- Correct answers to the theoretical questions.