Solving Problems in Food Engineering

✍ Scribed by Stavros Yanniotis Ph.D. (auth.)

• Publisher: Springer-Verlag New York
• Year: 2008
• Tongue: English
• Leaves: 297
• Series: Food Engineering Series
• Edition: 1
• Category: Library

✦ Synopsis

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 processing, such as thermal processing, cooling and freezing, evaporation, psychrometrics 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. Some of the problems progress from elementary level increasing difficulty so that the book is useful to food science as well as food engineering students.
About the Editor:
Stavros Yanniotis is an associate professor of food engineering in the Agricultural University of Athens' Department of Food Science & Technology.

✦ Table of Contents

Front Matter....Pages I-XI
Conversion of Units....Pages 1-4
Use of Steam Tables....Pages 5-9
Mass Balance....Pages 11-19
Energy Balance....Pages 21-31
Fluid Flow....Pages 33-40
Pumps....Pages 41-54
Heat Transfer By Conduction....Pages 55-65
Heat Transfer By Convection....Pages 67-94
Heat Transfer By Radiation....Pages 95-100
Unsteady State Heat Transfer....Pages 101-140
Mass Transfer By Diffusion....Pages 141-153
Mass Transfer By Convection....Pages 155-162
Unsteady State Mass Transfer....Pages 163-180
Pasteurization and Sterilization....Pages 181-191
Cooling and Freezing....Pages 193-214
Evaporation....Pages 215-235
Psychrometrics....Pages 237-251
Drying....Pages 253-272
Back Matter....Pages 273-297

✦ Subjects

Food Science