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. Introduction to food engineering problems for those who have very little to no background in engineering. Supplemental text that covers the basics of food engineering problem solving. A progressive degree of difficulty in the questions INDICE: 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 heattransfer 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.
- ISBN: 978-0-387-73513-9
- Editorial: Springer
- Encuadernacion: Rústica
- Páginas: 302
- Fecha Publicación: 01/01/2008
- Nº Volúmenes: 1
- Idioma: Inglés