Solving Problems in Food Engineering

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Dezember 2007



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.


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.
EAN: 9780387735139
ISBN: 0387735135
Untertitel: 2008. Auflage. Book. Sprache: Englisch.
Verlag: Springer
Erscheinungsdatum: Dezember 2007
Seitenanzahl: 312 Seiten
Format: kartoniert
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