Solving Problems in Food Engineering

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 operati...

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Bibliographic Details
Call Number:Libro Electrónico
Main Author: Yanniotis, Stavros (Author)
Corporate Author: SpringerLink (Online service)
Format: Electronic eBook
Language:Inglés
Published: New York, NY : Springer New York : Imprint: Springer, 2008.
Edition:1st ed. 2008.
Series:Food Engineering Series,
Subjects:
Food science.
Food Science.
Online Access:Texto Completo
Table of Contents:
  • 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.

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