Full Description
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.
Aus den Rezensionen:
"... Das Buch ist mit Sicherheit eine Bereicherung für alle, die mit dem Vermitteln von Verständnis für lebensmitteltechnische Berechnungen in ihrer ganzen Bandbreite befasst sind. Auf der dem Buch beiliegenden CD sind einige komplexere Beispiele in Microsoft Excel zu finden - wenn auch mit etwas gewöhnungsbedürftiger Farbgestaltung ..." (Prof. Dr. Harald Rohm, in: Lebensmitteltechnik, 2008, Vol. 40, Issue 6, S. 65)
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.
