Solving Problems in Food Engineering

Authors:

ISBN: 978-0-387-73513-9 (Print) 978-0-387-73514-6 (Online)

Table of contents (18 chapters)

  1. Front Matter

    Pages I-XI

  2. No Access

    Book Chapter

    Pages 1-4

    Conversion of Units

  3. No Access

    Book Chapter

    Pages 5-9

    Use of Steam Tables

  4. No Access

    Book Chapter

    Pages 11-19

    Mass Balance

  5. No Access

    Book Chapter

    Pages 21-31

    Energy Balance

  6. No Access

    Book Chapter

    Pages 33-40

    Fluid Flow

  7. No Access

    Book Chapter

    Pages 41-54

    Pumps

  8. No Access

    Book Chapter

    Pages 55-65

    Heat Transfer By Conduction

  9. No Access

    Book Chapter

    Pages 67-94

    Heat Transfer By Convection

  10. No Access

    Book Chapter

    Pages 95-100

    Heat Transfer By Radiation

  11. No Access

    Book Chapter

    Pages 101-140

    Unsteady State Heat Transfer

  12. No Access

    Book Chapter

    Pages 141-153

    Mass Transfer By Diffusion

  13. No Access

    Book Chapter

    Pages 155-162

    Mass Transfer By Convection

  14. No Access

    Book Chapter

    Pages 163-180

    Unsteady State Mass Transfer

  15. No Access

    Book Chapter

    Pages 181-191

    Pasteurization and Sterilization

  16. No Access

    Book Chapter

    Pages 193-214

    Cooling and Freezing

  17. No Access

    Book Chapter

    Pages 215-235

    Evaporation

  18. No Access

    Book Chapter

    Pages 237-251

    Psychrometrics

  19. No Access

    Book Chapter

    Pages 253-272

    Drying

  20. Back Matter

    Pages 273-297