Table of contents for Solving problems in food engineering / Stavros Yanniotis, author.
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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 heat transfer 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.
Library of Congress subject headings for this publication:
Food industry and trade.