Introduction to food engineering:
Gespeichert in:
| Hauptverfasser: | , |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Amsterdam [u.a.]
Elsevier
2014
|
| Ausgabe: | 5. ed. |
| Schriftenreihe: | Food science and technology
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| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XXIII, 868 S. Ill., graph. Darst. |
| ISBN: | 9780123985309 |
Internformat
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| 100 | 1 | |a Singh, R. Paul |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Introduction to food engineering |c R. Paul Singh ; Dennis R. Heldman |
| 250 | |a 5. ed. | ||
| 264 | 1 | |a Amsterdam [u.a.] |b Elsevier |c 2014 | |
| 300 | |a XXIII, 868 S. |b Ill., graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 0 | |a Food science and technology | |
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Datensatz im Suchindex
| _version_ | 1804151451417575424 |
|---|---|
| adam_text | Titel: Introduction to food engineering
Autor: Singh, R. Paul
Jahr: 2014
Contents
About the Authors..................................................................................................................xvii
Foreword....................................................................................................................................xix
Preface........................................................................................................................................xxi
CHAPTER 1 Introduction.....................................................................................................1
1.1 Dimensions................................................................................................1
1.2 Engineering Units......................................................................................2
1.2.1 Base Units......................................................................................2
1.2.2 Derived Units.................................................................................3
1.2.3 Supplementary Units....................................................................4
1.3 System.......................................................................................................10
1.4 State of a System......................................................................................11
1.4.1 Extensive Properties....................................................................12
1.4.2 Intensive Properties.....................................................................13
1.5 Density......................................................................................................13
1.6 Concentration...........................................................................................15
1.7 Moisture Content.....................................................................................17
1.8 Temperature..............................................................................................20
1.9 Pressure.....................................................................................................22
1.10 Enthalpy....................................................................................................26
1.11 Equation of State and Perfect Gas Law.................................................26
1.12 Phase Diagram of Water.........................................................................27
1.13 Conservation of Mass..............................................................................29
1.13.1 Conservation of Mass for an Open System..............................30
1.13.2 Conservation of Mass for a Closed System..............................32
1.14 Material Balances.....................................................................................32
1.15 Thermodynamics.....................................................................................41
1.16 Laws of Thermodynamics.......................................................................42
1.16.1 First Law of Thermodynamics....................................................42
1.16.2 Second Law of Thermodynamics...............................................42
1.17 Energy........................................................................................................43
1.18 Energy Balance.........................................................................................45
vi Contents
1.19 Energy Balance for a Ciosed System......................................................45
1.19.1 Heat...............................................................................................45
1.19.2 Work.............................................................................................46
1.20 Energy Balance for an Open System......................................................55
1.20.1 Energy Balance for Steady Flow Systems..................................56
1.21 A Total Energy Balance............................................................................56
1.22 Power.........................................................................................................59
1.23 Area............................................................................................................59
Problems....................................................................................................60
List of Symbols..........................................................................................63
Bibliography..............................................................................................64
CHAPTER 2 Fluid Flow in Food Processing......................................................................65
2.1 Liquid Transport Systems........................................................................66
2.1.1 Pipes for Processing Plants........................................................66
2.1.2 Types of Pumps...........................................................................68
2.2 Properties of Liquids...............................................................................72
2.2.1 Terminology Used in Material Response to Stress..................72
2.2.2 Density.........................................................................................73
2.2.3 Viscosity........................................................................................73
2.3 Handling Systems for Newtonian Liquids............................................81
2.3.1 The Continuity Equation...........................................................82
2.3.2 Reynolds Number.......................................................................84
2.3.3 Entrance Region and Fully Developed Flow............................88
2.3.4 Velocity Profile in a Liquid Flowing Under Fully
Developed Flow Conditions......................................................90
2.3.5 Forces Due to Friction................................................................96
2.4 Force Balance on a Fluid Element Flowing in a
Pipe—Derivation of Bernoulli Equation.............................................100
2.5 Energy Equation for Steady Flow of Fluids........................................107
2.5.1 Pressure Energy..........................................................................Ill
2.5.2 Kinetic Energy............................................................................Ill
2.5.3 Potential Energy........................................................................113
2.5.4 Frictional Energy Loss...............................................................113
2.5.5 Power Requirements of a Pump.............................................116
2.6 Pump Selection and Performance Evaluation....................................120
2.6.1 Centrifugal Pumps....................................................................120
2.6.2 Head...........................................................................................122
2.6.3 Pump Performance Characteristics.........................................122
2.6.4 Pump Characteristic Diagram..................................................126
2.6.5 Net Positive Suction Head.......................................................127
Contents vil
2.6.6 Selecting a Pump for a Liquid Transport System..................131
2.6.7 Affinity Laws..............................................................................136
2.7 Flow Measurement................................................................................137
2.7.1 The Pitot Tube...........................................................................141
2.7.2 The Orifice Meter......................................................................143
2.7.3 The Venturi Meter.....................................................................147
2.7.4 Variable-Area Meters.................................................................147
2.7.5 Other Measurement Methods..................................................148
2.8 Measurement of Viscosity.....................................................................149
2.8.1 Capillary Tube Viscometer.......................................................149
2.8.2 Rotational Viscometer..............................................................151
2.8.3 Influence of Temperature on Viscosity...................................154
2.9 Flow Characteristics of Non-Newtonian Fluids.................................156
2.9.1 Properties of Non-Newtonian Fluids......................................156
2.9.2 Velocity Profile of a Power Law Fluid....................................163
2.9.3 Volumetric Flow Rate of a Power Law Fluid.........................163
2.9.4 Average Velocity in a Power Law Fluid..................................164
2.9.5 Friction Factor and Generalized Reynolds Number for
Power Law Fluids......................................................................164
2.9.6 Computation of Pumping Requirement of
Non-Newtonian Liquids..........................................................167
2.10 Transport of Solid Foods......................................................................170
2.10.1 Properties of Granular Materials and Powders.....................171
2.10.2 Flow of Granular Foods...........................................................176
2.11 Process Controls in Food Processing..................................................179
2.11.1 Processing Variables and Performance Indicators.................181
2.11.2 Input and Output Signals to Control Processes....................183
2.11.3 Design of a Control System.....................................................183
2.12 Sensors....................................................................................................191
2.12.1 Temperature...............................................................................191
2.12.2 Liquid Level in a Tank..............................................................193
2.12.3 Pressure Sensors........................................................................194
2.12.4 Flow Sensors..............................................................................195
2.12.5 Glossary of Terms Important in Data Acquisition................196
2.13 Dynamic Response Characteristics of Sensors...................................196
Problems..................................................................................................200
List of Symbols........................................................................................205
Bibliography............................................................................................207
CHAPTER 3 Resource Sustainability................................................................................211
3.1 Generation of Steam..............................................................................211
3.1.1 Steam Generation Systems.......................................................212
vi i i Contents
3.1.2 Thermodynamics of Phase Change.........................................215
3.1.3 Steam Tables..............................................................................218
3.1.4 Steam Utilization......................................................................224
3.2 Fuel Utilization......................................................................................228
3.2.1 Systems.......................................................................................230
3.2.2 Mass and Energy Balance Analysis..........................................231
3.2.3 Burner Efficiencies.....................................................................233
3.3 Electric Power Utilization.....................................................................234
3.3.1 Electrical Terms and Units.......................................................236
3.3.2 Ohm s Law.................................................................................237
3.3.3 Electric Circuits..........................................................................238
3.3.4 Electric Motors...........................................................................240
3.3.5 Electrical Controls.....................................................................241
3.3.6 Electric Lighting.........................................................................242
3.4 Energy, Water and Environment..........................................................244
3.4.1 Life Cycle Assessment...............................................................245
3.4.2 Food System Applications........................................................249
3.4.3 Sustainability Indicators...........................................................257
Problems..................................................................................................257
List of Symbols........................................................................................261
Bibliography............................................................................................262
CHAPTER 4 Heat Transfer in Food Processing...............................................................265
4.1 Systems for Heating and Cooling Food Products..............................266
4.1.1 Plate Heat Exchanger................................................................266
4.1.2 Tubular Heat Exchanger...........................................................270
4.1.3 Scraped-Surface Heat Exchanger..............................................271
4.1.4 Steam-Infusion Heat Exchanger..............................................273
4.1.5 Epilogue.....................................................................................274
4.2 Thermal Properties of Foods................................................................275
4.2.1 Specific Heat..............................................................................275
4.2.2 Thermal Conductivity...............................................................278
,4.2.3 Thermal Diffiisivity...................................................................280
4.3 Modes of Heat Transfer.........................................................................282
4.3.1 Conductive Heat Transfer.........................................................282
4.3.2 Convective Heat Transfer.........................................................285
4.3.3 Radiation Heat Transfer............................................................287
4.4 Steady-State Heat Transfer....................................................................288
4.4.1 Conductive Heat Transfer in a Rectangular Slab...................289
4.4.2 Conductive Heat Transfer through a Tubular Pipe...............292
4.4.3 Heat Conduction in Multilayered Systems............................295
Contents ix
4.4.4 Estimation of Convective Heat-Transfer Coefficient.............303
4.4.5 Estimation of Overall Heat-Transfer Coefficient...................320
4.4.6 Fouling of Heat Transfer Surfaces...........................................324
4.4.7 Design of a Tubular Heat Exchanger......................................330
4.4.8 The Effectiveness-NTU Method for Designing
Heat Exchangers........................................................................338
4.4.9 Design of a Plate Heat Exchanger...........................................343
4.4.10 Importance of Surface Characteristics in Radiative
Heat Transfer.............................................................................350
4.4.11 Radiative Heat Transfer between Two Objects......................352
4.5 Unsteady-State Heat Transfer...............................................................355
4.5.1 Importance of External versus Internal Resistance to
Heat Transfer.............................................................................357
4.5.2 Negligible Internal Resistance to Heat Transfer
(Nbi 0.1)—A Lumped System Analysis...............................358
4.5.3 Finite Internal and Surface Resistance to Heat Transfer
(0.1 NBi 40).........................................................................363
4.5.4 Negligible Surface Resistance to Heat Transfer
(NBi 40)...................................................................................366
4.5.5 Finite Objects.............................................................................366
4.5.6 Procedures to Use Temperature—Time Charts.......................368
4.5.7 Use of /h and j Factors in Predicting Temperature
in Transient Heat Transfer........................................................376
4.6 Electrical Conductivity of Foods..........................................................384
4.7 Ohmic Heating.......................................................................................387
4.8 Microwave Heating................................................................................389
4.8.1 Mechanisms of Microwave Heating........................................390
4.8.2 Dielectric Properties..................................................................391
4.8.3 Conversion of Microwave Energy into Heat..........................392
4.8.4 Penetration Depth of Microwaves...........................................393
4.8.5 Microwave Oven.......................................................................395
4.8.6 Microwave Heating of Foods...................................................396
Problems..................................................................................................398
List of Symbols........................................................................................414
Bibliography............................................................................................417
CHAPTER 5 Preservation Processes.................................................................................421
5.1 Processing Systems.................................................................................421
5.1.1 Pasteurization and Blanching Systems...................................422
5.1.2 Commercial Sterilization Systems...........................................424
5.1.3 Ultra-High Pressure Systems....................................................428
x Contents
5.1.4 Pulsed Electric Field Systems...................................................430
5.1.5 Alternative Preservation Systems.............................................431
5.2 Microbial Survivor Curves....................................................................431
5.3 Influence of External Agents.................................................................436
5.4 Thermal Death Time F..........................................................................440
5.5 Spoilage Probability..............................................................................441
5.6 General Method for Process Calculation............................................442
5.6.1 Applications to Pasteurization.................................................444
5.6.2 Commercial Sterilization.........................................................447
5.6.3 Aseptic Processing and Packaging...........................................450
5.6.4 Combined Processes.................................................................458
5.7 Mathematical Methods..........................................................................460
5.7.1 Pouch Processing.......................................................................464
Problems..................................................................................................467
List of Symbols........................................................................................471
Bibliography............................................................................................472
CHAPTER 6 Refrigeration................................................................................................475
6.1 Selection of a Refrigerant......................................................................476
6.2 Components of a Refrigeration System..............................................480
6.2.1 Evaporator..................................................................................481
6.2.2 Compressor................................................................................483
6.2.3 Condenser..................................................................................486
6.2.4 Expansion Valve........................................................................488
6.3 Pressure—Enthalpy Charts....................................................................490
6.3.1 Pressure—Enthalpy Tables........................................................495
6.3.2 Use of Computer-Aided Procedures to Determine
Thermodynamic Properties of Refrigerants............................496
6.4 Mathematical Expressions Useful in Analysis of
Vapor-Compression Refrigeration........................................................500
6.4.1 Cooling Load.............................................................................500
6.4.2 Compressor................................................................................501
6.4.3 Condenser..................................................................................501
6.4.4 Evaporator..................................................................................501
6.4.5 Coefficient of Performance......................................................502
6.4.6 Refrigerant Flow Rate................................................................502
6.5 Use of Multistage Systems....................................................................512
6.5.1 Flash Gas Removal System......................................................512
Problems..................................................................................................517
List of Symbols........................................................................................519
Bibliography............................................................................................520
Contents xi
CHAPTER 7 Food Freezing..............................................................................................521
7.1 Freezing Systems....................................................................................522
7.1.1 Indirect Contact Systems..........................................................522
7.1.2 Direct-Contact Systems.............................................................527
7.2 Frozen-Food Properties.........................................................................530
7.2.1 Density.......................................................................................530
7.2.2 Thermal Conductivity...............................................................531
7.2.3 Enthalpy.....................................................................................531
7.2.4 Apparent Specific Heat.............................................................533
7.2.5 Apparent Thermal Diffusivity..................................................533
7.3 Freezing Time.........................................................................................534
7.3.1 Plank s Equation.......................................................................536
7.3.2 Other Freezing-Time Prediction Methods..............................540
7.3.3 Pham s Method to Predict Freezing Time..............................540
7.3.4 Prediction of Freezing Time of Finite-Shaped
Objects........................................................................................544
7.3.5 Experimental Measurement of Freezing Time.......................548
7.3.6 Factors Influencing Freezing Time..........................................548
7.3.7 Freezing Rate..............................................................................549
7.3.8 Thawing Time............................................................................549
7.4 Frozen-Food Storage..............................................................................552
7.4.1 Quality Changes in Foods during Frozen Storage................552
Problems..................................................................................................556
List of Symbols........................................................................................560
Bibliography............................................................................................561
CHAPTER 8 Evaporation..................................................................................................565
8.1 Boiling-Point Elevation.........................................................................567
8.2 Types of Evaporators.............................................................................569
8.2.1 Batch-Type Pan Evaporator......................................................569
8.2.2 Natural Circulation Evaporators.............................................570
8.2.3 Rising-Film Evaporator.............................................................570
8.2.4 Falling-Film Evaporator............................................................571
8.2.5 Rising/Falling-Film Evaporator................................................571
8.2.6 Forced-Circulation Evaporator.................................................573
8.2.7 Agitated Thin-Film Evaporator................................................573
8.3 Design of a Single-Effect Evaporator...................................................576
8.4 Design of a Multiple-Effect Evaporator...............................................581
8.5 Vapor Recompression Systems..........................:..................................587
8.5.1 Thermal Recompression...........................................................587
8.5.2 Mechanical Vapor Recompression..........................................588
xi i Contents
Problems..................................................................................................588
List of Symbols........................................................................................591
Bibliography............................................................................................591
CHAPTER 9 Psychrometrics.............................................................................................593
9.1 Properties of Dry Air..............................................................................593
9.1.1 Composition of Air...................................................................593
9.1.2 Specific Volume of Dry Air......................................................594
9.1.3 Specific Heat of Dry Air............................................................594
9.1.4 Enthalpy of Dry Air...................................................................594
9.1.5 Dry Bulb Temperature..............................................................595
9.2 Properties of Water Vapor.....................................................................595
9.2.1 Specific Volume of Water Vapor.............................................595
9.2.2 Specific Heat of Water Vapor...................................................595
9.2.3 Enthalpy of Water Vapor..........................................................596
9.3 Properties of Air—Vapor Mixtures........................................................596
9.3.1 Gibbs—Dalton Law...................................................................596
9.3.2 Dew-Point Temperature...........................................................596
9.3.3 Humidity Ratio (or Moisture Content)..................................597
9.3.4 Relative Humidity.....................................................................598
9.3.5 Humid Heat of an Air-Water Vapor Mixture.......................598
9.3.6 Specific Volume.........................................................................599
9.3.7 Adiabatic Saturation of Air......................................................599
9.3.8 Wet Bulb Temperature..............................................................601
9.4 The Psychrometric Chart.......................................................................604
9.4.1 Construction of the Chart........................................................604
9.4.2 Use of Psychrometric Chart to Evaluate Complex
Air-Conditioning Processes......................................................606
Problems..................................................................................................611
List of Symbols........................................................................................614
Bibliography............................................................................................615
CHAPTER 10 Mass Transfer..............................................................................................617
10.1. The Diffusion Process...........................................................................618
10.1.1 Steady-State Diffusion of Gases (and Liquids)
through Solids...........................................................................621
10.1.2 Convective Mass Transfer.........................................................622
10.1.3 Laminar Flow Over a Flat Plate...............................................626
10.1.4 Turbulent Flow Past a Flat Plate.............................................630
10.1.5 Laminar Flow in a Pipe............................................................630
10.1.6 Turbulent Flow in a Pipe.........................................................631
10.1.7 Mass Transfer for Flow Over Spherical Objects.....................631
Contents xi i i
10.2 Unsteady-State Mass Transfer...............................................................632
10.2.1 Transient-State Diffusion..........................................................633
10.2.2 Diffusion of Gases....................................................................638
Problems..................................................................................................641
List of Symbols........................................................................................643
Bibliography............................................................................................644
CHAPTER 11 Membrane Separation.................................................................................645
11.1 Electrodialysis Systems..........................................................................647
11.2 Reverse Osmosis Membrane Systems..................................................651
11.3 Membrane Performance........................................................................658
11.4 Ultrafiltration Membrane Systems.......................................................659
11.5 Concentration Polarization..................................................................661
11.6 Types of Reverse-Osmosis and Ultrafiltration Systems.....................667
11.6.1 Plate-and-Frame........................................................................668
11.6.2 Tubular.......................................................................................668
11.6.3 Spiral-Wound............................................................................668
11.6.4 Hollow-Fiber.............................................................................671
Problems..................................................................................................671
List of Symbols........................................................................................672
Bibliography............................................................................................674
CHAPTER 12 Dehydration.................................................................................................675
12.1 Basic Drying Processes..........................................................................675
12.1.1 Water Activity............................................................................676
12.1.2 Moisture Diffusion....................................................................679
12.1.3 Drying-Rate Curves...................................................................680
12.1.4 Heat and Mass Transfer............................................................680
12.2 Dehydration Systems............................................................................682
12.2.1 Tray or Cabinet Dryers.............................................................682
12.2.2 Tunnel Dryers............................................................................683
12.2.3 Puff-Drying................................................................................684
12.2.4 Fluidized-Bed Drying................................................................685
12.2.5 Spray Drying..............................................................................685
12.2.6 Freeze-Drying.............................................................................686
12.3 Dehydration System Design.................................................................687
12.3.1 Mass and Energy Balance.........................................................687
12.3.2 Drying-Time Prediction............................................................692
Problems..................................................................................................702
List of Symbols........................................................................................707
Bibliography............................................................................................708
xiv Contents
CHAPTER 13 Supplemental Processes..............................................................................711
13.1 Filtration.................................................................................................711
13.1.1 Operating Equations.................................................................711
13.1.2 Mechanisms of Filtration.........................................................717
13.1.3 Design of a Filtration System..................................................718
13.2 Sedimentation........................................................................................721
13.2.1 Sedimentation Velocities for Low-Concentration
Suspensions...............................................................................721
13.2.2 Sedimentation in High-Concentration Suspensions............724
13.3 Centrifugation........................................................................................727
13.3.1 Basic Equations.........................................................................727
13.3.2 Rate of Separation.....................................................................727
13.3.3 Liquid-Liquid Separation.........................................................729
13.3.4 Particle-Gas Separation.............................................................731
13.4 Mixing.....................................................................................................731
13.4.1 Agitation Equipment................................................................733
13.4.2 Power Requirements of Impellers...........................................736
Problems..................................................................................................740
List of Symbols........................................................................................741
Bibliography............................................................................................742
CHAPTER 14 Extrusion Processes for Foods.....................................................................743
14.1 Introduction and Background..............................................................743
14.2 Basic Principles of Extrusion................................................................744
14.3 Extrusion Systems..................................................................................751
14.3.1 Cold Extrusion...........................................................................752
14.3.2 Extrusion Cooking....................................................................753
14.3.3 Single Screw Extruders..............................................................754
14.3.4 Twin-Screw Extruders................................................................756
14.4 Extrusion System Design......................................................................757
14.5 Design of More Complex Systems.......................................................762
Problems..................................................................................................763
List of Symbols........................................................................................764
Bibliography............................................................................................7 65
CHAPTER 15 Packaging Concepts.....................................................................................767
15.1 Introduction...........................................................................................767
15.2 Food Protection.....................................................................................768
15.3 Product Containment...........................................................................769
15.4 Product Communication......................................................................770
15.5 Product Convenience............................................................................770
Contents xv
15.6 Mass Transfer in Packaging Materials..................................................770
15.6.1 Permeability of Packaging Material to Fixed
Gases...........................................................................................773
15.7 Innovations in Food Packaging...........................................................776
15.7.1 Passive Packaging......................................................................777
15.7.2 Active Packaging........................................................................777
15.7.3 Intelligent Packaging.................................................................778
15.8 Food Packaging and Product Shelf-Life..............................................780
15.8.1 Scientific Basis for Evaluating Shelf Life.................................780
15.9 Summary.................................................................................................788
Problems..................................................................................................788
List of Symbols........................................................................................789
Bibliography............................................................................................790
Appendices.............................................................................................................793
A.1 SI System of Units and Conversion Factors........................................793
A. 1.1 Rules for Using SI Units............................................................793
Table A.l.l SI Prefixes.........................................................................793
Table A.1.2 Useful Conversion Factors.............................................796
Table A. 1.3 Conversion Factors for Pressure....................................798
A.2 Physical Properties of Foods.................................................................799
Table A.2.1 Specific Heat of Foods....................................................799
Table A.l.l Thermal Conductivity of Selected Food
Products............................................................................800
Table A.2.3 Thermal Diffusivity of Some Foodstuffs......................802
Table A.2.4 Viscosity of Liquid Foods...............................................803
Table A.2.5 Properties of Ice as a Function of Temperature...........804
Table A.2.6 Approximate Heat Evolution Rates of Fresh
Fruits and Vegetables When Stored at
Temperatures Shown......................................................804
Table A.2.7 Enthalpy of Frozen Foods..............................................806
Table A.2.8 Composition Values of Selected Foods........................807
Table A.2.9 Coefficients to Estimate Food Properties.....................808
A.3 Physical Properties of Nonfood Materials..........................................809
Table A.3.1 Physical Properties of Metals.........................................809
Table A.3.2 Physical Properties of Nonmetals.................................810
Table A.3.3 Emissivity of Various Surfaces.......................................812
A.4 Physical Properties of Water and Air...................................................814
Table A.4.1 Physical Properties of Water at the
Saturation Pressure.........................................................814
Table A.4.2 Properties of Saturated Steam........................................815
Table A.4.3 Properties of Superheated Steam..................................817
xvi Contents
Table A.4.4 Physical Properties of Dry Air at Atmospheric
Pressure............................................................................818
A.5 Psychrometric Charts.............................................................................819
Figure A. 5.1 Psychrometric chart for high temperatures.................819
Figure A.5.2 Psychrometric chart for low temperatures..................820
A.6 Pressure—Enthalpy Data........................................................................821
Figure A.6.1 Pressure—enthalpy diagram for Refrigerant 12..........821
Table A.6.1 Properties of Saturated Liquid and Vapor R-12......822
Figure A.6.2 Pressure—enthalpy diagram of superheated R-12
vapor................................................................................825
Table A.6.2 Properties of Saturated Liquid and Vapor R-717
(Ammonia)...............................................................826
Figure A.6.3 Pressure-enthalpy diagram of superheated R-717
(ammonia) vapor..........................................................829
Table A.6.3 Properties of Saturated Liquid and
Vapor R-134a...............................................................830
Figure A.6.4 Pressure—enthalpy diagram of R-134a........................833
Figure A.6.5 Pressure—enthalpy diagram of R-134a
(expanded scale)............................................................834
A.7 Symbols for use in Drawing Food Engineering Process
Equipment..............................................................................................835
A.8 Miscellaneous.........................................................................................840
Table A.8.1 Numerical Data and Area/Volume of Objects.......840
Figure A.8.1 Temperature at the geometric center of a sphere
(expanded scale)............................................................841
Figure A.8.2 Temperature at the axis of an infinitely
long cylinder (expanded scale)....................................842
Figure A.8.3 Temperature at the midplane of an infinite slab
(expanded scale)............................................................843
A.9 Dimensional Analysis............................................................................844
A.9.1 Buckingham ir Theorem............................................................844
Table A.9.1 Dimensions of Selected Experimental
Variables....................................................................845
Bibliography............................................................................................848
Index......................................................................................................................851
Food Science and Technology International Series..................................................863
|
| any_adam_object | 1 |
| author | Singh, R. Paul Heldman, Dennis R. |
| author_facet | Singh, R. Paul Heldman, Dennis R. |
| author_role | aut aut |
| author_sort | Singh, R. Paul |
| author_variant | r p s rp rps d r h dr drh |
| building | Verbundindex |
| bvnumber | BV041364525 |
| classification_tum | LEB 050f |
| ctrlnum | (OCoLC)869850689 (DE-599)BSZ39176053X |
| discipline | Lebensmitteltechnologie |
| edition | 5. ed. |
| format | Book |
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| id | DE-604.BV041364525 |
| illustrated | Illustrated |
| indexdate | 2024-07-10T00:55:01Z |
| institution | BVB |
| isbn | 9780123985309 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-026812795 |
| oclc_num | 869850689 |
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| owner | DE-83 DE-M49 DE-BY-TUM |
| owner_facet | DE-83 DE-M49 DE-BY-TUM |
| physical | XXIII, 868 S. Ill., graph. Darst. |
| publishDate | 2014 |
| publishDateSearch | 2014 |
| publishDateSort | 2014 |
| publisher | Elsevier |
| record_format | marc |
| series2 | Food science and technology |
| spelling | Singh, R. Paul Verfasser aut Introduction to food engineering R. Paul Singh ; Dennis R. Heldman 5. ed. Amsterdam [u.a.] Elsevier 2014 XXIII, 868 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Food science and technology Lebensmittelverfahrenstechnik (DE-588)4167046-2 gnd rswk-swf Ernährungswissenschaft (DE-588)4152829-3 gnd rswk-swf Lebensmitteltechnologie (DE-588)4034901-9 gnd rswk-swf Lebensmitteltechnologie (DE-588)4034901-9 s DE-604 Lebensmittelverfahrenstechnik (DE-588)4167046-2 s 1\p DE-604 Ernährungswissenschaft (DE-588)4152829-3 s 2\p DE-604 Heldman, Dennis R. Verfasser aut HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=026812795&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Singh, R. Paul Heldman, Dennis R. Introduction to food engineering Lebensmittelverfahrenstechnik (DE-588)4167046-2 gnd Ernährungswissenschaft (DE-588)4152829-3 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd |
| subject_GND | (DE-588)4167046-2 (DE-588)4152829-3 (DE-588)4034901-9 |
| title | Introduction to food engineering |
| title_auth | Introduction to food engineering |
| title_exact_search | Introduction to food engineering |
| title_full | Introduction to food engineering R. Paul Singh ; Dennis R. Heldman |
| title_fullStr | Introduction to food engineering R. Paul Singh ; Dennis R. Heldman |
| title_full_unstemmed | Introduction to food engineering R. Paul Singh ; Dennis R. Heldman |
| title_short | Introduction to food engineering |
| title_sort | introduction to food engineering |
| topic | Lebensmittelverfahrenstechnik (DE-588)4167046-2 gnd Ernährungswissenschaft (DE-588)4152829-3 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd |
| topic_facet | Lebensmittelverfahrenstechnik Ernährungswissenschaft Lebensmitteltechnologie |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=026812795&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
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