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Solving Problems in Food Engineering

  • Textbook
  • © 2008

Overview

Authors:
  1. Stavros Yanniotis

    1. Department of Food Science and Technology, Agricultural University of Athens, Athens, Greece

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  • Introduction to food engineering problems for those who have very little to no background in engineering
  • Supplemental text that covers the basics of food engineering problem solving
  • A progressive degree of difficulty in the questions

Part of the book series: Food Engineering Series (FSES)

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Table of contents (18 chapters)

  1. Front Matter

    Pages I-XI
    Download chapter PDF

  2. Conversion of Units

    • Stavros Yanniotis
    Pages 1-4

  3. Use of Steam Tables

    • Stavros Yanniotis
    Pages 5-9

  4. Mass Balance

    • Stavros Yanniotis
    Pages 11-19

  5. Energy Balance

    • Stavros Yanniotis
    Pages 21-31

  6. Fluid Flow

    • Stavros Yanniotis
    Pages 33-40

  7. Pumps

    • Stavros Yanniotis
    Pages 41-54

  8. Heat Transfer By Conduction

    • Stavros Yanniotis
    Pages 55-65

  9. Heat Transfer By Convection

    • Stavros Yanniotis
    Pages 67-94

  10. Heat Transfer By Radiation

    • Stavros Yanniotis
    Pages 95-100

  11. Unsteady State Heat Transfer

    • Stavros Yanniotis
    Pages 101-140

  12. Mass Transfer By Diffusion

    • Stavros Yanniotis
    Pages 141-153

  13. Mass Transfer By Convection

    • Stavros Yanniotis
    Pages 155-162

  14. Unsteady State Mass Transfer

    • Stavros Yanniotis
    Pages 163-180

  15. Pasteurization and Sterilization

    • Stavros Yanniotis
    Pages 181-191

  16. Cooling and Freezing

    • Stavros Yanniotis
    Pages 193-214

  17. Evaporation

    • Stavros Yanniotis
    Pages 215-235

  18. Psychrometrics

    • Stavros Yanniotis
    Pages 237-251

  19. Drying

    • Stavros Yanniotis
    Pages 253-272

  20. Back Matter

    Pages 273-297
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Keywords

About this book

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)

Authors and Affiliations

  • Department of Food Science and Technology, Agricultural University of Athens, Athens, Greece

    Stavros Yanniotis

Bibliographic Information

  • Book Title: Solving Problems in Food Engineering

  • Authors: Stavros Yanniotis

  • Series Title: Food Engineering Series

  • DOI: https://doi.org/10.1007/978-0-387-73514-6

  • Publisher: Springer New York, NY

  • eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)

  • Copyright Information: Springer-Verlag New York 2008

  • Softcover ISBN: 978-0-387-73513-9Published: 10 December 2007

  • eBook ISBN: 978-0-387-73514-6Published: 03 December 2007

  • Series ISSN: 1571-0297

  • Series E-ISSN: 2628-8095

  • Edition Number: 1

  • Number of Pages: XI, 302

  • Number of Illustrations: 86 b/w illustrations

  • Topics: Food Science

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