05468nam 2200685 a 450 991100477550332120200520144314.097866121208179781282120815128212081697800809196210080919626(CKB)2670000000019505(EBL)534953(OCoLC)615639824(SSID)ssj0000420997(PQKBManifestationID)11274330(PQKBTitleCode)TC0000420997(PQKBWorkID)10407508(PQKB)11129131(MiAaPQ)EBC534953(PPN)170601986(FR-PaCSA)88812112(FRCYB88812112)88812112(EXLCZ)99267000000001950520090326d2009 uy 0engur|n|---|||||txtccrIntroduction to food engineering /R. Paul Singh, Dennis R. Heldman4th ed.Amsterdam ;Boston Elsevier/Academic Pressc20091 online resource (xxii, 841 pages) illustrationsFood science and technology international seriesDescription based upon print version of record.9780123709004 0123709008 Includes bibliographical references and index.Front Cover; Introduction to Food Engineering; Copyright Page; Contents; About the Authors; Foreword; Preface; CHAPTER 1 Introduction; 1.1 Dimensions; 1.2 Engineering Units; 1.2.1 Base Units; 1.2.2 Derived Units; 1.2.3 Supplementary Units; 1.3 System; 1.4 State of a System; 1.4.1 Extensive Properties; 1.4.2 Intensive Properties; 1.5 Density; 1.6 Concentration; 1.7 Moisture Content; 1.8 Temperature; 1.9 Pressure; 1.10 Enthalpy; 1.11 Equation of State and Perfect Gas Law; 1.12 Phase Diagram of Water; 1.13 Conservation of Mass; 1.13.1 Conservation of Mass for an Open System1.13.2 Conservation of Mass for a Closed System1.14 Material Balances; 1.15 Thermodynamics; 1.16 Laws of Thermodynamics; 1.16.1 First Law of Thermodynamics; 1.16.2 Second Law of Thermodynamics; 1.17 Energy; 1.18 Energy Balance; 1.19 Energy Balance for a Closed System; 1.19.1 Heat; 1.19.2 Work; 1.20 Energy Balance for an Open System; 1.20.1 Energy Balance for Steady Flow Systems; 1.21 A Total Energy Balance; 1.22 Power; 1.23 Area; Problems; List of Symbols; Bibliography; CHAPTER 2 Fluid Flow in Food Processing; 2.1 Liquid Transport Systems; 2.1.1 Pipes for Processing Plants2.1.2 Types of Pumps2.2 Properties of Liquids; 2.2.1 Terminology Used in Material Response to Stress; 2.2.2 Density; 2.2.3 Viscosity; 2.3 Handling Systems for Newtonian Liquids; 2.3.1 The Continuity Equation; 2.3.2 Reynolds Number; 2.3.3 Entrance Region and Fully Developed Flow; 2.3.4 Velocity Profile in a Liquid Flowing Under Fully Developed Flow Conditions; 2.3.5 Forces Due to Friction; 2.4 Force Balance on a Fluid Element Flowing in a Pipe-Derivation of Bernoulli Equation; 2.5 Energy Equation for Steady Flow of Fluids; 2.5.1 Pressure Energy; 2.5.2 Kinetic Energy; 2.5.3 Potential Energy2.5.4 Frictional Energy Loss2.5.5 Power Requirements of a Pump; 2.6 Pump Selection and Performance Evaluation; 2.6.1 Centrifugal Pumps; 2.6.2 Head; 2.6.3 Pump Performance Characteristics; 2.6.4 Pump Characteristic Diagram; 2.6.5 Net Positive Suction Head; 2.6.6 Selecting a Pump for a Liquid Transport System; 2.6.7 Affinity Laws; 2.7 Flow Measurement; 2.7.1 The Pitot Tube; 2.7.2 The Orifice Meter; 2.7.3 The Venturi Meter; 2.7.4 Variable-Area Meters; 2.7.5 Other Measurement Methods; 2.8 Measurement of Viscosity; 2.8.1 Capillary Tube Viscometer; 2.8.2 Rotational Viscometer2.8.3 Influence of Temperature on Viscosity2.9 Flow Characteristics of Non-Newtonian Fluids; 2.9.1 Properties of Non-Newtonian Fluids; 2.9.2 Velocity Profile of a Power Law Fluid; 2.9.3 Volumetric Flow Rate of a Power Law Fluid; 2.9.4 Average Velocity in a Power Law Fluid; 2.9.5 Friction Factor and Generalized Reynolds Number for Power Law Fluids; 2.9.6 Computation of Pumping Requirement of Non-newtonian Liquids; 2.10 Transport of solid foods; 2.10.1 Properties of Granular Materials and Powders; 2.10.2 Flow of Granular Foods; Problems; List of Symbols; BibliographyCHAPTER 3 Energy and Controls in Food ProcessesThis fourth edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. Depth of coverage is very high. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Both are specialists in engineering and world-renowned. Chapters describe the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples and problems tFood science and technology international series.Food industry and tradeFood industry and trade.664Singh R. Paul78176Heldman Dennis R78175MiAaPQMiAaPQMiAaPQBOOK9911004775503321Introduction to food engineering77753UNINA