UNIT OPERATIONS IN FOOD PROCESSING
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Introduction
Material and energy
balances

Fluid-flow theory
Fluid-flow applications
Heat-transfer theory
Heat-transfer
applications

Drying
Evaporation
Contact-equilibrium
separation processes

Mechanical
separations

Size reduction
Mixing
Appendices
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APPENDICES


1. Symbols, units and dimensions
2. Units and conversion factors
3. Some properties of gases
4. Some properties of liquids
5. Some properties of solids
6. Some properties of air and water
7. Thermal data for some food products
8. Steam table - saturated steam
9. (a) Psychrometric charts - normal temperatures
9. (b) Psychrometric charts - high temperatures
10. Standard sieves
11. (a) Pressure/enthalpy chart for refrigerant - R134a
11. (b) Pressure/enthalpy chart for refrigerant - Ammonia

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Appendices > APPENDIX 1


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Unit Operations in Food Processing. Copyright © 1983, R. L. Earle. :: Published by NZIFST (Inc.)
NZIFST - The New Zealand Institute of Food Science & Technology