UNIT OPERATIONS IN FOOD PROCESSING
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Contents
About the book
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
Index to Figures
Index to Examples
References
Bibliography
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CHAPTER 1

INTRODUCTION

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Introduction
Method of studying food process engineering
Basic principles of food process engineering
Conservation of mass and energy
Overall view of an engineering process.
Dimensions and units
Dimensionssymbols
Units
Dimensional consistency
Unit consistency and unit conversion
Dimensionless ratiosspecific gravity
Precision of measurement
Summary.
Problems.


Examples in this Chapter:
1.1.Dimensions of Velocity;
1.2. Conversion of grams to pounds;
1.3. Velocity of flow of milk in a pipe;
1.4. Viscosity: conversion from fps to SI units;
1.5. Thermal conductivity of aluminium: conversion from fps to SI units

Figures in this Chapter:

1.1 Unit operation.



Introduction > BASIC PRINCIPLES OF FOOD PROCESS ENGINEERING


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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