This long awaited second edition of a popular textbook has a simple and direct approach to the diversity and complexity of food processing. It explains the principles of operations and illustrates them by individual processes. The new edition has been enlarged to include sections on freezing, drying, psychrometry, and a completely new section on mechanical refrigeration. All the units have been converted to SI measure. Each chapter contains unworked examples to help the student gain a grasp of the subject, and although primarily intended for the student food technologist or process engineer, this book will also be useful to technical workers in the food industry

Introduction - Conduction - Convection - Radiation - Heat Exchange Equipments - Evaporation - Diffusion - Distillation - Gas Absorption - Liquid Liquid Extraction - Crystallisation - Drying - Appendix I Try yourself - Appendix II Thermal conductivity data - Appendix III Steam tables

The subject of transport phenomena has long been thoroughly and expertly addressed on the graduate and theoretical levels. Now Transport Phenomena and Unit Operations: A Combined Approach endeavors not only to introduce the fundamentals of the discipline to a broader, undergraduate-level audience but also to apply itself to the concerns of practicing engineers as they design, analyze, and construct industrial equipment. Richard Griskey's innovative text combines the often separated but intimately related disciplines of transport phenomena and unit operations into one cohesive treatment. While the latter was an academic precursor to the former, undergraduate students are often exposed to one at the expense of the other. Transport Phenomena and Unit Operations bridges the gap between theory and practice, with a focus on advancing the concept of the engineer as practitioner. Chapters in this comprehensive volume include: Transport Processes and Coefficients Frictional Flow in Conduits Free and Forced Convective Heat Transfer Heat Exchangers Mass Transfer; Molecular Diffusion Equilibrium Staged Operations Mechanical Separations Each chapter contains a set of comprehensive problem sets with real-world quantitative data, affording students the opportunity to test their knowledge in practical situations. Transport Phenomena and Unit Operations is an ideal text for undergraduate engineering students as well as for engineering professionals.

Engineering Principles of Unit Operations in Food Processing, volume 1 in the Woodhead Publishing Series, In Unit Operations and Processing Equipment in the Food Industry series, presents basic principles of food engineering with an emphasis on unit operations, such as heat transfer, mass transfer and fluid mechanics. - Brings new opportunities in the optimization of food processing operations - Thoroughly explores applications of food engineering to food processes - Focuses on unit operations from an engineering viewpoint

Suitable for practicing engineers and engineers in training, this book covers the most important operations involving particulate solids. Through clear explanations of theoretical principles and practical laboratory exercises, the text provides an understanding of the behavior of powders and pulverized systems. It also helps readers develop skills for operating, optimizing, and innovating particle processing technologies and machinery in order to carry out industrial operations. The author explores common bulk solids processing operations, including milling, agglomeration, fluidization, mixing, and solid-fluid separation.

Properties and Handling of Particulate Solids, Conveyors, Mixing of Solids and Pastes, Size Reduction, Mechanical Separations: Screening, Filtration, Separation Based on Motion of Particulate through the Fluids, Mixing and Agitation, Fluidization, Beneficiation Process

This book provides readers with the most current, accurate, and practical fluid mechanics related applications that the practicing BS level engineer needs today in the chemical and related industries, in addition to a fundamental understanding of these applications based upon sound fundamental basic scientific principles. The emphasis remains on problem solving, and the new edition includes many more examples.

This book concentrates on the topic of physical and chemical equilibrium. Using the simplest mathematics along with numerous numerical examples it accurately and rigorously covers physical and chemical equilibrium in depth and detail. It continues to cover the topics found in the first edition however numerous updates have been made including: Changes in naming and notation (the first edition used the traditional names for the Gibbs Free Energy and for Partial Molal Properties, this edition uses the more popular Gibbs Energy and Partial Molar Properties,) changes in symbols (the first edition used the Lewis-Randal fugacity rule and the popular symbol for the same quantity, this edition only uses the popular notation,) and new problems have been added to the text. Finally the second edition includes an appendix about the Bridgman table and its use.