Authors:
- 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)
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Front Matter
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Back Matter
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
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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