资源描述：
《Food Engineering, Solving Problems 2008》由会员上传分享，免费在线阅读，更多相关内容在学术论文-天天文库。
1、SolvingProblemsinFoodEngineeringStavrosYanniotis,Ph.D.AuthorSolvingProblemsinFoodEngineeringStavrosYanniotis,Ph.D.DepartmentofFoodScienceandTechnologyAgriculturalUniversityofAthensAthens,GreeceISBN:978-0-387-73513-9eISBN:978-0-387-73514-6LibraryofCongressControlNum
2、ber:2007939831#2008SpringerScience+BusinessMedia,LLCAllrightsreserved.Thisworkmaynotbetranslatedorcopiedinwholeorinpartwithoutthewrittenpermissionofthepublisher(SpringerScience+BusinessMedia,LLC.,233SpringStreet,NewYork,NY10013,USA),exceptforbriefexcerptsinconnecti
3、onwithreviewsorscholarlyanalysis.Useinconnectionwithanyformofinformationstorageandretrieval,electronicadaptation,computersoftware,orbysimilarordissimilarmethodologynowknownorhereafterdevelopedisforbidden.Theuseinthispublicationoftradenames,trademarks,servicemarks,a
4、ndsimilarterms,eveniftheyarenotidentifiedassuch,isnottobetakenasanexpressionofopinionastowhetherornottheyaresubjecttoproprietaryrights.Printedonacid-freepaper987654321springer.com‘‘TellmeandIwilllisten,ShowmeandIwillunderstandInvolvemeandIwilllearn’’AncientChineseP
5、roverbPrefaceFoodengineeringisusuallyadifficultdisciplineforfoodsciencestudentsbecausetheyaremoreusedtoqualitativeratherthantoquantitativedescrip-tionsoffoodprocessingoperations.Foodengineeringrequiresunderstandingofthebasicprinciplesoffluidflow,heattransfer,andmas
6、stransferphenomenaandapplicationoftheseprinciplestounitoperationswhicharefrequentlyusedinfoodprocessing,e.g.,evaporation,drying,thermalprocessing,coolingandfreezing,etc.Themostdifficultpartofacourseinfoodengineeringisoftenconsideredthesolutionofproblems.Thisbookisi
7、ntendedtobeastep-by-stepworkbookthatwillhelpthestudentstopracticesolvingfoodengineeringproblems.Itpresumesthatthestudentshavealreadystudiedthetheoryofeachsubjectfromtheirtextbook.Thebookdealswithproblemsinfluidflow,heattransfer,masstransfer,andthemostcommonunitoper
8、ationsthatfindapplicationsinfoodprocessing,i.e.,thermalprocessing,coolingandfreezing,evaporation,psychometrics,anddrying.Thebookincludes1)theoret
