Singh, Heldman: Introduction to Food Engineering, 5th Editionth Edition

Chapter 1. Introduction

Animation—Figure 1.3 A system with a flexible boundary.

Chapter 2. Fluid Flow in Food Processing

Animation—Figure 2.8 (a) A steel block enclosed between two plates. (b) A fluid enclosed between two plates.

Animation—Figure 2.9 Illustration of drag generated on underlying cards as the top card in a deck is moved. This is analogous to the movement of the top layer of a fluid.

Animation—Figure 2.13 Laminar, transitional, and turbulent flow in a pipe.

Animation—Figure 2.16 The Moody diagram for the Fanning friction factor. Equivalent roughness for new pipes (ε in meters): cast iron, 259×10⁻⁶; drawn tubing, 1.5235×10⁻⁶, galvanized iron, 152×10⁻⁶; steel or wrought iron, 45.7×10⁻⁶.

Animation—Figure 2.21 A centrifugal pump.

Animation—Figure 2.35 A pitot tube used to measure velocity of a fluid flowing in a pipe.

Animation—Figure 2.36 An orifice plate used to measure fluid flow.

Animation—Figure 2.46 Plot of velocity ratio vs generalized Reynolds numbers.

Chapter 4. Heat Transfer in Food Processing

Animation—Figure 4.2 (a) Plate heat exchanger. (b) Schematic view of fluid flow between plates.

Animation—Figure 4.4 A five-stage plate pasteurizer for processing milk.

Animation—Figure 4.6A Schematic illustration of a tubular heat exchanger.

Animation—Figure 4.6B

Animation—Figure 4.8 A shell-and-tube heat exchanger.

Animation—Figure 4.9 A scraped-surface heat exchanger with a cutaway section illustrating various components.

Animation—Figure 4.13 Convective heat flow from the surface of a flat plate.

Animation—Figure 4.15 Heat transfer in a wall, also shown with a thermal resistance circuit.

Animation—Figure 4.16 Heat transfer in a radial direction in a pipe, also shown with a thermal resistance circuit.

Animation—Figure 4.17 Conductive heat transfer in a composite rectangular wall, also shown with a thermal resistance circuit.

Animation—Figure 4.23 Forced convective heat transfer from a pipe with flow inside and outside the pipe.

Animation—Figure 4.25 Heat transfer from the outside of a heated pipe due to natural convection.

Animation—Figure 4.35A Temperature at the geometric center of a sphere of radius d_c.

Animation—Figure 4.35B

Animation—Figure 4.38 A finite cylinder considered as part of an infinite cylinder and an infinite slab.

Animation—Figure 4.40 Heating rate parameter, f_h, as a function of Biot number.

Animation—Figure 4.41 Lag factor, j_c, at the geometric center of a sphere, infinite cylinder, and infinite slab as a function of Biot number.

Animation—Figure 4.42 Average lag factor, j_m of a sphere, infinite cylinder, and infinite slab as a function of Biot number.

Animation—Figure 4.44 Movement of a dipole in an electrical field.

Animation—Figure 4.45 Major components of a microwave oven.

Chapter 6. Refrigeration

Animation—Figure 6.3 A mechanical vapor-compression refrigeration system.

Animation—Figure 6.15 An automatic expansion valve.

Animation—Figure 6.18 A pressure–enthalpy chart for a vapor-compression refrigeration cycle under saturated conditions.

Animation—Figure 6.19 A pressure–enthalpy chart for a vapor-compression refrigeration cycle with deviations.

Chapter 7. Food Freezing

Animation—Figure 7.1 Schematic diagram of an indirect-contact freezing system.

Animation—Figure 7.2 Schematic illustration of a plate freezing system.

Animation—Figure 7.4 Continuous air-blast freezing system.

Animation—Figure 7.5 Continuous freezing system for liquid foods. (Courtesy of Cherry-Burrell Corporation)

Animation—Figure 7.6 Schematic diagram of a direct-contact freezing system.

Animation—Figure 7.7 A fluidized-bed freezing system.

Animation—Figure 7.8 Schematic illustration of an immersion freezing system.

Animation—Figure 7.16 Use of Plank’s equation in determining freezing time.

Chapter 8. Evaporation

Animation—Figure 8.1 Schematic diagram of a single-effect evaporator.

Animation—Figure 8.2 Schematic diagram of a triple-effect evaporator.

Animation—Figure 8.4 A batch-type pan evaporator.

Animation—Figure 8.5 A natural-circulation evaporator.

Animation—Figure 8.6 A rising-film evaporator.

Animation—Figure 8.7 A falling-film evaporator.

Animation—Figure 8.8 A rising/falling-film evaporator.

Animation—Figure 8.9 A forced-circulation evaporator.

Chapter 9. Psychrometrics

Animation—Figure 9.2 A skeleton psychrometric chart.

Animation—Figure E9.2A A psychrometric chart with conditions of air given in Example 9.5.

Animation—Figure E9.2B

Animation—Figure E9.2C

Animation—Figure E9.2D

Animation—Figure 9.3A A heating process A–B shown on a psychrometric chart.

Animation—Figure 9.3B

Animation—Figure 9.4 Mixing of air in equal parts shown on a psychrometric chart.

Animation—Figure 9.5 Drying (or adiabatic saturation) process shown on a psychrometric chart.

Chapter 11. Membrane Separation

Animation—Figure 11.1 Use of membrane systems to separate substances of different-sized molecules.

Animation—Figure 11.4 The movement of ions in ion-selective membranes.

Animation—Figure 11.8 Separation process in a pressure-driven membrane system.

Animation—Figure 11.12 A tubular membrane system.

Chapter 12. Dehydration

Animation—Figure 12.4 Schematic illustration of a cabinet-type tray drier.

Animation—Figure 12.5 Cabinet dryer with vacuum.

Animation—Figure 12.6 Schematic illustration of a concurrent-flow tunnel dryer.

Animation—Figure 12.7 Schematic illustration of a countercurrent-flow tunnel dryer.

Animation—Figure 12.8 Schematic illustration of a fluidized-bed dryer.

Animation—Figure 12.9 Schematic illustration of a spray-drying system.

Chapter 15. Packaging Concepts

Animation—Figure 15.2 Mass transfer of a gas through a polymeric material.