Transport Phenomena in Food Process Engineering

Student Price : Rs.225

Student Dollar Price : 9$

Book Edition : First

Year of Publication : 2001

No. Of Pages : 276

Book Weight :0

About The Book

This book is novel contribution in the area of Food Process Engineering. The food follows the syllabi laid down by All India Council of Technical Education (AICTE) for Agricultural Engineering programs in India. The book describes fundamental, easy to use approaches based on engineering mathematics. The book is intended to be used as a text for upper level subjects taught in various Agricultural/Food Engineering programmes.

Three parts of the book-namely momentum, heat and mass transfer reflect the categorization of basic principles applied to agricultural and food processing operations. The first part "Momentum Transfer" covers equations of community and motion in fluid flow; fluid flow in pipes, rectangular channels and on vertical; walls; non-Newtonian liquid flow; Compressible fluid flow in pipes and nozzels; and fluid flow in porous media. In the second part "Heat Transfer" basic resistance concept in dealing with conduction, convenction and radiation is introduced. Natural and forced conventions are covered along with boiling and condensation. Heat exchangers and radiation are given detailed coverage. The problem of temperature estimation has been addressed in several chapters leading to analytical, graphical and computational solutions both in steady and unsteady states. In the last part "Mass Transfer" fundamental principles are developed covering mass transfer between gases, liquids, liguid to gas and vice-versa. Mass transfer coefficients are introduced with analogies between momentum, heat and mass transfers.

Book Content of Transport Phenomena in Food Process Engineering


PART A MOMENTUM TRANSFER

  1. Equations of Continuity and Motion
  2. Velocity Profiles of Flucid Flow
  3. Non-Newtonian Liquid Flow
  4. Compressible Fluid Flow
  5. Fluid Flow through Porous Media

PART B HEAT TRANSFER
  1. Introduction
  2. Forced Convection
  3. Natural Convection
  4. Boiling and Consideration
  5. Heat Exchangers
  6. Extended Surface Heat Exchangers-Fins
  7. Thermal Radiation
  8. Numerical Solutions to Steady State Heat Transfer
  9. Analytical and Graphical Solutions to Transient Heat Transfer
  10. Numerical Solutions to Transient Heat Transfer
PART C MASS TRANSFER
  1. Molecular Diffusion
  2. Mass Transfer Coefficients

About The Author

Ahish Kumar Datta - The author is presently Associate Professor in the Department of Agricultural and Food Engineering, Indian Institute of Technology (Honours) degree from IIT Kharagpur in 1976 with Ist Class First position. The author proceeded to complete his Ph.D. degree from Pennsylvania State University, USA in 1982. The author has been serving IIT Kharagpur since 1985. Prior to that he served in California State University, USA from 1983 to 1985. He also served Pennsylvania State University as a Gradiuate Assistant from 1978 to 1982. Prior to that he was a Research Assistant with Rutgers University between 1976 and 1978. The author has published several scientific articles on Food Process Engineering in reputed Journals such as Transactions of the American Society of Agricultural Engineers (USA), Journal of Food Science (USA), journal of Food Engineering (UK), Indian Food Industry (India) and Cnadian Institute of Food Technology Journal (Canada). The author has acted as a reviewer for the Journal of Food Engineering (UK), Journal of Agricultural Engineering Research (UK) and Journal of Food Science and Technology (India). The author currently teaches the subjects Transfer Processes in Food Engineering (PG), Dairy Process Engineering (UG), Instrumentation and Control in the Food Industry (UG/PG) and Food Engineering Laboratory (PG).

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