Solving Problems in Food Engineering
Stavros Yanniotis, Ph.D.
Author
Solving Problems in
Food Engineering
Stavros Yanniotis, Ph.D.
Department of Food Science and Technology
Agricultural University of Athens
Athens, Greece
ISBN: 978-0-387-73513-9 eISBN: 978-0-387-73514-6
Library of Congress Control Number: 2007939831
# 2008 Springer Science+Business Media, LLC
All rights reserved. This work may not be translated or copied in whole or in part without the written
permission of the publisher (Springer Science+Business Media, LLC., 233 Spring Street, New
York, NY10013, USA), except for brief excerpts in connection with reviews or scholarly analysis.
Use in connection with any form of information storage and retrieval, electronic adaptation,
computer software, or by similar or dissimilar methodology now known or hereafter developed is
forbidden.
The use in this publication of trade names, trademarks, service marks, and similar terms, even if they
are not identified as such, is not to be taken as an expression of opinion as to whether or not they are
subject to proprietary rights.
Printed on acid-free paper
9 8 7 6 5 4 3 2 1
[Link]
‘‘Tell me and I will listen,
Show me and I will understand
Involve me and I will learn’’
Ancient Chinese Proverb
Preface
Food engineering is usually a difficult discipline for food science students
because they are more used to qualitative rather than to quantitative descrip-
tions of food processing operations. Food engineering requires understanding
of the basic principles of fluid flow, heat transfer, and mass transfer phenomena
and application of these principles to unit operations which are frequently used
in food processing, e.g., evaporation, drying, thermal processing, cooling and
freezing, etc. The most difficult part of a course in food engineering is often
considered the solution of problems. This book is intended to be a step-by-step
workbook that will help the students to practice solving food engineering
problems. It presumes that the students have already studied the theory of
each subject from their textbook.
The book deals with problems in fluid flow, heat transfer, mass transfer,
and the most common unit operations that find applications in food processing,
i.e., thermal processing, cooling and freezing, evaporation, psychometrics, and
drying. The book includes 1) theoretical questions in the form ‘‘true’’ or ‘‘false’’
which will help the students quickly review the subject that follows (the answers
to these questions are given in the Appendix); 2) solved problems; 3) semi-
solved problems; and 4) problems solved using a computer. With the semi-
solved problems the students are guided through the solution. The main steps
are given, but the students will have to fill in the blank points. With this
technique, food science students can practice on and solve relatively difficult
food engineering problems. Some of the problems are elementary, but problems
of increasing difficulty follow, so that the book will be useful to food science
students and even to food engineering students.
A CD is supplied with the book which contains solutions of problems that
require the use of a computer, e.g., transient heat and mass transfer problems,
simulation of a multiple effect evaporator, freezing of a 2-D solid, drying, and
others. The objectives for including solved computer problems are 1) to give the
students the opportunity to run such programs and see the effect of operating
and design variables on the process; and 2) to encourage the students to use
computers to solve food engineering problems. Since all the programs in this
CD are open code programs, the students can see all the equations and the logic
behind the calculations. They are encouraged to see how the programs work
vii
viii Preface
and try to write their own programs for similar problems. Since food science
students feel more comfortable with spreadsheet programs than with program-
ming languages, which engineering students are more familiar with, all the
problems that need a computer have EXCEL1 spreadsheet solutions.
I introduce the idea of a digital SWITCH to start and stop the programs
when the problem is solved by iteration. With the digital SWITCH, we can stop
and restart each program at will. When the SWITCH is turned off the program
is not running, so that we can change the values of the input variables. Every
time we restart the program by turning the SWITCH on, all calculations start
from the beginning. Thus it is easy to change the initial values of the input
variables and study the effect of processing and design parameters. In the effort
to make things as simple as possible, some of the spreadsheet programs may not
operate on some sets of parameters. In such cases, it may be necessary to restart
the program with a different set of parameters.
I am grateful to Dr H. Schwartzberg, who read the manuscripts and made
helpful suggestions. I will also be grateful to readers who may have useful
suggestions, or who point out errors or omissions which obviously have slipped
from my attention at this point.
Athens Stavros Yanniotis
May 2007
Contents
Preface . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . vii
1. Conversion of Units . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Examples
Exercises
2. Use of Steam Tables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Review Questions
Examples
Exercises
3. Mass Balance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Review Questions
Examples
Exercises
4. Energy Balance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Theory
Review Questions
Examples
Exercises
5. Fluid Flow . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Review Questions
Examples
Exercises
6. Pumps . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Theory
Review Questions
Examples
Exercises
ix
x Contents
7. Heat Transfer By Conduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55
Theory
Review Questions
Examples
Exercises
8. Heat Transfer By Convection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67
Theory
Review Questions
Examples
Exercises
9. Heat Transfer By Radiation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95
Review Questions
Examples
Exercises
10. Unsteady State Heat Transfer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 101
Theory
Review Questions
Examples
Exercises
11. Mass Transfer By Diffusion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 141
Theory
Review Questions
Examples
Exercises
12. Mass Transfer By Convection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 155
Theory
Review Questions
Examples
Exercises
13. Unsteady State Mass Transfer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 163
Theory
Review Questions
Examples
Exercises
14. Pasteurization and Sterilization . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 181
Review Questions
Examples
Exercises
Contents xi
15. Cooling and Freezing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 193
Review Questions
Examples
Exercises
16. Evaporation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 215
Review Questions
Examples
Exercises
17. Psychrometrics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 237
Review Questions
Examples
Exercises
18. Drying . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 253
Review Questions
Examples
Exercises
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 273
Appendix: Answers to Review Questions . . . . . . . . . . . . . . . . . . . . . . . . . 275
Moody diagram . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 280
Gurney-Lurie charts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 281
Heisler charts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 284
Pressure-Enthalpy chart for HFC 134a . . . . . . . . . . . . . . . . . . . . . . . 285
Pressure-Enthalpy chart for HFC 404a . . . . . . . . . . . . . . . . . . . . . . . 286
Psychrometric chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 287
Bessel functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 288
Roots of d tand=Bi . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 290
Roots of dJ1(d)-Bi Jo(d)=0 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 291
Roots of d cotd=1-Bi . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 292
Error function . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 293
Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 295