Copyright: R. Paul Singh

eFoodSolver

Example Problems from Introduction to Food Engineering

The following provides a listing of example problems from Introduction to Food Engineering (3rd Edition). The examples are presented in a manner that allows what-if analysis. Instructors and students are encouraged to use these spreadsheet type solutions to investigate the influence of various design and operating parameters for each problem. It is expected that through such analysis, a clearer understanding of the respective problems may be attained. (I will very much appreciate receiving any corrections, please email rpsingh@ucdavis.edu)

Problems Listed by Name

Introduction
Unit conversion (Example 1.1)
Sugar concentration conversion (Example 1.3)
Moisture content conversion (Example 1.4)
Moisture basis conversion (Example 1.5)
Material balance (Example 1.6)
Material balance (Example 1.7)
Material balance (Example 1.8)
Material balance (Example 1.9)
Material balance (1.10)
Energy balance (1.12)
Energy balance (1.13)

Fluid Flow in Food Processing
Viscosity (Example 2.1)
Average Velocity and Flow rate (Example 2.3)
Time to fill a tank (Example 2.4)
Laminar flow (Example 2.5)
Entrance Region (Example 2.6)
Velocity in a pipe (Example 2.7)
Discharge velocity (Example 2.9)
Siphon (Example 2.10)
Pump power (Example 2.11)
Centrifugal Pump power (Example 2.13)
NPSH (Example 2.14)
Pump performance (Example 2.16)
Velocity in a pipe (Example 2.17)
Manometer (Example 2.18)
Viscosity of honey (Example 2.19)
Liquid viscosity (Example 2.20)
Non-newtonian flow properties (Example 2.23)
Pump requirements for Non Newtonian flow (Example 2.24)

Energy in Food Processing
Steam Enthalpy (Example 3.1)
Volume flow rate of steam (Example 3.2)
Enthalpy of saturated and superheated steam (Example 3.3)
Steam quality (Example 3.5)
Steam quality (Example 3.6)
Current flow meter (Example 3.7)
Voltage (Example 3.8)
Number of lamps for lighting (Example 3.9

Heat Transfer
Thermal resistance (Example4.7)
Wall insulation (Example 4.8)
Interfacial temperature (Example 4.9)
Insulation conductivity (Example 4.10)
Convective heat transfer coefficient (Example 4.11)
Convective heat transfer (Example 4.12)
Convective heat transfer (Example 4.15)
Overall heat transfer (Example 4.16)
Heat exchangers (Example 4.18)
Radiative heat transfer (Example 4.21)
Unsteady state heat transfer in juice (Example 4.22)
Transient temperature in apple (Example 4.24)
Transient temperature at center (Example 4.25)
Transient temperature at center (Example 4.28)
Microwave heating (Example 4.29)

Preservation Processes
Lethality calculation (Example 5.4)
Lethality of a thermal process (Example 5.5)
Retort process (Example 5.8)

Refrigeration
Cooling load (Example 6.1)
Refrigeration with R 134 (Example 6.2)
Refrigeration with ammonia (Example 6.5)

Food Freezing
Freezing time using Plank's Method (Example 7.1)
Freezing time using Pham's Method (Example 7.2)

Psychrometrics
Humidity ratio (Example 9.1)
Adiabatic saturation of air (Example 9.2)
Psychrometric properties of air (Example 9.3)
Psychrometric properties of air (Example 9.4)
Psychrometric properties of air (Example 9.5)

Mass Transfer
Evaporation of water from a tray (Example 10.1)
Rate of water evaporation (Example 10.2)
Mass transfer coefficient (Example 10.4)
Permeability coefficient (Example 10.9)

Membrane Separation
Osmotic pressure of orange juice (Example 11.1)
Osmotic pressure with Gibb's equation(Example 11.2)
Whey concentration with ultrafiltration (Example 11.3)
Milk concentration with ultrafiltration (Example 11.5)

Dehydration
Water activity (Example 12.1)
Critical Moisture content (Example 12.2)
Falling rate period (Example 12.6)
Drying of coffee concentrate (Example 12.8)

Some Additional Problems

Predicting Density of Foods
Predicting Specific Heat of Foods
Predicting Thermal Conductivity of Foods
Predicting Thermal Diffusivity of Foods
Predicting Thermal Properties of Foods