Copyright: R. Paul Singh
Corrections in Introduction to Food Engineering 4th Edition
|
Item |
Correction |
| Example 1.1 (p8) | In part d, the pressure used in calculation should be 29.38 psia (and not 29.28), the calculated pressure should be 202567 Pa or 202.57 kPa. |
| Example 2.10 (p105) | Step (1) should read P1=P3=Patm |
| Equation 2.145 (p146) | On the left hand side, replace uB with u2. |
| Problem 2.8 (p179) | pressure drop is 78.86kPa |
| Problem 2.10 (p180) | Cf should be 3 |
| Problem 2.13 (p180) | mass flow rate = 23 kg/s |
| Example 3.6 (p242) | Assume cp of pudding = 4 kJ/kgC |
| Equation 4.85 (p303) | In this equation the = and + signs are missing, see equation (4.84) for correct placement of these signs. |
| Example 4.29 (p 376) | The relative dielectric constant is 64 |
| Problem 4.52 (p391) | Final temperature = 128 C |
| Page 518 (line# 7) | Latent heat = 333.3 kJ/kg |
| Example 7.1(p 519) | Convective heat transfer coefficient = 50 W/m^2 C |
| Example 12.7 (p677) | In step 3, change 2354 to 2365.5, in step 5, change 2.82 to 2.834 in step 7, change 1.276 to 1.282,and in step 9, change 3.077 to 3.08 |
| Table A.2.9 (p786) | Eqn for k (thermal conductivity) for Fat: change 2.7604 x 10^-3T to 2.7604 x 10^-4T |
