Table A.12 Vapor–liquid equilibrium data for ethanol–water mixtures at 1 atm

584 Appendix



Table A.13 Boiling point of sucrose solutions at 1 atm

Concentration (degrees Brix)



Boiling temperature (؇C)



33.33

50.00

60.00

66.67

71.43

75.00

77.78

80.00



100.67

101.62

102.70

103.85

105.04

106.23

107.20

108.55



Extracted from: Pancoast, H.M. and Junk, W.R. (1980). Handbook of Sugars.

The Avi Publishing Company, Westport.



Table A.14 Electrical conductivity of some materials

A** at 0؇C



A** at 100؇C



Material



C*



NaCl solution



1

65.8

10

63.2

100

57.7

200

55.6

500

44.0

1000

42.5

0.4

0.13 (at 20ЊC)

κ ϫ 105 at 18ЊC

646–701

993



Glucose solution

Butter

Olive oil



352.5

335.0

295.6

287.0

247.0



C* ϭ concentration, millimol/litre; A** ϭ 106 κ/C*; κ ϭ specific

conductance ohmϪ1.cmϪ1

Extracted from: West, C.J. (ed.) (1933). International Critical

Tables. National Academy of Science, New York.



Table A.15 Thermodynamic properties of saturated R-134a

T (؇C)



P (kPa)



v (gas) (m3kg؊1)



h (kJ.kg؊1)



s (kJ.kg؊1K؊1)



Liquid

Ϫ50

Ϫ45

Ϫ40

Ϫ35

Ϫ30

Ϫ25

Ϫ20

Ϫ15

Ϫ10

Ϫ5



29.4

39.1

51.1

66.1

84.3

106

133

164

201

243



0.61

0.47

0.36

0.28

0.23

0.18

0.15

0.12

0.10

0.083



Gas



Liquid



Gas



136

142

148

155

161

167

174

180

187

193



368

371

374

377

381

384

387

390

393

396



0.743

0.770

0.797

0.823

0.849

0.875

0.901

0.926

0.951

0.976



1.782

1.773

1.765

1.759

1.752

1.747

1.742

1.738

1.734

1.731

(Continued)



Appendix 585



Table A.15 Continued

T (؇C)

0

5

10

15

20

25

30

35

40



P (kPa)



v (gas) (m3kg؊1)



h(kJ.kg؊1)



293

350

415

489

572

666

771

888

1017



0.069

0.058

0.049

0.042

0.036

0.031

0.027

0.023

0.020



Liquid

200

207

214

220

228

235

242

249

257



s(kJ.kg؊1K؊1)

Gas

399

402

405

407

410

413

415

417

420



Liquid

1.000

1.024

1.048

1.073

1.096

1.120

1.144

1.168

1.191



Gas

1.728

1.725

1.723

1.721

1.719

1.717

1.716

1.714

1.712



45



1160



0.017



264



422



1.215



1.710



50



1319



0.015



272



424



1.238



1.709



v ϭ specific volume; h ϭ enthalpy; s ϭ entropy. This is an abridged summary table. For more detailed

data please consult: http://refrigerants.dupont.com or http://eng.sdsu.edu/testcenter/testheme



Table A.16 Thermodynamic properties of superheated R-134a

Temperature Pressure (kPa); (Saturation temperature ؇C)

(؇C)

400 (9)

50 (؊40)

100 (؊26)

200 (؊10)

h



s



h



s



h



s



Ϫ40



374

378

382

386



1.814



384



Ϫ20

Ϫ15



1.830



388



1.768



393



1.845



392



1.784



Ϫ10



397



1.860



396



1.799



Ϫ5



401



1.875



400



1.815



397



0



405



1.889



5



409



1.904



1.750



404



1.830



401



1.766



408



1.844



406



10



413



1.781



1.919



412



1.859



410



15



417



1.933



416



1.874



414



20



421



1.947



421



1.888



25



426



1.961



425



1.903



30



430



1.976



429



35



434



1.989



40



438



45



443



50



h



1.753



389



s



1.799



Ϫ25



h



1.783



Ϫ30



1000 (39.3)



1.767



Ϫ35



600 (21.5)



h



s



s



1.797



405



1.727



1.812



410



1.743



418



1.827



414



1.759



423



1.841



419



1.775



414



1.730



1.917



427



1.856



423



1.790



419



1.746



433



1.931



432



1.870



428



1.805



424



1.762



2.003



438



1.945



436



1.885



433



1.820



429



1.778 420



1.715



2.017



442



1.959



441



1.890



437



1.835



434



1.793 426



1.732



447



2.031



447



1.973



445



1.913



442



1.849



439



1.809 431



1.749



55



452



2.044



451



1.986



450



1.927



447



1.864



443



1.823 437



1.766



60



456



2.058



455



2.000



454



1.941



451



1.878



448



1.838 442



1.782



(Continued)



586 Appendix



Table A.16 Continued

Temperature Pressure (kPa); (Saturation temperature ؇C)

(؇C)

400 (9)

50 (؊40)

100 (؊26)

200 (؊10)



600 (21.5)



1000 (39.3)

h



h



s



h



s



h



s



h



s



h



s



s



65



461



2.072



460



2.014



459



1.954



456



1.892



453



1.853 447



1.972



70



465



2.085



465



2.027



463



1.968



461



1.906



458



1.867 452



1.813



75



470



2.098



493



2.040



468



1.981



466



1.920



663



1.881 457



1.828



80



475



2.111



474



2.054



473



19995 470



1.934



468



1.895 463



1.842



h ϭ enthalpy; s ϭ entropy. Note: This is an abridged summary table. For more detailed data please

consult: http://refrigerants.dupont.com or http://eng.sdsu.edu/testcenter/testheme



Table A.17 Properties of air at atmospheric pressure

Temperature

(؇C)



Density

(kg.mϪ3)



Viscosity

(Pa.s)



Thermal conductivity

(w.mϪ1.KϪ1)



Specific heat

( J.kgϪ1.KϪ1)



Prandl number

(9 dimensionless)



0



1.25



17.5 ϫ 10Ϫ6



0.0238



1010



20



1.16



18.2 ϫ 10Ϫ6



0.0252



1012



0.73



40



1.09



19.1 ϫ 10Ϫ6



0.0265



1014



0.73



60



1.03



20.0 ϫ 10Ϫ6



0.0280



1017



0.72



Ϫ6



0.74



20.8 ϫ 10



0.0293



1019



0.72



100



0.92



21.7 ϫ 10Ϫ6



0.0308



1022



0.72



120



0.87



22.6 ϫ 10Ϫ6



0.0320



1025



0.72



140



0.83



23.3 ϫ 10Ϫ6



0.0334



1027



0.72



160



0.79



24.1 ϫ 10Ϫ6



0.0345



1030



0.72



180



0.75



24.9 ϫ 10Ϫ6



0.0357



1032



0.72



0.72



Ϫ6



0.0370



1035



0.72



80



200



0/97



25.7 ϫ 10



Appendix 587



0.07

Transition zone



0.06



Turbulent zone



0.04

ε/D ϭ 0.001

Laminar zone



Friction factor



0.05



0.03



0.02



ε/D ϭ 0.0001

Smooth pipe



0.01



0

1.00Eϩ 03



1.00E ϩ 04



1.00E ϩ 05



1.00E ϩ06



Reynolds number

Figure A.1 Friction factors for flow in pipes



0.1

100%



0.09



60%

80%



40%



50



20%



10%



H, kg water vapor/kg dry air



0.08

0.07



5%

Wet-bulb temperature, C



0.06

0.05



40



0.04

0.03



30



0.02



20



0.01

0

10



20



30



40



50



60



Dry bulb temperature, C

Figure A.2 Psychrometric chart



70



80



90



588 Appendix



Power function φ



100



10

Baffled



Unbaffled



1

1



10



100



1000



10 000



100 000



Reynolds number

Figure A.3



Mixing power function, turbine impellers



100



Power function φ



10



Baffled



1



Unbaffled



0.1

1



10



100



1000



Reynolds number

Figure A.4 Mixing power function, propeller impellers



10 000



100 000



Appendix 589



1



NBi ϭ 0.5

NBi ϭ 1

0.1



Θ



NBi ϭ 2

0.01

NBi ϭ ∞



0.001

0



0.5



1



1.5



2



2.5



3



3.5



4



4.5



5



αt/L2

Figure A.5 Unsteady state heat transfer in a slab



1



NBi ϭ 0.5

0.1



Θ

NBi ϭ 2



NBi ϭ ∞



NBi ϭ 1



0.01



0.001

0



0.5



1



1.5



2

αt/R2



Figure A.6 Unsteady state heat transfer in an infinite cylinder



2.5



3



3.5



590 Appendix



1



0.1



NBi ϭ 0.5



Θ



NBi ϭ 1



NBi ϭ 2



0.01



NBi ϭ ∞



0.001

0



0.5



1



1.5



2



2.5



3



3.5



αt/R



2



Figure A.7 Unsteady state heat transfer in a sphere



1



Infinite slab



0.1



E



Infinite cylinder



Eϭ

0.01



C∞ Ϫ C



Sphere



C∞ Ϫ C0



0.001

0



0.1



0.2



0.3



0.4

Dt/z2



Figure A.8 Unsteady state mass transfer, average concentration



0.5



0.6



0.7



Appendix 591



1

0.9

0.8

0.7



erf(X)



0.6

0.5

0.4

0.3

0.2

0.1

0

0



0.5



1



1.5

X



Figure A.9 Error function



2



2.5



This page intentionally left blank



Index



Absorption cycle 417–8

Absorptivity 96

Activation energy 120

Actuator 130

Adiabatic saturation 462–3

Adsorption 279–94

batch 282–7

column 287–8

repeated batch 284

Agglomeration 504

Angle of repose 61

Appert, Nicolas 355

Arrhenius equation 119–20, 392

Aseptic processing 388–90

Asymmetric membranes 246

Atomizing 153

Autoclave see Retort

Azeotrope 296

Baking 528–30

impingement oven 530

microwave 530

ovens 529–30

Barometric leg 447, 448

Beer-Lambert law 535

Belt dryer 489

Belt-trough dryer 489

Bernoulli equation 43–6

BET (Brunau. Emmett, Teller) model 18, 281

BET monolayer 18, 281

Bimetal thermometers 143

Bin dryer 490–1

Bingham fluids 40

Food Process Engineering and Technology

ISBN: 978-0-12-373660-4



Biofilms 563

Biot number 91

Black body 96

Blanching 356

Block diagram (control) 132–3

Boiling point elevation (BPE) 431, 436

Boiling point 436–7

Boundary layer (in turbulent flow) 36–7

Bourdon gage 145

Breakthrough curve 288

Brix (ºBrix), Bx 432

Cabinet dryer 486–7

Cakes (filtration) 205–6

Calandria 438, 451

Can seamers 379–80

Canning 375

Capillary viscosimeter 32–3

Cellophane 551

Centrifugation 217–32

Centrifuges 227–30

basket 230

decanter 230

desludger (self cleaning) 229

nozzle 228

solid-wall bowl 228

tubular 227

Characteristic curve 46

Chemical reactions 115–6

elementary 116

non-elementary 116

Chilling 391–400

Chlorine 567–8

Copyright © 2009, Elsevier Inc.

All rights reserved



594 Index



Chopping 153, 171

Cleaning in place (CIP) 570

Cleaning out of place (COP) 570

Cleaning 561–92

dry 569–70

effect of cleaning agent 564–6

effect of contaminant 562–4

effect of shear 566

effect of support 564

effect of temperature 566

kinetics 562–6

wet 568–9

Climacteric crops 398

Coefficient of performance (COP) 415

Cognac, distillation of 315

Cold chain 391, 423

Cold storage 420–3

Collection efficiency 197

Combined processes 353

Compression ratio (extruder) 336

Concentration polarization 238–9

Condensers (evaporation) 447

direct ( jet) 447, 448

indirect 447, 448

Conductive switch 147

Conductometry 148

Control loop 130–1

Control modes 136–141

integral 139–40

on-off 136–7

proportional 138–9

proportional-integral (PI) 140

proportional-integral-differential 140

Control valve 149–50

normally closed 149

normally open 149–50

Controlled atmosphere (CA) 398–9

Controller 130

intelligent controller 149

programmable logic controller (PLC) 149

Corrosion, tinplate 555–6

Coulomb’s law of friction 58–9

Critical moisture content 467

Crystal growth 320–3

Crystallization 317–31

kinetics 318–23

salt 327–8

sucrose 325–7



Crystallizers (pans) 323

Cutters 171–4

bowl 171–2

cube 171

silent 171

water jet 173–4

Cutting 153, 171–4

Cyclone 231–2

Darcy’s law 200, 235

Decimal reduction time 356–8

effect of temperature 358–60

Deformation 8–9

elastic 8

plastic 8–9

Dehydration (drying) 459–510

conductive 460, 481–5

convective 460, 464–81

drum 483

effect on quality 460, 502–3

energy consumption 505–7

fixed bed 480–1

kinetics 460

objectives of 459

radiation 477

sun (solar) 501

superheated steam 484–5

tray 478–80

tunnel or belt 481

vacuum 484

Desorption drying 512

Dew point 463

Dielectric loss factor 108

Dielectric loss tangent 108

Dielectric permittivity 108

Differential scanning calorimetry

(DSC) 23

Diffusivity 73–6

effective 75

Dilatant fluids 40

Disc-bowl centrifuge capacity 223–4

Disinfection 561–92

kinetics 567–8

Dissolution 328–30

Distillation 295–315

batch (differential) 301

bottoms 295

continuous flash 298