- 1.0 Chapter Objectives
- 1.1 Classification of Transport Processes and Separation Processes (Unit Operations)
- 1.2 SI System of Basic Units Used in This Text and Other Systems
- 1.3 Methods of Expressing Temperatures and Compositions
- 1.4 Gas Laws and Vapor Pressure
- 1.5 Conservation of Mass and Material Balances
- 1.6 Energy and Heat Units
- 1.7 Conservation of Energy and Heat Balances
- 1.8 Numerical Methods for Integration
- 1.9 Chapter Summary
- Problems
- References
- Notation
References
(C1) |
Charm, S. E. The Fundamentals of Food Engineering, 2nd ed. Westport, CT: Avi Publishing Co., Inc., 1971. |
(E1) |
Earle, R. L. Unit Operations in Food Processing. Oxford: Pergamon Press, Inc., 1966. |
(H1) |
Hougen, O. A., Watson, K. M., and Ragatz, R. A. Chemical Process Principles, Part 1, 2nd ed. New York: John Wiley & Sons, Inc., 1954. |
(P1) |
Perry, R. H., and Green, D. Perry’s Chemical Engineers’ Handbook, 6th ed. New York: McGraw-Hill Book Company, 1984. |
(S1) |
Sober, H. A. Handbook of Biochemistry, Selected Data for Molecular Biology, 2nd ed. Boca Raton, FL: Chemical Rubber Co., Inc., 1970. |
(W1) |
Weast, R. C., and Selby, S. M. Handbook of Chemistry and Physics, 48th ed. Boca Raton, FL: Chemical Rubber Co., Inc., 1967–1968. |