INDEX TO EXAMPLES

CHAPTER 1.
INTRODUCTION
1.1.Dimensions of Velocity;
1.2. Conversion of grams to pounds;
1.3. Velocity of flow of milk in a pipe;
1.4. Viscosity: conversion from fps to SI units;
1.5. Thermal conductivity of aluminium: conversion from fps to SI units

CHAPTER 2.
MATERIAL AND ENERGY BALANCES
2.1. Constituent balance of milk;
2.2. Concentration of salt in water;
2.3. Air composition;
2.4. Carbonation of a soft drink;
2.5. Materials balance in continuous centrifugation of skim milk and cream;
2.6. Materials balance of yeast fermentation;
2.7. Blending of minced meat;
2.8. Drying yield of potatoes;
2.9. Extraction of oil fom soya beans;
2.10. Heat demand in freezing bread;
2.11. Dryer heat balance for casein drying;
2.12. Heat balance for cooling pea soup after canning;
2.13. Refrigeration load in bread freezing.

CHAPTER 3.
FLUID FLOW THEORY.
3.1. Total pressure in a tank of peanut oil
3.2. Head of Water
3.3. Head of mercury
3.4. Velocities of flow
3.5. Pressure in a pipe
3.6. Flow rate of olive oil
3.7. Mass flow rate from a tank
3.8. Pump horsepower
3.9. Flow of milk in a pipe
3.10. Pressure drop in a pipe

CHAPTER 4.
FLUID FLOW APPLICATIONS
4.1. Pressure in a vacuum evaporator
4.2. Velocity of air in a duct
4.3. Centrifugal pump for raising water

CHAPTER 5.
HEAT TRANSFER THEORY
5.1. Rate of heat transfer in cork
5.2. Heat transfer in cold store wall of brick, concrete and cork
5.3. Heat transfer in walls of a bakery oven
5.4. Heat transfer in jacketed pan
5.5. Heat transfer in cooking sausages
5.6. Radiation heat transfer to loaf of bread in an oven
5.7. Heat loss from a cooking vessel
5.8. Heat transfer in water flowing over a sausage
5.9. Surface heat transfer to vegetable puree
5.10. Heat loss from a cooking vessel
5.11. Effect of air movement on heat transfer in a cold store
5.12. Comparison of heat transfer in brick and aluminium walls
5.13. Condensing ammonia in a refrigeration plant

CHAPTER 6.
HEAT-TRANSFER APPLICATIONS
6.1. Cooling of milk in a pipe heat exchanger
6.2. Water chilling in a counter flow heat exchanger
6.3. Steam required to heat pea soup in jacketed pan
6.4. Time to heat pea soup in a jacketed pan
6.5. Time/Temperature in a can during sterilisation
6.6. Pasteurisation of milk
6.7. Freezing of fish
6.8. Rate of boiling of refrigerant.
6.9. Operation of a compressor in a refrigeration system
6.10. Chilling of fresh apples
6.11. Freezing of a slab of meat
6.12. Freezing of a carton of meat: controllable factors

CHAPTER 7.
DRYING
7.1. Heat energy in air drying
7.2. Heat energy in vacuum drying
7.3. Heat energy in freeze drying
7.4. Efficiency of a potato dryer
7.5. Partial pressure of water vapour
7.6. Relative humidity
7.7. Relative humidity, enthalpy and specific volume of air
7.8. Relative humidity of heated air
7.9. Water removed in air drying
7.10. Humidity of air leaving a dryer
7.11. Reheating of air in a dryer
7.12. Air conditioning
7.13. Rate of evaporation on drying
7.14. Heat transfer in air drying
7.15. Temperature and RH in air drying of carrots
7.16. Lewis relationship in air drying
7.17. Time for air drying at constant rate
7.18. Time for drying during falling rate
7.19. Moisture content of breakfast food after drum drying

CHAPTER 8.
EVAPORATION
8.1. Single effect evaporator: steam usage and heat transfer surface
8.2. Water required in a jet condenser for an evaporator
8.3. Heat exchange area for a surface condenser for an evaporator
8.4. Triple effect evaporators: steam usage and heat transfer surface
8.5. Duhring Plot for sodium chloride solutions
8.6. Concentration of tomato juice in a climbing film evaporator

CHAPTER 9.
CONTACT-EQUILIBRIUM PROCESSES
9.1. Mole fractions of ethanol in water
9.2. Mole fractions in air
9.3. Solubility of carbon dioxide in water
9.4. Deodorizing; single stage steam stripping, of taint from cream
9.5. Deodorizing: multiple stage steam stripping of taints from cream
9.6. Counter current extraction of oil from soya beans with hexane
9.7. Washing of casein curd
9.8. Crystallization of sodium chloride
9.9. Heat removal in crystallization cooling of lactose
9.10. Multiple stage sugar crystallisation by evaporation
9.11. Reverse osmosis; concentration of sucrose solution
9.12. Ultrafiltration of whey
9.13. Distillation of alcohol/water mixture

CHAPTER 10.
MECHANICAL SEPARATIONS
10.1. Settling velocity of dust particles
10.2. Separating of oil and water
10.3. Centrifugal force in a centrifuge
10.4. Centrifugal separation of oil in water
10.5. Centrifugal separation of milk and cream
10.6. Volume of filtrate from a filter press
10.7. Sieve analysis

CHAPTER 11.
SIZE REDUCTION
11.1. Grinding of sugar
11.2. Surface area of salt crystals

CHAPTER 12.
MIXING
12.1. Mixing salt and magnesium carbonate
12.2. Mixing of yeast into dough
12.3. Mixing vitamin addition into powdered cereal
12.4. Blending starch and dried vegetables for a soup mix
12.5. Mixing time for bread dough
12.6. Blending vitamin concentrate into molasses