Copyright: R. Paul Singh
Corrections in Introduction to Food Engineering 3rd Edition
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Item
|
Correction
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| Example 2.9 (p101) | In step (3) the calculated number should be 0.078 m^3/s |
| Example 2.10 (p101) | Last line on page 101 should read P1=P3=Patm |
| Problem 2.3 (p164) | Height of Juice in tank = 2 m |
| Problem 2.8 (p165) | pressure drop is 78.86kPa |
| Problem 2.9 (p165) | Use 4 regular 90 degree flanged elbows |
| Problem 2.10 (p165) | Cf should be 3 |
| Problem 2.12 (p166) | Pipe diameter = 15 cm |
| Problem 2.14 (p166) | Pipe diameter = 0.75 inches |
| Example 3.6 (p203) | Assume cp of pudding = 4 kJ/kgC |
| Example 4.29 (p 311) | The relative dielectric constant is 64 |
| Problems 4.24, 4.47, 4.51 and 4.61 (p318 - 327) | ©McGraw Hill Co. (Cengel, 1997) |
| Problem 4.46 (p324) | Assume perfect mixing in can |
| Problem 4.52 (p325) | Final temperature = 128 C |
| Problme 4.54(p325) | Use h = 50 (instead of 200) |
| Problem 6.8 (p406) | Use refrigerant R12 |
| Page 425 | Latent heat = 333.3 kJ/kg |
| Example 7.1(p 425) | Convective heat transfer coefficient = 50 W/m^2 C |
| Example 7.2 (p429) | Air Temperature should be -40 C |
| Example 12.7 (p580) | In step 3, change 2354 to 2365.5, in step 5, change 2.82 to 2.834 in step 7, change 1.276 to 1.279,and in step 9, change 3.077 to 3.08 |
| Problem 12.10(p586) | Add statement: Initial moisture content of skim milk is 90.5% wet basis |
| Table A.4.2 (p612) | Vapor pressure at 140 C should be 361.3 kPa |
