Food Process Engineering and Technology
Copyright © 2009, Elsevier Inc.
ISBN: 978-0-12-373660-4
All rights reserved
Appendix
Table A.1
Common conversion factors
Table A.2
Typical composition of selected foods
Table A.3
Viscosity and density of gases and liquids
Table A.4
Thermal properties of materials
Table A.5
Emissivity of surfaces
Table A.6
US standard sieves
Table A.7
Properties of saturated steam (Temperature table)
Table A.8
Properties of saturated steam (Pressure table)
Table A.9
Properties of superheated steam
Table A.10 Vapor pressure of liquid water and ice below 0
C
Table A.11 Freezing point of ideal aqueous solutions
Table A.12 Vapor–liquid equilibrium data for ethanol–water mixtures at 1 atm
Table A.13 Boiling point of sucrose solutions at 1 atm
Table A.14 Electrical conductivity of some materials
Table A.15 Thermodynamic properties of saturated R-134a
Table A.16 Thermodynamic properties of superheated R-134a
Table A.17 Properties of air at atmospheric pressure
Figure A.1 Friction factors for fl ow in pipes
Figure A.2 Psychrometric chart
Figure A.3 Mixing power function, turbine impellers
Figure A.4 Mixing power function, propeller impellers
Figure A.5 Unsteady state heat transfer in a slab
Figure A.6 Unsteady state heat transfer in an infi nite cylinder
Figure A.7 Unsteady state heat transfer in a sphere
Figure A.8 Unsteady state mass transfer, average concentration
Figure A.9 Error function