Beruflich Dokumente
Kultur Dokumente
APPENDIX 1
Appendices: 1
mass-transfer coefficient
kg gas mass-transfer coefficient, k'g mass-transfer coefficient based on humidity difference, kl
liquid mass transfer coefficient ; units and dimensions depend on context
K constant, K', K'', etc.
mass-transfer coefficient kg m-2 h-1; [M] [L]-2 [t]-1
Kx crystal interface
KK Kick's constant m3 kg-1 ; [L]3 [M]-1
KR Rittinger's constant m4 kg-1; [L]4 [M]-1
Ks rate constant for crystal surface reactions m s-1; [L] [t]-1
Kd rate constant for crystal surface reactions m s-1; [L] [t]-1
L flow rate of heavy phase kg h-1 ; [M] [t]-1
half thickness of slab for Fourier and Biot numbers m; [L]
length m; [L]
ratio of liquid to solid in thickener underflow;
Lc dimensionless thickness of filter cake m; [L]
(Le) Lewis number (hc/k'gcp)or (hc/kgcs); dimensionless
m mass kg; [M]
number, general
(M) mixing index, dimensionless
M molecular weight; dimensionless
molal concentration (kg) moles m-3 ; [M] [L]-3
n number, general
N number of particles in sample;
rotational frequency, revolutions/minute or s ; [t]-1
(Nu) Nusselt number (hc D/k); dimensionless
p partial pressure Pa; [F] [L]-2
pa partial pressure of vapour in air, ps saturation partial pressure
ratio in mixing and grinding; dimensionless
P constant in freezing formula; dimensionless; power N ms -l; [F] [L] [t]-1
pressure Pa; [F] [L]-2
Pa pressure on surface Pa; [F] [L]-2
(Po) Power number (P/D5N ); dimensionless
(Pr) Prandtl number (cp/k); dimensionless
q heat flow rate J s-1; [F] [L] [t]-1
fluid flow rate m3 s-1; [L]3 [t]-1
factor in particle geometry in grinding and mixing; dimensionless
Q quantity of heat J; [F] [L]
r radius m; [L]
rn neutral radius in centrifuge
specific resistance of filter cake kg m-1; r' specific resistance of filter cake under 1 Atm pressure
[M] [L]-1
R constant in freezing formulae; dimensionless
Universal gas constant 8.314 kJ mole-1 K-1; [L]2 [t]-2 [T]-1 ; 0.08206 m3 atm mole-1 K-1
Appendices: 2
(Re) Reynolds number (Dv/.) and (D2N/); dimensionless
s compressibility of filter cake; dimensionless
distance m ; [L]
standard deviation of sample compositions from the mean in mixing; dimensionless
so , sr initial and random values of s in mixing; dimensionless
(Sc) Schmidt number (/D); dimensionless
(Sh) Sherwood number (K'd/D); dimensionless
SG specific gravity; dimensionless
t time s, h, min; [t]
tf , freezing time h
T temperature °C or T K; [T]
Tav mean temperature, Ta air, Ts surface, Tc centre
Tm mean temperature in radiation
U overall heat-transfer coefficient J m-2 s-1 °C-1 ; [F] [L]-1 [t]-1 [T]-1
v velocity m s-1 ; [L] [t]-1
V flow rate of light phase kg h-1; [M] [t]-1
volume m3; [L]3
volumetric flow rate m3 s-1; [L]3 [t]-1
w solid content per unit volume kg m-3; [M] [L]-3
weight kg; [F]
W work Nm; [F] [L]
x concentration in heavy phase kg m-3; [M] [L]-3
distance m; [L]
fraction, mole or weight, dimensionless
mean
X moisture content; dimensionless
Xc critical moisture content, X f final moisture content, Xo initial moisture content;
thickness of slab m ; [L]
y concentration in light phase kg m-3; [M] [L]-3
fraction, mole or weight, dimensionless
Y humidity, absolute; humidity difference; dimensionless
z height m; [L]
temperature difference for 10-fold change in thermal death time °C, [T]
Z depth, height of fluid m; [L]
absorbtivity; dimensionless
coefficient of thermal expansion m m-1 °C-1; [T]-1
1, 2 length ratios in freezing formula; dimensionless
thickness of layer for diffusion m; [L]
difference
tm logarithmic mean temperature difference °C; [T]
emissivity; dimensionless
roughness factor; dimensionless
Appendices: 3
efficiency of coupling of freezing medium to frozen foodstuff
latent heat J kg-1; [F] [M]-1
shape factor for particles; dimensionless
viscosity kg s-1 m-1; Pa s ; [M] [t]-1 [L]-1 ; [F][t][L]-2
ratio of circumference to diameter of circle , 3.1416
total pressure Pa; [M] [L]-1[t]-2
osmotic pressure kPa; [F] [L]-2
density kg m-3; [M] [L]-3
Stefan-Boltzman constant, 5,73 x10-8 kg m-2s-1°C-4 ; [M] [t]-3 [T]-4 or [F] [L]-1 [t]-1 [T]-4
shear stress in a fluid Pa; [F] [L]-2
fin efficiency; dimensionless
angular velocity radians s -1, [t]-1
Appendices: 4
APPENDIX 2
Appendices: 5
APPENDIX 3
Appendices: 6
APPENDIX 4
Thermal
Specific heat Density Viscosity Temperature
conductivity
(J m-1 s-1 °C-1) (kJ kg-1 °C-1) (kg m-3) (N s m-2) (°C)
-3
Water 0.57 4.21 1000 1.87 x 10 0
-3
4.21 987 0.56 x 10 50
-3
0.68 4.18 958 0.28 x 10 100
-3
Sucrose 20% soln. 0.54 3.8 1070 1.92 x 10 20
-3
0.59 x 10 80
-3
60% soln. 6.2 x 10 20
5.4 x 10-3 80
Sodium chloride
0.54 3.4 1240 2.7 x 10-3 2
22% soln.
Acetic acid 0.17 2.2 1050 1.2 x 10-3 20
Ethyl alcohol 0.18 2.3 790 1.2 x 10-3 20
-3
Glycerine 0.28 2.4 1250 830 x 10 20
-3
Olive oil 0.17 2.0 910 84 x 10 20
-3
Rape-seed oil 900 118 x 10 20
-3
Soya-bean oil 910 40 x 10 30
Tallow 900 18 x 10-3 65
-3
Milk (whole) 0.56 3.9 1030 2.12 x 10 20
Milk (skim) 1040 1.4 x 10 -3
25
-3
Cream 20% fat 1010 6.2 x 10 3
-3
30% fat 1000 13,8 x 10 3
Appendices: 7
APPENDIX 5
Appendices: 8
APPENDIX 6
Extracted from An Introduction to Heat Transfer, Fishenden, M. and Saunders, 0. A., by permission of the
Clarendon Press, Oxford.
Appendices: 9
APPENDIX 7
Appendices: 10
(a) Specific heat = 4.19p/100 + 0.84(100- p)/100 kJ kg -1 °C-1 above freezing
= 2.1 p/100 + 0.84(100- p)/100 kJ kg-1 °C-1 below freezing.
(b) Latent heat = 335p/100 kJ kg-1
(c) ,Thermal conductivity = 0.55p/100 + 0.26(100 -p)/l00 J m-1 s-1 °C-1 above freezing
= 2.4p/100 + 0.26(100 -p)/l00 J m-1 s-1 °C-1 below freezing.
These equations represent a considerable over-simplification so they, and also the tabulated data, should
be used with caution, particularly in the region between 0°C and -18°C. Freezing of foodstuffs occurs over
a range of temperatures and not at any fixed point. For complete data the only really satisfactory source is
a thermodynamic chart such as those prepared by Riedel (for example, in DKV Arbeitsblatt 8-11, 1957 C.
F. Muller, Karlsruhe) for lean beef, and also for egg yolk, potato and fish.
Appendices: 11
APPENDIX 8
Enthalpy
Temperature Pressure Latent heat Specific volume
(sat. vap.)
(°C) (kPa) (kJ kg-1) (kJ kg-1) (m3 kg-1)
Temperature Table
Appendices: 12
160 617.8 2758 2083 0.307
180 1002 2778 2015 0.194
200 1554 2793 1941 0.127
Pressure Table
* Reproduced with permission from J. H. Keenan et al., Steam Tables - lnternational Edition in Metric
Units, John Wiley, New York, 1969.
Note Gauge pressure Absolute pressure + 100 kPa
Appendices: 13
APPENDIX 9 (a)
PSYCHROMETRIC CHART
Normal temperatures 1013.25 millibars
Appendices: 14
APPENDIX 9 (b)
PSYCHROMETRIC CHART
High temperatures 1013.25 millibars
Appendices: 15
APPENDIX 10
STANDARD SIEVES
Appendices: 16
APPENDICES
APPENDIX 11 (a)
Appendices: 17
APPENDIX 11 (b)
Appendices: 18
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Appendices: 19