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Gourmet Food flashcards

FST2109 - Food Engineering

This class was created by Brainscape user Faith Yeo. Visit their profile to learn more about the creator.

By: Faith Yeo
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Decks in this class (8)

Lecture 1 : Units and Dimensions
How is specific gravity of a subs...,
What is the equation for porosity...,
How to convert moisture content d...
11  cards
Lecture 2 : Mass and energy balances
What are the equations for law of...,
What are the equations for energy...,
The energy accumulated in the sys...
7  cards
Lecture 3 : Fluid Mechanics & Transport (I)
1. Assess and calculate viscosity 2. Apply continuity equation for assessing fluids; 3. Evaluate Reynold's number and entrance length in fluid transport
24  cards
Lecture 4 : Fluid Mechanics and Transport (II)
1. Poiseuille's equation ; 2. Pressure drop in a pipe: reynold's number, flow, then calculate pressure drop; 3. Moody chart: friction factor as a function of relative roughness and Reynold's number; 4. Bernoulli's equation and application
13  cards
Lecture 7 : Heat transfer I
Definitionwhat is specific heat c...,
Definitionwhat is thermal conduct...,
Definitionwhat is thermal diffusi...
25  cards
Lecture 9 : Heat exchanger I
What are the 2 broad categories o...,
What is meant by contact type hea...,
What is meant by non contact type...
31  cards
Lecture 10 : Heat exchange II
What are the 2 different equation...,
For the energy balance method,
For the logarithmic mean temperat...
5  cards
Lecture 12 : Refrigeration
What is the main purpose of a ref...,
Whats is a refrigerant,
The refrigerant has a higher boil...
30  cards

More about
FST2109 - Food Engineering

  • Class purpose General learning

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