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Transporting Operations of Food Materials within Food Factories
Unit Operations and Processing Equipment in the Food Industry
- 1st Edition - August 26, 2022
- Editors: Seid Mahdi Jafari, Narjes Malekjani
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 1 8 5 8 5 - 8
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 1 9 7 0 5 - 9
Transporting Operations of Food Materials within Food Factories, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing opera… Read more
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Request a sales quoteTransporting Operations of Food Materials within Food Factories, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for storage and transportation of food materials within food production factories. Divided into four sections, Receiving and storage facilities, Liquid food transportation, Solid and semi- solid transportation and General material handling machines in food plants, all sections emphasize basic content relating to experimental, theoretical, computational and/or applications of food engineering principles and relevant processing equipment.
Written by experts in the field of food engineering in a simple and dynamic way, the book targets all who are engaged in worldwide food processing operations, giving readers comprehensive knowledge and an understanding of different transporting facilities and equipments.
- Thoroughly explores alternatives in food processing through innovative transporting operations
- Brings novel applications of pumping and conveying operations in food industries
- Covers how to improve the quality and safety of food products with good transporting operations
Food engineers, undergraduate and graduate students in Food Science and Technology, and also, for technologists, researchers, and anyone concerned with food processing operations
- Cover image
- Title page
- Table of Contents
- Copyright
- Dedication
- Contributors
- Preface
- Chapter One: Introduction to food material handling within food factories
- Abstract
- 1.1: Introduction
- 1.2: Why material handling is important?
- 1.3: Handling related food properties
- 1.4: How to select a proper material handling system?
- 1.5: Material handling principles
- 1.6: Classification of material handling equipment
- 1.7: Receiving and storage facilities
- 1.8: Liquid food transportation
- 1.9: Solid material transportation
- 1.10: Industrial transportation vehicles
- 1.11: Robotics for material handling
- 1.12: Conclusions
- References
- Part One: Receiving and storage facilities
- Chapter Two: Storage vats, vessels, and tanks
- Abstract
- 2.1: Introduction
- 2.2: Industrial vats, vessels, and tanks: Types and applications
- 2.3: Engineering aspects of tanks and vessels
- 2.4: Novel technologies in storage tanks and vessels
- 2.5: Conclusions
- References
- Chapter Three: Pallets and bags
- Abstract
- 3.1: Introduction
- 3.2: Packaging
- 3.3: Pallet
- 3.4: Big bags
- References
- Chapter Four: Silos and bins
- Abstract
- 4.1: Introduction
- 4.2: Storage principles
- 4.3: Different storage structures
- 4.4: Concluding remarks
- References
- Part Two: Liquid food transportation
- Chapter Five: Transportation and metering of fluids
- Abstract
- 5.1: General elements and equipment of the system
- 5.2: Pipes and channels
- 5.3: Control of flow rate
- 5.4: Flow-inducing machinery, pumps, blowers, and compressors
- References
- Suggested books
- Chapter Six: Centrifugal pumps
- Abstract
- 6.1: Introduction
- 6.2: Classification and application of centrifugal pumps
- 6.3: Centrifugal pump standards
- 6.4: Main parts of centrifugal pumps
- 6.5: Centrifugal pump accessories
- 6.6: Centrifugal pumps selections
- References
- Chapter Seven: Positive displacement pumps
- Abstract
- 7.1: Positive displacement pumps
- 7.2: Types of positive displacement pumps
- 7.3: Positive displacement pump characteristic curve
- 7.4: Benefits and limitations of positive displacement pumps
- 7.5: Applications of positive displacement pumps in the food and beverage industry
- 7.6: Considerations for maintenance and operations
- 7.7: Summary
- References
- Part Three: Solid and semi-solid transportation
- Chapter Eight: Fundamentals of conveyors
- Abstract
- 8.1: Introduction
- 8.2: Scope and importance of solid and semi-solid material handling systems
- 8.3: Classification of materials
- 8.4: Engineering properties of food materials related to conveying systems
- 8.5: Principles of material handling for selection of conveyors
- 8.6: Classification of solid and semi-solid material handling systems and conveyors
- 8.7: Type of conveyors
- 8.8: Pneumatic conveyors
- References
- Chapter Nine: Different mechanical conveyors in food processing
- Abstract
- 9.1: Introduction
- 9.2: Basic design rules
- 9.3: Materials of construction
- 9.4: Design for manufacturing and assembly (DFMA) of conveyors
- 9.5: Food conveying systems and their hygiene
- 9.6: Conclusions
- References
- Chapter Ten: Pneumatic conveyors
- Abstract
- 10.1: Introduction
- 10.2: Advantages of pneumatic conveying
- 10.3: Disadvantages of pneumatic conveying
- 10.4: Applications of pneumatic conveying in the food industry
- 10.5: System components
- 10.6: System types
- 10.7: Pressure drop in a pneumatic conveying system
- 10.8: Conclusions
- References
- Chapter Eleven: Hydraulic conveyors, bucket conveyors, and monorails
- Abstract
- 11.1: Hydraulic conveyors
- 11.2: Bucket elevators
- 11.3: Monorail
- References
- Part Four: General material handling machines
- Chapter Twelve: Transporting vehicles/trucks used in food plants
- Abstract
- 12.1: Introduction
- 12.2: Hand trucks
- 12.3: Powered trucks
- 12.4: Conclusions
- References
- Chapter Thirteen: Robotics for general material handling machines in food plants
- Abstract
- 13.1: Introduction
- 13.2: Robotics
- 13.3: Design consideration of robots and machine learning
- 13.4: Application of robotics in food industries
- 13.5: Limitations in industries and future scope
- References
- Index
- No. of pages: 398
- Language: English
- Edition: 1
- Published: August 26, 2022
- Imprint: Woodhead Publishing
- Paperback ISBN: 9780128185858
- eBook ISBN: 9780128197059
SJ
Seid Mahdi Jafari
Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland in Australia in 2006. He is now a Professor at GUASNR (Iran). He has published more than 650 papers in international journals (h-index= 97 in Scopus), 100 book chapters, and 36 books with Elsevier, Springer, and Taylor & Francis. Jafari was recognized as one of the top national researchers by the Iranian Ministry of Science, Research, and Technology (2017). He has been listed as one of the world’s highly cited researchers by Clarivate Analytics (Web of Science) in 2018, 2019, and 2020. He has also been recognized as a top reviewer in the field of agricultural and biological sciences by Publons (2018 and 2019). His website is “http://www.smjafari.com.”
Affiliations and expertise
Professor, Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, IranNM
Narjes Malekjani
Narjes Malekjani received her Ph.D. in Food Engineering from the University of Tehran in Iran in 2017. She has been teaching courses related to principles of food process engineering and food plant design for more than 10 years. Now, she is an academic member of the Department of Food Science and Technology at the University of Guilan in Iran. She currently has worked on more than 20 papers in international Food Science Journals as well as more than 10 book chapters published by international publishers.
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