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By R. Paul Singh, Department of Food Science and Technology and Department of Biological and Agricultural Engineering, University of California, Davis, USA Dennis Heldman, Heldman Associates, Mason, OH, USA
Description The fourth edition of this leading textbook presents the engineering concepts and unit operations used in food processing in a classroom-proven
and unique blend of principles with applications. Describing the application of a particular principle followed by the quantitative relationships
that define the related processes, each chapter also includes solved examples and problems to evaluate reader comprehension.
Authors
Singh and Heldman use their many years of teaching to present food engineering concepts in a logical progression that covers the standard
course curriculum making it easily adaptable for each classroom.
Audience
Undergraduate and graduate students of food science/food process engineering; professionals in food and process engineering (particularly
food manufacturing and ingredients); individuals involved in food safety, food manufacturing standards, and regulatory bodies.
Contents About the Authors
Foreword
Preface
CHAPTER 1
Introduction
1.1 Dimensions
1.2 Engineering Units
1.3 System
1.4 State of a System
1.5
Density
1.6 Concentration
1.7 Moisture Content
1.8 Temperature
1.9 Pressure
1.10 Enthalpy
1.11 Equation of State and Perfect Gas Law
1.12 Phase Diagram of Water
1.13 Conservation of Mass
1.14 Material Balance
1.15 Thermodynamics
1.16 Laws of Thermodynamics
1.17 Energy
1.18 Energy Balance
1.19 Energy Balance for a Closed System
1.20 Energy Balance for an Open System
1.21 Total Energy Balance
1.22 Power
1.23 Area
Problems
List of Symbols
Bibliography
CHAPTER 2
Fluid Flow in Food Processing
2.1 Liquid Transport Systems
2.2 Properties
of Liquids
2.3 Handling Systems for Newtonian Liquids
2.4 Force Balance on a Fluid Element Flowing in a Pipe – Derivation of Bernoulli
Equation
2.5 Energy Equation for Steady Flow of Fluids
2.6 Pump Selection and Performance Evaluation
2.7 Flow Measurement
2.8 Measurement
of Viscosity
2.9 Flow Characteristics of Non-Newtonian Fluids
2.10 Transport of Solid Foods
Problems
List of Symbols
Bibliography
CHAPTER
3
Energy and Controls in Food Processes
3.1 Generation of Steam
3.2 Fuel Utilization
3.3 Electric Power Utilization
3.4 Process Controls
in Food Processing
3.5 Sensors
Problems
List of Symbols
Bibliography
CHAPTER 4
Heat Transfer in Food Processing
4.1 Systems for Heating
and Cooling Food Products
4.2 Thermal Properties of Foods
4.3 Modes of Heat Transfer
4.4 Steady-State Heat Transfer
4.5 Unsteady-State
Heat Transfer
4.6 Electrical Conductivity of Foods
4.7 Ohmic Heating
4.8 Microwave Heating
Problems
List of Symbols
Bibliography
CHAPTER
5
Preservation Processes
5.1 Processing Systems
5.2 Microbial Survivor Curves
5.3 Influence of External Agents
5.4 Thermal Death Time
F
5.5 Spoilage Probability
5.6 General Method for Process Calculation
5.7 Mathematical Methods
Problems
List of Symbols
Bibliography
CHAPTER 6
Refrigeration
6.1 Selection of a Refrigerant
6.2 Components of a Refrigeration System
6.3 Pressure-Enthalpy Charts
6.4 Mathematical
Expressions Useful in Analysis of Vapor-Compression Refrigeration
6.5 Use of Multistage Systems
Problems
List of Symbols
Bibliography
CHAPTER 7
Food Freezing
7.1 Freezing Systems
7.2 Frozen-Food Properties
7.3 Freezing Time
7.4 Frozen-Food Storage
Problems
List of Symbols
Bibliography
CHAPTER 8
Evaporation
8.1 Boiling-Point Elevation
8.2 Types of Evaporators
8.3 Design of a Single-Effect Evaporator
8.4
Design of a Multiple-Effect Evaporator
8.5 Vapor Recompression Systems
Problems
List of Symbols
Bibliography
CHAPTER 9
Psychrometrics
9.1 Properties of Dry Air
9.2 Properties of Water Vapor
9.3 Properties of Air-Vapor Mixtures
9.4 The Psychrometric Chart
Problems
List
of Symbols
Bibliography
CHAPTER 10
Mass Transfer
10.1 The Diffusion Process
10.2 Unsteady-State Mass Transfer
Problems
List of Symbols
Bibliography
CHAPTER 11
Membrane Separation
11.1 Electrodialysis Systems
11.2 Reverse Osmosis Membrane Systems
11.3 Membrane Performance
11.4 Ultrafiltration Membrane Systems
11.5 Concentration Polarization
11.6 Types of Reverse-Osmosis and Ultrafiltration Systems
Problems
List of Symbols
Bibliography
CHAPTER 12
Dehydration
12.1 Basic Drying Processes
12.2 Dehydration Systems
12.3 Dehydration System Design
Problems
List of Symbols
Bibliography
CHAPTER 13
Supplemental Processes
13.1 Filtration
13.2 Sedimentation
13.3 Centrifugation
13.4
Mixing
Problems
List of Symbols
Bibliography
CHAPTER 14
Extrusion Processes for Foods
14.1 Introduction and Background
14.2 Basic Principles
of Extrusion
14.3 Extrusion Systems
14.4 Extrusion System Design
14.5 Design of More Complex Systems
Problems
List of Symbols
Bibliography
CHAPTER 15
Packaging Concepts
15.1 Introduction
15.2 Food Protection
15.3 Product Containment
15.4 Product Communication
15.5 Product
Convenience
15.6 Mass Transfer in Packaging Materials
15.7 Innovations in Food Packaging
15.8 Food Packaging and Product Shelf-life
15.9
Summary
Problems
List of Symbols
Bibliography
Appendices
A.1 SI System of Units and Conversion Factors
A.2 Physical Properties of Foods
A.3 Physical Properties of Nonfood Materials
A.4 Physical Properties of Water and Air
A.5 Psychrometric Charts
A.6 Pressure-Enthalpy
Data
A.7 Symbols for Use in Drawing Food Engineering Process Equipment
A.8 Miscellaneous
A.9 Dimensional Analysis
Bibliography
Index
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