Description The last thirty years have seen the establishment of Food Engineering both as an academic discipline and as a profession. Combining scientific
depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists
and researchers looking for the latest information on transformation and preservation processes as well as process control and plant
hygiene topics.
Audience
Students and professionals in food engineering and food science and technology
Contents
Introduction-"Food is Life"
CHAPTER 1
Physical Properties of Food Materials
1.1 Introduction
1.2 Mechanical Properties
1.3 Thermal Properties
1.4 Electrical Properties
1.5 Structure
1.6 Water Activity
1.7 Phase Transistion Phenomena in Foods
CHAPTER 2
Fluid Flow
2.1 Introduction
2.2
Elements of Fluid Dynamics
2.3 Flow properties of fluids
2.4 Transportation of fluids
2.5 Flow of Particulate
Solids (Powder Flow)
CHAPTER 3
Heat and mass transfer, Basic principles
3.1 Introduction
3.2
Basic relations in transport phenomena
3.3 Conductive Heat and Mass Transfer
3.4 Convective Heat and Mass Transfer
3.5 Unsteady State Heat and Mass Transfer
3.6 Heat Transfer by Radiation
3.7 Heat Exchangers
3.8 Microwave Heating
3.9 Ohmic Heating
CHAPTER 4
REACTION KINETICS
4.1 INTRODUCTION
4.2 BASIC CONCEPTS
4.3 KINETICS OF BIOLOGICAL PROCESSES
4.4 RESIDENCE TIME AND RESIDENCE TIME DISTRIBUTION
CHAPTER 5
ELEMENTS OF
PROCESS CONTROL
5.1 INTRODUCTION
5.2 BASIC CONCEPTS
5.3 BASIC CONTROL STRUCTURES
5.4 THE BLOCK DIAGRAM
5.5 INPUT, OUTPUT AND PROCESS DYNAMICS
5.6 CONTROL MODES (CONTROL ALGORITHMS)
5.7 THE PHYSICAL ELEMENTS OF THE CONTROL
SYSTEM
CHAPTER 6
SIZE REDUCTION
6.1 INTRODUCTION
6.2 PARTICLE SIZE AND PARTICLE SIZE DISTRIBUTION
6.3 SIZE REDUCTION OF SOLIDS, BASIC PRINCIPLES
6.4 SIZE REDUCTION OF SOLIDS, EQUIPMENT AND METHODS
CHAPTER 7
MIXING
7.1 INTRODUCTION
7.2 MIXING OF FLUIDS (BLENDING)
7.3 KNEADING
7.4 IN-FLOW MIXING
7.5 MIXING OF
PARTICULATE SOLIDS
7.6 HOMOGENIZATION
CHAPTER 8
FILTRATION
8.1 INTRODUCTION
8.2
DEPTH FILTRATION
8.3 SURFACE (BARRIER) FILTRATION
8.4 FILTRATION EQUIPMENT
8.5 EXPRESSION
CHAPTER 9
CENTRIFUGATION
9.1 INTRODUCTION
9.2 BASIC PRINCIPLES
9.3 CENTRIFUGES
9.4 CYCLONES
CHAPTER 10
MEMBRANE
PROCESSES
10.1 INTRODUCTION
10.2 TANGENTIAL FILTRATION
10.3 MASS TRANSFER THROUGH MF AND UF MEMBRANES
10.4
MASS TRANSFER IN REVERSE OSMOSIS
10.5 MEMBRANE systems
10.6 MEMBRANE PROCESSES IN THE FOOD INDUSTRY
10.7 ELECTRODIALYSIS
Chapter 11
EXTRACTION
11.1 INTRODUCTION
11.2 SOLID – LIQUID EXTRACTION (LEACHING)
11.3 Supercritical
fluid extraction
11.4 LIQUID-LIQUID EXTRACTION
CHAPTER 12
ADSORPTION AND ION EXCHANGE
12.1 INTRODUCTION
12.2 EQUILIBRIUM CONDITIONS
12.3 BATCH ADSORPTION
12.4 ADSORPTION IN COLUMNS
12.5 ION EXCHANGE
Chapter
13
DISTILLATION
13.1 INTRODUCTION
13.2 Vapor-liquid equilibrium (VLA)
13.3 CONTINUOUS FLASH DISTILLATION
13.4 BATCH (DIFFERENTIAL) DISTILLATION
13.5 FRACTIONAL DISTILLATION
13.6 STEAM DISTILLATION
13.7 DISTILLATION
OF WINES AND SPIRITS
CHAPTER 14
CRYSTALLIZATION AND DISSOLUTION
14.1 INTRODUCTION
14.2 CRYSTALLIZATION
KINETICS
14. 3 CRYSTALLIZATION IN THE FOOD INDUSTRY
14.4 DISSOLUTION
Chapter 15
EXTRUSION
15.1 INTRODUCTION
15.2 THE SINGLE – SCREW EXTRUDER
15.3 Twin-screw extruders
15.4 EFFECT ON FOODS
15.5
FOOD APPLICATIONS OF EXTRUSION
CHAPTER 16
SPOILAGE AND PRESERVATION OF FOODS
16.1 Mechanisms of food spoilage
16.2 Food preservation processes
16.3 COMBINED PROCESSES (THE "HURDLE EFFECT")
16.4 PACKAGING
CHAPTER
17
THERMAL PROCESSING
17.1 Introduction
17.2 The kinetics of thermal inactivation of microorganisms and enzymes
17.3 Lethality of thermal processes
17.4 Optimization of thermal processes with respect to quality
17.5 Heat transfer
considerations in thermal processing
Chapter 18
THERMAL PROCESSES, METHODS AND EQUIPMENT
18.1 INTRODUCTION
18.2 Thermal processing in hermetically closed containers
18.3 THERMAL PROCESSING IN BULK, BEFORE PACKAGING
CHAPTER
19
REFRIGERATION, CHILLING AND FREEZING
19.1 INTRODUCTION
19.2 Effect of temperature on food spoilage
19.3 FREEZING
CHAPTER 20
REFRIGERATION, EQUIPMENT AND METHODS
20.1 SOURCES OF REFRIGERATION
20.2 COLD STORAGE AND REFRIGERATED TRANSPORT
20.3 CHILLERS AND FREEZERS
CHAPTER 21
EVAPORATION
21.1 INTRODUCTION
21.2 MATERIAL AND ENERGY BALANCE
21.3 HEAT TRANSFER
21.4 ENERGY MANAGEMENT
21.5 CONDENSERS
21.6 EVAPORATORS IN THE FOOD INDUSTRY
21.7 EFFECT OF EVAPORATION ON FOOD QUALITY
CHAPTER 22
DEHYDRATION
22.1 INTRODUCTION
22.2 THERMODYNAMICS OF MOIST AIR (PSYCHROMETRY)
22.3 CONVECTIVE DRYING (AIR DRYING)
22.4
DRYING UNDER VARYING EXTERNAL CONDITIONS
22.5 CONDUCTIVE (BOILING) DRYING
22.6 DRYERS IN THE FOOD PROCESSING INDUSTRY
22.7 ISSUES IN FOOD DRYING TECHNOLOGY
22.8 ENERGY CONSUMPTION IN DRYING
22.9 OSMOTIC DEHYDRATION
CHAPTER
23
FREEZE-DRYING (LYOPHILIZATION) AND FREEZE CONCENTRATION
23.1 INTRODUCTION
23.2 SUBLIMATION OF WATER
23.3
HEAT AND MASS TRANSFER IN FREEZE DRYING
23.4 Freeze drying, in practice
23.5 FREEZE CONCENTRATION
CHAPTER 24
FRYING, BAKING, ROASTING
24.1 INTRODUCTION
24.2 FRYING
24.3 BAKING AND ROASTING
CHAPTER 25
IONIZING
IRRADIATION AND OTHER NON-THERMAL PRESERVATION PROCESSES
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