Introduction to Food Engineering

Introduction to Food Engineering

3rd Edition - June 27, 2001

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  • Authors: R. Paul Singh, Dennis Heldman
  • eBook ISBN: 9780080574493

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Description

Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality.The third edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding.

Key Features

The subjects the authors have selected to illustrate engineering principles demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. Topics incorporate both traditional and contemporary food processing operations.

Readership

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.

Table of Contents

  • About the Authors
    Foreword
    Preface

    Chapter 1. Introduction
    Dimensions
    Engineering Units
    System
    State of a System
    Density
    Concentration
    Moisture Content
    Temperature
    Pressure
    Enthalpy
    Equation of State and Perfect Gas Law
    Phase Diagram of Water
    Conservation of Mass
    Material Balances
    Thermodynamics
    Laws of Thermodynamics
    Energy
    Energy Balance
    Energy Balance for a Closed System
    Energy Balance for an Open System
    A Total Energy Balance
    Power
    Area
    Dynamic Response Characteristics of Sensors
    Problems
    List of Symbols
    Bibliography

    Chapter 2. Fluid Flow in Food Processing
    Liquid Transport Systems
    Properties of Liquids
    Handling Systems for Liquids
    Handling Systems for Newtonian Liquids
    Force Balance on a Fluid Element Flowing in a Pipe-Derivation of Bernoulli Equation
    Energy Equation for Steady Flow of Fluids
    Pump Selection and Performance Evaluation
    Flow Measurement
    Measurement of Viscosity
    Flow Characteristics of New-Newtonian Fluids
    Problems
    List of Symbols
    Bibliography

    Chapter 3. Energy for Food Processing
    Generation of Steam
    Fuel Utilization
    Electric Power Utilization
    Problems
    List of Symbols
    Bibliography

    Chapter 4. Heat Transfer in Food Processing
    Systems for Heating and Cooling Food Products
    Thermal Properties of Food
    Modes of Heat Transfer
    Stead-State Heat Transfer
    Unsteady-State Heat Transfer
    Microwave Heating
    Problems
    List of Symbols
    Bibliography

    Chapter 5. Preservation Processes
    Microbial Survivor Curves
    Influence of External Agents
    Thermal Death Time F
    Spoilage Probability
    General Method for Process Calculation
    Mathematical Problems
    Problems
    List of Symbols
    Bibliography

    Chapter 6. Refrigeration
    Selection of a Refrigerant
    Components of a Refrigeration System
    Pressure-Enthalpy Charts
    Mathematical Expressions Useful in Analysis of Vapor-Compression Refrigeration
    Use of Multistage Systems
    Problems
    List of Symbols
    Bibliography

    Chapter 7. Food Freezing
    Freezing Systems
    Frozen-Food Properties
    Freezing Time
    Frozen-Food Storage
    Problems
    List of Symbols
    Bibliography

    Chapter 8. Evaporation
    Boiling-Point Elevation
    Types of Evaporators
    Design of a Single-Effect Evaporator
    Design of a Multiple-Effect Evaporator
    Vapor Recompression Systems
    Problems
    List of Symbols
    Bibliography

    Chapter 9. Psychrometries
    Properties of Dry Air
    Properties of Water Vapor
    Properties of Air-Vapor Mixtures
    The Psychrometric Chart
    Problems
    List of Symbols
    Bibliography

    Chapter 10. Mass Transfer
    The Diffusion Process
    Unstead-State Mass Transfer
    Mass Transfer in Packaging Materials
    Problems
    List of Symbols
    Bibliography

    Chapter 11. Membrane Separation
    Electrodialysis Systems
    Reverse Osmosis Membrane Systems
    Membrane Performance
    Ultrafiltration Membrane Systems
    Concentration Polarization
    Types of Reverse-Osmosis and Ultrafiltration Systems
    Problems
    List of Symbols
    Bibliography

    Chapter 12. Dehydration
    Basic Drying Processes
    Dehydration Systems
    Dehydration System Design
    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 Equipment
    A.8 Miscellaneous
    Bibliography

    Index

Product details

  • No. of pages: 750
  • Language: English
  • Copyright: © Academic Press 2001
  • Published: June 27, 2001
  • Imprint: Academic Press
  • eBook ISBN: 9780080574493

About the Authors

R. Paul Singh

Affiliations and Expertise

Department of Food Science and Technology and Department of Biological and Agricultural Engineering, University of California, Davis, USA

Dennis Heldman

Dennis Heldman
Dennis R. Heldman is the Dale A. Seiberling Endowed Professor of Food Engineering at The Ohio State University. He is also and Adjunct Professor at the University of California-Davis and Professor Emeritus at the University of Missouri. He has been author or co-author of over 150 research projects and several books. He served as President of the Institute of Food Technologists in 2006-07, and was recognized with the Food Engineering Lifetime Achievement Award from the International Association for Engineering and Food in 2011.

Affiliations and Expertise

Heldman Associates, Mason, OH, USA

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