Introduction to Food Engineering

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

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.

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.

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.