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.