Introduction to Food Engineering - 4th Edition - ISBN: 9780123709004, 9780080919621

Introduction to Food Engineering

4th Edition

Authors: R Paul Singh Dennis Heldman R. Paul Singh Dennis Heldman
eBook ISBN: 9780080919621
Imprint: Academic Press
Published Date: 7th October 2008
Page Count: 864
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Table of 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


Description

This fourth 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. Depth of coverage is very high. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Both are specialists in engineering and world-renowned. Chapters describe 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

New chapters on: -Supplemental processes including filtration, sedimentation, centrifugation, and mixing -Extrusion processes for foods -Packaging concepts and shelf life of foods Expanded information on Emerging technologies, such as high pressure and pulsed electric field Transport of granular foods and powders Process controls and measurements Design of plate heat exchangers Impact of fouling in heat transfer processes Use of dimensional analysis in understanding physical phenomena

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.


Details

No. of pages:
864
Language:
English
Copyright:
© Academic Press 2009
Published:
Imprint:
Academic Press
eBook ISBN:
9780080919621

About the Authors

R Paul Singh Author

R. Paul Singh is a distinguished professor of food engineering at the University of California, Davis. The American Society of Agricultural Engineers (ASAE) awarded him the Young Educator Award in 1986, the Kishida International Award in 2007, and the Massey Ferguson Education Gold Medal Award in 2013. In 2007, Singh was recognized with a Food Engineering Lifetime Achievement Award by the International Association of Engineering and Food.In 2008, Singh was elected to the US National Academy of Engineering “for innovation and leadership in food engineering research and education.”

Affiliations and Expertise

University of California, Davis

Dennis Heldman Author

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

R. Paul Singh Author

Affiliations and Expertise

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

Dennis Heldman Author

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