Saravacos / Maroulis Food Process Engineering Operations

1. Auflage 2011
ISBN: 978-1-4200-8354-5
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 594 Seiten

Reihe: Contemporary Food Engineering

A unique and interdisciplinary field, food processing must meet basic process engineering considerations such as material and energy balances, as well as the more specialized requirements of food acceptance, human nutrition, and food safety. Food engineering, therefore, is a field of major concern to university departments of food science, and chemical and biological engineering as well as engineers and scientists working in various food processing industries.

Part of the notable CRC Press Contemporary Food Engineering series, Food Process Engineering Operations focuses on the application of chemical engineering unit operations to the handling, processing, packaging, and distribution of food products. Chapters 1 through 5 open the text with a review of the fundamentals of process engineering and food processing technology, with typical examples of food process applications. The body of the book then covers food process engineering operations in detail, including theory, process equipment, engineering operations, and application examples and problems.

Based on the authors’ long teaching and research experience both in the US and Greece, this highly accessible textbook employs simple diagrams to illustrate the mechanism of each operation and the main components of the process equipment. It uses simplified calculations requiring only elementary calculus and offers realistic values of food engineering properties taken from the published literature and the authors’ experience. The appendix contains useful engineering data for process calculations, such as steam tables, engineering properties, engineering diagrams, and suppliers of process equipment.

Designed as a one or two semester textbook for food science students, Food Process Engineering Operations examines the applications of process engineering fundamentals to food processing technology making it an important reference for students of chemical and biological engineering interested in food engineering, and for scientists, engineers, and technologists working in food processing industries.

Zielgruppe

Instructors and students in food engineering courses.

Autoren/Hrsg.

Saravacos, George D.

Maroulis, Zacharias B.

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Introduction
Process Diagrams
Material and Energy Balances
Engineering Units
Engineering Calculations
Application Examples
Material Balance
Energy Balances
Total Energy Requirements
Actual Energy Requirements
Problems
List of Symbols
References

Transport Phenomena
Introduction
Steady-State Transport
Unsteady-State Transport
Interface Transfer
Application Examples
Problems
List of Symbols
References

Thermodynamics and Kinetics
Introduction
Principles of Thermodynamics
Phase Equilibria
Food Kinetics
Application Examples
Problems
List of Symbols
References

Overview of Food Process Technology
Introduction
Food Preservation
Food Manufacturing
Food Ingredients
Food Product Engineering
Problems
References

Engineering Properties of Foods
Introduction
Physical Properties
Transport Properties
Applications
Application Examples
Problems
List of Symbols
References

Fluid Flow Operations
Introduction
Food Rheology
Mechanical Energy Balances
Piping Systems
Film and Oren Channel Flows
Flow Measurement
Pumping Equipment
Application Examples
Problems
List of Symbols
References

Mechanical Processing Operations
Introduction
Particle Characteristics
Size Reduction
Size Enlargement
Mixing and Forming
Conveying of Solids
Mechanical Separations
Application Examples
Problems
List of Symbols
References

Heat Transfer Operations
Introduction
Heat Transfer Coefficients
Heat Exchangers
Electrical/Radiation Heating
Application Examples
Heat Transfer Coefficient
Heat Transfer Surface
Heat Transfer Coefficients
Plate Heat Exchanger
Problems
List of Symbols
References

Thermal Processing Operations
Introduction
Thermal Preservation Processes
Thermal Treatment Processes
Application Examples
Problems
List of Symbols
References

Evaporation Operations
Introduction
Heat Transfer
Design of Evaporators
Energy-Saving Evaporation Systems
Auxiliary Equipment
Application Examples
Problems
List of Symbols
References

Drying Operations
Introduction
Heat and Mass Transfer
Psychrometrics
Drying Kinetics
Drying Technology
Dryer Design
Drying Equipment
Energy Efficiency in Drying
Application Examples
Problems
List of Symbols
References

Refrigeration and Freezing Operations
Introduction
Cold Generation
Cooling of Foods
Food Freezing
Cold Storage of Foods
Application Examples
Problems
List of Symbols
References

Mass Transfer Operations
Introduction
Distillation
Solvent Extraction
Crystallization from Solution
Application Examples
Problems
List of Symbols
References

Novel Food Process Operations
Introduction
Membrane Separation Operations
Supercritical Fluid Extraction
Freeze Concentration
Nonthermal Food Preservation
Application Examples
Problems
List of Symbols
References

Elements of Food Packaging Operations
Introduction
Packaging Materials
Preparation of Food Containers
Handling of Food Packages
References

Spreadsheet Applications
Introduction
Shell and Tubes Heat Exchanger
Psychrometric Calculations
Psychrometric Chart
Calculations on Psychrometric Chart
Isotherms
Fitting Rheological Data for Chocolate
References

Appendix A
Index