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Titre :	Food process design. Ajouter au panier
Auteur(s) :	Zacharias B. Maroulis George D. Saravacos
Type de document :	Livre
Sujets :	TECHNOLOGIE ALIMENTAIRE ; CONSERVATION ; SECURITE ; SEPARATION ; CONDITIONNEMENT ; HYGIENE ; USINE ; PRODUIT ALIMENTAIRE ; CFAO ; TRAITEMENT THERMIQUE ; TRANSFERT DE CHALEUR ; ECHANGEUR DE CHALEUR ; REFRIGERATION ; CONGELATION ; PASTEURISATION ; STERILISATION ; TRANSFERT DE MASSE ; DISTILLATION ; EXTRACTION ; MICROFILTRATION ; ULTRAFILTRATION ; OSMOSE INVERSE ; EVAPORATION ; SECHAGE ; NETTOYAGE ; DECONGELATION ; SECHOIR 16.14 (GENIE DES PROCEDES ALIMENTAIRES-TECHNOLOGIE ALIMENTAIRE)
Editeur(s) :	NEW YORK : Marcel Dekker, Inc.
Date de publication :	2003
Collection :	Food science and technology, num. 126
Format :	506 p.
Note(s) :	Annexes Bibliographie Illustrations Index
Table des matières :	PREFACE LIST OF APPLICATION EXAMPLES DISTRIBUTION OF APPLICATIONS lN CHAPTERS 1. Food Science in Process Design I. INTRODUCTION II. FOOD PRESERVATION PROCESSES 1. CONVENTIONAL PROCESSES 2. MINIMAL PROCESSING 3. NONTHERMAL PROCESSING III. CHEMICAL KlNETICS IV. FOOD MICROBIOLOGY AND FOOD SAFETY 1. FOOD MICROBIOLOGY 2. FOOD SAFETY a. Good Manufacturing Practices (GMP) b. Food Safety Programs and H[...] PREFACE LIST OF APPLICATION EXAMPLES DISTRIBUTION OF APPLICATIONS lN CHAPTERS 1. Food Science in Process Design I. INTRODUCTION II. FOOD PRESERVATION PROCESSES 1. CONVENTIONAL PROCESSES 2. MINIMAL PROCESSING 3. NONTHERMAL PROCESSING III. CHEMICAL KlNETICS IV. FOOD MICROBIOLOGY AND FOOD SAFETY 1. FOOD MICROBIOLOGY 2. FOOD SAFETY a. Good Manufacturing Practices (GMP) b. Food Safety Programs and HACCP V. QUALITY CHANGES lN FOOD PROCESSING NOMENCLATURE REFERENCES 2. Principles of Food Process Design I. INTRODUCTION II. DESIGN OF FOOD PROCESSES 1. INTRODUCTION 2. UNIT OPERATIONS lN FOOD PROCESSING 3. FOOD PROCESS FLOWSHEETS 4. MATERIAL AND ENERGY BALANCES 5. MECHANICAL PROCESSES a. Mechanical Transport Operations b. Mechanical Processing Operations c. Mechanical Separation Operations 6. FOOD PACKAGING PROCESSES III. FOOD SAFETY AND QUALITY 1. PLANT SAFETY 2. HYGIENIC FOOD PROCESS DESIGN 3. HYGIENIC STANDARDS AND REGULATIONS 4. CLEANING OF PROCESS EQUIPMENT IV. FOOD PLANT DESIGN 1. GENERAL ASPECTS 2. NEW FOOD PLANTS 3. PLANT IMPROVEMENT 4. PLANT EXPANSION 5. MOBILE FOOD PLANTS 6. ADVANCED FOOD PLANTS 7. ECONOMIC ASPECTS V. PROJECT EVALUATION AND COST ESTIMATION 1. FINANCIAL ANALYSIS AND PROCESS PROFITABILITY a. Investment Cost b. Process Profitability c. Individual Processes 2. COST OF EQUIPMENT AND UTILITlES VI. APPLICATION TO TOMATO PASTE PROCESSING PLANT 1. MATERIAL BALANCES 2. ENERGY BALANCES 3. SIZING AND COST OF PROCESS EQUIPMENT 4. PLANT PROFITABILITY NOMENCLATURE REFERENCES 3. Computer-Aided Process Design I. INTRODUCTION II. PRINCIPLES OF SPREADSHEET-AIDED PROCESS DESIGN III. APPLICATION EXAMPLE 1. PROCESS DESCRIPTION 2. PROCESS MODEL 3. EXCEL IMPLEMENTATION Step 1: Workbook Prepatation Step 2: Process Modeling in a Spreadsheet Step 3: Using "Solver" for Process Optimization Step 4: Using Excel Tables and Charts for Presentation of the Results Step 5: Introducing Dialog Boxes and Controls to Modify Data Step 6: Towards an Integrated Graphics Interface NOMENCLATURE REFERENCES 4. Heating Processes I. INTRODUCTION II. HEAT TRANSFER COEFFICIENTS 1. GENERAL CONSIDERATIONS 2. HEAT AND MASS TRANSFER FACTORS III. FOOD HEATING EQUIPMENT 1. HEAT EXCHANGERS a. Tubular Heat Exchangers b. Plate Heat Exchangers c. Scraped Surface Heat Exchangers d. Agitated Kettles e. Spiral-tube Heat Exchangers 2. DIRECT HEATING 3. SPECIAL HEATING EQUIPMENT a. Baking Ovens b. Impingement Heating c. Frying d. Radiation Heating e. Infrared Heaters f. Heat Generation Processes g. Microwave and Dielectric Heating h. Ohmic Heating IV. SIMPLIFIED DESIGN OF A HEAT EXCHANGER 1. PROCESS DESCRIPTION 2. PROCESS MODEL 3. APPLICATION TO TOMATO PASTE HEATING V. DETAILED DESIGN OF A SHELL AND TUBE HEAT EXCHANGER 1. PROCESS DESCRIPTION 2. PROCESS MODEL 3. APPLICATION TO TOMATO PASTE HEATING VI. DETAILED DESIGN OF A PLATE HEAT EXCHANGER 1. PROCESS DESCRIPTION 2. PROCESS MODEL 3. APPLICATION TO ORANGE JUICE HEATING VII. HYGIENIC AND QUALITY CONSIDERATIONS NOMENCLATURE REFERENCES 5. Refrigeration and Freezing I. INTRODUCTION II. REFRIGERATION EQUIPMENT 1. COMPRESSION REFRIGERATION CYCLES 2. MECHANICAL COMPRESSORS 3. REFRIGERATION EVAPORATORS 4. CONDENSERS 5. CAPACITY CONTROL 6. SHORTCUT DESIGN PROCEDURE III. COOLING OF FOODS 1. INTRODUCTION 2. COOLING EQUIPMENT a. Liquid Foods b. Solid Foods IV. FREEZING OF FOODS 1. INTRODUCTION 2. FREEZING TIME 3. HEAT LOAD 4. FREEZING EQUIPMENT a. Air Freezers b. Cold Surface Freezers c. Heat Exchanger Freezers d. Cryogenic Liquids V. THAWING EQUIPMENT VI. COLD STORAGE OF FOODS VII. DESIGN OF A CONVEYOR BELT COOLER 1. PROCESS DESCRIPTION 2. PROCESS MODEL 3. APPLICATION TO STRAWBERRY COOLING VIII. DESIGN OF A COLD STORAGE ROOM 1. PROCESS DESCRIPTION 2. PROCESS MODEL 3. APPLICATION TO SEASONAL COLD STORAGE OF APPLES IX. DESIGN OF A FLUIDIZED BED FREEZER 1. PROCESS DESCRIPTION 2. PROCESS MODEL 3. APPLICATION TO GREEN PEA FREEZING NOMENCLATURE REFERENCES 6. Evaporation I. INTRODUCTION II. HEAT TRANSFER lN EVAPORATORS 1. INTRODUCTION 2. HEAT TRANSFER COEFFICIENTS Ill. FOOD EVAPORATORS 1. FALLING FILM EVAPORATORS 2. FORCED CIRCULATION EVAPORATORS 3. AGITATED FILM EVAPORATORS IV. ENERGY -SAVING EVAPORATORS 1. MULTIPLE-EFFECT EVAPORATORS 2. VAPOR RECOMPRESSION EVAPORATORS V. DESIGN OF A TRIPLE-EFFECT EVAPORATOR 1. PROCESS DESCRIPTION 2. PROCESS MODEL 3. APPLICATION TO TOMATO-PASTE CONCENTRATION VI. DESIGN OF A VAPOR RECOMPRESSION EVAPORATOR 1. PROCESS DESCRIPTION 2. PROCESS MODEL 3. APPLICATION TO TOMATO PASTE CONCENTRATION 4. APPLICATION TO MILK CONCENTRATION VII. FOOD QUALITY CONSIDERATIONS NOMENCLATURE REFERENCES 7. Dehydration I. INTRODUCTION II. GENERAL CONSIDERATIONS 1. HEAT AND MASS TRANSFER 2. DESIGN OF INDUSTRIAL DRYERS III. DRYING EQUIPMENT 1. SELECTION OF INDUSTRIAL DRYERS 2. TYPICAL FOOD DRYERS a. Bin (Silo) Dryers b. Tray Dryers c. Tunnel (Truck) Dryers d. Belt Dryers e. Rotary Dryers f. Fluidized Bed Dryers g. Pneumatic (Flash) Dryers h. Spray Dryers i. Drum dryers k. Vacuum Dryers l. Freeze Dryers IV. DRYING PRINCIPLES 1. PSYCHROMETRICS 2. DRYING KINETICS 3. MATERIAL AND HEAT BALANCES 4. SIZING V. DESIGN OF A CONVEYOR BELT DRYER 1. PROCESS DESCRIPTION 2. PROCESS MODEL 3. APPLICATION TO CARROT DEHYDRATION VI. DESIGN OF ROTARY DRYER 1. PROCESS DESCRIPTION 2. PROCESS MODEL 3. APPLICATION TO CARROT DEHYDRATION 4. COMPARISON OF BELT AND ROTARY DRYERS NOMENCLATURE REFERENCES 8. Thermal Processing of Foods I. INTRODUCTION II. KINETICS OF THERMAL INACTIVATION 1. INACTIVATION OF MICROORGANISMS AND ENZYMES 2. EFFECT OF TEMPERATURE 3. COMMERCIAL STERILITY 4. INACTIVATION AT VARYING TEMPERATURE 5. THERMAL DAMAGE TO FOOD COMPONENTS 6. THERMAL DESTRUCTION DATA 7. APPLICATION TO MILK 8. IN-CONTAINER THERMAL PROCESSING 9. IN-CONTAINER STERILIZERS a. Batch Sterilizers b. Continuous Sterilizers III. CONTINUOUS FLOW PASTEURIZATION 1. PROCESS DESCRIPTION 2. PROCESS MODEL 3. APPLICATION TO MILK IV. CONTINUOUS FLOW STERILIZATION: INDIRECT STEAM HEATING 1. PROCESS DESCRIPTION 2. PROCESS MODEL 3. APPLICATION TO MILK V. CONTINUOUS FLOW STERILIZATION: INJECTION STEAM HEATING 1. PROCESS DESCRIPTION 2. PROCESS MODEL 3. APPLICATION TO MILK VI. CONTINUOUS FLOW STERILIZATION OF VISCOUS AND PARTICULATE FLUID FOODS 1. PROCESS DESCRIPTION 2. PROCESS MODEL 3. APPLICATION TO MODEL POTATO SOUP VII. lN-CONTAINER THERMAL PROCESSING 1. PROCESS DESCRIPTION 2. PROCESS MODEL 3. APPLICATION TO CORN CANNING NOMENCLATURE REFERENCES 9. Mass Transfer Processes I. INTRODUCTION 1. PHASE EQUILIBRIA 2. MASS TRANSFER 3. DESIGN OF EQUlPMENT II. DISTILLATION 1. INTRODUCTION 2. PROCESS DESCRIPTION 3. PROCESS MODEL a. Vapor - Liquid Equilibrium b. Material and Heat Balances c. Column Size d. Column Auxiliaries Sizing e. Costing 4. PROCESS DESIGN 5. APPLICATION TO ETHANOL DISTILLATION a. Conventional Column b. Column without Reboiler 6. AROMA RECOVERY 7. SPINNING CONE STRIPPING COLUMN III. EXTRACTION 1. PHASE EQUILIBRIA 2. EQUILIBRIUM STAGES 3. MASS TRANSFER CONSIDERATIONS 4. EXTRACTION EQUIPMENT 5. DESIGN OF CROSSCURRENT FLOW SOLID EXTRACTION a. Process Description b. Process Model c. Application to Oil Recovery from Soybean Meal NOMENCLATURE REFERENCES 10. Membrane Separation Processes I. INTRODUCTION II. PRINCIPLES OF MEMBRANE SEPARATIONS 1. MASS TRANSFER CONSIDERATIONS 2. MEMBRANE MODULES 3. MEMBRANE SEPARATION SYSTEMS a. Pressure-driven Separations b. Special Membrane Separations III. MICROFILTRATION AND ULTRAFILTRATION 1. MICROFILTRATION 2. ULTRAFILTRATION a. UF Systems b. Food Applications of UF IV. REVERSE OSMOSIS AND NANOFILTRATION 1. RO SYSTEMS 2. FOOD APPLICATIONS OF RO V. APPLICATION TO CHEESE WHEY PROCESSING 1. DESIGN OF AN ULTRAFILTRATION PROCESS a. Process Description b. Process Model c. Application to Cheese Whey 2. DESIGN OF A REVERSE OSMOSIS PROCESS a. Process Description b. Process Model c. Application to Cheese Whey NOMENCLATURE REFERENCES Appendix I. CONVERSION FACTORS TO SI UNITS II. PHYSICAL PROPERTIES OF WATER, STEAM, AND AIR 1. SATURATED PRESSURE OF WATER 2. LATENT HEAT OF VAPORIZATION OF WATER 3. DENSITY OF WATER 4. DENSITY OF SATURATED STEAM 5. PHASE DIAGRAM OF WATER 6. DENSITY OF AIR 7. SPECIFIC HEAT OF WATER, STEAM AND AIR 8. VlSCOSITY OF WATER, STEAM AND AIR 9. THERMAL CONDUCTIVITY OF WATER, STEAM AND AIR 10. MASS DIFFUSIVITY OF WATER VAPOR IN AIR III. THERMAL PROPERTIES OF MAJOR FOOD COMPONENTS 1. DENSITY OF MAJOR FOOD COMPONENTS 2. SPECIFIC HEAT OF MAJOR FOOD COMPONENTS 3. THERMAL CONDUCTIVITY OF MAJOR FOOD COMPONENTS IV. TRANSPORT PROPERTIES OF SELECTED FOODS 1. VISCOSITY OF SELECTED FOODS 2. THERMAL CONDUCTIVITY OF SELECTED FOODS 3. MOISTURE DIFFUSIVITY OF SELECTED FOODS V. FLUID FLOW lN CIRCULAR TUBES VI. CONVECTION HEAT TRANSFER COEFFICIENTS NOMENCLATURE REFERENCES INDEX
Langue(s) :	Anglais
Identifiant :	978-0-8247-4311-6
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=67629

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