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
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