1st Edition

Food Process Engineering Operations

    594 Pages 309 B/W Illustrations
    by CRC Press

    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.

    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

    Biography

    George D. Saravacos, Zacharias B. Maroulis