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  • Produktbild: Introduction to Food Process Engineering
  • Produktbild: Introduction to Food Process Engineering
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Introduction to Food Process Engineering

Aus der Reihe Food Science Text Series
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95,99 € UVP 109,99 €

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Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

21.02.2011

Verlag

Springer Us

Seitenzahl

510

Maße (L/B/H)

26,2/18,7/4 cm

Gewicht

1212 g

Auflage

Second Edition 2011

Sprache

Englisch

ISBN

978-1-4419-7661-1

Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

21.02.2011

Verlag

Springer Us

Seitenzahl

510

Maße (L/B/H)

26,2/18,7/4 cm

Gewicht

1212 g

Auflage

Second Edition 2011

Sprache

Englisch

ISBN

978-1-4419-7661-1

Herstelleradresse

Libri GmbH
Europaallee 1
36244 Bad Hersfeld
DE

Email: gpsr@libri.de

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  • Produktbild: Introduction to Food Process Engineering
  • Produktbild: Introduction to Food Process Engineering
  • Preface

    1 An introduction to food process engineering

    2 Dimensions, quantities and units

    2.1 Dimensions and units
    2.2 Definitions of some basic physical quantities

    2.2.1 Velocity and speed
    2.2.2 Acceleration
    2.2.3 Force and momentum
    2.2.4 Weight
    2.2.5 Pressure
    2.2.6 Work and energy
    2.2.7 Power

    2.3 Dimensional analysis

    2.3.1 Dimensional consistency
    2.3.2 Dimensional analysis

    3 Thermodynamics and equilibrium

    3.1 Introduction

    3.1.1 Temperature and the zeroth law of thermodynamics
    3.1.2 Temperature scale
    3.1.3 Heat, work and enthalpy
    3.1.4 Other definitions

    3.2 The gaseous phase

    3.2.1 Kinetic theory of gases
    3.2.2 Perfect gases
    3.2.3 Pure component vapour pressure
    3.2.4 Partial pressure and pure component volume

    3.3 The liquid-vapour transition

    3.3.1 Vaporisation and condensation
    3.3.2 Isotherms and critical temperature
    3.3.3 Definition of gas and vapour
    3.3.4 Vapour-liquid equilibrium

    3.4 First law of thermodynamics
    3.5 Heat capacity

    3.5.1 Heat capacity at constant volume
    3.5.2 Heat capacity at constant pressure
    3.5.3 The relationship between heat capacities for a perfect gas
    3.5.4 The pressure, volume, temperature relationship for gases

    3.6 Second law of thermodynamics

    3.6.1 The heat pump and refrigeration
    3.6.2 Consequences of the second law

    4 Material and energy balances

    4.1 Process analysis
    4.2 Material balances

    4.2.1 Overall material balances
    4.2.2 Concentration and composition
    4.2.3 Component material balances
    4.2.4 Recycle and by-pass

    4.3 The steady-flow energy equation
    4.4 Thermochemical data

    4.4.1 Heat capacity
    4.4.2 Latent heat of vaporisation
    4.4.3 Latent heat of fusion
    4.4.4 Steam tables

    4.5 Energy balances

    5 The fundamentals of rate processes

    5.1 Introduction
    5.2 Heat transfer
    5.3 Momentum transfer
    5.4 Mass transfer
    5.5 Transport properties

    5.5.1 Thermal conductivity
    5.5.2 Viscosity
    5.5.3 Diffusivity

    5.6 Similarities between heat, momentum and mass transfer

    6 The flow of food fluids

    6.1 Introduction
    6.2 Fundamental principles

    6.2.1 Velocity and flow rate
    6.2.2 Reynolds’ experiment
    6.2.3 Principle of continuity
    6.2.4 Conservation of energy

    6.3 Laminar flow in a pipeline
    6.4 Turbulent flow in a pipeline
    6.5 Pressure measurement and fluid metering

    6.5.1 The manometer
    6.5.2 The orifice meter
    6.5.3 The venturi meter

    6.6. Pumping of liquids

    6.6.1 The centrifugal pump
    6.6.2 Positive displacement pumps
    6.6.3 Net positive suction head
    6.6.4 Hygienic design

    6.7 Non-Newtonian flow

    6.7.1 Introduction
    6.7.2 Stress, strain and flow

    6.8 Time-independent rheological models

    6.8.1 Hookean solids
    6.8.2 Newtonian fluids
    6.8.3 Bingham fluids
    6.8.4 The power law
    6.8.5 Laminar flow of power law fluids
    6.8.6 Other time-independent models

    6.9 Time-dependent rheological models
    6.10 Visco-elasticity

    6.10.1 Introduction
    6.10.2 Mechanical analogues

    6.11 Rheological measurements

    6.11.1 Measurement of dynamic viscosity
    6.11.2 Rheological measurements for non-Newtonian fluids

    7 Heat processing of foods

    7.1 Introduction
    7.2 Conduction

    7.2.1 Steady-state conduction in a uniform slab
    7.2.2 Conduction in a composite slab
    7.2.3 Radial conduction
    7.2.4 Conduction in a composite cylinder
    7.2.5 Conduction through a spherical shell

    7.3 Convection

    7.3.1 Film heat transfer coefficient
    7.3.2 Simultaneous convection and conduction
    7.3.3 Radial convection
    7.3.4 Critical thickness of insulation
    7.3.5 Correlations for film heat transfer coefficients
    7.3.6 Overall heat transfer coefficient

    7.4 Heat exchangers

    7.4.1 Types of industrial heat exchanger
    7.4.2 Sizing of heat exchangers

    7.5 Boiling and condensation

    7.5.1 Boiling heat transfer
    7.5.2 Condensation

    7.6 Heat transfer to non-Newtonian fluids
    7.7 Principles of radiation

    7.7.1 Absorption, reflection and transmission
    7.7.2 Black body radiation
    7.7.3 Emissivity and real surfaces
    7.7.4 Radiative heat transfer
    7.7.5 View factors

    7.8 Microwave heating of foods

    7.8.1 Microwaves
    7.8.2 Generation of microwaves
    7.8.3 Energy conversion and heating rate
    7.8.4 Microwave ovens and industrial plant
    7.8.5 Advantages and applications of microwave heating

    7.9 Temperature measurement

    7.9.1 Principles of temperature measurement
    7.9.1 Expansion thermometers
    7.9.3 Electrical methods
    7.9.4 Radiation pyrometry

    8 Mass Transfer

    8.1 Introduction
    8.2 Molecular diffusion

    8.2.1 Fick’s law
    8.2.2 Diffusivity
    8.2.3 Concentration

    8.3 Convective mass transfer

    8.3.1 Whitman's theory
    8.3.2 Film mass transfer coefficients
    8.3.3 Overall mass transfer coefficients
    8.3.4 Addition of film mass transfer coefficients
    8.3.5 Resistances to mass transfer in food processing
    8.3.6 Effect of solubility on mass transfer coefficients
    8.3.7 Alternative units for mass transfer coefficients
    8.3.8 Units of Henry's constant

    8.4 Binary diffusion

    8.4.1 General diffusion equation
    8.4.2 Other forms of the general diffusion equation
    8.4.3 Diffusion through a stagnant gas film
    8.4.4 Particles, droplets and bubbles

    8.5 Correlations for mass transfer coefficients
    8.6 Mass transfer and food packaging

    9 Psychrometry

    9.1 Introduction
    9.2 Definitions of some basic quantities

    9.2.1 Absolute humidity
    9.2.2 Saturated humidity
    9.2.3 Percentage saturation
    9.2.4 Relative humidity
    9.2.5 Relationship between percentage saturation and relative humidity
    9.2.6 Humid heat
    9.2.7 Humid volume
    9.2.8 Dew point

    9.3 Wet bulb and dry bulb temperatures

    9.3.1 Definitions
    9.3.2 The wet bulb equation
    9.3.3 Adiabatic saturation temperature
    9.3.4 Relationship between wet bulb temperature and adiabatic saturation temperature

    9.4 The psychrometric chart

    9.4.1 Principles
    9.4.2 Mixing of humid air streams

    9.5 Application of psychrometry to drying

    10 Thermal processing of foods

    10.1 Unsteady-state heat transfer

    10.1.1 Introduction
    10.1.2 The Biot number
    10.1.3 Lumped analysis

    10.2 Unsteady-state conduction

    10.2.1 Fourier’s first law of conduction
    10.2.2 Conduction in a flat plate
    10.2.3 The Fourier number
    10.2.4 Gurney-Lurie charts
    10.2.5 Heisler charts

    10.3 Food preservation techniques using heat

    10.3.1 Introduction to thermal processing
    10.3.2 Pasteurisation
    10.3.3 Commercial sterilisation

    10.4 Kinetics of microbial death

    10.4.1 Decimal reduction time and thermal resistance constant
    10.4.2 Process lethality
    10.4.3 Spoilage probability

    10.5 The general method

    10.6 The mathematical method

    10.6.1 Introduction
    10.6.2 The procedure to find total process time
    10.6.3 Heat transfer in thermal processing
    10.6.4 Integrated value

    10.7 Retorts for thermal processing

    10.7.1 The batch retort
    10.7.2 Design variations
    10.7.3 Continuous retorts

    10.8 Continuous flow sterilisation

    10.8.1 Principles of UHT processing
    10.8.2 Process description

    11 Low temperature preservation

    11.1 Principles of low temperature preservation
    11.2 Freezing rate and freezing point
    11.3 The frozen state

    11.3.1 Physical properties of frozen food
    11.3.2 Food quality during frozen storage

    11.4 Freezing equipment

    11.4.1 Plate freezer
    11.4.2 Blast freezer
    11.4.3 Fluidised bed freezer
    11.4.4 Scraped surface freezer
    11.4.5 Cryogenic and immersion freezing

    11.5 Prediction of freezing time

    11.5.1 Plank’s equation
    11.5.2 Nagaoka’s equation
    11.5.3 Stefan’s model
    11.5.4 Plank’s equation for brick-shaped objects

    11.6 Thawing
    11.7 Principles of vapour compression refrigeration

    11.7.1 Introduction
    11.7.2 The refrigerant
    11.7.3 The evaporator
    11.7.4 The compressor
    11.7.5 The condenser
    11.7.6 The valve or nozzle
    11.7.7 The refrigeration cycle

    12 Evaporation and drying

    12.1 Introduction to evaporation
    12.2 Equipment for evaporation

    12.2.1 Natural circulation evaporators
    12.2.2 Forced circulation evaporators
    12.2.3 Thin film evaporators

    12.3 Sizing of a single effect evaporator

    12.3.1 Material and energy balances
    12.3.2 Evaporator efficiency
    12.3.3 Boiling point elevation

    12.4 Methods of improving evaporator efficiency

    12.4.1 Vapour recompression
    12.4.2 Multiple effect evaporation
    12.4.3 An example of multiple effect evaporation: the concentration of tomato juice

    12.5 Sizing of multiple effect evaporators
    12.6 Drying

    12.6.1 Introduction
    12.6.2 Water activity
    12.6.3 Effect of water activity on microbial growth
    12.6.4 Moisture content
    12.6.5 Isotherms and equilibrium

    12.7 Batch drying

    12.7.1 Rate of drying
    12.7.2 Batch drying time

    12.8 Types of drier

    12.8.1 Batch and continuous operation
    12.8.2 Direct and indirect driers
    12.8.3 Cross-circulation and through-circulation
    12.8.4 Tray drier
    12.8.5 Tunnel drier
    12.8.6 Rotary drier
    12.8.7 Fluidised bed drier
    12.8.8 Drum drier
    12.8.9 Spray drier

    12.9 Freeze drying

    12.9.1 Stages in the freeze drying process
    12.9.2 Prediction of freeze-drying time

    13 Solids processing and particle manufacture

    13.1 Characterisation of particulate solids

    13.1.1 Particle size distribution
    13.1.2 Mean particle size
    13.1.3 Particle shape
    13.1.4 Methods of determining particle size
    13.1.5 Mass distributions
    13.1.6 Other particle characteristics

    13.2 The motion of a particle in a fluid

    13.2.1 Terminal falling velocity
    13.2.2 Particle drag coefficient
    13.2.3 Effect of increasing Reynolds number

    13.3 Packed beds: the behaviour of particles in bulk
    13.4 Fluidisation

    13.4.1 Introduction
    13.4.2 Minimum fluidising velocity in aggregative fluidisation
    13.4.3 Gas-solid fluidised bed behaviour
    13.4.4 Bubbles and particle mixing
    13.4.5 Heat and mass transfer in fluidisation
    13.4.6 Applications of fluidisation to food processing
    13.4.7 Spouted beds
    13.4.8 Particulate fluidisation

    13.5 Two-phase flow: pneumatic conveying

    13.5.1 Introduction
    13.5.2 Mechanisms of particle movement
    13.5.3 Pneumatic conveying regimes
    13.5.4 Pneumatic conveying systems
    13.5.5 Safety issues

    13.6 Food particle manufacturing processes

    13.6.1 Classification of particle manufacturing processes
    13.6.2 Particle-particle bonding
    13.6.3 Fluidised bed granulation
    13.6.4 Other particle agglomeration methods

    13.7 Size reduction

    13.7.1 Mechanisms and material structure
    13.7.2 Size reduction equipment
    13.7.3 Operating methods
    13.7.4 Energy requirement for size reduction

    14 Mixing and separation

    14.1 Mixing

    14.1.1 Definitions and scope
    14.1.2 Mixedness
    14.1.3 Mixing index and mixing time
    14.1.4 Mixing of liquids
    14.1.5 Power consumption in liquid mixing
    14.1.6 Correlations for the density and viscosity of mixtures
    14.1.7 Mixing of solids
    14.1.8 Equipment for solids mixing

    14.2 Filtration

    14.2.1 Introduction
    14.2.2 Analysis of cake filtration
    14.2.3 Constant pressure filtration
    14.2.4 Filtration equipment
    14.2.5 Filter aids

    14.3 Membrane separations

    14.3.1 Introduction
    14.3.2 Osmosis and reverse osmosis
    14.3.3 General membrane equation
    14.3.4 Osmotic pressure
    14.3.5 Ultrafiltration
    14.3.6 Membrane properties and structure
    14.3.7 Membrane configurations
    14.3.8 Permeate flux
    14.3.9 Prediction of permeate flux
    14.3.10 Some applications of membrane technology

    15 Mass transfer operations

    15.1 Introduction to distillation
    15.2 Batch distillation

    15.2.1 Linear equilibrium relationship
    15.2.2 Constant relative volatility

    15.3 Ideal stages and equilibrium
    15.4 Continuous fractionation: McCabe-Thiele method

    15.4.1 Material and energy balances
    15.4.2 Derivation of operating lines
    15.4.3 Minimum reflux ratio

    15.5 Steam distillation
    15.6 Leaching

    15.6.1 Introduction
    15.6.2 Process description
    15.6.3 Types of equipment
    15.6.4 Counter-current leaching: representation of three-component systems
    15.6.5 Procedure to calculate the number of ideal stages

    15.7 Supercritical fluid extraction

    15.7.1 Introduction
    15.7.2 The supercritical state
    15.7.3 Process description
    15.7.4 Advantages of SCFE
    15.7.5 Food applications of SCFE

    16 Minimal processing technology

    16.1 Introduction
    16.2 Ohmic heating
    16.3 Radio frequency heating
    16.4 Pulsed electric field heating
    16.5 High pressure processing
    16.6 Food irradiation
    16.7 Ultrasound

    Appendix A List of unit prefixes; Greek alphabet

    Appendix B Fundamental and derived SI units; Conversion factors

    Appendix C Derivation of a dimensionless correlation for film heat transfer coefficients

    Appendix D Properties of saturated water and water vapour

    Appendix E Derivation of logarithmic mean temperature difference

    Appendix F Derivation of Fourier’s first law of conduction

    Answers to problems

    Index