Introduction to Food Engineering

Höfundar: R. Paul Singh; Dennis R. Heldman; Ferruh Erdogdu (Útgáfa: 6)
Introduction to Food Engineering

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Introduction to Food Engineering, Sixth Edition brings a much more in-depth and didactic presentation of classic food engineering topics, such as the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. The book brings more quantitative analyses and problem-solving content, adding more descriptive topics at the end of each chapter to facilitate teaching and student comprehension.

Topics cover engineering fundamentals, principles of food processing and preservation operations, solids handling, microbial bioreactions, inactivation and inhibition of microorganisms, and a brief Introduction to economic considerations and regulations. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference. Numerical examples are reworked using the latest data on fluid properties obtained from the National Institute of Standards and TechnologyQuantitative examples describe the use of earth-friendly refrigerants in the cold chainDesign procedures relevant to emerging electrotechnologies in food processingNew content on resource sustainability for designing future food processing systems that support circular bioeconomyDescription of quantitative approaches to food processing to assist practicing professionals in the food industry.

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Útgefandi
Elsevier S & T
ISBN
9780128231197
Print ISBN
9780128231296
Format
ePub
Útgáfa
6
Höfundar
R. Paul Singh; Dennis R. Heldman; Ferruh Erdogdu
Tungumál
English
Útgefið
2023-12-19
Prent takmörkun á líftíma
10

Kaflar

  • Introduction to Food Engineering
  • Cover
  • Title Page
  • Copyright Page
  • Contents
  • About the Authors
  • Foreword
  • Preface
  • Chapter 1 Introduction
  • 1.1: DIMENSIONS
  • 1.2: ENGINEERING UNITS
  • 1.2.1: Base Units
  • 1.2.2: Derived Units
  • 1.2.3: Supplementary Units
  • 1.3: SYSTEM
  • 1.4: STATE of a sySTEM
  • 1.4.1: Extensive Properties
  • 1.4.2: Intensive Properties
  • 1.5: DENSITY
  • 1.6: CONCENTRATION
  • 1.7: MOISTURE CONTENT
  • 1.8: TEMPERATURE
  • 1.9: PRESSURE
  • 1.10: ENTHALPY
  • 1.11: EQUATION OF STATE AND PERFECT GAS LAW
  • 1.12: PHASE DIAGRAM OF WATER
  • 1.13: CONSERVATION OF MASS
  • 1.13.1: Conservation of Mass for an Open System
  • 1.13.2: Conservation of Mass for a Closed System
  • 1.14: MATERIAL BALANCES
  • 1.15: THERMODYNAMICS
  • 1.16: LAWS OF THERMODYNAMICS
  • 1.16.1: First Law of Thermodynamics
  • 1.16.2: Second Law of Thermodynamics
  • 1.17: ENERGY
  • 1.18: ENERGY BALANCE
  • 1.19: ENERGY BALANCE FOR A CLOSED SYSTEM
  • 1.19.1: Heat
  • 1.19.2: Work
  • 1.20: ENERGY BALANCE FOR AN OPEN SYSTEM
  • 1.20.1: Energy Balance for Steady Flow Systems
  • 1.21: A TOTAL ENERGY BALANCE
  • 1.22: POWER
  • 1.23: AREA
  • 1.24: Rheological Properties of Solid Foods
  • 1.24.1: Force and Deformation of Solid Materials
  • 1.24.2: Stress and Strain
  • 1.24.3: Young’s Modulus
  • 1.24.4: Shear Modulus
  • 1.24.5: Bulk Modulus
  • 1.24.6: Poisson’s Ratio
  • 1.24.6: Texture Profile Analysis
  • PROBLEMS
  • BIBLIOGRAPHY
  • Chapter 2 Fluid Flow in Food Processing
  • 2.1: LIQUID TRANSPORT SYSTEMS
  • 2.1.1: Pipes for Processing Plants
  • 2.1.2: Types of Pumps
  • 2.2: PROPERTIES OF LIQUIDS
  • 2.2.1: Terminology Used in Material Response to Stress
  • 2.2.2: Density
  • 2.2.3: Viscosity
  • 2.3: HANDLING SYSTEMS FOR NEWTONIAN LIQUIDS
  • 2.3.1: The Continuity Equation
  • 2.3.2: Reynolds Number
  • 2.3.3: Entrance Region and Fully Developed Flow
  • 2.3.4: Velocity Profile in a Liquid Flowing Under Fully Developed Flow Conditions
  • 2.3.5: Forces Due to Friction
  • 2.4: FORCE BALANCE ON A FLUID ELEMENT FLOWING IN A PIPE—DERIVATION OF BERNOULLI EQUATION
  • 2.5: ENERGY EQUATION FOR STEADY FLOW OF FLUIDS
  • 2.5.1: Pressure Energy
  • 2.5.2: Kinetic Energy
  • 2.5.3: Potential Energy
  • 2.5.4: Frictional Energy Loss
  • 2.5.5: Power Requirements of a Pump
  • 2.6: PUMP SELECTION AND PERFORMANCE EVALUATION
  • 2.6.1: Centrifugal Pumps
  • 2.6.2: Head
  • 2.6.3: Pump Performance Characteristics
  • 2.6.4: Pump Characteristic Diagram
  • 2.6.5: Net Positive Suction Head
  • 2.6.6: Selecting a Pump for a Liquid Transport System
  • 2.6.7: Affinity Laws
  • 2.7: FLOW MEASUREMENT
  • 2.7.1: The Pitot Tube
  • 2.7.2: The Orifice Meter
  • 2.7.3: The Venturi Meter
  • 2.7.4: Variable-Area Meters
  • 2.7.5: Other Measurement Methods
  • 2.8: MEASUREMENT OF VISCOSITY
  • 2.8.1: Capillary Tube Viscometer
  • 2.8.2: Rotational Viscometer
  • 2.8.3: Influence of Temperature on Viscosity
  • 2.9: FLOW CHARACTERISTICS OF NON-NEWTONIAN FLUIDS
  • 2.9.1: Properties of Non-Newtonian Fluids
  • 2.9.2: Velocity Profile of a Power Law Fluid
  • 2.9.3: Volumetric Flow Rate of a Power Law Fluid
  • 2.9.4: Average Velocity in a Power Law Fluid
  • 2.9.5: Friction Factor and Generalized Reynolds Number for Power Law Fluids
  • 2.9.6: Computation of Pumping Requirement of Non-Newtonian Liquids
  • 2.10: TRANSPORT OF SOLID FOODS
  • 2.10.1: Properties of Granular Materials and Powders
  • 2.10.2: Flow of Granular Foods
  • 2.11: PROCESS CONTROL IN FOOD PROCESSING
  • 2.11.1: Processing Variables and Performance Indicators
  • 2.11.2: Input and Output Signals to Control Processes
  • 2.11.3: Design of a Control System
  • 2.12: SENSORS
  • 2.12.1: Temperature
  • 2.12.2: Liquid Level in a Tank
  • 2.12.3: Pressure Sensors
  • 2.12.4: Flow Sensors
  • 2.12.5: Glossary of Terms Important in Data Acquisition
  • 2.13: DYNAMIC RESPONSE CHARACTERISTICS OF SENSORS
  • PROBLEMS
  • LIST OF SYMBOLS
  • BIBLIOGRAPHY
  • Chapter 3 Resource Sustainability
  • 3.1: GENERATION OF STEAM
  • 3.1.1: Steam Generation Systems
  • 3.1.2: Thermodynamics of Phase Change
  • 3.1.3: Steam Tables
  • 3.1.4: Steam Utilization
  • 3.2: FUEL UTILIZATION
  • 3.2.1: Systems
  • 3.2.2: Mass and Energy Balance Analysis
  • 3.2.3: Burner Efficiencies
  • 3.3: ELECTRIC POWER UTILIZATION
  • 3.3.1: Electrical Terms and Units
  • 3.3.2: Ohm’s Law
  • 3.3.3: Electric Circuits
  • 3.3.4: Electric Motors
  • 3.3.5: Electrical Controls
  • 3.3.6: Electric Lighting
  • 3.4: ENERGY, WATER, AND ENVIRONMENT
  • 3.4.1: Life Cycle Assessment
  • 3.4.2: Food System Applications
  • 3.4.3: Sustainability Indicators
  • PROBLEMS
  • LIST OF SYMBOLS
  • BIBLIOGRAPHY
  • Chapter 4 Heat Transfer in Food Processing
  • 4.1: SYSTEMS FOR HEATING AND COOLING FOOD PRODUCTS
  • 4.1.1: Plate Heat Exchanger
  • 4.1.2: Tubular Heat Exchanger
  • 4.1.3: Scraped Surface Heat Exchanger
  • 4.1.4: Steam Infusion Heat Exchanger
  • 4.1.5: Epilogue
  • 4.2: THERMAL PROPERTIES OF FOODS
  • 4.2.1: Specific Heat
  • 4.2.2: Thermal Conductivity
  • 4.2.3: Thermal Diffusivity
  • 4.3: MODES OF HEAT TRANSFER
  • 4.3.1: Conductive Heat Transfer
  • 4.3.2: Convective Heat Transfer
  • 4.3.3: Radiation Heat Transfer
  • 4.4: STEADY-STATE HEAT TRANSFER
  • 4.4.1: Conductive Heat Transfer in a Rectangular Slab
  • 4.4.2: Conductive Heat Transfer Through a Tubular Pipe
  • 4.4.3: Heat Conduction in Multilayered Systems
  • 4.4.4: Estimation of Convective Heat Transfer Coefficient
  • 4.4.5: Estimation of Overall Heat Transfer Coefficient
  • 4.4.6: Fouling of Heat Transfer Surfaces
  • 4.4.7: Design of a Tubular Heat Exchanger
  • 4.4.8: The Effectiveness–Number of Transfer Units Method for Designing Heat Exchangers
  • 4.4.9: Design of a Plate Heat Exchanger
  • 4.4.10: Importance of Surface Characteristics in Radiative Heat Transfer
  • 4.4.11: Radiative Heat Transfer Between Two Objects
  • 4.5: Unsteady-State Heat Transfer
  • 4.5.1: Importance of External Versus Internal Resistance to Heat Transfer
  • 4.5.2: Negligible Internal Resistance to Heat Transfer (NBi < 0.1)—A Lumped System Analysis
  • 4.5.3: Finite Internal and Surface Resistance to Heat Transfer (0.1 ≤ NBi ≤ 40)
  • 4.5.4: Negligible Surface Resistance to Heat Transfer (NBi ≥ 40)
  • 4.5.5: Finite Objects
  • 4.5.6: Procedures to Use Temperature–Time Charts
  • 4.6: ELECTROTHERMAL HEATING OF FOODS
  • 4.6.1: ELECTRICAL CONDUCTIVITY OF FOODS
  • 4.6.2: Ohmic Heating
  • 4.7: DIELECTRIC HEATING
  • 4.7.1: Mechanisms of Dielectric Heating
  • 4.7.2: Dielectric Properties
  • 4.7.3: Conversion of Microwave Energy into Heat
  • 4.7.4: Penetration Depth
  • 4.7.5: Microwave Systems
  • 4.7.6: Radio-Frequency Systems
  • 4.7.7: Electromagnetic Heating of Foods
  • 4.8: INFRARED HEATING FOODS
  • PROBLEMS
  • LIST OF SYMBOLS
  • BIBLIOGRAPHY
  • Chapter 5 Preservation Processes
  • 5.1: PROCESSING SYSTEMS
  • 5.1.1: Pasteurization and Blanching Systems
  • 5.1.2: Commercial Sterilization Systems
  • 5.1.3: Ultra-High-Pressure Systems
  • 5.1.4: Pulsed Electric Field Systems
  • 5.1.5: Alternative Preservation Systems
  • 5.2: MICROBIAL SURVIVOR CURVES
  • 5.3: INFLUENCE OF EXTERNAL AGENTS
  • 5.4: THERMAL DEATH TIME F
  • 5.5: SPOILAGE PROBABILITY
  • 5.6: GENERAL METHOD FOR PROCESS CALCULATION
  • 5.6.1: Applications to Pasteurization
  • 5.6.2: Commercial Sterilization
  • 5.6.3: Aseptic Processing and Packaging
  • 5.6.4: Combined Processes
  • 5.6.5: Pouch Processing
  • PROBLEMS
  • LIST OF SYMBOLS
  • BIBLIOGRAPHY
  • Chapter 6 Refrigeration
  • 6.1: SELECTION OF A REFRIGERANT
  • 6.2: COMPONENTS OF A REFRIGERATION SYSTEM
  • 6.2.1: Evaporator
  • 6.2.2: Compressor
  • 6.2.3: Condenser
  • 6.2.4: Expansion Valve
  • 6.3: PRESSURE–ENTHALPY CHARTS
  • 6.3.1: Pressure–Enthalpy Tables
  • 6.4: MATHEMATICAL EXPRESSIONS USEFUL IN THE ANALYSIS OF VAPOR COMPRESSION REFRIGERATION
  • 6.4.1: Cooling Load
  • 6.4.2: Refrigerant Flow Rate
  • 6.4.3: Compressor
  • 6.4.4: Condenser
  • 6.4.5: Evaporator
  • 6.4.6: Coefficient of Performance
  • 6.5: USE OF MULTISTAGE SYSTEMS
  • 6.5.1: Flash Gas Removal System
  • 6.6: CASCADE COOLING SYSTEMS
  • 6.6.1: Design Calculations of a Cascade Refrigeration System
  • 6.6.1.2: Heat Transfer in the Cascade Heat Exchanger
  • PROBLEMS
  • LIST OF SYMBOLS
  • BIBLIOGRAPHY
  • Chapter 7 Food Freezing
  • 7.1: FREEZING SYSTEMS
  • 7.1.1: Indirect Contact Systems
  • 7.1.2: Direct Contact Systems
  • 7.2: FROZEN FOOD PROPERTIES
  • 7.2.1: Density
  • 7.2.2: Thermal Conductivity
  • 7.2.3: Enthalpy
  • 7.2.4: Apparent Specific Heat
  • 7.2.5: Apparent Thermal Diffusivity
  • 7.3: FREEZING TIME
  • 7.3.1: Plank’s Equation
  • 7.3.2: Other Freezing Time Prediction Methods
  • 7.3.3: Pham’s Method to Predict Freezing Time
  • 7.3.4: Prediction of Freezing Time of Finite-Shaped Objects
  • 7.3.5: Experimental Measurement of Freezing Time
  • 7.3.6: Factors Influencing Freezing Time
  • 7.3.7: Freezing Rate
  • 7.3.8: Thawing Time
  • 7.4: FROZEN FOOD STORAGE
  • 7.4.1: Quality Changes in Foods During Frozen Storage
  • PROBLEMS
  • LIST OF SYMBOLS
  • BIBLIOGRAPHY
  • Chapter 8 Evaporation
  • 8.1: BOILING POINT ELEVATION
  • 8.2: TYPES OF EVAPORATORS
  • 8.2.1: Batch-Type Pan Evaporator
  • 8.2.2: Natural Circulation Evaporators
  • 8.2.3: Rising Film Evaporator
  • 8.2.4: Falling Film Evaporator
  • 8.2.5: Rising/Falling Film Evaporator
  • 8.2.6: Forced-Circulation Evaporator
  • 8.2.7: Agitated Thin-Film Evaporator
  • 8.3: DESIGN OF A SINGLE-EFFECT EVAPORATOR
  • 8.4: DESIGN OF A MULTIPLE-EFFECT EVAPORATOR
  • 8.5: VAPOR RECOMPRESSION SYSTEMS
  • 8.5.1: Thermal Recompression
  • 8.5.2: Mechanical Vapor Recompression
  • PROBLEMS
  • LIST OF SYMBOLS
  • BIBLIOGRAPHY
  • Chapter 9 Psychrometrics
  • 9.1: PROPERTIES OF DRY AIR
  • 9.1.1: Composition of Air
  • 9.1.2: Specific Volume of Dry Air
  • 9.1.3: Specific Heat of Dry Air
  • 9.1.4: Enthalpy of Dry Air
  • 9.1.5: Dry Bulb Temperature
  • 9.2: PROPERTIES OF WATER VAPOR
  • 9.2.1: Specific Volume of Water Vapor
  • 9.2.2: Specific Heat of Water Vapor
  • 9.2.3: Enthalpy of Water Vapor
  • 9.3: PROPERTIES OF AIR–VAPOR MIXTURES
  • 9.3.1: Gibbs–Dalton Law
  • 9.3.2: Dew Point Temperature
  • 9.3.3: Humidity Ratio (or Moisture Content)
  • 9.3.4: Relative Humidity
  • 9.3.5: Humid Heat of an Air–Water Vapor Mixture
  • 9.3.6: Specific Volume
  • 9.3.7: Adiabatic Saturation of Air
  • 9.3.8: Wet Bulb Temperature
  • 9.4: THE PSYCHROMETRIC CHART
  • 9.4.1: Construction of the Chart
  • 9.4.2: Use of Psychrometric Chart to Evaluate Complex Air-Conditioning Processes
  • PROBLEMS
  • LIST OF SYMBOLS
  • BIBLIOGRAPHY
  • Chapter 10 Mass Transfer
  • 10.1: THE DIFFUSION PROCESS
  • 10.1.1: Steady-State Diffusion of Gases (and Liquids) Through Solids
  • 10.1.2: Convective Mass Transfer
  • 10.1.3: Laminar Flow over a Flat Plate
  • 10.1.4: Turbulent Flow Past a Flat Plate
  • 10.1.5: Laminar Flow in a Pipe
  • 10.1.6: Turbulent Flow in a Pipe
  • 10.1.7: Mass Transfer for Flow over Spherical Objects
  • 10.2: UNSTEADY-STATE MASS TRANSFER
  • 10.2.1: Unsteady-State Diffusion
  • PROBLEMS
  • LIST OF SYMBOLS
  • BIBLIOGRAPHY
  • Chapter 11 Membrane Separation
  • 11.1: ELECTRODIALYSIS SYSTEMS
  • 11.2: REVERSE OSMOSIS MEMBRANE SYSTEMS
  • 11.3: MEMBRANE PERFORMANCE
  • 11.4: ULTRAFILTRATION MEMBRANE SYSTEMS
  • 11.5: CONCENTRATION POLARIZATION
  • 11.6: TYPES OF REVERSE OSMOSIS AND ULTRAFILTRATION SYSTEMS
  • 11.6.1: Plate-and-Frame
  • 11.6.2: Tubular
  • 11.6.3: Spiral-Wound
  • 11.6.4: Hollow Fiber
  • PROBLEMS
  • LIST OF SYMBOLS
  • BIBLIOGRAPHY
  • Chapter 12 Dehydration
  • 12.1: BASIC DRYING PROCESSES
  • 12.1.1: Water Activity
  • 12.1.2: Moisture Diffusion
  • 12.1.3: Drying Rate Curves
  • 12.1.4: Heat and Mass Transfer
  • 12.2: DEHYDRATION SYSTEMS
  • 12.2.1: Tray or Cabinet Dryers
  • 12.2.2: Tunnel Dryers
  • 12.2.3: Puff Drying
  • 12.2.4: Fluidized Bed Drying
  • 12.2.5: Spray Drying
  • 12.2.6: Freeze Drying
  • 12.3: DEHYDRATION SYSTEM DESIGN
  • 12.3.1: Mass and Energy Balance
  • 12.3.2: Drying Time Prediction
  • 12.3.3: Spray Drying
  • 12.3.4: Freeze Drying
  • PROBLEMS
  • LIST OF SYMBOLS
  • BIBLIOGRAPHY
  • Chapter 13 Supplemental Processes
  • 13.1: FILTRATION
  • 13.1.1: Operating Equations
  • 13.1.2: Mechanisms of Filtration
  • 13.1.3: Design of a Filtration System
  • 13.2: SEDIMENTATION
  • 13.2.1: Sedimentation Velocities for Low-Concentration Suspensions
  • 13.2.2: Sedimentation in High-Concentration Suspensions
  • 13.3: CENTRIFUGATION
  • 13.3.1: Basic Equations
  • 13.3.2: Rate of Separation
  • 13.3.3: Liquid–Liquid Separation
  • 13.3.4: Particle–Gas Separation
  • 13.4: MIXING
  • 13.4.1: Agitation Equipment
  • 13.4.2: Power Requirements of Impellers
  • PROBLEMS
  • LIST OF SYMBOLS
  • BIBLIOGRAPHY
  • Chapter 14 Extrusion Processes for Foods
  • 14.1: INTRODUCTION AND BACKGROUND
  • 14.2: BASIC PRINCIPLES OF EXTRUSION
  • 14.3: EXTRUSION SYSTEMS
  • 14.3.1: Cold Extrusion
  • 14.3.2: Extrusion Cooking
  • 14.3.3: Single-Screw Extruders
  • 14.3.4: Twin-Screw Extruders
  • 14.4: EXTRUSION SYSTEM DESIGN
  • 14.5: DESIGN OF MORE COMPLEX SYSTEMS
  • PROBLEMS
  • LIST OF SYMBOLS
  • BIBLIOGRAPHY
  • Chapter 15 Packaging Concepts
  • 15.1: INTRODUCTION
  • 15.2: FOOD PROTECTION
  • 15.3: PRODUCT CONTAINMENT
  • 15.4: PRODUCT COMMUNICATION
  • 15.5: PRODUCT CONVENIENCE
  • 15.6: MASS TRANSFER IN PACKAGING MATERIALS
  • 15.6.1: Permeability of Packaging Material to “Fixed” Gases
  • 15.7: INNOVATIONS IN FOOD PACKAGING
  • 15.7.1: Passive Packaging
  • 15.7.2: Active Packaging
  • 15.7.3: Intelligent Packaging
  • 15.8: FOOD PACKAGING AND PRODUCT SHELF LIFE
  • 15.8.1: Scientific Basis for Evaluating Shelf Life
  • 15.9: SUMMARY
  • PROBLEMS
  • LIST OF SYMBOLS
  • BIBLIOGRAPHY
  • Chapter 16 Cleaning and Sanitation Operations
  • 16.1: INTRODUCTION
  • 16.2: FOOD CONTACT SURFACES
  • 16.3: HYGIENIC DESIGN
  • 16.4: PARAMETERS IMPACTING THE FOULING OF SURFACES
  • 16.5: CLEANING PROCESSES
  • 16.6: CLEANING AND SANITATION SYSTEMS
  • 16.7: CIP SYSTEM COMPONENTS AND CONTROL
  • 16.8: THE CLEANING PROCESS
  • 16.8.1: Temperature of Cleaning Solution
  • 16.8.2: Cleaning Agents
  • 16.8.3: Mechanical/Physical Action
  • 16.8.4: Time
  • 16.9: FUTURE CONSIDERATIONS
  • PROBLEMS
  • LIST OF SYMBOLS
  • BIBLIOGRAPHY
  • Appendices
  • BIBLIOGRAPHY
  • Index