Introduction to Food Process Engineering

Передня обкладинка
Springer Science & Business Media, 2003 - 466 стор.
This is a work on food process engineering which treats the principles of processing in a scientifically rigorous yet concise manner, and which may be used as a lead in to more specialized texts for higher study. It is equally relevant to those in the food industry who desire a greater understanding of the principles of the food processes with which they work.
 

Зміст

An Introduction to Food Process Engineering
1
Dimensions Quantities and Units
5
22 DEFINITIONS OF SOME BASIC PHYSICAL QUANTITIES
7
223 Force and Momentum
8
225 Pressure
9
226 Work and Energy
10
23 DIMENSIONAL ANALYSIS
11
232 Dimensional Analysis
12
1023 The Fourier Number
241
1025 Heisler Charts
247
1032 Pasteurisation
249
1033 Commercial Sterilisation
250
104 KINETICS OF MICROBIAL DEATH
251
1042 Process Lethality
253
1043 Spoilage Probability
255
106 THE MATHEMATICAL METHOD
259

Thermodynamics and Equilibrium
15
312 Temperature Scale
16
314 Other Definitions
17
32 THE GASEOUS PHASE
18
323 Pure Component Vapour Pressure
22
324 Partial Pressure and Pure Component Volume
23
33 THE LIQUIDVAPOUR TRANSITION
26
332 Isotherms and Critical Temperature
28
334 VapourLiquid Equilibrium
29
34 FIRST LAW OF THERMODYNAMICS
33
35 HEAT CAPACITY
35
351 Heat Capacity at Constant Volume
36
352 Heat Capacity at Constant Pressure
37
353 The Relationship between Heat Capacities for a Perfect Gas
38
354 The Pressure Volume Temperature Relationship for Gases
39
36 SECOND LAW OF THERMODYNAMICS
40
361 The Heat Pump and Refrigeration
41
362 Consequences of the Second Law
42
Material and Energy Balances
47
421 Overall Material Balances
48
423 Component Material Balances
50
424 Recycle and Bypass
53
43 THE STEADYFLOW ENERGY EQUATION
55
44 THERMOCHEMICAL DATA
57
442 Latent Heat of Vaporisation
64
45 ENERGY BALANCES
66
The Fundamentals of Rate Processes
73
53 MOMENTUM TRANSFER
74
54 MASS TRANSFER
75
55 TRANSPORT PROPERTIES
76
56 SIMILARITIES BETWEEN HEAT MOMENTUM AND MASS TRANSFER
77
The Flow of Food Fluids
79
622 Reynolds Experiment
80
623 Principle of Continuity
83
624 Conservation of Energy
84
63 LAMINAR FLOW IN A PIPELINE
86
64 TURBULENT FLOW IN A PIPELINE
88
65 PRESSURE MEASUREMENT AND FLUID METERING
91
652 The Orifice Meter
92
653 The Venturi Meter
95
66 PUMPING OF LIQUIDS
96
661 The Centrifugal Pump
99
662 Positive Displacement Pumps
100
663 Net Positive Suction Head
101
67 NONNEWTONIAN FLOW
102
68 TIMEINDEPENDENT RHEOLOGICAL MODELS
104
681 Hookean Solids
105
684 The Power Law
107
685 Laminar Flow of Power Law Fluids
110
686 Other Timeindependent Models
113
69 TIMEDEPENDENT RHEOLOGICAL MODELS
114
610 VISCOELASTICITY
115
6102 Mechanical Analogues
116
611 RHEOLOGICAL MEASUREMENTS
121
Heat Processing of Foods
131
722 Conduction in a Composite Slab
134
723 Radial Conduction
136
724 Conduction in a Composite Cylinder
139
725 Conduction through a Spherical Shell
140
732 Simultaneous Convection and Conduction
142
733 Radial Convection
144
734 Critical Thickness of Insulation
146
735 Correlations for Film Heat Transfer Coefficients
147
736 Overall Heat Transfer Coefficient
149
74 HEAT EXCHANGERS
152
742 Sizing of Heat Exchangers
154
75 BOILING AND CONDENSATION
163
752 Condensation
167
76 HEAT TRANSFER TO NONNEWTONIAN FLUIDS
168
77 PRINCIPLES OF RADIATION
171
772 Black Body Radiation
173
773 Emissivity and Real Surfaces
174
774 Radiative Heat Transfer
175
775 View Factors
177
78 MICROWAVE HEATING OF FOODS
179
782 Generation of Microwaves
180
784 Microwave Ovens and Industrial Plant
182
785 Advantages and Applications of Microwave Heating
183
Mass Transfer
191
82 MOLECULAR DIFFUSION
192
822 Diffusivity
193
823 Concentration
194
83 CONVECTIVE MASS TRANSFER
195
832 Film Mass Transfer Coefficients
197
833 Overall Mass Transfer Coefficients
198
834 Addition of Film Mass Transfer Coefficients
199
835 Resistances to Mass Transfer in Food Processing
201
837 Alternative Units for Mass Transfer Coefficients
203
838 Units of Henrys Constant
205
842 Other Forms of the General Diffusion Equation
206
843 Diffusion through a Stagnant Gas Film
207
844 Particles Droplets and Bubbles
209
85 CORRELATIONS FOR MASS TRANSFER COEFFICIENTS
213
Psychrometry
219
922 Saturated Humidity
220
924 Relative Humidity
221
926 Humid Heat
222
933 Adiabatic Saturation Temperature
224
934 Relationship between Wet Bulb Temperature and Adiabatic Saturation Temperature
225
942 Mixing of Humid Air Streams
229
95 APPLICATION OF PSYCHROMETRY TO DRYING
230
Thermal Processing of Foods
235
1013 Lumped Analysis
236
102 UNSTEADYSTATE CONDUCTION
239
1062 The Procedure to Find Total Process Time
260
1063 Heat Transfer in Thermal Processing
263
1064 Integrated F Value
266
107 RETORTS FOR THERMAL PROCESSING
268
1072 Design Variations
269
108 CONTINUOUS FLOW STERILISATION
270
1082 Process Description
271
LowTemperature Preservation
277
112 FREEZING RATE AND FREEZING POINT
278
113 THE FROZEN STATE
281
1132 Food Quality During Frozen Storage
283
114 FREEZING EQUIPMENT
285
1142 Blast Freezer
286
1145 Cryogenic and Immersion Freezing
287
115 PREDICTION OF FREEZING TIME
288
1152 Nagaokas Equation
291
1153 Stefans Model
292
1154 Planks Equation for Brickshaped Objects
293
116 THAWING
295
117 PRINCIPLES OF VAPOUR COMPRESSION REFRIGERATION
296
1173 The Evaporator
297
1174 The Compressor
298
Evaporation and Drying
303
122 EQUIPMENT FOR EVAPORATION
304
1222 Forced Circulation Evaporators
305
123 SIZING OF A SINGLE EFFECT EVAPORATOR
306
1231 Material and Energy Balances
307
1232 Evaporator Efficiency
309
1233 Boiling Point Elevation
310
124 METHODS OF IMPROVING EVAPORATOR EFFICIENCY
311
1241 Vapour Recompression
312
1242 Multiple Effect Evaporation
313
The Concentration of Tomato Juice
314
125 SIZING OF MULTIPLE EFFECT EVAPORATORS
315
126 DRYING
318
1262 Water Activity
319
1263 Effect of Water Activity on Microbial Growth
320
1265 Isotherms and Equilibrium
321
127 BATCH DRYING
322
1272 Batch Drying Time
324
128 TYPES OF DRIER
327
1282 Direct and Indirect Driers
328
1285 Tunnel Drier
329
1287 Fluidised Bed Drier
330
1289 Spray Drier
331
Solids Processing and Particle Manufacture
335
1312 Mean Particle Size
336
1313 Particle Shape
339
1314 Methods of Determining Particle Size
340
1315 Mass Distributions
342
1316 Other Particle Characteristics
344
132 THE MOTION OF A PARTICLE IN A FLUID
345
1321 Terminal Falling Velocity
346
1322 Particle Drag Coefficient
348
1323 Effect of Increasing Reynolds Number
349
THE BEHAVIOUR OF PARTICLES IN BULK
353
134 FLUIDISATION
355
1342 Minimum Fluidising Velocity in Aggregative Fluidisation
357
1343 Gassolid Fluidised Bed Behaviour
362
1344 Bubbles and Particle Mixing
364
1345 Heat and Mass Transfer
366
1347 Spouted Beds
368
1348 Participate Fluidisation
369
PNEUMATIC CONVEYING
371
1353 Pneumatic Conveying Regimes
372
136 FOOD PARTICLE MANUFACTURING PROCESSES
373
1362 ParticleParticle Bonding
376
1363 Fluidised Bed Granulation
379
1364 Other Particle Agglomeration Methods
382
137 SIZE REDUCTION
383
1372 Size reduction equipment
384
1373 Operating methods
385
Mixing and Separation
395
1412 Mixedness
396
1413 Mixing Index and Mixing Time
397
1414 Mixing of Liquids
401
1415 Power Consumption in Liquid Mixing
406
1416 Correlations for the Density and Viscosity of Mixtures
409
1417 Mixing of Solids
410
1418 Equipment for Solids Mixing
411
142 FILTRATION
412
1422 Analysis of Cake Filtration
414
1423 Constant Pressure Filtration
415
1424 Filtration Equipment
416
1425 Filter Aids
418
143 MEMBRANE SEPARATIONS
419
1432 Osmosis and Reverse Osmosis
420
1433 General Membrane Equation
421
1434 Osmotic Pressure
422
1435 Ultrafiltration
423
1437 Membrane Configurations
424
1438 Permeate Flux
425
1439 Prediction of Permeate Flux
427
14310 Some Applications of Membrane Technology
431
Appendix A
437
Appendix B
439
Appendix C
441
Appendix D
445
Appendix E
447
Appendix F
449
Answers
453
Index
459
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Introduction to Food Process Engineering
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Загальні терміни та фрази

apparent viscosity batch behaviour bulb temperature Calculate concentration condensation constant convection cooling curve defined density diameter diffusivity drier drying effect energy enthalpy equal Equation equilibrium evaporator Example feed Figure film heat transfer filter filtrate fluid fluidised bed food processing freezer freezing frozen gases gives gradient granule heat capacity heat exchanger heat transfer coefficient humidity increases kg m³ kJ kg kmol latent heat layer liquid phase logarithmic mean mass flow rate mass transfer coefficient material balance membrane microwave mixing mixture moisture content mole fraction molecules operation overall heat transfer partial pressure particles pipe plate pressure drop pump rate of heat reduced refrigerant relationship reverse osmosis Reynolds number saturated shear rate shear stress solids solution spray drying steam sterilisation surface area T₁ T₂ temperature difference thermal conductivity thermal resistance thermodynamic tube unit vaporisation vapour pressure volume volumetric flow rate water vapour

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Бібліографічна інформація

НазваIntroduction to Food Process Engineering
Food science text series, ISSN 1572-0330
АвторP. G. Smith
Виданняілюстроване
ВидавецьSpringer Science & Business Media, 2003
ISBN0306473976, 9780306473975
Обсяг466 стор.
  
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