Engineering Principles for Food Process and Product Realization (Food Engineering Series)

✍ Scribed by Keshavan Niranjan

• Publisher: Springer
• Year: 2022
• Tongue: English
• Leaves: 252
• Category: Library

✦ Synopsis

As an introductory text book on food engineering principles, this text gives students a firm, quantitative foundation in all aspects of food process and product formulation, packaging, manufacturing processes; engineering aspects of the fate of food in the GI tract; engineering principles of the environmental impact of foods; and principles of process economics and project management. The contents are based on a new definition of Food Engineering which is fit-for-purpose for this day and age:

Food Engineering is the work of designing, formulating and manipulating food products which have desired sensory, satiety, health and well-being responses; and developing - across various operational scales - designs for the lowest environmental impact processing, packaging and storage systems capable of realizing the products.

Based on this definition, Engineering Principles for Food Process and Product Realization re-defines the core competencies of food engineering, covers the engineering principles needed for food process and product design, and examines the engineering principles relevant to the interactions between food on the one hand, and human health, security and environment on the other – which are the key drivers for the growth of food business. With security, human health and environmental legacy driving business, the engineering paradigm must shift from being farm and preservation focused to becoming consumer focused - which this book aims to achieve.

All of these topics are covered at a level that is easy to read and absorb, but with challenging questions and problems which require knowledge integration across topics. This book is uniquely placed to serve as an effective launching pad for undertaking further studies on advanced topics and concepts relating to the design of food processes and products.

✦ Table of Contents

Preface
References
Contents
Chapter 1: Mass and Energy Balances
1.1 Introduction
1.2 Definition of Food Composition
1.2.1 Moisture Content
1.2.2 Composition of Gaseous Mixtures
1.2.3 Composition of Air-Water Mixtures
1.3 Mass Balance
1.3.1 Principles
1.3.2 Recycles
1.3.3 Chemical Reactions
1.4 Thermal Energy or Enthalpy
1.4.1 Principles
1.4.2 Enthalpy of Reactions
1.5 Enthalpy Balances
1.5.1 Principles
1.5.2 Enthalpy Balances in Process Equipment
Appendix 1.1: Properties of Saturated Steam (Data Taken From https://www.ohio.edu/mechanical/thermo/property_tables/H2O/H2O_Te...
References
Bibliography for Further Reading
Chapter 2: Elements of Fluid Flow
2.1 Introduction
2.2 Application of the Law of Conservation of Mass to Ideal Incompressible Flow
2.3 Bernoulli´s Equation Applied to Ideal Incompressible Flow
2.4 Flow of Real Fluids Through Pipes
2.4.1 Laminar Flows
2.4.2 Turbulent Flows
2.5 Characterisation of Frictional Pressure Drop in Pipes and Fittings
2.5.1 Frictional Pressure Drop in Straight Pipes
2.5.2 Pressure Drop in Pipe Fittings
2.5.3 Pressure Drop in Pipes with Non-circular Cross Sections
2.5.4 The Concept of Economic Pipe Diameter
2.6 Power Law Flow Behaviour
2.6.1 Pressure Drop During Power Law Flows
2.7 Motion of a Particle in a Fluid (Fig. 2.15)
2.8 Flow of a Fluid Through a Bed of Particles
2.9 Concluding Remarks
References
Further Reading
Chapter 3: Elements of Heat Transfer
3.1 Introduction
3.2 Conductive Heat Transfer
3.3 Convective Heat Transfer
3.3.1 Mechanism of Convective Heat Transfer
3.3.2 Expressions for Convective Heat Transfer Coefficients
3.4 Radiative Heat Transfer
3.5 Selected Practical Aspects of Heat Transfer in Food Systems
3.5.1 Transient Heat Transfer Between a Solid and Surrounding Liquid
3.5.2 Heating of Foods by Microwaves
3.5.3 Ohmic Heating of Foods
References
Further Reading
Chapter 4: Elements of Mass Transfer
4.1 Introduction
4.2 Diffusive Mass Transfer
4.2.1 Fundamentals
4.2.2 Steady State Diffusive Mass Transfer Through a Plane Membrane and Application to Diffusion Through Food Packaging Plasti...
4.2.3 Steady State Diffusive Mass Transfer in Spherical Systems
4.3 Interpretation of Diffusion Coefficient and Its Typical Values
4.4 Concept of Mass Transfer Coefficient
4.5 Interfacial Mass Transfer
4.6 Convective Mass Transfer
4.6.1 Film Theory
4.6.2 Higbie´s Penetration Theory
4.6.3 Danckwerts´ Surface Renewal Theory
4.7 Oxygen Transfer Rates in an Aerobic Bioreactor
References
Further Reading
Chapter 5: Reaction Kinetics
5.1 Introduction
5.2 Kinetics of Chemical Reactions
5.2.1 Effect of Temperature on Reaction Kinetics: The Arrhenius Equation
5.3 Multiple Reactions
5.3.1 Parallel Reactions
5.3.2 Reactions in Series
5.4 Kinetics of Enzyme Catalysed Reaction
5.5 Kinetics of Microbial Reactions
5.6 Progress of Microbial Reactions in Batch and Continuous Processes
5.6.1 Analysis of Continuous Stirred Fermenter or Chemostat
5.7 Multiphase Reactions: Combining Mass Transfer with Reaction Kinetics
Further Reading
Chapter 6: Phase and Reaction Equilibrium, and Phase Transitions
6.1 Introduction
6.1.1 Enthalpy (ΔH)
6.1.2 Entropy (S)
6.1.3 Gibbs Free Energy (G)
6.2 Water Activity of Foods (aw)
6.2.1 Measurement of Sorption Isotherms
6.2.2 Moisture Sorption Isotherm (Models)
6.2.3 Kinetics and Equilibrium of Water Activity
6.2.4 Water Activity and Phase Transitions
6.3 Equilibrium and Thermodynamics of Adsorptive Separation Processes
6.4 Determination of Thermodynamic Equilibrium Parameters from Kinetic Studies
6.5 Entropy-Enthalpy Compensation Effects
References
Further Reading
Chapter 7: Thermal Processing of Foods
7.1 Introduction
7.1.1 Blanching
7.1.2 Pasteurisation
7.1.3 Sterilisation
7.2 Kinetics of Microbial Inactivation
7.3 Kinetics of Nutrient Inactivation
7.4 Aseptic Processing
References
Further Reading
Chapter 8: Environmental Issues in Food Engineering
8.1 Introduction
8.2 Engineering Water Supply for Food Processing Operations
8.3 Characterisation of Wastewater and Its Impact on Natural Water Streams
8.4 Wastewater Treatment and Disposal
8.5 Food Sustainability
8.6 Food Packaging and Sustainability
8.7 Life Cycle Analysis
References
Further Reading
Chapter 9: An Engineering View of the Fate of Food in the Gastrointestinal Tract (GIT)
9.1 Introduction
9.2 The Gastrointestinal Tract (GIT)
9.2.1 An Introduction to the Structure and Contents of the Oral Cavity
9.2.2 Oral Processing of Foods
9.3 Gastric Processing of Foods
9.4 Processing of Foods in the Small Intestine
9.5 Food Processing in the Large Intestine or Colon
References
Further Reading
Chapter 10: A Selection of Engineering Methodologies for Food Product Realisation
10.1 Introduction
10.2 Process and Plant Design
10.3 Financial Investment Criteria
10.4 Project Management and Monitoring Tools
10.4.1 Critical Path Method (CPM) and Gantt Charts
10.4.2 Project Evaluation and Review Technique (PERT)
References
Problems
Answers to Problems
Index