Food Engineering Principles and Practices: A One-Semester Course

✍ Scribed by Syed S. H. Rizvi

• Publisher: Springer
• Year: 2024
• Tongue: English
• Leaves: 543
• Category: Library

✦ Synopsis

This textbook is designed for a one-semester course on Food Engineering, and it offers a concise, in-depth and integrated introduction to the fundamental engineering and physicochemical principles and practices of utility in food processing and manufacturing operations. The textbook includes topics mandated by the Institute of Food Technologists for accreditation of Food Science curricula and helps prepare the students better for taking advance courses related to unit operations in food manufacturing. It is also relevant for Food Process Engineering courses, containing materials that most instructors can cover in three semester hours of instruction. In the first three chapters, readers will find an overview of the basic knowledge of physics and chemistry and an introduction to the engineering language needed to eliminate confusion going forward. In the following chapters, the author covers the main concepts of food thermodynamics, heat transfer–radiation in foodmaterials, mass transfer and fluid dynamics in food, along with real-life examples and exercises to help students relate better to the topics. The author also gives a brief introduction to the main mathematical and analytical concepts required in food engineering.

This textbook equips readers to understand a diversity of food engineering related topics and each chapter is enriched with practical examples and Check Your Understanding sections, as well as several problems. The textbook is aimed at undergraduate food science students in their first required introductory food engineering course, but practitioners involved in designing, optimizing, and managing the processing of food products will also find it a useful account.

✦ Table of Contents

Preface
Prefixes in Common Use Before Units
Contents
Abbreviations
1: Basic Concepts and Material Properties
1.1 Dimensions and Units: Base Units
1.2 Derived Units
1.2.1 Force
1.2.2 Weight
Example 1
Example 2
Check Your Understanding
1.2.3 Pressure
Example 3
1.2.4 Work, Energy, and Power
Example 4
Check Your Understanding
Example 5
Check Your Understanding
1.3 Quantity of Materials
1.3.1 Concentration Based on Mass
Example 6
Check Your Understanding
Example 7
Check Your Understanding
1.3.2 Concentration Based on Moles
Example 8
Example 9
Example 10
1.4 Density
1.4.1 True (or Solid) Density and Apparent Density
1.4.2 Piece or Particle Density
1.4.3 Bulk Density
1.4.4 Specific Volume
1.4.5 Specific Gravity or Relative Density
1.5 Classification of Matter
1.5.1 Gas
1.5.2 Liquid
1.5.3 Solid
1.6 Selected Properties of Gases
1.6.1 Ideal Gas
Check Your Understanding
Check Your Understanding
Example 11
Example 12
Check Your Understanding
Check Your Understanding
1.6.2 Gas Mixtures
Example 13
Example 14
Example 15
Example 16
Check Your Understanding
1.6.3 Real Gases and Compressibility Factor
Example 17
1.6.4 The Solubility of Gases and Henry´s Law
Check Your Understanding
1.7 Selected Properties of Liquids
1.7.1 Surface Tension
1.7.2 Colligative Properties of Solutions
Check Your Understanding
Check Your Understanding
1.8 Selected Properties of Solids
1.8.1 Force-Deformation Behavior
Example 18
1.8.2 Food Particles: Shape, Size, and Flowability
Problems
Bibliography
2: Systems, Processes, and Fluid Phase Equilibria
2.1 Systems
2.1.1 Basic Terms
2.1.2 Boundary Permeability
Example
Example
Example
2.1.3 System Classification
Example
Example
Example
Example
2.2 System Properties
2.2.1 Extensive Properties
Example
2.2.2 Intensive Properties
2.2.3 Making Extensive Properties Intensive
Example
2.3 System Processes
Example
Check Your Understanding
2.3.1 Types of Processes
Example
Example
Example
Example
Example
Example
2.4 Equilibrium State
Examples
2.5 Steady State
Examples
2.6 Other Types of Processes
2.6.1 Batch Process
Examples
2.6.2 Continuous Process
Example
2.7 State of a System
Example
2.7.1 Phase
Example
2.7.2 Number of Components
Example
2.7.3 Degrees of Freedom
2.7.4 Gibb´s Phase Rule
Example
Check Your Understanding
2.8 Phase Diagrams
2.8.1 Pressure-Temperature Coordinates
2.8.2 The Vapor Pressure Line
2.8.3 Saturated Steam
2.8.4 Superheated Steam
2.8.5 The Freezing Point Line
2.8.6 Sublimation Line
Example
2.8.7 The Triple Point
Example
2.8.8 A Process on a Phase Diagram
2.9 Critical Point and Supercritical Fluids
2.10 3-D Views of the Phase Diagram
2.10.1 A Constant Pressure Process
Check Your Understanding
2.10.2 A Constant Temperature Process
Check Your Understanding
2.11 Two-Component Systems: Vapor-Liquid Equilibria
2.11.1 The Lever Rule
Example
Check Your Understanding
2.12 Vapor-Liquid Equilibria and Distillation
2.12.1 Simple, Batch Distillation
2.12.2 Fractional Batch Distillation
2.12.3 Vacuum and Molecular Distillation
2.12.4 Steam Distillation
2.12.5 Fractional Continuous Distillation
Problems
Bibliography
3: Thermodynamics: Basic Concepts
3.1 Forms of Energy
3.1.1 Internal Energy
Example
Example
Example
3.1.2 Kinetic Energy
Example
3.1.3 Potential Energy
Example
3.1.4 Total System Energy
3.2 Energy in Transition
3.2.1 Heat and Work
Example
3.2.2 Point Versus Path Functions
Example
Example
3.2.3 Types of Work
Examples
Example
3.2.4 Sign Conventions
3.3 First Law of Thermodynamics
3.3.1 Adiabatic Processes
3.4 Second Law of Thermodynamics
3.5 Enthalpy
3.5.1 Enthalpy and Gibb´s Free Energy
3.6 Saturated Steam Table
3.7 Enthalpy of Phase Transformation (Latent Heat) vs. Sensible Heat
Example
3.8 Heat Capacity and Specific Heat
3.8.1 Specific Heat of Water
3.8.2 CV and CP
3.9 Specific Heat of Food
3.9.1 Specific Heat of Food Above Freezing
Check Your Understanding
3.9.2 Specific Heat of Food Below Freezing
3.10 Enthalpy Calculations
Example
Example
3.10.1 Isobaric Cooling with Phase Changes
3.10.2 Enthalpy of Food
Example
Check Your Understanding
Example
Example
Example
3.11 General Observations on Specific Heat and Enthalpy of Foods
Problems
Bibliography
4: Mass and Energy Balances
4.1 A Systematic Approach to Solving Mass and Energy Balance Problems
4.2 Mass Balance for One Operation
4.2.1 Definitions
4.2.2 Overall Mass Balance
Example
4.2.3 Component Balance
Example
Check Your Understanding
4.3 Mass Balance for More than One Operation
Example
4.3.1 Multiple Paths
Example
4.4 Energy Balance
4.4.1 Process Flow Diagram
Example
Check Your Understanding
4.5 Solving Problems Using Matrices
4.5.1 Basic Terms
Example
4.5.2 Rearrange the Equations
Example
4.5.3 Coefficient Matrix
4.5.4 Variable Vector
4.5.5 Constant Vector
4.5.6 Solving Matrix Equations
Problems
Bibliography
5: Fluid Mechanics: Basic Concepts
5.1 Fluid Statics
5.1.1 Hydrostatic Pressure
5.1.2 The Static Pressure Equation
5.1.3 Container Shape and Pressure
5.1.4 Pressure Calculations
Example
Check Your Understanding
5.1.5 Pressure Measurement Devices
Example
Check Your Understanding
Example
Check Your Understanding
5.2 Fluid Dynamics
5.2.1 Measurements of Flow
Check Your Understanding
Example
Example
Check Your Understanding
Example
Example
Example
Check Your Understanding
5.2.2 Fluid Flow Characteristics
Example
5.2.3 Newtonian Fluids and Viscosity
5.2.4 Fluid Flow and Momentum Transport
Check Your Understanding
5.2.5 Non-Newtonian Fluids
Example
Check Your Understanding
Example
Example
5.2.6 Temperature Effects on Flow Properties
5.2.7 Importance of Fluid Flow Behavior
Check Your Understanding
5.2.8 Fluid Viscosity and Rheology
5.2.9 Fluid Flow Patterns
Example
Check Your Understanding
Check Your Understanding
Example
Example
5.2.10 Mass, Energy, and Momentum Balances for Fluid Flows
Example
Example
Example
Check Your Understanding
Example
Example
Example
Problems
Bibliography
6: Fluid Mechanics: Applications
6.1 Pumps and Pumping Systems
6.1.1 Pumps: Types and Description
Check Your Understanding
Check Your Understanding
6.1.2 Pumps: Sizing and Operation
Example
Example
6.2 Fluid Flow Measurements
6.2.1 Fluid Flow Measurement Devices
6.3 External Flow and Flow Past Immersed Objects
6.3.1 Terminal Velocity of a Particle in a Fluid
Check Your Understanding
Check Your Understanding
6.3.2 Fluid Flow in Packed and Fluidized Beds
Check Your Understanding
6.4 Agitation and Mixing of Fluids
6.4.1 Commonly Used Agitator Designs
6.4.2 Agitator Tip Speed: Reynolds Number and Power Number
6.5 Measurement of Viscosity
6.5.1 Capillary Viscometer
6.5.2 Coaxial-Cylinder Rotational Viscometer
6.5.3 Cone-Plate and Parallel-Plate Rotational Viscometers
6.5.4 Falling-Ball and Rolling-Ball Viscometers
Problems
Bibliography
7: Heat Transfer: Steady-State Conduction
7.1 Heat-Transfer Methods
7.2 Conduction Basics
7.2.1 Mechanisms of Conduction
7.2.2 Symbols and Units
7.2.3 Fourier´s First Law of Conduction
7.2.4 Thermal Conductivity
Example
Example
Check Your Understanding
7.3 Steady-State Heat Transfer Through a Slab
7.3.1 Differential Slab
7.3.2 Energy Balance
Check Your Understanding
7.3.3 Determination of the Temperature Profile
Example
7.4 Steady-State Heat Conduction Through a Hollow Cylinder
7.4.1 The Classical Approach
7.4.2 The Analytical Approach and the Differential Shell
7.4.3 The Log Mean Area
7.4.4 The Temperature Profile
Example
7.5 Slabs in Series
7.5.1 Conductor Geometry
7.5.2 Energy Balance
Example
Check Your Understanding
7.6 Multilayered Cylinder
7.6.1 Conductor Geometry
7.6.2 Energy Balance
7.7 Conduction in Parallel
7.7.1 Conductor Geometry
7.7.2 Energy Balance
Problems
Bibliography
8: Heat Transfer: Steady-State Convection
8.1 The Mechanisms of Convection
8.2 Newton´s Law of Cooling
8.3 Heat Transfer at the Interface
8.4 k Versus hc
8.5 Determination of hc
8.5.1 Factors Affecting hc
8.5.2 Approaches to Estimate hc
8.5.3 Dimensionless Numbers
Check Your Understanding
8.6 Dimensional Analysis
8.6.1 Some Definitions
Example
Example
Check Your Understanding
Example
Example
Check Your Understanding
8.6.2 Dimensionless Numbers
Example
8.6.3 Buckingham´s π Theorem
Example
Example
Example
Example
Example
8.6.4 Derivation by Calculus
Example
8.6.5 Derivation by Dimensional Analysis
8.6.6 Experimental Confirmation
Example
8.6.7 Summary
8.7 The Nusselt Equation
8.7.1 The Variables
8.7.2 The Fundamental Dimensions
8.7.3 How Many π´s
8.7.4 The Basic Equation for π
8.7.5 Combining Exponents
8.7.6 Simultaneous Equations
8.7.7 The First π
8.7.8 The Other π´s
Check Your Understanding
8.7.9 The 훟 Function
8.7.10 The Nusselt Equation
8.7.11 Determining hc
8.8 Dimensionless Numbers and Their Interpretation
8.8.1 The Nusselt Number
8.8.2 The Prandtl Number
8.8.3 Additional Correlations for hc
Example
8.9 Combining Convection and Conduction
8.9.1 Combined Heat Transfer Through a Flat Plate
8.9.2 Combined Heat Transfer Through a Hollow Cylinder
Example
8.9.3 Fouling of Heat-Transfer Surfaces
Example
8.10 Heat Exchangers
8.10.1 Double-Pipe Heat Exchanger
Example
Check Your Understanding
8.10.2 Plate Heat Exchangers
8.10.3 Shell-and-Tube Heat Exchangers
8.10.4 Scraped Surface Heat Exchangers (also Called Votator Heat Exchangers)
8.11 Designing Thermal Processes for Better Quality Food
8.11.1 Chemical and Microbiological Aspects of Food
8.11.2 HTST Processing Systems
Check Your Understanding
Problems
Bibliography
9: Heat Transfer: Unsteady State
9.1 Unsteady-State Heat Transfer
9.1.1 Fourier´s Second Law
9.1.2 Thermal Diffusivity
9.2 Governing Conduction Equations and Solutions
9.2.1 The Biot Number (Bi)
Check Your Understanding
9.2.2 Negligible Internal Resistance & Lumped System Analysis (Bi <0.1)
Example
Check Your Understanding
Example
9.2.3 Finite Internal Bi 40
9.2.4 Negligible Surface Resistance: Bi >40
Check Your Understanding
Example
Check Your Understanding
9.2.5 Finite Objects
Example
9.3 Thermal Processing: Canning/Appertization
9.3.1 The General Method
9.3.2 The Ball Formula Method
Problems
Bibliography
10: Heat Transfer: Radiation, Dielectric and Ohmic
10.1 Electromagnetic Radiation
10.2 Ionizing Radiation and Irradiation of Food
Check Your Understanding
10.3 Thermal Radiation
Example
10.3.1 Absorption, Reflection, and Transmission of Radiation
Check Your Understanding
10.3.2 Kirchhoff´s Law
10.3.3 Radiation Heat Transfer
Example
10.4 Dielectric (Microwave and Radio Frequency) Heating
Check Your Understanding
Check Your Understanding
10.4.1 Fundamentals of Microwave and Radio Frequency Heating
10.4.2 Power Generation and Heating Rate
Example
10.4.3 Penetration Depth
10.4.4 Design Features of MW and RF Systems
10.5 Ohmic Heating Principle
Check Your Understanding
10.5.1 Resistance Vs. Conductance
Example
10.5.2 Power Generation
10.5.3 Heat Generation and Temperature
Example
Problems
Bibliography
11: Mass Transfer: Basic Concepts
11.1 Mechanisms of Mass Transfer
11.1.1 Steady-State Diffusion
Check Your Understanding
Example
11.2 Diffusion Coefficient
Example
11.2.1 Diffusion in Gases
Example
11.2.2 Diffusion in Liquids
11.2.3 Diffusion in Solids
Example
Example
Check Your Understanding
11.3 Unsteady-State Diffusion
11.3.1 Graphical Solutions
Example
11.3.2 Solution Based on Average Concentrations
Example
11.4 Mass Transfer by Convection
11.4.1 Overall Mass Transfer Coefficient
Check Your Understanding
Example
11.5 Transport Processes Analogy
Problems
Bibliography
12: Refrigeration Systems
12.1 Mechanical Refrigeration Systems
12.1.1 The Vapor Compression Refrigeration Cycle
Check Your Understanding
12.1.2 Pressure-Volume Changes
12.2 The Mollier Diagram
12.2.1 A Refrigeration Cycle on a Mollier Diagram
Example
12.3 The Coefficient of Performance (COP)
Example
12.4 Refrigeration System: Major Components and Their Functions
12.4.1 Compressor
12.4.2 Condenser
12.4.3 Expansion Valve
12.4.4 Evaporator
Check Your Understanding
12.5 Refrigeration System Rating
Example
Check Your Understanding
12.6 Refrigerant Properties
12.7 Heat Pump vs Refrigeration Unit
Problems
References
13: Psychrometrics
13.1 Definitions
13.1.1 Partial Pressure of Water in Air
Example 1
13.1.2 Saturation Water Vapor Pressure
Example 2
13.1.3 Relative Humidity
Example 3
13.1.4 Moisture Content
Example 4
13.1.5 Moisture Content and Relative Humidity
Check Your Understanding
13.1.6 Dry Bulb Temperature
13.1.7 Wet Bulb Temperature
13.1.8 Dew Point
Example 5
Check Your Understanding
13.1.9 Specific Volume
13.1.10 Specific Enthalpy
Example 6
Check Your Understanding
13.2 Psychrometric Charts
13.2.1 Dry Bulb and Moisture Content Axes
13.2.2 Saturation Moisture Content
Example 7
Example 8
13.2.3 Wet Bulb Temperature
Example 9
13.2.4 Relative Humidity
Example 10
13.2.5 Dew Point
Example 11
13.2.6 Specific Volume
Example 12
13.2.7 Specific Enthalpy
Example 13
13.3 Processes on Psychrometric Charts
13.3.1 Sensible Heating or Cooling
Example 14
13.3.2 Dehumidification Through Cooling
Example 15
13.3.3 Adiabatic Cooling
Example 16
13.3.4 Mixing Two Air Streams
Example 17
Problems
Bibliography
Glossary
Appendices
Appendix A.1: Useful Constants and Formulae
Constants and Conversion Factors
Mathematical Relations
Appendix A.2: Thermophysical Properties of Selected Gases, Liquids, and Solids
Appendix A.3: Sieves for Particle Size Classification
Appendix A.4: Steam Tables
Saturated Steam Table (SI Units)
Saturated Steam Table (Imperial Units)
Superheated Steam Table (SI Units)
Superheated Steam Table (Imperial Units)
Appendix A.5: Pressure-Enthalpy (Mollier) Diagrams
Appendix A.6: Psychrometric Charts
Appendix A.6.1: SI Units
Appendix A.6.2: Imperial Units
Appendix A.7: Food Engineering Reference Books
Index