Food engineering, principles and selected applications

✍ Scribed by Marcel Loncin; Richard Larry Merson

• Publisher: Academic Press
• Year: 1979
• Tongue: English
• Leaves: 515
• Series: Food science and technology
• Category: Library

✦ Table of Contents

Font Cover......Page 1
Food Engineering: Principles and Selected Applications......Page 4
Copyright Page......Page 5
Table of Contents......Page 6
Foreword......Page 10
Preface......Page 12
Symbols......Page 14
1.1 Characteristics of the Food Industry......Page 22
1.2 Techniques Employed......Page 25
1.3 The Concepts of Simple and Simultaneous Transfer......Page 28
CHAPTER 2. MEASUREMENT, DIMENSIONS, UNITS......Page 30
3.1 Concentration and Temperature Fields in an Immobile Material......Page 32
3.2 Surfaces of Constant Concentration and Constant Temperature......Page 33
3.3 First Laws of Fick and Fourier......Page 35
3.4 Second Laws of Fick and Fourier......Page 41
3.5 Diffusivities, Thermal Conductivities, and Thermal Diffusivities......Page 45
3.6 Momentum Transfer in Fluids......Page 51
3.7 Mass and Heat Transfer in Moving Fluids......Page 60
4.1 Steady-State Mass and Heat Transfer in Immobile Bodies......Page 62
4.2 Unsteady-State Mass and Heat Transfer in Immobile Bodies......Page 64
4.3 Momentum Transfer Equations......Page 75
4.4 Transfer of Mass and of Heat between Phases in Turbulent Flow......Page 86
5.1 Boundary Layer and "Penetration"......Page 93
5.2 Geometric and Physical Similarity......Page 96
5.3 Dimensionless Parameters......Page 101
5.4 "Dimensional Analysis"—The Π Theorem......Page 110
5.5 Practical Use of Similarity Methods......Page 114
5.6 Momentum Transfer......Page 117
5.7 Heat and Mass Transfer Without Change of State......Page 147
5.8 Transfer with Change of State......Page 158
5.9 Transfer in Non-Newtonian Materials......Page 190
6.1 Thermodynamic Equilibrium......Page 196
6.2 Chemical Potential......Page 198
6.3 Activity Coefficients and Prediction of Equilibrium......Page 201
6.4 Relative Volatility and Distillation......Page 211
6.5 Water Activity......Page 216
7.1 General Considerations......Page 224
7.2 Discontinuous Operations......Page 226
7.3 Semicontinuous Operations......Page 232
7.4 Continuous Cocurrent Operations......Page 233
7.5 Continuous Countercurrent Operations......Page 235
7.6 Height Equivalent to a Theoretical Extraction (HETE)......Page 243
7.7 Partially Miscible Phases......Page 245
CHAPTER 8. MECHANICAL OPERATIONS......Page 250
8.1 Description of Particulate Systems......Page 252
8.2 Mechanical Separations......Page 257
8.3 Mixing......Page 264
8.4 Size Reduction......Page 267
8.5 Homogenization......Page 277
8.6 Size Enlargement......Page 285
9.1 Fermentations......Page 292
9.2 Pasteurization and Sterilization......Page 302
9.3 Dispersion of Residence Times—Continuous Operations......Page 317
CHAPTER 10. CLEANING, DISINFECTION, AND RINSING......Page 330
10.1 Kinetics......Page 331
10.2 Cleaning and Disinfecting Compounds, Surface Energy, and Detergency......Page 336
10.3 Practical Achievement of Cleaning, Disinfection, and Rinsing......Page 343
CHAPTER 11. OPTIMIZATION......Page 350
11.1 Optimization by Differentiation......Page 351
11.2 Optimization of Functions......Page 359
11.3 Programming Methods......Page 371
11.4 Numerical Methods......Page 379
Appendix: General Tables and Diagrams......Page 386
Bibliography......Page 407
Problems......Page 462
Solutions......Page 474
Index......Page 502