Food Process Engineering and Technology, Third Edition

✍ Scribed by Berk, Zeki

• Publisher: Academic Press
• Year: 2018
• Tongue: English
• Leaves: 744
• Series: Food science and technology international series
• Edition: Third edition
• Category: Library

✦ Synopsis

Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process control and plant hygiene topics. This fully updated edition provides recent research and developments in the area, features sections on elements of food plant design, an introductory section on the elements of classical fluid mechanics, a section on non-thermal processes, and recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail.

• Provides a strong emphasis on the relationship between engineering and product quality/safety
• Considers cost and environmental factors
• Presents a fully updated, adequate review of recent research and developments in the area
• Includes a new, full chapter on elements of food plant design
• Covers recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail

✦ Table of Contents

Content: Front Cover
Food Process Engineering and Technology
Copyright
Dedication
Contents
Introduction
1. â#x80
#x9C
Food is Lifeâ#x80
#x9D

2. Food Process Engineering
3. The Food Process
4. Batch and Continuous Processes
5. Process Flow Diagrams
References
Further Reading
Chapter 1: Physical properties of food materials
1.1. Introduction
1.2. Mass, Volume, and Density
1.3. Mechanical Properties
1.3.1. Definitions
1.3.2. Rheological Models
1.4. Thermal Properties
1.5. Electrical Properties
1.6. Structure
1.7. Water Activity
1.7.1. The Importance of Water in Foods 1.7.2. Water Activity, Definition, and Determination1.7.3. Water Activity: Prediction
1.7.4. Water Vapor Sorption Isotherms
1.7.5. Water Activity: Effect on Food Quality and Stability
1.8. Phase Transition Phenomena in Foods
1.8.1. The Glassy State in Foods
1.8.2. Glass Transition Temperature
1.9. Optical Properties
1.10. Surface Properties
1.11. Acoustic Properties
References
Further Reading
Chapter 2: Fluid flow
2.1. Introduction
2.2. Elements of Fluid Mechanics
2.2.1. Introduction
2.2.2. The Navier-Stokes Equation
2.2.3. Viscosity
2.2.4. Fluid Flow Regimes 2.2.5. Typical Applications of Newtonian Laminar Flow2.2.5.1. Laminar flow in a cylindrical channel (pipe or tube)
2.2.5.2. Laminar fluid flow on flat surfaces and channels
2.2.5.3. Laminar fluid flow around immersed particles
2.2.5.4. Fluid flow through porous media
2.2.6. Turbulent Flow
2.2.6.1. Turbulent Newtonian fluid flow in a cylindrical channel (tube or pipe)
2.2.6.2. Turbulent fluid flow around immersed particles
2.3. Flow Properties of Fluids
2.3.1. Types of Fluid Flow Behavior
2.3.2. Non-Newtonian Fluid Flow in Pipes
2.4. Transportation of Fluids 2.4.1. Energy Relations, The Bernoulli Equation2.4.2. Pumps: Types and Operation
2.4.3. Pump Selection
2.4.4. Ejectors
2.4.5. Piping
2.5. Flow of Particulate Solids (Powder Flow)
2.5.1. Introduction
2.5.2. Flow Properties of Particulate Solids
2.5.3. Fluidization
2.5.4. Pneumatic Transport
2.5.5. Flow of Powders in Storage Bins
2.5.6. Caking
References
Chapter 3: Heat and mass transfer, basic principles
3.1. Introduction
3.2. Basic Relations in Transport Phenomena
3.2.1. Basic Laws of Transport
3.2.2. Mechanisms of Heat and Mass Transfer
3.3. Conductive Heat and Mass Transfer 3.3.1. The Fourier and Fick Laws3.3.2. Integration of Fourier's and Fick's Laws for Steady-State Conductive Transport
3.3.3. Thermal Conductivity, Thermal Diffusivity, and Molecular Diffusivity
3.3.3.1. Thermal conductivity and thermal diffusivity
3.3.3.2. Molecular (mass) diffusivity, diffusion coefficient
3.3.4. Examples of Steady-State Conductive Heat and Mass Transfer Processes
3.4. Convective Heat and Mass Transfer
3.4.1. Film (or Surface) Heat and Mass Transfer Coefficients
3.4.2. Empirical Correlations for Convection Heat and Mass Transfer

✦ Subjects

Food industry and trade -- Technological innovations.;Food processing plants.;TECHNOLOGY & ENGINEERING / Food Science.