Food process design:
Gespeichert in:
| Hauptverfasser: | , |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
New York; Basel
Dekker
2003
|
| Schriftenreihe: | Food science and technology
126 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XVII, 506 S. graph. Darst. |
| ISBN: | 0824743113 |
Internformat
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| 245 | 1 | 0 | |a Food process design |c Zacharias B. Maroulis ; George D. Saravacos |
| 264 | 1 | |a New York; Basel |b Dekker |c 2003 | |
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| 650 | 4 | |a Aliments - Traitement - Modèles mathématiques | |
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| 650 | 4 | |a Tecnología de alimentos - Automatización | |
| 650 | 4 | |a Datenverarbeitung | |
| 650 | 4 | |a Food industry and trade |x Data processing | |
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Datensatz im Suchindex
| _version_ | 1804130459370651648 |
|---|---|
| adam_text | Titel: Food process design
Autor: Maroulis, Zacharias B.
Jahr: 2003
Contents
PREFACE v
LIST OF APPLICATION EXAMPLES xiv
DISTRIBUTION OF APPLICATIONS IN CHAPTERS xvi
1. Food Science in Process Design
I. INTRODUCTION 1
II. FOOD PRESERVATION PROCESSES 2
1. CONVENTIONAL PROCESSES 2
2. MINDVtAL PROCESSING 2
3. NONTHERMAL PROCESSING 3
III. CHEMICAL KINETICS 4
IV. FOOD MICROBIOLOGY AND FOOD SAFETY 6
1. FOOD MICROBIOLOGY 6
2. FOOD SAFETY 8
a. Good Manufacturing Practices (GMP) 9
b. Food Safety Programs and HACCP 10
V. QUALITY CHANGES IN FOOD PROCESSING 11
NOMENCLATURE 13
REFERENCES 14
2. Principles of Food Process Design
I. INTRODUCTION 17
II. DESIGN OF FOOD PROCESSES 21
1. INTRODUCTION 21
2. UNIT OPERATIONS IN FOOD PROCESSING 22
3. FOOD PROCESS FLOWSHEETS 25
4. MATERIAL AND ENERGY BALANCES 30
5. MECHANICAL PROCESSES 31
a. Mechanical Transport Operations 31
b. Mechanical Processing Operations 32
c. Mechanical Separation Operations 32
6. FOOD PACKAGING PROCESSES 34
III. FOOD SAFETY AND QUALITY 34
1. PLANT SAFETY 35
2. HYGIENIC FOOD PROCESS DESIGN 35
vii
viii Contents
3. HYGIENIC STANDARDS AND REGULATIONS 36
4. CLEANING OF PROCESS EQUIPMENT 38
IV. FOOD PLANT DESIGN 39
1. GENERAL ASPECTS 39
2. NEW FOOD PLANTS 40
3. PLANT IMPROVEMENT 40
4. PLANT EXPANSION 41
5. MOBILE FOOD PLANTS 41
6. ADVANCED FOOD PLANTS 42
7. ECONOMIC ASPECTS 42
V. PROJECT EVALUATION AND COST ESTIMATION 44
1. FINANCIAL ANALYSIS AND PROCESS PROFITABILITY 44
a. Investment Cost 45
b. Process Profitability 48
c. Individual Processes 52
2. COST OF EQUIPMENT AND UTILITIES 53
VI. APPLICATION TO TOMATO PASTE PROCESSING PLANT 58
1. MATERIAL BALANCES 58
2. ENERGY BALANCES 60
3. SIZING AND COST OF PROCESS EQUIPMENT 62
4. PLANT PROFITABILITY 63
NOMENCLATURE 65
REFERENCES 67
3. Computer-Aided Process Design
I. INTRODUCTION 71
II. PRINCIPLES OF SPREADSHEET-AIDED PROCESS DESIGN 72
III. APPLICATION EXAMPLE 80
1. PROCESS DESCRIPTION 80
2. PROCESS MODEL 80
3. EXCEL IMPLEMENTATION 82
Step 1: Workbook Preparation 82
Step 2: Process Modeling in a Spreadsheet 82
Step 3: Using Solver for Process Optimization 82
Step 4: Using Excel Tables and Charts for Presentation of the Results 85
Step 5: Introducing Dialog Boxes and Controls to Modify Data 87
Step 6: Towards an Integrated Graphics Interface 88
NOMENCLATURE 91
REFERENCES 92
4. Heating Processes
I. INTRODUCTION 93
II. HEAT TRANSFER COEFFICIENTS 94
1. GENERAL CONSIDERATIONS 94
2. HEAT AND MASS TRANSFER FACTORS 98
III. FOOD HEATING EQUIPMENT 98
1.HEAT EXCHANGERS 99
a. Tubular Heat Exchangers 100
b. Plate Heat Exchangers 101
c. Scraped Surface Heat Exchangers 103
d. Agitated Kettles 104
Contents ix
e. Spiral-tube Heat Exchangers 106
2. DIRECT HEATING 106
3. SPECIAL HEATING EQUIPMENT 107
a. Baking Ovens 107
b. Impingement Heating 109
c. Frying 109
d. Radiation Heating 109
e. Infrared Heaters 110
f Heat Generation Processes 1 !0
g. Microwave and Dielectric Heating 111
h. Ohmic Heating 112
IV. SIMPLIFIED DESIGN OF A HEAT EXCHANGER 113
1. PROCESS DESCRIPTION 113
2. PROCESS MODEL 113
3. APPLICATION TO TOMATO PASTE HEATING 116
V. DETAILED DESIGN OF A SHELL AND TUBE HEAT EXCHANGER 118
1. PROCESS DESCRIPTION 118
2. PROCESS MODEL 119
3. APPLICATION TO TOMATO PASTE HEATING 124
VI. DETAILED DESIGN OF A PLATE HEAT EXCHANGER 129
1. PROCESS DESCRIPTION 129
2. PROCESS MODEL 130
3. APPLICATION TO ORANGE JUICE HEATING 133
VII. HYGIENIC AND QUALITY CONSIDERATIONS 139
NOMENCLATURE 139
REFERENCES 141
5. Refrigeration and Freezing
I. INTRODUCTION 145
II. REFRIGERATION EQUIPMENT 146
1. COMPRESSION REFRIGERATION CYCLES 146
2. MECHANICAL COMPRESSORS 146
3. REFRIGERATION EVAPORATORS 148
4. CONDENSERS 149
5. CAPACITY CONTROL 149
6. SHORTCUT DESIGN PROCEDURE 149
III. COOLING OF FOODS 152
¦ .INTRODUCTION 152
2. COOLING EQUIPMENT 153
a. Liquid Foods ! 53
b. Solid Foods 153
IV. FREEZING OF FOODS 154
1. INTRODUCTION 154
2. FREEZING TIME 154
3. HEAT LOAD 155
4. FREEZING EQUIPMENT 156
a. Air Freezers 156
b. Cold Surfece Freezers 156
c. Heat Exchanger Freezers 156
d. Cryogenic Liquids 15o
V. THAWING EQUIPMENT 158
VI. COLD STORAGE OF FOODS 158
VII. DESIGN OF A CONVEYOR BELT COOLER 159
1. PROCESS DESCRIPTION 159
Contents
2. PROCESS MODEL 160
3. APPLICATION TO STRAWBERRY COOLING 165
VIII. DESIGN OF A COLD STORAGE ROOM 171
1. PROCESS DESCRIPTION 171
2. PROCESS MODEL 172
3. APPLICATION TO SEASONAL COLD STORAGE OF APPLES 178
IX. DESIGN OF A FLUIDIZED BED FREEZER 184
1. PROCESS DESCRIPTION 184
2. PROCESS MODEL 185
3. APPLICATION TO GREEN PEA FREEZING 190
NOMENCLATURE 196
REFERENCES 198
6. Evaporation
I. INTRODUCTION 199
II. HEAT TRANSFER IN EVAPORATORS 199
1. INTRODUCTION 199
2. HEAT TRANSFER COEFFICIENTS 200
III. FOOD EVAPORATORS 201
1. FALLING FILM EVAPORATORS 202
2. FORCED CIRCULATION EVAPORATORS 204
3. AGITATED FILM EVAPORATORS 204
IV. ENERGY-SAVING EVAPORATORS 205
1. MULTIPLE-EFFECT EVAPORATORS 206
2. VAPOR RECOMPRESSION EVAPORATORS 208
V. DESIGN OF A TRIPLE-EFFECT EVAPORATOR 210
1. PROCESS DESCRIPTION 210
2. PROCESS MODEL 210
3. APPLICATION TO TOMATO-PASTE CONCENTRATION 221
VI. DESIGN OF A VAPOR RECOMPRESSION EVAPORATOR 228
1. PROCESS DESCRIPTION 228
2. PROCESS MODEL 229
3. APPLICATION TO TOMATO PASTE CONCENTRATION 233
4. APPLICATION TO MILK CONCENTRATION 234
VII. FOOD QUALITY CONSIDERATIONS 237
NOMENCLATURE 238
REFERENCES 241
7. Dehydration
I. INTRODUCTION 243
II. GENERAL CONSIDERATIONS 244
1. HEAT AND MASS TRANSFER 244
2. DESIGN OF INDUSTRIAL DRYERS 246
III. DRYING EQUIPMENT 249
1. SELECTION OF INDUSTRIAL DRYERS 249
2. TYPICAL FOOD DRYERS 250
a. Bin (Silo) Dryers 250
b. Tray Dryers 250
c. Tunnel (Truck) Dryers 251
A Belt Dryers 252
Contents xi
e. Rotary Dryers 252
f. Fluidized Bed Dryers 253
g. Pneumatic (Flash) Dryers 253
h. Spray Dryers 254
i. Drum dryers 254
k. Vacuum Dryers 255
1. Freeze Dryers 255
IV. DRYING PRINCIPLES 256
1.PSYCHR0METRICS 256
2. DRYING KINETICS 265
3. MATERIAL AND HEAT BALANCES 270
4. SIZING 272
V. DESIGN OF A CONVEYOR BELT DRYER 272
1. PROCESS DESCRIPTION 272
2. PROCESS MODEL 274
3. APPLICATION TO CARROT DEHYDRATION 279
VI. DESIGN OF ROTARY DRYER 289
1. PROCESS DESCRIPTION 289
2. PROCESS MODEL 290
3. APPLICATION TO CARROT DEHYDRATION 295
4. COMPARISON OF BELT AND ROTARY DRYERS 295
NOMENCLATURE 302
REFERENCES 304
8. Thermal Processing of Foods
I. INTRODUCTION 307
II. KINETICS OF THERMAL INACTIVATION 308
1. INACTIVATION OF MICROORGANISMS AND ENZYMES 308
2. EFFECT OF TEMPERATURE 309
3. COMMERCIAL STERILITY 310
4. INACTIVATION AT VARYING TEMPERATURE 311
5. THERMAL DAMAGE TO FOOD COMPONENTS 311
6. THERMAL DESTRUCTION DATA 311
7. APPLICATION TO MILK 315
8. IN-CONTAINER THERMAL PROCESSING 318
9. IN-CONTAINER STERILIZERS 322
a. Batch Sterilizers 322
b. Continuous Sterilizers 322
III. CONTINUOUS FLOW PASTEURIZATION 324
1. PROCESS DESCRIPTION 324
2. PROCESS MODEL 324
3. APPLICATION TO MILK 332
IV. CONTINUOUS FLOW STERILIZATION:
INDIRECT STEAM HEATING 338
1. PROCESS DESCRIPTION 338
2. PROCESS MODEL 339
3. APPLICATION TO MILK 346
V. CONTINUOUS FLOW STERILIZATION:
INJECTION STEAM HEATING 351
1. PROCESS DESCRIPTION 351
2. PROCESS MODEL 351
3. APPLICATION TO MILK 358
VI. CONTINUOUS FLOW STERILIZATION
xii Contents
OF VISCOUS AND PARTICULATE FLUID FOODS 364
1. PROCESS DESCRIPTION 3 54
2. PROCESS MODEL 364
3. APPLICATION TO MODEL POTATO SOL P 37!
VII. IN-CONTAINER THERMAL PROCESSING 377
1. PROCESS DESCRIPTION 3 ~7
2. PROCESS MODEL 3~S
3. APPLICATION TO CORN CANNING 3~S
NOMENCLATURE 385
REFERENCES 387
9. Mass Transfer Processes
I. INTRODUCTION 389
1. PRASE EQUILIBRIA 390
2. MASS TRANSFER 390
3. DESIGN OF EQUIPMENT 390
II. DISTILLATION 391
1. INTRODUCTION 391
2. PROCESS DESCRIPTION 391
3. PROCESS MODEL 393
a. Vapor - Liquid Equilibrium 393
b. Matenal and Heat Balances 3%
c. Column Size 397
d. Column Auxiliaries Sizing 399
e. Costing 400
4. PROCESS DESIGN 402
5. APPLICATION TO ETHANOL DISTILLATION 408
a. Conventional Column 408
b. Column without Reboiler 41 )
6 AROMA RECOVERY 419
7 SPINNING CONE STRIPPING COLUMN 421
III. EXTRACTION 422
i PHASE EQUILIBRIA 422
2. EQUILIBRIUM STAGES 424
3. MASS TRANSFER CONSIDERATIONS 425
4. EXTRACTION EQUIPMENT 426
5 DESIGN OF CROSSCURRENT FLOW SOLID EXTRACTION 428
a. Process Description 42S
b. Process Model 428
c Application to Oil Recovery from Soybean Meal 432
NOMENCLATURE 438
REFERENCES 440
10. Membrane Separation Processes
I. INTRODUCTION 443
11. PRINCIPLES OF MEMBRANE SEPARATIONS 444
1 MASS TRANSFER CONSIDERATIONS 444
2 MEMBRANE MODULES 445
3. MEMBRANE SEPARATION SYSTEMS 446
a. Pressure-dnven Separations 446
b Special Membrane Separations 448
Contents xiii
III. MICROFILTRATION AND ULTRAFILTRATION 450
l.MICROFILTRATION 450
2. ULTRAFILTRATION 451
a. UF Systems 451
b. Food Applications of UF 453
IV. REVERSE OSMOSIS AND NANOFILTRATION 454
l.RO SYSTEMS 455
2. FOOD APPLICATIONS OF RO 456
V. APPLICATION TO CHEESE WHEY PROCESSING 457
1. DESIGN OF AN ULTRAFILTRATION PROCESS 459
a. Process Description 459
b. Process Model 459
c. Application to Cheese Whey 462
2. DESIGN OF A REVERSE OSMOSIS PROCESS 467
a. Process Description 467
b. Process Model 468
c. Application to Cheese Whey 471
NOMENCLATURE 475
REFERENCES 476
Appendix
I. CONVERSION FACTORS TO SI UNITS 478
II. PHYSICAL PROPERTIES OF WATER, STEAM, AND AIR 479
1 - SATURATED PRESSURE OF WATER 479
2. LATENT HEAT OF VAPORIZATION OF WATER 480
3. DENSITY OF WATER 481
4. DENSITY OF SATURATED STEAM 482
5 PHASE DIAGRAM OF WATER 483
6. DENSITY OF AIR 484
7. SPECIFIC HEAT OF WATER. STEAM AND AIR 485
8- VISCOSITY OF WATER. STEAM AND AIR 486
9 THERMAL CONDUCTIVITY OF WATER. STEAM AND AIR 487
10. MASS DIFFirSIVITY OF WATER VAPOR IN AIR 487
III. THERMAL PROPERTIES OF MAJOR FOOD COMPONENTS 488
1. DENSITY OF MAJOR FOOD COMPONENTS 488
2 SPECIFIC HEAT OF MAJOR FOOD COMPONENTS 489
3 THERMAL CONDUCTIVITY OF MAJOR FOOD COMPONENTS 490
IV. TRA NSPORT PROPERTIES OF SELECTED FOODS 491
1. VISCOSITY OF SELECTED FOODS 491
2. THERMAL CONDUCTIVITY OF SELECTED FOODS 492
3. MOISTURE DIFFUSIVrrY OF SELECTED FOODS 494
V. FLUID FLOW IN CIRCULAR TUBES 496
VI. CONVECTION HEAT TRANSFER COEFFICIENTS 498
NOMENCLATURE 500
REFERENCES 500
INDEX 501
List of Application Examples
PLANT
Process
No Application Chapter
TOMATO PASTE PROCESSING
Total plant
1 Mass and energy balances 2
2 Equipment sizing and costing 2
3 Profitability analysis 2
Heating
4 Simplified design of a heat exchanger 4
5 Detailed design of a shell and tube heat exchanger 4
Evaporation
6 Design of a triple-effect evaporator 6
7 Design of a mechanical vapor recompression evaporator 6
JUICE PROCESSING
Pasteurization
8 Detailed design of a plate heat exchanger (orange) 4
FRUIT AND VEGETABLE PRESERVATION
Cooling
9 Design of a conveyor belt cooler (strawberry) 5
Cold storage
10 Design of a cold storage chamber (apple) 5
Application Examples
PLANT
Process
No Application Chapter
Freezing
11 Design of a fluidized bed freezer (green pea) 5
FRUIT AND VEGETABLE DEHYDRATION
Drying
12 Design of a conveyor belt dryer (carrot) 7
13 Design of a rotary dryer (carrot) 7
MILK PROCESSING
Evaporation
14 Design a mechanical vapor recompression evaporator 6
Pasteurization
15 Design of a pasteurizer 8
Sterilization
16 Design of an indirect steam heating sterilizer 8
17 Design of an injection steam heating sterilizer 8
POTATO SOUP PROCESSING
Sterilization
18 Design of a sterilizer of particulate fluid 8
CANNING
Sterilization
19 Design of an in-container sterilization system (corn) 8
FERMENTATION
Distillation
20 Short cut design of a distillation column (ethanol) 9
EXTRACTION
Leaching
21 Design of a three-stage crosscurrent flow solids leaching system 9
(soybean)
CHEESE WHEY PROCESSING
LltrafiJtration
Application Examples xvii
22 Design of an ultra filtration hollow fiber membrane separation system 10
(protein recovery)
Reverse osmosis
23 Design of a reverse osmosis hollow fiber membrane separation system 10
(lactose recovery)
NOT SPECIFIED
Extraction
24 Excel implementation 3
DISTRIBUTION OF APPLICATIONS IN CHAPTERS
Chapter Number of Applications
1 Food Science in Process Design —
2 Principles of Food Process Design 3
3 Computer-Aided Process Design 1
4 Heating Processes 3
5 Refrigeration and Freezing 3
6 Evaporation 3
7 Dehydration 2
8 Thermal Processing 5
9 Mass Transfer Operations 2
10 Membrane Separation Processes 2
Total 24
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| id | DE-604.BV017738531 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T19:21:22Z |
| institution | BVB |
| isbn | 0824743113 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-010661823 |
| oclc_num | 52626865 |
| open_access_boolean | |
| owner | DE-M49 DE-BY-TUM DE-83 |
| owner_facet | DE-M49 DE-BY-TUM DE-83 |
| physical | XVII, 506 S. graph. Darst. |
| publishDate | 2003 |
| publishDateSearch | 2003 |
| publishDateSort | 2003 |
| publisher | Dekker |
| record_format | marc |
| series | Food science and technology |
| series2 | Food science and technology |
| spelling | Maroulis, Zacharias B. Verfasser aut Food process design Zacharias B. Maroulis ; George D. Saravacos New York; Basel Dekker 2003 XVII, 506 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier Food science and technology 126 Alimentos - Industria y comercio - Procesamiento electrónico de datos Aliments - Traitement - Modèles mathématiques Tecnologia de alimentos larpcal Tecnología de alimentos - Automatización Datenverarbeitung Food industry and trade Data processing Manufacturing processes Automation Prozessentwicklung Technik (DE-588)4278925-4 gnd rswk-swf Lebensmittelverarbeitung (DE-588)4167045-0 gnd rswk-swf Lebensmittelverarbeitung (DE-588)4167045-0 s Prozessentwicklung Technik (DE-588)4278925-4 s DE-604 Saravacos, George D. Verfasser aut Food science and technology 126 (DE-604)BV000012997 126 HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=010661823&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Maroulis, Zacharias B. Saravacos, George D. Food process design Food science and technology Alimentos - Industria y comercio - Procesamiento electrónico de datos Aliments - Traitement - Modèles mathématiques Tecnologia de alimentos larpcal Tecnología de alimentos - Automatización Datenverarbeitung Food industry and trade Data processing Manufacturing processes Automation Prozessentwicklung Technik (DE-588)4278925-4 gnd Lebensmittelverarbeitung (DE-588)4167045-0 gnd |
| subject_GND | (DE-588)4278925-4 (DE-588)4167045-0 |
| title | Food process design |
| title_auth | Food process design |
| title_exact_search | Food process design |
| title_full | Food process design Zacharias B. Maroulis ; George D. Saravacos |
| title_fullStr | Food process design Zacharias B. Maroulis ; George D. Saravacos |
| title_full_unstemmed | Food process design Zacharias B. Maroulis ; George D. Saravacos |
| title_short | Food process design |
| title_sort | food process design |
| topic | Alimentos - Industria y comercio - Procesamiento electrónico de datos Aliments - Traitement - Modèles mathématiques Tecnologia de alimentos larpcal Tecnología de alimentos - Automatización Datenverarbeitung Food industry and trade Data processing Manufacturing processes Automation Prozessentwicklung Technik (DE-588)4278925-4 gnd Lebensmittelverarbeitung (DE-588)4167045-0 gnd |
| topic_facet | Alimentos - Industria y comercio - Procesamiento electrónico de datos Aliments - Traitement - Modèles mathématiques Tecnologia de alimentos Tecnología de alimentos - Automatización Datenverarbeitung Food industry and trade Data processing Manufacturing processes Automation Prozessentwicklung Technik Lebensmittelverarbeitung |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=010661823&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| volume_link | (DE-604)BV000012997 |
| work_keys_str_mv | AT marouliszachariasb foodprocessdesign AT saravacosgeorged foodprocessdesign |