Verfügbarkeit: Case Studies in food engineering

Case Studies in food engineering: Learning from experience

Gespeichert in:

Bibliographische Detailangaben
1. Verfasser:	Clark, J. Peter (VerfasserIn)
Format:	Buch
Sprache:	English
Veröffentlicht:	Dordrecht Springer 2009
Schriftenreihe:	Food engineering series
Schlagworte:	Food industry and trade > Case studies Lebensmittelverarbeitung Lebensmitteltechnologie Fallstudiensammlung
Online-Zugang:	Inhaltsverzeichnis
Beschreibung:	224 S. 16 schw.-w. graph. Darst., 5 schw.-w. Tab. 235 mm x 155 mm
ISBN:	9781441904195

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Datensatz im Suchindex

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adam_text	CONTENTS 1 INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 1.1 HOW TO USE CASE STUDIES . . . . . . . . . . . . . . . . . . . . . 1 PART I PROCESSES BASED LARGELY ON PHYSICAL OPERATIONS 2 DRY MIXING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 2.1 CONTINUOUS MIXING . . . . . . . . . . . . . . . . . . . . . . . . 10 2.2 ADDITION OF LIQUIDS . . . . . . . . . . . . . . . . . . . . . . . . 10 2.3 SPECIFIC MIXERS . . . . . . . . . . . . . . . . . . . . . . . . . . 11 2.4 EXAMPLES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 2.5 SOME LESSONS . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 3 SNACKS AND BAKING . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 3.1 SNACKS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 3.1.1 TECHNICAL PLATFORMS FOR SNACKS . . . . . . . . . . . . . 18 3.1.2 EQUIPMENT INNOVATIONS . . . . . . . . . . . . . . . . . 18 3.1.3 NEW FRYING TECHNOLOGY . . . . . . . . . . . . . . . . . 19 3.1.4 COATING AND SEASONING . . . . . . . . . . . . . . . . . 20 3.2 BAKING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 3.2.1 BREAD . . . . . . . . . . . . . . . . . . . . . . . . . . 23 3.2.2 CAKE . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 3.2.3 COOKIES AND CRACKERS . . . . . . . . . . . . . . . . . . 29 3.3 EXAMPLES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 3.4 LESSONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 4 BREAKFAST CEREALS . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33 4.1 PROCESSES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33 4.2 COATING AND INCLUSIONS . . . . . . . . . . . . . . . . . . . . . . 35 4.3 EXAMPLES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 4.4 LESSONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 5 PET FOODS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39 5.1 COMPLETE AND BALANCED NUTRITION . . . . . . . . . . . . . . . . 39 5.2 INGREDIENTS AND HOW THEY ARE HANDLED . . . . . . . . . . . . . 41 5.3 SOME UNIT OPERATIONS . . . . . . . . . . . . . . . . . . . . . . 43 VII VIII CONTENTS 5.4 EXAMPLES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46 5.5 LESSONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48 6 FRUIT AND VEGETABLE JUICE PROCESSING . . . . . . . . . . . . . . . . . 49 6.1 CITRUS FRUIT JUICE . . . . . . . . . . . . . . . . . . . . . . . . . 49 6.1.1 PROCESSING STEPS . . . . . . . . . . . . . . . . . . . . . 49 6.1.2 BY-PRODUCTS . . . . . . . . . . . . . . . . . . . . . . . 51 6.2 OTHER JUICES . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52 6.3 BULK ASEPTIC STORAGE . . . . . . . . . . . . . . . . . . . . . . . 53 6.4 EXAMPLES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53 6.5 LESSONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57 7 MEMBRANE PROCESSING . . . . . . . . . . . . . . . . . . . . . . . . . 59 7.1 SOME APPLICATIONS . . . . . . . . . . . . . . . . . . . . . . . . 59 7.2 PROCESS ARRANGEMENTS . . . . . . . . . . . . . . . . . . . . . . 61 7.3 EXAMPLES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65 7.4 LESSONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66 8 FREEZE DRYING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67 8.1 FREEZE DRYING BASICS . . . . . . . . . . . . . . . . . . . . . . . 67 8.2 EQUIPMENT INNOVATIONS . . . . . . . . . . . . . . . . . . . . . . 68 8.3 OTHER FREEZE-DRIED MATERIALS . . . . . . . . . . . . . . . . . . 69 8.4 EXAMPLES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70 8.5 LESSONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72 PART II PROCESSES BASED ON BIOCHEMICAL REACTIONS AND THERMAL TREATMENT 9 CONTINUOUS THERMAL PROCESSING . . . . . . . . . . . . . . . . . . . . 77 9.1 ASEPTIC PROCESSING . . . . . . . . . . . . . . . . . . . . . . . . 77 9.1.1 NEW DEVELOPMENTS IN ASEPTIC PROCESSING . . . . . . . 77 9.1.2 ASEPTIC PROCESSING BASICS . . . . . . . . . . . . . . . . 78 9.1.3 REGULATION OF ASEPTIC PROCESSES . . . . . . . . . . . . 79 9.1.4 ASEPTICALLY PROCESSED FOODS . . . . . . . . . . . . . . 80 9.1.5 TYPICAL PROCESS EQUIPMENT . . . . . . . . . . . . . . . 80 9.1.6 FOODSERVICE OPPORTUNITIES . . . . . . . . . . . . . . . 80 9.1.7 BULK ASEPTIC STORAGE . . . . . . . . . . . . . . . . . . 81 9.2 OTHER APPLICATIONS OF THE FLOW SHEET . . . . . . . . . . . . . . 81 9.2.1 COOKING . . . . . . . . . . . . . . . . . . . . . . . . . 81 9.2.2 PASTEURIZATION . . . . . . . . . . . . . . . . . . . . . . 82 9.3 KINETICS OF THERMAL PROCESSING . . . . . . . . . . . . . . . . . 84 9.3.1 THE EFFECT OF TEMPERATURE . . . . . . . . . . . . . . . 85 9.4 EXAMPLES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85 9.5 LESSONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89 CONTENTS IX 10 RETORT POUCH FOODS . . . . . . . . . . . . . . . . . . . . . . . . . . . 91 10.1 HISTORY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91 10.2 COMMERCIALIZATION OF RETORT POUCH FOODS . . . . . . . . . . . . 94 10.3 ISSUES AND LESSONS . . . . . . . . . . . . . . . . . . . . . . . . 96 10.4 WHAT HAPPENED? . . . . . . . . . . . . . . . . . . . . . . . . . 100 10.5 EXERCISES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 101 10.6 LESSONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 101 11 ICE CREAM . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 103 11.1 ICE CREAM MANUFACTURE . . . . . . . . . . . . . . . . . . . . . . 103 11.2 A DIGRESSION INTO HEAT TRANSFER . . . . . . . . . . . . . . . . . 106 11.2.1 COOLING REFRIGERATED FOODS . . . . . . . . . . . . . . . 106 11.2.2 FERMENTATION OF YOGURT IN CUPS . . . . . . . . . . . . . 107 11.2.3 LEAVENING OF REFRIGERATED BISCUIT DOUGH IN TUBES . . . 107 11.2.4 FREEZING OF FOOD SERVICE MUFFINS . . . . . . . . . . . 107 11.3 SANITATION AND CLEANING . . . . . . . . . . . . . . . . . . . . . 108 11.4 EXAMPLES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 109 11.5 LESSONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 110 12 SAUSAGES AND OTHER MEAT PRODUCTS . . . . . . . . . . . . . . . . . . 113 12.1 BASICS OF MEAT PROCESSING . . . . . . . . . . . . . . . . . . . . 113 12.1.1 THE SEQUENCE OF DISASSEMBLY . . . . . . . . . . . . . 115 12.2 MEAT PRESERVATION . . . . . . . . . . . . . . . . . . . . . . . . 116 12.2.1 FORMING . . . . . . . . . . . . . . . . . . . . . . . . . 117 12.2.2 COOKING . . . . . . . . . . . . . . . . . . . . . . . . . 118 12.2.3 FERMENTATION AND DRYING . . . . . . . . . . . . . . . . 119 12.2.4 SLICING AND PACKAGING . . . . . . . . . . . . . . . . . . 120 12.3 SANITARY DESIGN OF MEAT PROCESSING PLANTS . . . . . . . . . . . 120 12.3.1 FINAL FDTF PRINCIPLES AND EXPANDED DEFINITIONS . . . 120 12.4 EXAMPLES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 122 12.5 LESSONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 128 13 NON-THERMAL PROCESSING . . . . . . . . . . . . . . . . . . . . . . . . 129 13.1 EVALUATING NON-THERMAL PROCESSES . . . . . . . . . . . . . . . . 129 13.1.1 VALIDATING A PROCESS . . . . . . . . . . . . . . . . . . . 130 13.1.2 DETERMINING KINETICS . . . . . . . . . . . . . . . . . . 131 13.1.3 FINDING THE DATA . . . . . . . . . . . . . . . . . . . . . 132 13.2 HIGH HYDROSTATIC PRESSURE . . . . . . . . . . . . . . . . . . . . 132 13.2.1 EQUIPMENT . . . . . . . . . . . . . . . . . . . . . . . . 133 13.2.2 MECHANISM . . . . . . . . . . . . . . . . . . . . . . . 133 13.2.3 OTHER APPLICATIONS . . . . . . . . . . . . . . . . . . . 134 13.2.4 WHAT*S NEXT FOR HPP? . . . . . . . . . . . . . . . . . . 135 13.2.5 EFFECTS OF HPP . . . . . . . . . . . . . . . . . . . . . . 135 13.2.6 DAIRY APPLICATIONS OF HPP . . . . . . . . . . . . . . . 136 13.3 IRRADIATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 137 13.4 PULSED ELECTRIC FIELDS . . . . . . . . . . . . . . . . . . . . . . . 140 X CONTENTS 13.4.1 HOW PEF WORKS . . . . . . . . . . . . . . . . . . . . . 141 13.4.2 PROCESS VARIABLES . . . . . . . . . . . . . . . . . . . . 141 13.4.3 AVAILABLE PEF UNITS . . . . . . . . . . . . . . . . . . . 142 13.4.4 PEF BEING APPLIED COMMERCIALLY . . . . . . . . . . . 143 13.4.5 EFFECTS OF MEF (A VERSION OF PEF) . . . . . . . . . . . 143 13.5 OTHER NON-THERMAL PROCESSES . . . . . . . . . . . . . . . . . . 143 13.6 DEVELOPMENTS IN THERMAL PROCESSING . . . . . . . . . . . . . . 144 13.7 EXAMPLES AND EXERCISES . . . . . . . . . . . . . . . . . . . . . 145 13.8 LESSONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 145 PART III A FEW BROADER TOPICS 14 ECONOMIC EVALUATION . . . . . . . . . . . . . . . . . . . . . . . . . . 149 14.1 MEASURES OF WORTH . . . . . . . . . . . . . . . . . . . . . . . . 149 14.2 ESTIMATING CAPITAL INVESTMENT AT THIS STAGE . . . . . . . . . . . 151 14.3 ESTIMATING COSTS AND BENEFITS . . . . . . . . . . . . . . . . . . 154 14.4 DISCUSSION TOPICS OR ASSIGNMENTS . . . . . . . . . . . . . . . . 161 15 DESIGN OF A NEW FACILITY . . . . . . . . . . . . . . . . . . . . . . . . 163 15.1 SITE SELECTION . . . . . . . . . . . . . . . . . . . . . . . . . . . 163 15.1.1 EXAMPLE OF SITE SELECTION . . . . . . . . . . . . . . . . 169 15.2 SIZE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 169 15.2.1 CAPABILITY . . . . . . . . . . . . . . . . . . . . . . . . 169 15.3 OVERALL LAYOUT . . . . . . . . . . . . . . . . . . . . . . . . . . 172 15.4 SANITARY DESIGN . . . . . . . . . . . . . . . . . . . . . . . . . . 175 15.5 SECURITY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 180 15.6 SUPPORT FACILITIES . . . . . . . . . . . . . . . . . . . . . . . . . 182 15.7 WELFARE FACILITIES . . . . . . . . . . . . . . . . . . . . . . . . . 186 15.8 DISCUSSION QUESTIONS OR ASSIGNMENTS . . . . . . . . . . . . . . 189 16 HOW TO TOUR A FOOD PLANT . . . . . . . . . . . . . . . . . . . . . . . 191 16.1 MATERIAL HANDLING . . . . . . . . . . . . . . . . . . . . . . . . 191 16.2 OTHER SANITARY DESIGN FEATURES . . . . . . . . . . . . . . . . . 192 16.3 CHARACTERIZING THE PLANT . . . . . . . . . . . . . . . . . . . . . 192 16.4 SOME EXAMPLES FOR DISCUSSION . . . . . . . . . . . . . . . . . 193 16.5 LESSONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 195 17 BUILD NEW, EXPAND, OR UPGRADE? . . . . . . . . . . . . . . . . . . . 197 17.1 DO WE NEED A NEW FACILITY? . . . . . . . . . . . . . . . . . . . 197 17.2 PROJECT PHASES . . . . . . . . . . . . . . . . . . . . . . . . . . 198 17.3 EQUIPMENT DESIGN, SELECTION, AND SCALE-UP . . . . . . . . . . . 200 17.4 EXAMPLES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 200 17.5 LESSONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 201 18 DEVELOPING PROCESSES . . . . . . . . . . . . . . . . . . . . . . . . . . 203 18.1 SEQUENCE OF PROCESS DEVELOPMENT . . . . . . . . . . . . . . . . 203 18.2 EXAMPLES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 205 CONTENTS XI 18.3 LESSONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 208 18.4 CLOSING NOTE . . . . . . . . . . . . . . . . . . . . . . . . . . . 208 APPENDIX GLOSSARY OF SOME TERMS USED . . . . . . . . . . . . . . . . . . . . . 209 BIBLIOGRAPHY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 211 INDEX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 215
any_adam_object	1
author	Clark, J. Peter
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genre_facet	Fallstudiensammlung
id	DE-604.BV035832792
illustrated	Illustrated
indexdate	2024-07-09T22:05:40Z
institution	BVB
isbn	9781441904195
language	English
oai_aleph_id	oai:aleph.bib-bvb.de:BVB01-018691291
oclc_num	321017660
open_access_boolean
owner	DE-M49 DE-BY-TUM
owner_facet	DE-M49 DE-BY-TUM
physical	224 S. 16 schw.-w. graph. Darst., 5 schw.-w. Tab. 235 mm x 155 mm
publishDate	2009
publishDateSearch	2009
publishDateSort	2009
publisher	Springer
record_format	marc
series2	Food engineering series
spelling	Clark, J. Peter Verfasser aut Case Studies in food engineering Learning from experience J. Peter Clark Dordrecht Springer 2009 224 S. 16 schw.-w. graph. Darst., 5 schw.-w. Tab. 235 mm x 155 mm txt rdacontent n rdamedia nc rdacarrier Food engineering series Food industry and trade Case studies Lebensmittelverarbeitung (DE-588)4167045-0 gnd rswk-swf Lebensmitteltechnologie (DE-588)4034901-9 gnd rswk-swf (DE-588)4522595-3 Fallstudiensammlung gnd-content Lebensmittelverarbeitung (DE-588)4167045-0 s DE-604 Lebensmitteltechnologie (DE-588)4034901-9 s b DE-604 SWB Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=018691291&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis
spellingShingle	Clark, J. Peter Case Studies in food engineering Learning from experience Food industry and trade Case studies Lebensmittelverarbeitung (DE-588)4167045-0 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd
subject_GND	(DE-588)4167045-0 (DE-588)4034901-9 (DE-588)4522595-3
title	Case Studies in food engineering Learning from experience
title_auth	Case Studies in food engineering Learning from experience
title_exact_search	Case Studies in food engineering Learning from experience
title_full	Case Studies in food engineering Learning from experience J. Peter Clark
title_fullStr	Case Studies in food engineering Learning from experience J. Peter Clark
title_full_unstemmed	Case Studies in food engineering Learning from experience J. Peter Clark
title_short	Case Studies in food engineering
title_sort	case studies in food engineering learning from experience
title_sub	Learning from experience
topic	Food industry and trade Case studies Lebensmittelverarbeitung (DE-588)4167045-0 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd
topic_facet	Food industry and trade Case studies Lebensmittelverarbeitung Lebensmitteltechnologie Fallstudiensammlung
url	http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=018691291&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA
work_keys_str_mv	AT clarkjpeter casestudiesinfoodengineeringlearningfromexperience

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