Food process engineering operations:
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| Main Authors: | , |
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| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, Fla. [u.a.]
CRC Press
2011
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| Series: | Contemporary food engineering
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| Subjects: | |
| Online Access: | Inhaltsverzeichnis |
| Physical Description: | XXVII, 566 S. Ill., graph. Darst. |
| ISBN: | 9781420083538 |
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| 245 | 1 | 0 | |a Food process engineering operations |c George D. Saravacos ; Zacharias B. Maroulis |
| 264 | 1 | |a Boca Raton, Fla. [u.a.] |b CRC Press |c 2011 | |
| 300 | |a XXVII, 566 S. |b Ill., graph. Darst. | ||
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| 490 | 0 | |a Contemporary food engineering | |
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| adam_text | Titel: Food process engineering operations
Autor: Sarabakos, Geōrgios D
Jahr: 2011
Contents
Series Preface..........................................................................................................xxi
Series Editor.........................................................................................................xxiii
Preface....................................................................................................................xxv
Authors.................................................................................................................xxvii
Chapter 1 Introduction..........................................................................................1
1.1 Introduction.................................................:.............................1
1.2 Process Diagrams......................................................................2
1.3 Material and Energy Balances..................................................2
1.3.1 Material Balances.........................................................3
1.3.2 Energy Balances...........................................................5
1.4 Engineering Units......................................................................6
1.5 Engineering Calculations..........................................................7
1.5.1 Engineering Symbols...................................................7
1.5.2 Dimensions and Dimensionless Numbers....................8
1.5.3 Notation of Numbers....................................................8
1.5.4 Engineering Calculations.............................................9
Application Examples..........................................................................9
Material Balance......................................................................14
Energy Balances......................................................................14
Total Energy Requirements.....................................................16
Actual Energy Requirements.......!...........................................16
Problems.............................................................................................16
List of Symbols..................................................................................17
References..........................................................................................18
Chapter 2 Transport Phenomena.........................................................................19
2.1 Introduction.............................................................................19
2.2 Steady-State Transport............................................................20
2.2.1 Transport Rate Equations...........................................20
2.2.1.1 Heat Transport............................................20
2.2.1.2 Mass Transport...........................................21
2.2.1.3 Momentum Transport.................................21
2.3 Unsteady-State Transport........................................................22
2.3.1 Mathematical Modeling.............................................22
2.3.1.1 Analytical Solution.....................................22
2.3.1.2 Generalized Chart Solution........................25
2.3.1.3 Numerical/Computer Solution....................28
viii
Contents
2.4 Interface Transfer....................................................................28
2.4.1 Transfer Coefficients..................................................28
2.4.2 Dimensionless Numbers.............................................29
2.4.2.1 Momentum Transport (Re, Fr,f)................29
2.4.2.2 Heat Transfer (Bi, Fo, Gr, Gz, Le,
Nu, Pe, Pr, St)..............................................29
2.4.2.3 Mass Transfer (Bi, Fi, Le, Pe, Sc, Sh).........30
Application Examples........................................................................30
Problems.............................................................................................34
List of Symbols..................................................................................34
References..........................................................................................36
Chapter 3 Thermodynamics and Kinetics..........................................................37
3.1 Introduction.............................................................................37
3.2 Principles of Thermodynamics...............................................37
3.2.1 Definitions..................................................................37
3.2.2 First Law.....................................................................38
3.2.3 Second Law................................................................39
3.2.4 Calculation of Entropy Change..................................40
3.2.5 Thermodynamic Flow Processes...............................40
3.2.5.1 Compression Processes...............................41
3.2.5.2 Expansion Processes...................................41
3.2.5.3 Steam Power Cycle.....................................42
3.2.5.4 Carnot Cycle...............................................44
3.2.5.5 Refrigeration and Heat Pumps....................44
3.2.6 Gas Compression........................................................45
3.3 Phase Equilibria.......................................................................46
3.3.1 Vapor-Liquid Equilibria............................................47
3.3.2 Vapor-Solid Equilibria..............................................47
3.3.3 Water Phase Equilibria...............................................49
3.4 Food Kinetics..........................................................................50
3.4.1 Chemical Reactions....................................................50
3.4.2 Microbial Kinetics......................................................54
3.4.2.1 Microbial Growth.......................................54
3.4.2.2 Microbial Inactivation................................55
Application Examples........................................................................55
Problems.............................................................................................58
List of Symbols..................................................................................58
References..........................................................................................59
Chapter 4 Overview of Food Process Technology..............................................61
4.1 Introduction.............................................................................61
4.2 Food Preservation....................................................................62
4.2.1 Minimal Processing and Hurdle Technology.............62
4.2.2 Refrigeration...............................................................62
Contents ix
4.2.3 Freezing......................................................................63
4.2.4 Thermal Processing....................................................65
4.2.5 Concentration and Dehydration..................................66
4.2.6 Novel Food Processes.................................................69
4.3 Food Manufacturing.......................................!........................70
4.4 Food Ingredients......................................................................74
4.5 Food Product Engineering.......................................................77
Problems.............................................................................................77
References..........................................................................................78
Chapter 5 Engineering Properties of Foods........................................................79
5.1 Introduction.............................................................................79
5.2 Physical Properties..................................................................79
5.2.1 Density and Porosity..................................................79
5.2.2 Thermal Properties.....................................................83
5.2.2.1 Nonfrozen Foods........................................83
5.2.2.2 Frozen Foods..............................................84
5.2.3 Mechanical Properties................................................85
5.2.3.1 Static Tests..................................................85
5.2.3.2 Dynamic Tests............................................86
5.2.3.3 Empirical Tests...........................................87
5.2.4 Electrical Properties...................................................87
5.2.5 Acoustic Properties....................................................88
5.2.5.1 Sound Propagation......................................88
5.2.5.2 Food Applications.......................................88
5.2.5.3 Doppler Velocimetry..................................89
5.2.6 Colorimetric Properties..............................................89
5.2.7 Surface Properties......................................................90
5.2.7.1 Introduction................................................90
5.2.7.2 The Gibbs Equation....................................90
5.2.7.3 Liquids........................................................91
5.2.7.4 Solids..........................................................91
5.3 Transport Properties................................................................92
5.3.1 Transport Properties of Gases and Liquids................92
5.3.2 Rheological Properties...............................................95
5.3.3 Thermal Transport Properties....................................98
5.3.4 Mass Transport Properties.........................................99
5.3.4.1 Mass Diffusivity.........................................99
5.3.4.2 Permeability..............................................101
Application Examples......................................................................102
Problems...........................................................................................107
List of Symbols.............................................................................. 108
References........................................................................................110
X
Contents
Chapter 6 Fluid Flow Operations...................................................................... Ill
6.1 Introduction...........................................................................Ill
6.2 FoodRheology......................................................................Ill
6.2.1 Capillary Tube Viscometry......................................Ill
6.2.2 Rotational Viscometry.............................................112
6.2.3 Velocity Distribution................................................113
6.2.4 Reynolds Number.....................................................115
6.3 Mechanical Energy Balances................................................116
6.3.1 Mechanical Flow Systems........................................116
6.3.2 Friction in Piping Systems.......................................119
6.3.3 Friction in Non-Newtonian Fluids...........................121
6.3.4 Rabinowitsch-Mooney Equation.............................121
6.4 Piping Systems......................................................................122
6.4.1 Pipes and Tubes........................................................122
6.4.2 Pipe Fittings..............................................................126
6.5 Film and Oren Channel Flows..............................................126
6.5.1 Film Flow.................................................................126
6.5.2 Open Channel Flow..................................................127
6.6 Flow Measurement.................................................................128
6.6.1 Differential Pressure Flow Meters...........................128
6.6.1.1 U-Tube Manometer...................................129
6.6.1.2 Orifice Meter............................................130
6.6.1.3 Venturi Meter............................................131
6.6.1.4 PitotTube..................................................131
6.6.2 Mechanical Flow Meters..........................................133
6.6.2.1 Rotameters................................................133
6.6.2.2 Positive Displacement Flow Meters..........133
6.6.3 Electrical and Magnetic Flow Meters......................133
6.6.3.1 Hot Wire Anemometer.............................133
6.6.3.2 Magnetic and Acoustic Flow Meters........134
6.6.4 Weir Flow Meters.....................................................134
6.7 Pumping Equipment..............................................................135
6.7.1 Pumps.......................................................................135
6.7.1.1 Centrifugal Pumps....................................136
6.7.1.2 Positive Displacement Pumps...................136
6.7.1.3 Rotary Pumps...........................................137
6.7.2 Pump Characteristics...............................................139
6.7.2.1 Pump Curves............................................139
6.7.2.2 Net Positive Suction Head........................142
6.7.2.3 Pump Selection.........................................143
6.7.3 Fans and Blowers......................................................144
6.7.4 Vacuum Pumps.........................................................145
Application Examples......................................................................147
Problems...........................................................................................158
List of Symbols................................................................................159
References........................................................................................160
Contents xi
Chapter 7 Mechanical Processing Operations.................................................. 161
7.1 Introduction............................................................................161
7.2 Particle Characteristics..........................................................161
7.2.1 Particle Size and Shape............................................161
7.2.2 Particle Size Distribution.........................................163
7.2.3 Particle Size Analysis...............................................164
7.2.3.1 Methods of Measurement.........................164
7.2.3.2 Sieve Analysis...........................................165
7.3 Size Reduction.......................................................................166
7.3.1 Introduction..............................................................166
7.3.2 Cutting......................................................................168
7.3.2.1 Introduction..............................................168
7.3.2.2 Cutting Tools............................................169
7.3.2.3 Portable Cutting Tools..............................170
7.3.2.4 Cutting Equipment....................................170
7.3.3 Crushing and Grinding Operations..........................172
7.3.3.1 Introduction..............................................172
7.3.3.2 Crushers....................................................172
7.3.3.3 Grinders....................................................173
7.3.4 Droplet Formation....................................................179
7.3.4.1 Pressure Nozzles.......................................179
7.3.4.2 Rotary Nozzles.........................................180
7.3.4.3 Two-Fluid Nozzles....................................180
7.4 Size Enlargement...................................................................180
7.4.1 Introduction..............................................................180
7.4.2 Free Structuring Agglomeration..............................181
7.4.3 Pressure Agglomeration...........................................183
7.5 Mixing and Forming.............................................................184
7.5.1 Fluid Mixing.....................;......................................184
7.5.1.1 Agitated Tanks..........................................184
7.5.1.2 Industrial Mixers......................................187
7.5.2 Food Mixing.............................................................187
7.5.3 Homogenization.......................................................188
7.5.4 Solids Mixing...........................................................188
7.5.5 Forming Operations.................................................189
7.5.6 Extrusion................................................................. 190
7.6 Conveying of Solids...............................................................191
7.6.1 Pneumatic Conveying...............................................192
7.6.2 Hydraulic Conveying................................................193
7.6.3 Mechanical Conveying.............................................194
7.6.3.1 Belt Conveyors..........................................194
7.6.3.2 Roll and Skate Wheel Conveyors.............195
7.6.3.3 Chain Conveyors.......................................195
7.6.3.4 Bucket Elevators....................................... 196
7.6.3.5 Screw Conveyors......................................196
7.6.4 Hygienic Considerations...........................................197
xii Contents
7.7 Mechanical Separations.........................................................197
7.7.1 Introduction..............................................................197
7.7.2 Classification Operations..........................................198
7.7.2.1 Grading.....................................................198
7.7.2.2 Sorting......................................................199
7.7.3 Solid/Solid Separations............................................200
7.7.3.1 Screening..................................................200
7.7.3.2 Fluid Classification...................................203
7.7.4 Solid/Liquid Separations..........................................204
7.7.4.1 Screening..................................................205
7.7.4.2 Sedimentation...........................................205
7.7.4.3 Cake Filtration..........................................205
7.7.4.4 Depth Filtration.........................................208
7.7.4.5 Sterile Filtration........................................209
7.7.4.6 Filtration of Clear Food Liquids...............209
7.7.4.7 Centrifugation...........................................209
7.7.4.8 Mechanical Expression.............................212
7.7.5 Solid/Air Separations...............................................216
7.7.5.1 Cyclone Separators...................................216
7.7.5.2 Bag Filters.................................................217
7.7.5.3 Air Filters..................................................219
7.7.5.4 Electrical Filters........................................219
7.7.5.5 Wet Scrubbers...........................................220
7.7.6 Removal of Food Parts.............................................220
7.7.6.1 Introduction..............................................220
7.7.6.2 Removal of Undesired Food Parts............221
7.7.6.3 Removal of Desired Food Parts................221
7.7.6.4 Food Cleaning Operations........................221
Application Examples......................................................................223
Problems...........................................................................................227
List of Symbols................................................................................227
References........................................................................................228
Chapter 8 Heat Transfer Operations.................................................................231
8.1 Introduction...........................................................................231
8.2 Heat Transfer Coefficients.....................................................231
8.2.1 Plane Walls...............................................................232
8.2.2 Cylindrical Walls.....................................................234
8.2.3 Natural Convection...................................................235
8.2.4 Forced Circulation....................................................238
8.2.5 Falling Films............................................................239
8.2.6 Condensing Vapors...................................................240
8.2.7 Boiling Liquids.........................................................241
8.2.8 Radiation Heat Transfer...........................................242
Contents xiii
8.2.9 Combined Convection and Radiation.......................246
8.2.10 Heat Transfer Factor.................................................246
8.3 Heat Exchangers....................................................................247
8.3.1 Heat Transfer Rate....................................................248
8.3.2 Double-Pipe Heat Exchangers..................................249
8.3.3 Heat Transfer Coefficients........................................253
8.3.4 Fouling of Heat Exchangers.....................................255
8.3.5 Shell and Tube Heat Exchangers..............................256
8.3.5.1 Heat Transfer Surface...............................257
8.3.5.2 Heat Exchanger Structure/Operation........258
8.3.6 Plate Heat Exchangers..............................................258
8.3.7 Agitated Heat Exchangers........................................260
8.3.7.1 Scraped-Surface Heat Exchangers...........261
8.3.7.2 Agitated-Vessel Heat Exchangers.............261
8.3.7.3 Batch Heating...........................................262
8.3.8 Fin Heat Exchangers................................................263
8.3.9 Direct Heat Transfer.................................................264
8.4 Electrical/Radiation Heating.................................................265
8.4.1 Ohmic Heating.........................................................265
8.4.2 Microwave and Dielectric Heating...........................265
8.4.3 Infrared Heating.......................................................267
8.4.4 Solar Heating............................................................268
Application Examples......................................................................269
Heat Transfer Coefficient...........................................!...........271
Heat Transfer Surface.................................i..........................272
Heat Transfer Coefficients.....................................................275
Plate Heat Exchanger............................................................276
Problems...........................................................................................277
List of Symbols................................................................................279
References........................................................................................280
Chapter 9 Thermal Processing Operations.......................................................281
9.1 Introduction...........................................................................281
9.2 Thermal Preservation Processes...........................................281
9.2.1 Introduction..............................................................281
9.2.2 Kinetics of Thermal Inactivation.............................282
9.2.2.1 Inactivation of Microorganisms and
Enzymes....................................................282
9.2.2.2 Heat Damage to Food Components..........285
9.2.3 Heat Transfer Considerations...................................287
9.2.3.1 Heat Transfer Coefficients........................287
9.2.3.2 Unsteady-State Heat Transfer...................288
9.2.4 In-Container Sterilization........................................ 291
9.2.4.1 General Method........................................291
9.2.4.2 Formula Method.......................................292
xiv Contents
9.2.4.3 Commercial Sterility................................294
9.2.4.4 In-Container Sterilizers............................294
9.2.5 Continuous-Flow Sterilization.................................299
9.2.5.1 Sterilization Flowsheet.............................299
9.2.5.2 Sterilization Equipment............................300
9.2.5.3 Holding Tube............................................301
9.2.5.4 Food Suspensions.....................................302
9.2.6 Pasteurization...........................................................302
9.2.6.1 Continuous-Flow Pasteurization...............304
9.2.6.2 Batch Pasteurization...............................:. 305
9.2.7 Blanching.................................................................306
9.3 Thermal Treatment Processes...............................................307
9.3.1 Baking......................................................................308
9.3.1.1 Heat Transfer Considerations....................308
9.3.1.2 Baking Ovens...........................................308
9.3.2 Roasting....................................................................309
9.3.3 Frying.......................................................................309
Application Examples......................................................................310
Problems...........................................................................................316
List of Symbols................................................................................318
References........................................................................................319
Chapter 10 Evaporation Operations....................................................................321
10.1 Introduction...........................................................................321
10.2 Heat Transfer.........................................................................321
10.2.1 Physical Properties................................................... 321
10.2.2 Heat Transfer Coefficients........................................322
10.2.3 Fouling in Evaporators.............................................323
10.2.4 Evaporation of Fruit Juices.......................................324
10.3 Design of Evaporators...........................................................325
10.3.1 Material and Energy Balances.................................325
10.3.2 Short Residence-Time Evaporators.........................327
10.3.2.1 Film Evaporators......................................327
10.3.2.2 Long-Tube Vertical Evaporators...............329
10.3.2.3 Plate Evaporators......................................330
10.3.2.4 Agitated Film Evaporators........................330
10.3.2.5 Centrifugal Film Evaporators...................331
10.3.3 Long Residence-Time Evaporators......;...................331
10.3.3.1 Jacketed Vessel Evaporators.....................332
10.3.3.2 Short Tube Evaporators.............................332
10.3.3.3 Forced Circulation Evaporators................332
10.4 Energy-Saving Evaporation Systems.....................................333
10.4.1 Multiple Effect Evaporators.....................................333
10.4.2 Vapor Recompression Evaporators..........................336
Contents xv
10.4.3 Combined Reverse Osmosis/Evaporation................337
10.4.4 Water Desalination...................................................338
10.5 Auxiliary Equipment.............................................................338
10.5.1 Vapor-Liquid Separators..........................................338
10.5.2 Condensers...............................................................339
10.5.3 Vacuum Systems......................................................340
Application Examples......................................................................341
Problems...........................................................................................349
List of Symbols................................................................................350
References........................................................................................350
Chapter 11 Drying Operations............................................................................353
11.1 Introduction...........................................................................353
11.2 Heat and Mass Transfer.........................................................354
11.2.1 Heat and Mass Transfer Coefficients.......................354
11.2.2 Heat and Mass Transfer Analogy.............................355
11.3 Psychrometrics......................................................................356
11.3.1 Water-Air Mixtures.................................................356
11.3.2 Psychrometric Charts...............................................359
11.4 Drying Kinetics.....................................................................361
11.4.1 Drying Rates............................................................361
11.4.2 Drying Constant.......................................................362
11.4.3 Moisture Diffusivity.................................................363
11.4.4 Empirical Model.......................................................364
11.5 Drying Technology................................................................365
11.5.1 Process Technology..................................................365
11.6 Dryer Design.........................................................................367
11.6.1 Design of Industrial Dryers......................................367
11.6.2 Selection of Industrial Dryers..................................367
11.6.3 Material and Energy Balances.................................368
11.7 Drying Equipment.................................................................369
11.7.1 Sun Drying...............................................................369
11.7.2 Solar Dryers.............................................................370
11.7.3 Silo and Bin Dryers..................................................371
11.7.4 Tray Dryers...............................................................372
11.7.5 Tunnel or Truck Dryers............................................372
11.7.6 Belt Dryers...............................................................372
11.7.7 Rotary Dryers...........................................................373
11.7.8 Fluidized Bed Dryers...............................................373
11.7.9 Spouted Bed Dryers.................................................374
11.7.10 Pneumatic or Flash Dryers.......................................375
11.7.11 Spray Dryers.............................................................375
11.7.12 Drum Dryers............................................................376
11.7.13 Vacuum Dryers.........................................................376
xvi Contents
11.7.14 Freeze Dryers...........................................................377
11.7.15 Agitated Dryers........................................................378
11.7.16 Microwave Dryers....................................................378
11.7.17 Impingement Dryers.................................................379
11.7.18 Special Dryers..........................................................379
11.7.18.1 Centrifugal Dryers....................................379
11.7.18.2 Explosion-Puff Drying.............................380
11.7.18.3 Foam-Mat Drying.....................................380
11.7.18.4 Acoustic Dryers........................................380
11.8 Energy Efficiency in Drying.................................................380
11.8.1 Heat Sources for Drying...........................................381
11.8.2 Heat Recovery..........................................................381
Application Examples......................................................................382
Problems...........................................................................................391
List of Symbols................................................................................393
References........................................................................................394
Chapter 12 Refrigeration and Freezing Operations............................................395
12.1 Introduction...........................................................................395
12.2 Cold Generation.....................................................................395
12.2.1 Mechanical Compression.........................................395
12.2.1.1 Refrigeration Cycles.................................396
12.2.1.2 Coefficient of Performance.......................398
12.2.1.3 Shortcut Modeling....................................400
12.2.1.4 Refrigerants..............................................400
12.2.1.5 Compressors.............................................401
12.2.1.6 Evaporators and Condensers.....................403
12.2.1.7 Capacity Control.......................................405
12.2.2 Cryogenic Liquids....................................................406
12.2.3 Ice Cooling...............................................................406
12.2.4 Vacuum Cooling.......................................................407
12.3 Cooling of Foods...................................................................408
12.3.1 Cooling Load............................................................408
12.3.2 Cooling Equipment..................................................409
12.3.2.1 Liquid Foods.........................................„..409
12.3.2.2 Solid Foods...............................................409
12.4 Food Freezing........................................................................410
12.4.1 Freezing Time..........................................................410
12.4.2 Heat Load.................................................................412
12.4.3 Freezing Equipment.................................................412
12.4.3.1 Air Freezing Equipment...........................412
12.4.3.2 Cold Surface Freezers...............................415
12.4.3.3 Heat Exchanger Freezers..........................415
12.4.3.4 Frozen Pellets............................................415
12.4.3.5 Cryogenic Liquids.....................................416
Contents xv
12.4.4 Thawing of Frozen Foods.........................................416
12.4.4.1 Convective Thawing.................................416
12.4.4.2 Vacuum Thawing......................................417
12.4.4.3 Contact Thawing.......................................417
12.4.4.4 Electrical Thawing....................................417
12.5 Cold Storage of Foods...........................................................418
12.5.1 Cold Storage Rooms.................................................418
12.5.2 Cold Storage Conditions...........................................419
12.5.3 CA Storage...............................................................420
Application Examples......................................................................421
Technical Data.......................................................................424
Application to Apple Storage................................................426
Process Data.............................................................426
Calculations...........................................................................427
Apples in Storage Room..........................................427
Physical Properties of Green Peas.........................................429
Ice Properties.........................................................................429
Refrigeration Specifications..................................................429
Fluidized Bed Specifications.................................................429
Fluidized Bed Operation........................................................430
Calculated Results.................................................................430
Problems...........................................................................................432
List of Symbols................................................................................433
References........................................................................................434
Chapter 13 Mass Transfer Operations................................................................435
13.1 Introduction...........................................................................435
13.2 Distillation.............................................................................436
13.2.1 Vapor/Liquid Equilibria...........................................436
13.2.1.1 Activity Coefficients and Relative
Volatility.................................................437
13.2.1.2 Nonideal Mixtures and Azeotropes..........438
13.2.1.3 Volatile Food Aromas...............................440
13.2.2 Simple Distillations..................................................441
13.2.2.1 Differential Distillation............................441
13.2.2.2 Steam Distillation.....................................442
13.2.3 Fractional Distillation...............................................443
13.2.3.1 Distillation Columns.................................443
13.2.3.2 Equilibrium Stages...................,...............444
13.2.3.3 Column Efficiency....................................448
13.2.4 Food Distillations.....................................................449
13.2.4.1 Ethanol Distillation...................................449
13.2.4.2 Aroma Recovery....................................... 451
13.2.4.3 Spinning Cone Stripping Column............452
13.2.5 Molecular Distillation..............................................453
xviii Contents
13.3 Solvent Extraction.................................................................453
13.3.1 Liquid/Liquid and Liquid/Solid Equilibria..............453
13.3.2 Equilibrium Stages...................................................455
13.3.3 Mass Transfer Considerations..................................457
13.3.4 Solvent Extraction Equipment..................................458
13.4 Gas/Liquid Absorption..........................................................459
13.4.1 Gas/Liquid Equilibria..............................................460
13.4.2 Absorption Operations.............................................460
13.4.2.1 Agitated Vessels........................................460
13.4.2.2 Tray Columns............................................461
13.4.2.3 Packed Towers..........................................461
13.4.2.4 Gas Scrubbers...........................................463
13.5 Adsorption and Ion Exchange...............................................464
13.5.1 Adsorption Equilibria and Mass Transfer................464
13.5.2 Adsorption Equipment.............................................465
13.5.3 Ion Exchange Equipment.........................................466
13.5.4 Food Applications of Adsorption.............................467
13.5.4.1 Water Treatment.......................................467
13.5.4.2 Recovery of Valuable Components...........467
13.5.4.3 Removal of Undesirable Components......468
13.6 Crystallization from Solution................................................468
13.6.1 Solubility in Crystallization.....................................469
13.6.2 Nucleation and Mass Transfer..................................469
13.6.3 Commercial Crystallizers........................................470
13.7 Food Packaging.....................................................................471
Application Examples......................................................................472
Problems...........................................................................................480
List of Symbols................................................................................481
References........................................................................................482
Chapter 14 Novel Food Process Operations......................................................485
14.1 Introduction...........................................................................485
14.2 Membrane Separation Operations.........................................485
14.2.1 Introduction..............................................................485
14.2.2 Mass Transfer Aspects.............................................486
14.2.3 Membrane Modules..................................................488
14.2.4 Membrane Separation Systems................................489
14.2.4.1 Pressure-Driven Separations....................489
14.2.4.2 Special Membrane Separations................490
14.2.5 Microfiltration and Ultrafiltration............................492
14.2.5.1 Microfiltration...........................................492
14.2.5.2 Ultrafiltration............................................493
14.2.6 Reverse Osmosis and Nanofiltration........................495
14.2.6.1 RO Systems...............................................495
14.2.6.2 Food Applications of RO..........................495
Contents xix
14.3 Supercritical Fluid Extraction...............................................496
14.3.1 Supercritical Fluids..................................................496
14.3.2 SCF Extraction Operations......................................497
14.3.3 Food Applications of SCF Extraction......................498
14.4 Freeze Concentration.............................................................499
14.4.1 Crystallization of Ice................................................499
14.4.2 Ice Separation...........................................................500
14.4.3 Food Applications....................................................500
14.5 Nonthermal Food Preservation..............................................501
14.5.1 Food Irradiation........................................................501
14.5.1.1 Radiation Dosages....................................501
14.5.1.2 Food Irradiation Equipment.....................502
14.5.2 High-Pressure Processing........................................503
14.5.3 Pulsed Electric Field Processing..............................504
Application Examples......................................................................504
Problems...........................................................................................507
List of Symbols................................................................................508
References........................................................................................509
Chapter 15 Elements of Food Packaging Operations.........................................511
15.1 Introduction...........................................................................511
15.2 Packaging Materials..............................................................511
15.2.1 Metals.......................................................................511
15.2.2 Glass.........................................................................513
15.2.3 Paper and Cardboard................................................ 513
15.2.4 Plastics......................................................................514
15.3 Preparation of Food Containers............................................516
15.3.1 Forming of Packages................................................516
15.3.1.1 Metal Containers......................................516
15.3.1.2 Cartons and Cardboard Packages.............516
15.3.1.3 Film-Based Packages................................516
15.3.2 Filling of Packages...................................................517
15.3.3 Closing of Packages.................................................519
15.3.4 Processing of Packages............................................519
15.3.4.1 Conventional Thermal Processing............519
15.3.4.2 Aseptic Packaging....................................520
15.4 Handling of Food Packages...................................................521
References........................................................................................521
Chapter 16 Spreadsheet Applications.................................................................523
16.1 Introduction...........................................................................523
16.2 Shell and Tbbes Heat Exchanger...........................................524
16.2.1 Problem Formulation................................................ 524
16.2.2 Problem Solution......................................................524
16.2.3 Excel Implementation...............................................527
Contents
16.3 Psychrometric Calculations...................................................528
16.3.1 Problem Formulation................................................528
16.3.2 Problem Solution......................................................529
16.3.3 Excel Implementation...............................................529
16.4 Psychrometric Chart..............................................................531
16.4.1 Problem Formulation................................................532
16.4.2 Problem Solution......................................................532
16.4.3 Excel Implementation...............................................532
16.5 Calculations on Psychrometric Chart....................................533
16.5.1 Problem Formulation................................................533
16.5.2 Problem Solution......................................................535
16.5.3 Excel Implementation...............................................535
16.6 Isotherms...............................................................................535
16.6.1 Problem Formulation................................................536
16.6.2 Excel Implementation...............................................537
16.7 Fitting Rheological Data for Chocolate.................................539
16.7.1 Problem Formulation................................................540
16.7.2 Excel Implementation...............................................541
References........................................................................................542
Appendix A...........................................................................................................543
Index......................................................................................................................557
|
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| author | Sarabakos, Geōrgios D. 1928- Maroulis, Zacharias B. |
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| discipline | Lebensmitteltechnologie |
| format | Book |
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| illustrated | Illustrated |
| indexdate | 2024-07-09T22:54:05Z |
| institution | BVB |
| isbn | 9781420083538 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-021148955 |
| oclc_num | 711827609 |
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| owner_facet | DE-M49 DE-BY-TUM |
| physical | XXVII, 566 S. Ill., graph. Darst. |
| publishDate | 2011 |
| publishDateSearch | 2011 |
| publishDateSort | 2011 |
| publisher | CRC Press |
| record_format | marc |
| series2 | Contemporary food engineering |
| spelling | Sarabakos, Geōrgios D. 1928- Verfasser (DE-588)124617778 aut Food process engineering operations George D. Saravacos ; Zacharias B. Maroulis Boca Raton, Fla. [u.a.] CRC Press 2011 XXVII, 566 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Contemporary food engineering Lebensmittelverarbeitung (DE-588)4167045-0 gnd rswk-swf Lebensmittelverfahrenstechnik (DE-588)4167046-2 gnd rswk-swf Lebensmittelverarbeitung (DE-588)4167045-0 s Lebensmittelverfahrenstechnik (DE-588)4167046-2 s b DE-604 Maroulis, Zacharias B. Verfasser aut HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=021148955&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Sarabakos, Geōrgios D. 1928- Maroulis, Zacharias B. Food process engineering operations Lebensmittelverarbeitung (DE-588)4167045-0 gnd Lebensmittelverfahrenstechnik (DE-588)4167046-2 gnd |
| subject_GND | (DE-588)4167045-0 (DE-588)4167046-2 |
| title | Food process engineering operations |
| title_auth | Food process engineering operations |
| title_exact_search | Food process engineering operations |
| title_full | Food process engineering operations George D. Saravacos ; Zacharias B. Maroulis |
| title_fullStr | Food process engineering operations George D. Saravacos ; Zacharias B. Maroulis |
| title_full_unstemmed | Food process engineering operations George D. Saravacos ; Zacharias B. Maroulis |
| title_short | Food process engineering operations |
| title_sort | food process engineering operations |
| topic | Lebensmittelverarbeitung (DE-588)4167045-0 gnd Lebensmittelverfahrenstechnik (DE-588)4167046-2 gnd |
| topic_facet | Lebensmittelverarbeitung Lebensmittelverfahrenstechnik |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=021148955&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
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