Food process engineering and technology:
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| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
Amsterdam [u.a.]
Elsevier Acad. Press
2013
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| Edition: | 2. ed. |
| Series: | Food science and technology
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| Subjects: | |
| Online Access: | Inhaltsverzeichnis |
| Physical Description: | XXIX, 690 S. Ill., graph. Darst. |
| ISBN: | 9780124159235 |
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| 245 | 1 | 0 | |a Food process engineering and technology |c Zeki Berk |
| 250 | |a 2. ed. | ||
| 264 | 1 | |a Amsterdam [u.a.] |b Elsevier Acad. Press |c 2013 | |
| 300 | |a XXIX, 690 S. |b Ill., graph. Darst. | ||
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| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 0 | |a Food science and technology | |
| 650 | 7 | |a Industrie alimentaire - Commerce - Innovations |2 ram | |
| 650 | 7 | |a Équipement industriel |2 ram | |
| 650 | 4 | |a Food industry and trade |x Technological innovations | |
| 650 | 4 | |a Food processing plants | |
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| _version_ | 1804152128944472064 |
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| adam_text | Titel: Food process engineering and technology
Autor: Berk, Zeki
Jahr: 2013
Contents
Introduction.............................................................................................................xxi
CHAPTER 1 Physical Properties of Food Materials........................l
1.1 Introduction..................................................................................1
1.2 Mass, volume, density..................................................................2
1.3 Mechanical properties..................................................................2
1.3.1 Definitions........................................................................2
1.3.2 Rheological models..........................................................4
1.4 Thermal properties.......................................................................5
1.5 Electrical properties.....................................................................7
1.6 Structure.......................................................................................7
1.7 Water activity.............................................................................10
1.7.1 The importance of water in foods.................................10
1.7.2 Water activity, definition, and determination................11
1.7.3 Water activity: Prediction..............................................11
1.7.4 Water vapor sorption isotherms.....................................13
1.7.5 Water activity: Effect on food quality and stability.......17
1.8 Phase transition phenomena in foods........................................17
1.8.1 The glassy state in foods................................................17
1.8.2 Glass transition temperature..........................................18
1.9 Optical properties.......................................................................21
1.10 Surface properties......................................................................23
1.11 Acoustic properties....................................................................24
References............................................................................................24
CHAPTER 2 Fluid Flow.......................................................................29
2.1 Introduction................................................................................29
2.2 Elements of fluid mechanics......................................................29
2.2.1 Viscosity.........................................................................29
2.2.2 Fluid flow regimes.........................................................30
2.2.3 Typical applications of Newtonian laminar flow..........32
2.2.4 Turbulent fluid flow.......................................................38
2.3 Flow properties of fluids............................................................42
2.3.1 Types of fluid flow behavior.........................................42
2.3.2 Non-Newtonian fluid flow in pipes...............................43
2.4 Transportation of fluids..............................................................45
2.4.1 Energy relations: The Bernoulli equation.....................45
2.4.2 Pumps: Types and operation..........................................48
viii
Contents
2.4.3 Pump selection...............................................................56
2.4.4 Ejectors...........................................................................58
2.4.5 Piping..............................................................................59
2.5 Flow of particulate solids (powder flow)..................................60
2.5.1 Introduction....................................................................60
2.5.2 Row properties of particulate solids.............................61
2.5.3 Huidization.....................................................................67
2.5.4 Pneumatic transport........................................................70
2.5.5 Row of powders in storage bins....................................73
2.5.6 Caking.......!....................................................................74
References............................................................................................75
CHAPTER 3 Heat and Mass Transfer..............................................n
3.1 Introduction................................................................................77
3.2 Basic relations in transport phenomena.....................................77
3.2.1 Basic laws of transport...................................................77
3.2.2 Mechanisms of heat and mass transfer..........................78
3.3 Conductive heat and mass transfer............................................78
3.3.1 The Fourier and Fick laws.............................................78
3.3.2 Integration of Fourier s and Fick s laws for steady
state conductive transport..............................................79
3.3.3 Thermal conductivity, thermal diffusivity and
molecular diffusivity......................................................81
3.3.4 Examples of steady-state conductive heat
and mass transfer processes...........................................84
3.4 Convective heat and mass transfer............................................90
3.4.1 Film (or surface) heat and mass transfer coefficients......90
3.4.2 Empirical correlations for convection heat
and mass transfer............................................................93
3.4.3 Steady-state interphase mass transfer............................96
3.5 Unsteady state heat and mass transfer.......................................98
3.5.1 The second Fourier and Fick laws.................................98
3.5.2 Solution of Fourier s second law equation for
an infinite slab..............................................................100
3.5.3 Transient conduction transfer in finite solids..............101
3.5.4 Transient convective transfer in
a semi-infinite body.....................................................104
3.5.5 Unsteady-state convective transfer..............................105
3.6 Heat transfer by radiation........................................................105
3.6.1 Interaction between matter and thermal radiation.......106
3.6.2 Radiation heat exchange between surfaces.................107
3.6.3 Radiation combined with convection..........................109
Contents ix
3.7 Heat exchangers.......................................................................110
3.7.1 Overall coefficient of heat transfer..............................110
3.7.2 Heat exchange between flowing fluids.......................Ill
3.7.3 Fouling..........................................................................114
3.7.4 Heat exchangers in the food process industry.............115
3.8 Microwave and radio frequency (RF) heating........................117
3.8.1 Basic principles of microwave and
RF heating....................................................................119
3.9 Ohmic heating..........................................................................120
3.9.1 Introduction..................................................................120
3.9.2 Basic principles............................................................122
3.9.3 Applications and equipment........................................123
References..........................................................................................124
CHAPTER 4 Reaction Kinetics........................................................127
4.1 Introduction..............................................................................127
4.2 Basic concepts..........................................................................128
4.2.1 Elementary and non-elementary reactions..................128
4.2.2 Reaction order..............................................................128
4.2.3 Effect of temperature on reaction kinetics..................132
4.3 Kinetics of biological processes..............................................134
4.3.1 Enzyme-catalyzed reactions.........................................134
4.3.2 Growth of microorganisms..........................................135
4.4 Residence time and residence time distribution......................137
4.4.1 Reactors in food processing.........................................137
4.4.2 Residence time distribution.........................................138
References..........................................................................................141
CHAPTER 5 Elements of Process Control.....................................143
5.1 Introduction..............................................................................143
5.2 Basic concepts..........................................................................143
5.3 Basic control structures............................................................144
5.3.1 Feedback control..........................................................145
5.3.2 Feed-forward control....................................................145
5.3.3 Comparative merits of control strategies.....................146
5.4 The block diagram...................................................................146
5.5 Input, output and process dynamics........................................147
5.5.1 First-order response......................................................148
5.5.2 Second-order systems...................................................150
5.6 Control modes (control algorithms)........................................150
5.6.1 On—off (binary) control...............................................151
5.6.2 Proportional (P) control...............................................152
x Contents
5.6.3 Integral (I) control........................................................154
5.6.4 Proportional—integral (PI) control...............................154
5.6.5 Proportional—integral—differential (PID) control.......154
5.6.6 Optimization of control................................................155
5.7 Physical elements of the control system.................................156
5.7.1 The sensors (measuring elements)...............................156
5.7.2 The controllers.............................................................164
5.7.3 The actuators................................................................164
References..........................................................................................165
CHAPTER 6 Size Reduction............................................................167
6.1 Introduction..............................................................................167
6.2 Particle size and particle size distribution...............................168
6.2.1 Defining the size of a single particle...........................168
6.2.2 Particle size distribution in a population of
particles; defining a mean particle size ....................169
6.2.3 Mathematical models of PSD......................................171
6.2.4 A note on particle shape..............................................174
6.3 Size reduction of solids: basic principles................................175
6.3.1 Mechanism of size reduction in solids........................175
6.3.2 Particle size distribution after size reduction..............177
6.3.3 Energy consumption....................................................178
6.4 Size reduction of solids: equipment and methods...................180
6.4.1 Impact mills..................................................................180
6.4.2 Pressure mills...............................................................181
6.4.3 Attrition mills...............................................................183
6.4.4 Cutters and choppers....................................................185
6.4.5 The wheat milling process...........................................189
References..........................................................................................191
CHAPTER 7 Mixing...........................................................................193
7.1 Introduction..............................................................................193
7.2 Mixing of fluids (blending).....................................................193
7.2.1 Types of blenders.........................................................193
7.2.2 Flow patterns in fluid mixing......................................195
7.2.3 Energy input in fluid mixing.......................................196
7.2.4 Mixing time..................................................................200
7.3 Kneading..................................................................................200
7.4 In-flow mixing.........................................................................203
7.5 Mixing of particulate solids.....................................................203
7.5.1 Mixing and segregation...............................................203
Contents xi
7.5.2 Quality of mixing: the concept of mixedness ..........204
7.5.3 Equipment for mixing particulate solids.....................206
7.6 Homogenization.......................................................................208
7.6.1 Basic principles............................................................208
7.6.2 Homogenizers...............................................................211
7.7 Foaming....................................................................................214
References..........................................................................................214
CHAPTER 8 Filtration and Expression..........................................217
8.1 Introduction..............................................................................217
8.2 Depth filtration.........................................................................218
8.3 Surface (barrier) filtration........................................................220
8.3.1 Mechanisms..................................................................220
8.3.2 Rate of filtration...........................................................221
8.3.3 Optimization of the filtration cycle.............................227
8.3.4 Characteristics of filtration cakes................................227
8.3.5 The role of cakes in filtration......................................228
8.4 Filtration equipment.................................................................229
8.4.1 Depth filters..................................................................229
8.4.2 Barrier (surface) filters.................................................230
8.5 Expression................................................................................234
8.5.1 Introduction..................................................................234
8.5.2 Mechanisms..................................................................235
8.5.3 Applications and equipment........................................237
References..........................................................................................239
CHAPTER 9 Centrifugation..............................................................241
9.1 Introduction..............................................................................241
9.2 Basic principles........................................................................242
9.2.1 The continuous settling tank........................................242
9.2.2 From settling tank to tubular centrifuge......................244
9.2.3 The baffled settling tank and the disc-bowl
centrifuge......................................................................247
9.2.4 Liquid—liquid separation.............................................249
9.3 Centrifuges...............................................................................251
9.3.1 Tubular centrifuges......................................................251
9.3.2 Disc-bowl centrifuges..................................................251
9.3.3 Decanter centrifuges....................................................254
9.3.4 Basket centrifuges........................................................254
9.4 Cyclones...................................................................................256
References..........................................................................................257
Contents
CHAPTER 10 Membrane Processes..............................................259
10.1 Introduction............................................................................259
10.2 Tangential filtration...............................................................259
10.3 Mass transfer through MF and UF membranes....................261
10.3.1 Solvent transport......................................................261
10.3.2 Solute transport; sieving coefficient
and rejection.............................................................263
10.3.3 Concentration polarization and gel polarization........264
10.4 Mass transfer in reverse osmosis...........................................268
10.4.1 Basic concepts..........................................................268
10.4.2 Solvent transport in reverse osmosis.......................269
10.5 Membrane systems.................................................................272
10.5.1 Membrane materials.................................................272
10.5.2 Membrane configurations........................................273
10.6 Membrane processes in the food industry.............................276
10.6.1 Microfiltration..........................................................276
10.6.2 Ultrafiltration............................................................276
10.6.3 Nanofiltration and reverse osmosis.........................278
10.7 Electrodialy sis........................................................................281
References..........................................................................................282
CHAPTER 11 Extraction...................................................................287
11.1 Introduction............................................................................287
11.2 Solid—liquid extraction (leaching)........................................288
11.2.1 Definitions................................................................289
11.2.2 Material balance.......................................................290
11.2.3 Equilibrium...............................................................290
11.2.4 Multi-stage extraction..............................................290
11.2.5 Stage efficiency........................................................294
11.2.6 Solid—liquid extraction systems..............................295
11.2.7 Effect of processing conditions on extraction
performance..............................................................299
11.3 Supercritical fluid extraction.................................................301
11.3.1 Basic principles........................................................301
11.3.2 Supercritical fluids as solvents................................302
11.3.3 Supercritical extraction systems..............................304
11.3.4 Applications.............................................................305
11.4 Liquid—liquid extraction.......................................................306
11.4.1 Principles..................................................................306
11.4.2 Applications.............................................................307
References..........................................................................................307
Contents xiii
CHAPTER 12 Adsorption and Ion Exchange.................................311
12.1 Introduction............................................................................311
12.2 Equilibrium conditions..........................................................312
12.3 Batch adsorption....................................................................315
12.4 Adsorption in columns...........................................................319
12.5 Ion exchange..........................................................................320
12.5.1 Basic principles........................................................320
12.5.2 Properties of ion exchangers....................................321
12.5.3 Water-softening using ion exchange.......................324
12.5.4 Reduction of acidity in fruit juices using
ion exchange............................................................325
References..........................................................................................326
CHAPTER 13 Distillation.................................................................329
13.1 Introduction............................................................................329
13.2 Vapor—liquid equilibrium (VLA).........................................329
13.3 Continuous flash distillation..................................................332
13.4 Batch (differential) distillation..............................................335
13.5 Fractional distillation.............................................................337
13.5.1 Basic concepts..........................................................337
13.5.2 Analysis and design of the column.........................339
13.5.3 Effect of the reflux ratio..........................................344
13.5.4 Tray configuration....................................................344
13.5.5 Column configuration..............................................345
13.5.6 Heating with live steam...........................................345
13.5.7 Energy considerations..............................................345
13.6 Steam distillation...................................................................346
13.7 Distillation of wines and spirits.............................................348
13.8 Pervaporation.........................................................................349
13.8.1 Basic principles........................................................349
13.8.2 Pervaporation membranes........................................350
13.8.3 Applications.............................................................350
References..........................................................................................351
CHAPTER 14 Crystallization and Dissolution...............................353
14.1 Introduction............................................................................353
14.2 Kinetics of crystallization from solutions.............................354
14.2.1 Nucleation................................................................354
14.2.2 Crystal growth..........................................................357
14.3 Polymorphism in lipid crystals..............................................361
14.4 Crystallization in the food industry.......................................361
xiv Contents
14.4.1 Equipment................................................................361
14.4.2 Processes..................................................................361
14.5 Dissolution.............................................................................368
14.5.1 Introduction..............................................................368
14.5.2 Mechanism and kinetics...........................................368
References..........................................................................................370
CHAPTER 15 Extrusion....................................................................373
15.1 Introduction............................................................................373
15.2 The single-screw extruder......................................................375
15.2.1 Structure...................................................................375
15.2.2 Operation..................................................................376
15.2.3 Flow models, extruder throughput...........................377
15.2.4 Residence time distribution.....................................380
15.3 Twin-screw extruders.............................................................381
15.3.1 Structure...................................................................381
15.3.2 Operation..................................................................381
15.3.3 Advantages and shortcomings.................................384
15.4 Effect on foods.......................................................................384
15.4.1 Physical effects........................................................384
15.4.2 Chemical effect........................................................385
15.5 Food applications of extrusion..............................................386
15.5.1 Forming extrusion of pasta......................................386
15.5.2 Expanded snacks......................................................387
15.5.3 Ready-to-eat cereals.................................................388
15.5.4 Pellets.......................................................................388
15.5.5 Other extruded starchy and cereal
products....................................................................389
15.5.6 Texturized protein products.....................................390
15.5.7 Confectionery and chocolate...................................390
15.5.8 Pet foods...................................................................391
References..........................................................................................391
CHAPTER 16 Spoilage and Preservation of Foods......................395
16.1 Mechanisms of food spoilage................................................395
16.2 Food preservation processes..................................................395
16.3 Combined processes (the hurdle effect )............................397
16.4 Packaging...............................................................................397
Additional Reading............................................................................397
CHAPTER 17 Thermal Processing.................................................399
17.1 Introduction............................................................................399
Contents
xv
17.2 The kinetics of thermal inactivation of
microorganisms and enzymes................................................400
17.2.1 The concept of decimal reduction time...................400
17.2.2 Effect of the temperature on the rate of
thermal destruction/inactivation...............................403
17.2.3 Lethality of thermal processes.................................405
17.3 Optimization of thermal processes with respect
to quality................................................................................407
17.4 Heat transfer considerations in thermal processing..............409
17.4.1 In-package thermal processing................................409
17.4.2 In-flow thermal processing......................................415
References..........................................................................................419
CHAPTER 18 Thermal Processes, Methods
and Equipment..........................................................421
18.1 Introduction............................................................................421
18.2 Thermal processing in hermetically closed containers.........421
18.2.1 Filling the containers...............................................421
18.2.2 Expelling air from the head-space...........................422
18.2.3 Sealing......................................................................425
18.2.4 Heat processing........................................................425
18.3 Thermal processing in bulk, before packaging.....................433
18.3.1 Bulk heating—hot filling—sealing—cooling in
container...................................................................433
18.3.2 Bulk heating—holding—bulk cooling—cold
filling—sealing..........................................................433
18.3.3 Aseptic processing...................................................434
References..........................................................................................437
CHAPTER 19 Refrigeration: Chilling and Freezing......................439
19.1 Introduction............................................................................439
19.2 Effect of temperature on food spoilage.................................440
19.2.1 Temperature and chemical activity.........................440
19.2.2 Effect of low temperature on enzymatic
spoilage.....................................................................443
19.2.3 Effect of low temperature on microorganisms..........444
19.2.4 Effect of low temperature on biologically
active (respiring) tissue............................................446
19.2.5 The effect of low temperature on
physical properties...................................................448
19.3 Freezing..................................................................................448
19.3.1 Phase transition, freezing point...............................449
xvi Contents
19.3.2 Freezing kinetics, freezing time..............................452
19.3.3 Effect of freezing and frozen storage on
product quality.........................................................456
19.4 Superchilling..........................................................................458
References..........................................................................................459
CHAPTER 20 Refrigeration.............................................................461
20.1 Sources of refrigeration.........................................................461
20.1.1 Mechanical refrigeration..........................................461
20.1.2 Refrigerants..............................................................467
20.1.3 Distribution and delivery of refrigeration...............468
20.2 Cold storage and refrigerated transport.................................468
20.3 Chillers and freezers..............................................................471
20.3.1 Blast cooling............................................................472
20.3.2 Contact freezers........................................................474
20.3.3 Immersion cooling...................................................475
20.3.4 Evaporative cooling.................................................475
20.3.5 Pressure-shift freezing..............................................477
References..........................................................................................477
CHAPTER 21 Evaporation................................................................479
21.1 Introduction............................................................................479
21.2 Material and energy balance..................................................480
21.3 Heat transfer...........................................................................482
21.3.1 The overall coefficient of heat transfer U...............483
21.3.2 The temperature difference Ts - Tc (AT)..............486
21.4 Energy management..............................................................490
21.4.1 Multiple-effect evaporation.....................................490
21.4.2 Vapor recompression...............................................496
21.5 Condensers.............................................................................497
21.6 Evaporators in the food industry...........................................499
21.6.1 Open pan batch evaporator......................................499
21.6.2 Vacuum pan evaporator...........................................499
21.6.3 Evaporators with internal tubular heat
exchangers................................................................499
21.6.4 Evaporators with external tubular heat
exchangers................................................................501
21.6.5 Boiling film evaporators..........................................501
21.7 Effect of evaporation on food quality...................................505
21.7.1 Thermal effects........................................................505
21.7.2 Loss of volatile flavor components.........................506
References..........................................................................................509
Contents xvii
CHAPTER 22 Dehydration...............................................................511
22.1 Introduction............................................................................511
22.2 Thermodynamics of moist air (psychrometry)......................512
22.2.1 Basic principles........................................................512
22.2.2 Humidity...................................................................513
22.2.3 Saturation, relative humidity (RH)..........................514
22.2.4 Adiabatic saturation, wet-bulb temperature............514
22.2.5 Dew point.................................................................515
22.3 Convective drying (air drying)..............................................516
22.3.1 The drying curve......................................................516
22.3.2 The constant rate phase............................................519
22.3.3 The falling rate phase..............................................522
22.3.4 Calculation of drying time.......................................524
22.3.5 Effect of external conditions on the
drying rate................................................................527
22.3.6 Relationship between film coefficients in
convective drying.....................................................528
22.3.7 Effect of radiation heating.......................................528
22.3.8 Characteristic drying curves....................................529
22.4 Drying under varying external conditions.............................530
22.4.1 Batch drying on trays...............................................530
22.4.2 Through-flow batch drying in a fixed bed..............532
22.4.3 Continuous air drying on a belt or in a tunnel...........533
22.5 Conductive (boiling) drying..................................................533
22.5.1 Basic principles........................................................533
22.5.2 Kinetics.....................................................................534
22.5.3 Systems and applications.........................................535
22.6 Dryers in the food processing industry.................................538
22.6.1 Cabinet dryers..........................................................538
22.6.2 Tunnel dryers...........................................................540
22.6.3 Belt dryers................................................................541
22.6.4 Belt-trough dryers....................................................543
22.6.5 Rotary dryers............................................................543
22.6.6 Bin dryers.................................................................543
22.6.7 Grain dryers..............................................................544
22.6.8 Spray dryers.............................................................545
22.6.9 Fluidized bed dryer..................................................551
22.6.10 Pneumatic dryer.......................................................552
22.6.11 Drum dryers.............................................................552
22.6.12 Screw conveyor and mixer dryers...........................553
22.6.13 Sun drying, solar drying..........................................553
xviii Contents
22.7 Issues in food drying technology...........................................555
22.7.1 Pre-drying treatments...............................................555
22.1.2 Effect of drying conditions on quality....................556
22.7.3 Post-drying treatments.............................................557
22.7.4 Rehydration characteristics......................................558
22.7.5 Agglomeration..........................................................559
22.8 Energy consumption in drying..............................................559
22.9 Osmotic dehydration..............................................................561
References..........................................................................................562
CHAPTER 23 Freeze Drying (Lyophilization) and
Freeze Concentration...............................................567
23.1 Introduction............................................................................567
23.2 Sublimation of water..............................................................567
23.3 Heat and mass transfer in freeze drying................................568
23.3.1 Heat and mass transfer mechanisms........................568
23.3.2 Drying kinetics — simplified model........................570
23.3.3 Drying kinetics — other models..............................574
23.4 Freeze drying in practice.......................................................574
23.4.1 Freezing....................................................................574
23.4.2 Drying conditions.....................................................574
23.4.3 Microwave freeze-drying.........................................575
23.4.4 Freeze drying: commercial facilities.......................576
23.4.5 Freeze dryers............................................................576
23.5 Freeze concentration..............................................................577
23.5.1 Basic principles........................................................577
23.5.2 The process of freeze concentration........................578
References..........................................................................................580
CHAPTER 24 Frying, Baking, Roasting.........................................583
24.1 Introduction............................................................................583
24.2 Frying.....................................................................................583
24.2.1 Types of frying.........................................................583
24.2.2 Heat and mass transfer in frying.............................584
24.2.3 Systems and operation.............................................585
24.2.4 Health aspects of fried foods...................................586
24.3 Baking and roasting...............................................................586
References..........................................................................................589
CHAPTER 25 Chemical Preservation.............................................591
25.1 Introduction............................................................................591
Contents xix
25.2 Chemical control of microbial spoilage................................591
25.2.1 Kinetics, dose—response function...........................591
25.2.2 Individual antimicrobial agents...............................594
25.3 Antioxidants...........................................................................600
25.3.1 Oxidation and antioxidants in food.........................600
25.3.2 Individual food antioxidants....................................602
References..........................................................................................602
CHAPTER 26 Ionizing Irradiation and Other Non-Thermal
Preservation Processes...........................................607
26.1 Preservation by ionizing radiations.......................................607
26.1.1 Introduction..............................................................607
26.1.2 Ionizing radiations....................................................607
26.1.3 Radiation sources.....................................................608
26.1.4 Interaction with matter.............................................609
26.1.5 Radiation dose..........................................................611
26.1.6 Chemical and biological effects of ionizing
irradiation.................................................................612
26.1.7 Industrial applications..............................................614
26.2 High hydrostatic pressure (HHP) preservation.....................615
26.3 Pulsed electric fields (PEF)...................................................616
26.4 Pulsed intense light................................................................618
References..........................................................................................618
CHAPTER 27 Food Packaging........................................................621
27.1 Introduction............................................................................621
27.2 Packaging materials...............................................................622
27.2.1 Introduction..............................................................622
27.2.2 Materials for packaging foods.................................624
27.2.3 Transport properties of packaging materials...........626
27.2.4 Optical properties.....................................................629
27.2.5 Mechanical properties..............................................630
27.2.6 Chemical reactivity..................................................631
27.3 The atmosphere in the package.............................................632
27.3.1 Vacuum packaging...................................................632
27.3.2 Controlled atmosphere packaging (CAP)................633
27.3.3 Modified atmosphere packaging (MAP).................633
27.3.4 Active packaging......................................................633
27.3.5 Intelligent packaging................................................634
27.4 Environmental issues.............................................................634
References..........................................................................................635
XX
Contents
CHAPTER 28 Cleaning, Disinfection, Sanitation.........................637
28.1 Introduction............................................................................637
28.2 Cleaning kinetics and mechanisms........................................638
28.2.1 Effect of the contaminant........................................638
28.2.2 Effect of the support................................................640
28.2.3 Effect of the cleaning agent.....................................641
28.2.4 Effect of the temperature.........................................642
28.2.5 Effect of mechanical action (shear).........................643
28.3 Kinetics of disinfection..........................................................643
28.4 Cleaning of raw materials......................................................645
28.5 Cleaning of plants and equipment.........................................646
28.5.1 Cleaning out-of-place (COP)...................................646
28.5.2 Cleaning in-place (CIP)...........................................647
28.6 Cleaning of packages.............................................................648
28.7 Odor abatement......................................................................648
References..........................................................................................649
Appendix................................................................................................................651
Food Science and Technology: International Series List.....................................673
Index......................................................................................................................677
|
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| id | DE-604.BV041805997 |
| illustrated | Illustrated |
| indexdate | 2024-07-10T01:05:48Z |
| institution | BVB |
| isbn | 9780124159235 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-027251459 |
| oclc_num | 881766484 |
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| owner_facet | DE-M49 DE-BY-TUM |
| physical | XXIX, 690 S. Ill., graph. Darst. |
| publishDate | 2013 |
| publishDateSearch | 2013 |
| publishDateSort | 2013 |
| publisher | Elsevier Acad. Press |
| record_format | marc |
| series2 | Food science and technology |
| spelling | Berk, Zeki Verfasser (DE-588)1051318475 aut Food process engineering and technology Zeki Berk 2. ed. Amsterdam [u.a.] Elsevier Acad. Press 2013 XXIX, 690 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Food science and technology Industrie alimentaire - Commerce - Innovations ram Équipement industriel ram Food industry and trade Technological innovations Food processing plants Lebensmittelverarbeitung (DE-588)4167045-0 gnd rswk-swf Lebensmitteltechnologie (DE-588)4034901-9 gnd rswk-swf Lebensmitteltechnologie (DE-588)4034901-9 s DE-604 Lebensmittelverarbeitung (DE-588)4167045-0 s HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=027251459&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Berk, Zeki Food process engineering and technology Industrie alimentaire - Commerce - Innovations ram Équipement industriel ram Food industry and trade Technological innovations Food processing plants Lebensmittelverarbeitung (DE-588)4167045-0 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd |
| subject_GND | (DE-588)4167045-0 (DE-588)4034901-9 |
| title | Food process engineering and technology |
| title_auth | Food process engineering and technology |
| title_exact_search | Food process engineering and technology |
| title_full | Food process engineering and technology Zeki Berk |
| title_fullStr | Food process engineering and technology Zeki Berk |
| title_full_unstemmed | Food process engineering and technology Zeki Berk |
| title_short | Food process engineering and technology |
| title_sort | food process engineering and technology |
| topic | Industrie alimentaire - Commerce - Innovations ram Équipement industriel ram Food industry and trade Technological innovations Food processing plants Lebensmittelverarbeitung (DE-588)4167045-0 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd |
| topic_facet | Industrie alimentaire - Commerce - Innovations Équipement industriel Food industry and trade Technological innovations Food processing plants Lebensmittelverarbeitung Lebensmitteltechnologie |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=027251459&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
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