Introduction to Food Process Engineering

Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet. The engineering processes that are needed to obtain top-quality foods are a major challenge due to the diversity of raw materials, intermediates, and final products. As in any other enterprise, the food industry must optimize each of the steps in the production chain to attain the best possible results. There is no question that a very important aspect to take into consideration when developing a process, designing a food factory, or modifying existing facilities is the in-depth knowledge of the basic engineering aspects involved in a given project. Introduction to Food Process Engineering covers the fundamental principles necessary to study, understand, and analyze most unit operations in the food engineering domain. It was conceived with two clear objectives in mind: 1) to present all of the subjects in a systematic, coherent, and sequential fashion in order to provide an excellent knowledge base for a number of conventional and unconventional processes encountered in food industry processing lines, as well as novel processes at the research and development stages; 2) to be the best grounding possible for another CRC Press publication, Unit Operations in Food Engineering, Second Edition, by the same authors. These two books can be consulted independently, but at the same time, there is a significant and welcomed match between the two in terms of terminology, definitions, units, symbols, and nomenclature. Highlights of the book include: Dimensional analysis and similarities Physicochemistry of food systems Heat and mass transfer in food Food rheology Physical properties Water activity Thermal processing Chilling and freezing Evaporation Dehydration Extensive examples, problems, and solutions

Introduction to Unit OperationsProcessFood Process EngineeringTransformation and Commercialization of Agricultural ProductsFlowcharts and Description of Some Food ProcessesSteady and Unsteady StatesDiscontinuous, Continuous, and Semicontinuous OperationsUnit Operations: ClassificationMathematical Setup of the ProblemsUnit Systems, Dimensional Analysis, and SimilaritiesMagnitude and Unit SystemsDimensional AnalysisSimilarity TheoryProblemsIntroduction to Transport PhenomenaHistorical IntroductionTransport PhenomenaCirculation Regimes: Reynolds ExperimentTransport Phenomena MechanismsMomentum, Energy, and Mass TransferIntroductionMomentum Transfer: Newton’s Law of ViscosityEnergy Transfer: Fourier’s Law of Heat ConductionMass Transfer: Fick’s Law of DiffusionGeneral Equation of VelocityMacroscopic BalancesIntroductionMacroscopic Mass BalanceMacroscopic Energy BalanceProblemsPhysicochemistry of Food SystemsIntroductionGeneral ConceptsZeroth Law of ThermodynamicsFirst Principle of ThermodynamicsEnthalpyHeat CapacitySecond Principle of Thermodynamics: EntropyThermal Machines: Carnot’s CycleThird Principle of ThermodynamicsChemical ThermodynamicsHelmholtz Free EnergyGibbs Free EnergyChemical Potential: Phase EquilibriumPhase DiagramMass TransferIntroductionMass Transfer by DiffusionMass Transfer by ConvectionUnsteady Mass TransferAir–Water InteractionsIntroductionProperties of Humid AirMollier’s Psychrometric Diagram for Humid AirWet Bulb TemperatureAdiabatic Saturation of AirProblemsProposed ProblemsWater ActivityIntroductionDefinition of Water ActivityMethods to Measure Water ActPrediction of Water Activity in Binary SolutionsPrediction of Water Activity in Multicomponent SolutionsSorption IsothermsProblemsMechanical PropertiesDensityPorositySize and ShapeProblemsThermal Properties of FoodThermal ConductivitySpecific HeatThermal DiffusivityProblemsOptical Properties of FoodsColorCharacteristics of ColorColor PerceptionColorimetryColor SystemsProblemsRheology of Food ProductsIntroductionStress and DeformationElastic Solids and Newtonian FluidsViscometric FunctionsRheological Classification of Fluid FoodsNewtonian FlowNon-Newtonian FlowViscoelasticityEffect of TemperatureEffect of Concentration on ViscosityMechanical ModelsRheological Measures in Semiliquid FoodsProblemsProposed ProblemsElectrical Properties of FoodsIntroductionElectric Resistance and ConductivityElectric EnergyAlternating CurrentDielectric ProperPhysical and Chemical Properties of Food PowdersIntroductionPhysical PropertiesChemical and Physicochemical PropertiesApplication of Compression in FoodsResearch Update in Food Powder PropertiesHeat Transfer by ConductionFundamental Equations in Heat ConductionHeat Conduction under Steady RegimeHeat Conduction under Unsteady StateProblemsProposed ProblemsHeat Transfer by ConvectionIntroductionHeat-Transfer CoefficientsConcentric Tube-Heat ExchangersShell and Tube-Heat ExchangersPlate-Type Heat ExchangersExtended Surface Heat ExchangersScraped-Surface Heat ExchangersAgitated Vessels with Jacket and CoilsHeat Exchange EfficiencyProblemsProposed ProblemsHeat Transfer by RadiationIntroductionFundamental LawsPhysical Properties Associated with RadiationView FactorsExchange of Radiant Energy between Surfaces Separated by Nonabsorbing MediaRadiation Heat Transfer CoefficientSimultaneous Heat Transfer by Convection and RadiationProblemsProposed ProblemsRefrigerationIntroductionRefrigerantsRefrigeration Mechanical SystemsMultipressure SystemsGas Refrigeration CyclesFood ChillingFreezingThermal Properties of Frozen FoodsFreezing TimeDesign of Freezing SystemsProblemsProposed ProblemsThermal Processing of FoodsIntroductionThermal Death RateTreatment of Canned ProductsThermal Treatment in Aseptic ProcessingProblemsProposed ProblemsEmerging Technologies in Food ProcessingIntroductionIonizing IrradiationMicrowave and RF HeatingInfrared HeatingOhmic HeatingHigh-Pressure TreatmentHigh-Intensity Pulsed Electric Fields TreatmentProblemsConcentrationEvaporationHeat Transfer in EvaporatorsSingle Effect EvaporatorsUse of Released VaporMultiple Effect EvaporatorsEvaporation EquipmentFreeze ConcentrationFreezing TemperatureIce Crystal Formation MechanismsFreeze Concentration EquipmentEvaluation of Freeze Concentration Process EffectivenessProblemsDehydrationIntroductionMixing of Two Air StreamsMass and Heat Balances in Ideal DryersDehydration MechanismsChamber and Bed DryersDehydrationIntroductionMixing of Two Air StreamsMass and Heat Balances in Ideal DryersDehydration MechanismsChamber and Bed DryersFreeze-DryingOther Types of DryingProblemsHygienic Design of Food ProcessesIntroductionDisinfection and Cleaning KineticsDisinfection and Cleaning ProductsDisinfection and Cleaning ProcessesPackaging of FoodsIntroductionPackaging MaterialsPackaging Material ChoiceFood Packaging and Modified AtmosphereMass Transfer through Packaging MaterialsAppendixReferencesIndex