Food Process Engineering

Herausgegeben:Heldman, Dennis R.

• Broschiertes Buch

Produktbeschreibung

The Second Edition of Food Process Engineering by Dr. Dennis Heldman, my former student, and co-author Paul Singh, his former student, attests to the importance of the previous edition. In the Foreword to the First Edition, I noted the need for people in all facets of the food processing industry to consider those variables of design of particular importance in engineering for the food processing field. In addition to recognizing the many variables involved in the biological food product being handled from production to consumption, the engi neer must oftentimes adapt equations developed for non-biological materials. As more and more research is done, those equations are appropriately modified to be more accurate or new equations are developed specifically for designing to process foods. This Edition updates equations used. This book serves a very important need in acquainting engineers and technologists, particularly those with a math ematics and physics background, with the information necessary to provide a more efficient design to accomplish the objectives. Of prime importance, at present and in the future, is to design for efficient use of energy. Now, it is often economical to put considerably more money into first costs for an efficient design than previously, when energy costs were a much smaller proportion of the total cost of process engineering.

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Produktdetails

• Verlag: Springer / Springer Netherlands
• 1981
• Seitenzahl: 448
• Erscheinungstermin: 30. Juni 1981
• Englisch
• Abmessung: 229mm x 152mm x 25mm
• Gewicht: 652g
• ISBN-13: 9780870553806
• ISBN-10: 0870553801
• Artikelnr.: 29048919

Inhaltsangabe

1 Introduction.- 1.1 Thermodynamics Applied to Food Processing.- 1.2 Kinetics of Reactions Occurring in Processed Foods.- 1.3 Fundamentals of Mass Transfer in Food Processing.- Problems.- Comprehensive Problem-I.- Nomenclature.- 2 Rheology of Processed Foods.- 2.1 Introduction to Stress-Strain Behavior in Materials.- 2.2 Properties of Fluid Foods.- 2.3 Properties of Suspensions and Concentrated Products.- 2.4 Properties of Granular Foods and Powders.- 2.5 Properties of Solid Foods.- Problems.- Comprehensive Problem-II.- Nomenclature.- 3 Heating and Cooling Processes.- 3.1 Modes of Heat Transfer.- 3.2 Thermal Properties of Foods.- 3.3 Steady-State Heating and Cooling.- 3.4 Unsteady-State Heating and Cooling.- Problems.- Comprehensive Problem-III.- Nomenclature.- 4 Thermodynamics of Food Freezing.- 4.1 Properties of Frozen Foods.- 4.2 Enthalpy Change During Freezing.- 4.3 Prediction of Food Product Freezing Rates.- 4.4 Design of Food Freezing Equipment.- 4.5 Storage of Frozen Foods.- Problems.- Comprehensive Problem-IV.- Nomenclature.- 5 Evaporation for Fluid Food Concentration.- 5.1 Thermodynamics of Evaporation.- 5.2 Heat Transfer During Evaporation.- 5.3 Design of Evaporation Systems.- 5.4 Improving Evaporation Efficiency.- Problems.- Comprehensive Problem-V.- Nomenclature.- 6 Food Dehydration.- 6.1 Basic Principles of Dehydration.- 6.2 Estimation of Drying Time.- 6.3 Fixed-Tray Dehydration.- 6.4 Moving-Bed Dehydration.- 6.5 Air-Suspended Product.- 6.6 Drum Dehydration.- 6.7 Miscellaneous Dehydration Processes.- 6.8 Freeze Dehydration.- Problems.- Comprehensive Problem-VI.- Nomenclature.- 7 Contact Equilibrium Processes.- 7.1 Basic Principles.- 7.2 Extraction.- Problems.- Comprehensive Problem-VII.- Nomenclature.- 8 Mechanical Separation Processes.- 8.1Filtration.- 8.2 Sedimentation.- 8.3 Centrifugation.- Comprehensive Problem-VIII.- Nomenclature.- Appendix: Useful Tables and Figures.- Solutions.