The last thirty years have seen the establishment of Food Engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics.


Table of Contents

1.2 Mechanical Properties
1.3 Thermal Properties
1.4 Electrical Properties
1.5 Structure
1.6 Water Activity
1.7 Phase Transistion Phenomena in Foods

CHAPTER 2 Fluid Flow

2.1 Introduction
2.2 Elements of Fluid Dynamics
2.3 Flow properties of fluids
2.4 Transportation of fluids
2.5 Flow of Particulate Solids (Powder Flow)

CHAPTER 3 Heat and mass transfer, Basic principles

3.1 Introduction
3.2 Basic relations in transport phenomena
3.3 Conductive Heat and Mass Transfer
3.4 Convective Heat and Mass Transfer
3.5 Unsteady State Heat and Mass Transfer
3.6 Heat Transfer by Radiation
3.7 Heat Exchangers
3.8 Microwave Heating
3.9 Ohmic Heating
CHAPTER 4 REACTION KINETICS

4.1 INTRODUCTION
4.2 BASIC CONCEPTS
4.3 KINETICS OF BIOLOGICAL PROCESSES
4.4 RESIDENCE TIME AND RESIDENCE TIME DISTRIBUTION
CHAPTER 5 ELEMENTS OF PROCESS CONTROL

5.1 INTRODUCTION
5.2 BASIC CONCEPTS
5.3 BASIC CONTROL STRUCTURES
5.4 THE BLOCK DIAGRAM
5.5 INPUT, OUTPUT AND PROCESS DYNAMICS
5.6 CONTROL MODES (CONTROL ALGORITHMS)
5.7 THE PHYSICAL ELEMENTS OF THE CONTROL SYSTEM

CHAPTER 6 SIZE REDUCTION

6.1 INTRODUCTION
6.2 PARTICLE SIZE AND PARTICLE SIZE DISTRIBUTION
6.3 SIZE REDUCTION OF SOLIDS, BASIC PRINCIPLES
6.4 SIZE REDUCTION OF SOLIDS, EQUIPMENT AND METHODS
CHAPTER 7 MIXING

7.1 INTRODUCTION
7.2 MIXING OF FLUIDS (BLENDING)
7.3 KNEADING
7.4 IN-FLOW MIXING
7.5 MIXING OF PARTICULATE SOLIDS
7.6 HOMOGENIZATION

CHAPTER 8 FILTRATION

8.1 INTRODUCTION
8.2 DEPTH FILTRATION
8.3 SURFACE (BARRIER) FILTRATION
8.4 FILTRATION EQUIPMENT
8.5 EXPRESSION

CHAPTER 9 CENTRIFUGATION

9.1 INTRODUCTION
9.2 BASIC PRINCIPLES
9.3 CENTRIFUGES
9.4 CYCLONES

CHAPTER 10 MEMBRANE PROCESSES

10.1 INTRODUCTION
10.2 TANGENTIAL FILTRATION
10.3 MASS TRANSFER THROUGH MF AND UF MEMBRANES
10.4 MASS TRANSFER IN REVERSE OSMOSIS
10.5 MEMBRANE systems
10.6 MEMBRANE PROCESSES IN THE FOOD INDUSTRY
10.7 ELECTRODIALYSIS

Chapter 11 EXTRACTION

11.1 INTRODUCTION
11.2 SOLID – LIQUID EXTRACTION (LEACHING)
11.3 Supercritical fluid extraction
11.4 LIQUID-LIQUID EXTRACTION

CHAPTER 12 ADSORPTION AND ION EXCHANGE

12.1 INTRODUCTION
12.2 EQUILIBRIUM CONDITIONS
12.3 BATCH ADSORPTION
12.4 ADSORPTION IN COLUMNS
12.5 ION EXCHANGE

Chapter 13 DISTILLATION

13.1 INTRODUCTION
13.2 Vapor-liquid equilibrium (VLA)
13.3 CONTINUOUS FLASH DISTILLATION
13.4 BATCH (DIFFERENTIAL) DISTILLATION
13.5 FRACTIONAL DISTILLATION
13.6 STEAM DISTILLATION
13.7 DISTILLATION OF WINES AND SPIRITS

CHAPTER 14 CRYSTALLIZATION AND DISSOLUTION

14.1 INTRODUCTION
14.2 CRYSTALLIZATION KINETICS
14. 3 CRYSTALLIZATION IN THE FOOD INDUSTRY
14.4 DISSOLUTION

Chapter 15 EXTRUSION

15.1 INTRODUCTION
15.2 THE SINGLE – SCREW EXTRUDER
15.3 Twin-screw extruders
15.4 EFFECT ON FOODS
15.5 FOOD APPLICATIONS OF EXTRUSION

CHAPTER 16 SPOILAGE AND PRESERVATION OF FOODS

16.1 Mechanisms of food spoilage
16.2 Food preservation processes
16.3 COMBINED PROCESSES (THE "HURDLE EFFECT")
16.4 PACKAGING

CHAPTER 17 THERMAL PROCESSING

17.1 Introduction
17.2 The kinetics of thermal inactivation of microorganisms and enzymes
17.3 Lethality of thermal processes
17.4 Optimization of thermal processes with respect to quality
17.5 Heat transfer considerations in thermal processing

Chapter 18 THERMAL PROCESSES, METHODS AND EQUIPMENT

18.1 INTRODUCTION
18.2 Thermal processing in hermetically closed containers
18.3 THERMAL PROCESSING IN BULK, BEFORE PACKAGING

CHAPTER 19 REFRIGERATION, CHILLING AND FREEZING

19.1 INTRODUCTION
19.2 Effect of temperature on food spoilage
19.3 FREEZING

CHAPTER 20 REFRIGERATION, EQUIPMENT AND METHODS

20.1 SOURCES OF REFRIGERATION
20.2 COLD STORAGE AND REFRIGERATED TRANSPORT
20.3 CHILLERS AND FREEZERS

CHAPTER 21 EVAPORATION

21.1 INTRODUCTION
21.2 MATERIAL AND ENERGY BALANCE
21.3 HEAT TRANSFER
21.4 ENERGY MANAGEMENT
21.5 CONDENSERS
21.6 EVAPORATORS IN THE FOOD INDUSTRY
21.7 EFFECT OF EVAPORATION ON FOOD QUALITY

CHAPTER 22 DEHYDRATION

22.1 INTRODUCTION
22.2 THERMODYNAMICS OF MOIST AIR (PSYCHROMETRY)
22.3 CONVECTIVE DRYING (AIR DRYING)
22.4 DRYING UNDER VARYING EXTERNAL CONDITIONS
22.5 CONDUCTIVE (BOILING) DRYING
22.6 DRYERS IN THE FOOD PROCESSING INDUSTRY
22.7 ISSUES IN FOOD DRYING TECHNOLOGY
22.8 ENERGY CONSUMPTION IN DRYING
22.9 OSMOTIC DEHYDRATION

CHAPTER 23 FREEZE-DRYING (LYOPHILIZATION) AND FREEZE CONCENTRATION

23.1 INTRODUCTION
23.2 SUBLIMATION OF WATER
23.3 HEAT AND MASS TRANSFER IN FREEZE DRYING
23.4 Freeze drying, in practice
23.5 FREEZE CONCENTRATION

CHAPTER 24 FRYING, BAKING, ROASTING

24.1 INTRODUCTION
24.2 FRYING
24.3 BAKING AND ROASTING

CHAPTER 25 IONIZING IRRADIATION AND OTHER NON-THERMAL PRESERVATION PROCESSES

25.1 PRESERVATION BY IONIZING RADIATIONS
25.2 High hydrostatic pressure preservation
25.3 PULSED ELECTRIC FIELDS (PEF)
25.4 PULSED INTENSE LIGHT

Chapter 26 FOOD PACKAGING

26.1 INTRODUCTION
26.2 PACKAGING MATERIALS
26.3 THE ATMOSPHERE IN THE PACKAGE
26.4 ENVIRONMENTAL ISSUES

CHAPTER 27 CLEANING, DISINFECTION, SANITATION

27.1 INTRODUCTION
27.2 CLEANING KINETICS AND MECHANISMS
27.3 KINETICS OF DISINFECTION
27.4 CLEANING OF RAW MATERIALS
27.5 CLEANING OF PLANTS AND EQUIPMENT
27.6 CLEANING OF PACKAGES
27.7 ODOR ABATEMENT

APPENDIX