Engineering Principles of Unit Operations in Food Processing

Unit Operations and Processing Equipment in the Food Industry

1st Edition - June 22, 2021
Imprint: Woodhead Publishing
Editor: Seid Mahdi Jafari
Language: English
Paperback ISBN:
9 7 8 - 0 - 1 2 - 8 1 8 4 7 3 - 8
eBook ISBN:
9 7 8 - 0 - 1 2 - 8 1 8 4 7 4 - 5

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Engineering Principles of Unit Operations in Food Processing, volume 1 in the Woodhead Publishing Series, In Unit Operations and Processing Equipment in the Food Industry series, presents basic principles of food engineering with an emphasis on unit operations, such as heat transfer, mass transfer and fluid mechanics.

Cover image
Title page
Table of Contents
Copyright
Dedication
Contributors
Preface to the Book Series
Preface to Vol. 1
Chapter 1: Introduction to unit operations and process description in the food industry
Abstract
1.1: Introduction
1.2: Unit operations in food processing
1.3: Fundamentals of food process engineering
1.4: Food process flow sheets
1.5: Computer-aided food process design
1.6: Conclusion
Section A: Fundamentals of food process engineering
Chapter 2: Dimensions and units in food engineering
Abstract
2.1: Introduction
2.2: System of units
2.3: Conversion of units
2.4: Consistency
2.5: Dimensionless quantities
2.6: Some basic quantities in food engineering
2.7: Conclusion
Chapter 3: Physical properties of food materials
Abstract
3.1: Introduction
3.2: Size and shape
3.3: Density and porosity
3.4: Porosity
3.5: Mechanical properties of solids
3.6: Food color and colorimetric methods
3.7: Conclusions
Chapter 4: Thermodynamic properties of food materials
Abstract
4.1: Fundamentals of state thermodynamics
4.2: Constitutive equations of pure fluid foods
4.3: Stability of pure fluids and phase equilibrium
4.4: Thermodynamics of multicomponent food
4.5: Constitutive equations of multicomponent food systems
4.6: Stability of multicomponent systems
4.7: Conclusions
Chapter 5: Fundamentals of material balance in food processing
Abstract
5.1: Introduction
5.2: Describing and understanding material balance
5.3: Why material balance is relevant for food science and technology
5.4: Formulating material balance equations (steady-state and continuous operation)
5.5: Designing and structuring a general procedure to formulate and solve material balance problems
5.6: Summary and practical considerations in material balances
5.7: Solved problems
5.8: Proposed problems
Appendix 5.I
Appendix 5.II
Chapter 6: Energy balances in food processing
Abstract
6.1: Introduction
6.2: Energy macroscopic balances
6.3: Microscopic energy balances
6.4: Measuring energy consumption in food processing plants
6.5: Conclusion
Section B: Fluid mechanics and food rheology
Chapter 7: Fluid mechanics in food process engineering
Abstract
7.1: Introduction and fundamental relations
7.2: Flow of incompressible Newtonian fluids in pipes and channels
7.3: Flow of incompressible non-Newtonian fluids in pipes and channels
7.4: Behavior of some basic foods and established parameters
Chapter 8: Rheological properties of food materials
Abstract
8.1: Introduction
8.2: An introduction to rheology
8.3: Empirical procedures and sensory analysis
8.4: Fundamental rheometry
8.5: Rheological characterization of relevant food systems
8.6: Tribology
8.7: Interfacial aspects
8.8: Conclusion and perspectives
Section C: Heat and mass transfer in food engineering
Chapter 9: Conductive heat transfer in food processing
Abstract
9.1: Introduction
9.2: Thermal processing of food
9.3: Thermal properties of foods
9.4: Conductive heat transfer
9.5: Conclusion
Chapter 10: Convective heat transfer in food process engineering
Abstract
10.1: Introduction to convective heat transfer
10.2: Fundamentals of forced convection heat transfer
10.3: Energy equation of the boundary layer
10.4: Velocity boundary layer thickness
10.5: Thermal boundary layer thickness
10.6: Convective heat transfer coefficient for a flow in various geometries
10.7: Principles of natural convection
10.8: Empirical relations for natural convection
10.9: Selected industrial examples
Chapter 11: Radiative heat transfer in food processing
Abstract
11.1: Introduction
11.2: Heat transfer concept
11.3: Radiation heat transfer
11.4: The electromagnetic spectrum
11.5: Radiation between two bodies
11.6: Radiation toward a small body through its atmosphere
11.7: Three dominant properties of thermal radiation procedures
11.8: Importance of surface temperature in thermal radiation
11.9: The effect of surface-related properties on thermal radiation
11.10: The effect of geometric dimensions, shape, separation, and alignment in thermal radiation
11.11: Fundamental laws
11.12: Properties of radiation
11.13: View factors
11.14: Transfer of radiant energy among areas divided through nonabsorbing coverage
11.15: Radiation among nonblack areas: Gray factor
11.16: Factors of heat transmission through radiation
11.17: Concurrent thermal transport by convection and radiation
11.18: Problems
Chapter 12: Fundamentals of mass transfer in food engineering
Abstract
12.1: Introduction
12.2: Overview of fundamentals of mass transfer
12.3: Mass transfer in porous media
12.4: Mass transfer in high-pressure impregnation
12.5: Vacuum impregnation
12.6: Mass transfer in dehydration
12.7: Mass transfer in osmotic dehydration
12.8: Mass transfer across packaging materials
12.9: Convective mass transfer
12.10: Characterization of mass transfer using empirical models
12.11: Conclusions
Chapter 13: Psychrometry in food process engineering
Abstract
13.1: Introduction
13.2: Humid air properties
13.3: Psychrometric charts
13.4: Psychrometric processes
13.5: Applications of psychrometry in food processing
13.6: App and software to calculate psychrometric parameters
13.7: Humidity sensors
Section D: Application of mathematics and statistical approaches in food engineering
Chapter 14: General mathematical and engineering principles in unit operations of food processing
Abstract
14.1: Introduction
14.2: A review of the mathematical principles used in unit operations
14.3: Engineering principles of unit operations
14.4: Conclusion
Chapter 15: Modeling and optimization of food processes
Abstract
15.1: Introduction
15.2: Modeling
15.3: Optimization
15.4: Application of modeling in food processing
15.5: Conclusion
Chapter 16: Reaction kinetics in food-processing engineering
Abstract
16.1: Introduction
16.2: Food quality and safety determining reactions and selection of indices
16.3: Basic principles of kinetics
16.4: Food-processing design, monitoring, and optimization
16.5: Application of kinetics during food processing
16.6: Application of kinetics for shelf-life determination and postprocessing food chain management and optimization
16.7: Validation of the model through an independent experiment at a controlled dynamic temperature
16.8: Conclusions—Future trends
Index

Seid Mahdi Jafari

Dr. Seid Mahdi Jafari received his PhD degree in 2006 in Food Process Engineering from the University of Queensland, Australia. He has extensive experience in the field of food process engineering, conducting research on nanotechnology and its processes and being reviewer of some important journals as Innovative Food Science & Emerging Technologies, Journal of Food Engineering, Journal of Food Process Engineering, Industrial Crops and Products and Food Technology and Biotechnology. He is Associate Professor in the Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Pardis, Basidj Square, Gorgan, Iran, and he is an academic member of GAU (Iran). He has published more than 85 papers in top-ranked international food science journals and 18 book chapters, along with editing four books with LAP and Elsevier publishers. In November 2015, he was awarded as one of the top 1% scientists of the world with the highest citations by Thompson Reuters (Essential Scientific Indicators) in the field of Biological Sciences.

1. “Encapsulation of Nano-Emulsions by Spray Drying” published by LAP (Germany), 2009,

2. "Nano-encapsulation Technologies for the Food and Nutraceutical Industries", Elsevier, 2017,

3. "Nano-encapsulation of Food Bioactive Ingredients; Principles and Applications", Elsevier, 2017,

4. "Nano-emulsions: Formulation, Characterization, and Applications", Elsevier, 2017 (co-edited with Prof. David Julian McClements).

5 . “Nanoencapsulation in the Food Industry Series”. This is a 7 volume series approved in 2017 that is going to be published over the course of 2019-2021.

and some book chapters such as:

· Jafari, S.M., Fathi, M., and Mandala, I.G., 2015. Chapter 13: "Emerging product formation" in the book "Food Waste Recovery: Processing technologies and industrial techniques", Edited by Galanakis, C., Elsevier. ISBN: 978-0-12-800351-0.

· Jafari, S.M. and McClements, D.J., 2017. Chapter 1: "Nanotechnology approaches for increasing nutrient bioavailability" in the book "Advances in Nutrition and Food Research (Vol. 81)", Edited by Toldra, F., Elsevier.

Locally in Iran, he has also published 20 books in Persian. In November, 2015, he was awarded as one of the top 1% scientists of the world with the highest citations by Thompson Reuters (Essential Scientific Indicators) in the field of Biological Sciences.

Affiliations and expertise

Associate Professor, Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Pardis, Basidj Square, Gorgan, Iran

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health