Food Engineering

ForewordPrefaceSymbols1 Operations of The Food Industry 1.1 Characteristics of the Food Industry 1.2 Techniques Employed 1.3 The Concepts of Simple and Simultaneous Transfer2 Measurement, Dimensions, Units3 Equations Related to the Transfer of Mass, Heat, and Momentum 3.1 Concentration and Temperature Fields in an Immobile Material 3.2 Surfaces of Constant Concentration and Constant Temperature 3.3 First Laws of Fick and Fourier 3.4 Second Laws of Fick and Fourier 3.5 Diffusivities, Thermal Conductivities, and Thermal Diffusivities 3.6 Momentum Transfer in Fluids 3.7 Mass and Heat Transfer in Moving Fluids4 Solution of The Transfer Equations 4.1 Steady-State Mass and Heat Transfer in Immobile Bodies 4.2 Unsteady-State Mass and Heat Transfer in Immobile Bodies 4.3 Momentum Transfer Equations 4.4 Transfer of Mass and of Heat between Phases in Turbulent Flow5 Determination of Transfer Coefficients 5.1 Boundary Layer and "Penetration" 5.2 Geometric and Physical Similarity 5.3 Dimensionless Parameters 5.4 "Dimensional Analysis"—The Π Theorem 5.5 Practical Use of Similarity Methods 5.6 Momentum Transfer 5.7 Heat and Mass Transfer Without Change of State 5.8 Transfer with Change of State 5.9 Transfer in Non-Newtonian Materials6 Equilibrium Between Phases 6.1 Thermodynamic Equilibrium 6.2 Chemical Potential 6.3 Activity Coefficients and Prediction of Equilibrium 6.4 Relative Volatility and Distillation 6.5 Water Activity7 Evolution of Driving Forces 7.1 General Considerations 7.2 Discontinuous Operations 7.3 Semicontinuous Operations 7.4 Continuous Cocurrent Operations 7.5 Continuous Countercurrent Operations 7.6 Height Equivalent to a Theoretical Extraction (HETE) 7.7 Partially Miscible Phases8 Mechanical Operations 8.1 Description of Particulate Systems 8.2 Mechanical Separations 8.3 Mixing 8.4 Size Reduction 8.5 Homogenization 8.6 Size Enlargement9 Applied Biochemical Kinetics 9.1 Fermentations 9.2 Pasteurization and Sterilization 9.3 Dispersion of Residence Times—Continuous Operations10 Cleaning, Disinfection, And Rinsing 10.1 Kinetics 10.2 Cleaning and Disinfecting Compounds, Surface Energy, and Detergency10.3 Practical Achievement of Cleaning, Disinfection, and Rinsing11 Optimization 11.1 Optimization by Differentiation 11.2 Optimization of Functions 11.3 Programming Methods 11.4 Numerical MethodsAppendix: General Tables and DiagramsBibliographyProblemsSolutionsIndex