Food Process Engineering Principles and Data

1st Edition - November 18, 2022
Imprint: Woodhead Publishing
Author: Michael Lewis
Language: English
Paperback ISBN:
9 7 8 - 0 - 1 2 - 8 2 1 1 8 2 - 3
eBook ISBN:
9 7 8 - 0 - 1 2 - 8 2 1 1 8 3 - 0

Food Process Engineering Principles and Data provides an overview of topics surrounding safety and quality in processing foods. The book covers a range of physical proper… Read more

Purchase options

World Book Day Celebration!

Save up to 30% on books and eBooks!

Shop now

Institutional subscription on ScienceDirect

Request a sales quote

Food Process Engineering Principles and Data provides an overview of topics surrounding safety and quality in processing foods. The book covers a range of physical properties of foods, providing background information on the physical, chemical and engineering properties of foods to ensure food safety and perform engineering calculations. Chapters are self-contained, with comprehensive charts of food properties, making this unique a great reference for scientists who need a single, handy source of information. Written by an authority on the physical properties of foods and food engineering, this book is ideal for food scientists, technologists, manufacturers and processors.

In addition, chemical engineers and biotechnologists will also benefit from the content of this comprehensive title.

Cover image
Title page
Table of Contents
Copyright
Preface
Chapter 1: Food science and technology
Abstract
1.1: Introduction
1.2: Two food processing examples
1.3: Conclusions
Chapter 2: What is food
Abstract
2.1: Introduction
2.2: Foods composition
2.3: Food composition tables
2.4: Some limitations of tables: Biological variability
2.5: Limitations – Physical composition
2.6: Summary
References
Chapter 3: Foods and food processing
Abstract
3.1: Introduction
3.2: Food safety and food quality
3.3: What is fresh
3.4: The challenge of feeding the nation
3.5: The food chain
3.6: Processed foods and ultraprocessed foods
3.7: Conclusions
References
Chapter 4: Food acidity, pH and redox potential
Abstract
4.1: Introduction
4.2: pH measurement
4.3: Other observations on pH and acidity
4.4: Redox potential
4.5: Conclusions
References
Chapter 5: Units and dimensions—The fundamentals
Abstract
5.1: Introduction
5.2: Measurement systems
5.3: Fundamental dimensions (7)
5.4: Derived units and dimensions
5.5: Temperature [θ]
5.6: Concentration
5.7: Colligative properties
5.8: Conclusions
Chapter 6: Physical concepts
Abstract
6.1: Introduction
6.2: Some important physical concepts and properties
6.3: Force; [MLT− 2] kg m s− 2 Newton (N)
6.4: Pressure; M L− 1 T− 2
6.5: Work and energy [ML2T− 2]
6.6: Power; [ML2T− 3] or Watt (W)
6.7: Circular motion and centrifugal force
6.8: Some dimensionless properties and groups
Chapter 7: Mass balances
Abstract
7.1: Introduction
7.2: Principles of mass balances
7.3: Examples of mass balances
7.4: Conclusions
Chapter 8: Food dimensions; size, shape and numbers
Abstract
8.1: Introduction
8.2: Shape and surface area to volume characteristics
8.3: Particle size and particle size distribution
8.4: Sieving
8.5: Microscopy and image analysis
8.6: Numbers of particles—Flow cytometry
8.7: Conclusions
References
Chapter 9: Size reduction—Homogenisation and grinding
Abstract
9.1: Introduction
9.2: Homogenisation
9.3: Checking emulsion stability
9.4: High-pressure homogenisation
9.5: Grinding
9.6: Conclusions
References
Chapter 10: Density
Abstract
10.1: Introduction
10.2: Equations for estimating densities of liquids and solids from their composition (assuming no air)
10.3: Air in foods—Interstitial air
10.4: Particulate materials
10.5: Foams and aerated systems
10.6: Gases and vapours
10.7: Density measurement and density scales
10.8: Conclusions
References
Chapter 11: Viscosity measurement
Abstract
11.1: Introduction
11.2: Temperature dependence
11.3: Other viscosity terms
11.4: Newtonian and non-Newtonian fluids
11.5: Methods to measure viscosity
11.6: Rotational viscometers
11.7: Viscosity and food processing
References
Chapter 12: Food rheology—Texture and fundamental properties
Abstract
12.1: Introduction
12.2: Food texture evaluation
12.3: Fundamental units
12.4: Viscoelasticity
12.5: Model systems
12.6: Concluding remarks
References
Chapter 13: Food rheology—Some empirical methods
Abstract
13.1: Introduction to empirical methods
13.2: Penetrometer
13.3: Extrusion and extruders
13.4: General foods texturometer
13.5: Instrom universal testing machine
13.6: Gelation in food systems
13.7: Chocolate rheology
13.8: Yoghurt technology
13.9: Conclusions
References
Chapter 14: Fluid dynamics, residence times and distributions
Abstract
14.1: Introduction
14.2: Average velocity and plug flow velocity
14.3: Streamline and turbulent flow: Reynolds number
14.4: Well-mixed reactors and stirred tanks
14.5: Pressure drop–flow rate relationships
14.6: Frictional losses
14.7: Relative motion between a fluid and a single particle
14.8: Fluid flow through packed and fluidised beds
14.9: Fluidization and entrainment
14.10: Computational fluid dynamics (CFD)
14.11: Final comments
References
Chapter 15: Pumps and pumping
Abstract
15.1: Introduction
15.2: Positive displacement pumps
15.3: Centrifugal pumps
15.4: Some other characteristics of pumps
15.5: Some special pumps
15.6: Vacuum operation
15.7: Conclusions
References
Chapter 16: Introduction to energy and thermodynamics
Abstract
16.1: Introduction: Energy
16.2: Energy units
16.3: Energy content of food – Atwater factors
16.4: Energy utilisation in food processing
16.5: Introduction to thermal energy, the energy balance and energy conservation
16.6: Thermodynamics
16.7: Entropy (S)
16.8: Representing some thermodynamic changes
16.9: Conclusions
References
Chapter 17: Specific heat and latent heat
Abstract
17.1: Introduction
17.2: Specific heat
17.3: Energy balances
17.4: Latent heat
17.5: Combined sensible and latent heat changes
17.6: How water freezes in foods
17.7: Conclusions
Chapter 18: Enthalpy (H) and some properties of fats
Abstract
18.1: Introduction
18.2: Exothermic and endothermic reactions
18.3: Enthalpy data for foods; charts and tables
18.4: Calorimetry-differential thermal analysis and differential scanning calorimetry
18.5: Glass transition temperatures
18.6: Some properties of oils and fats
18.7: Conclusions
References
Chapter 19: Heat transfer principles
Abstract
19.1: Basic principles
19.2: Conduction and thermal conductivity
19.3: Convection—Heat film coefficient
19.4: Multiple resistances, overall heat transfer coefficient
19.5: Direct heating—Biot number
19.6: Conclusions
References
Chapter 20: Heat exchanger design
Abstract
20.1: Introduction
20.2: Heat exchanger design equation
20.3: Application to heat exchangers
20.4: Direct heating processes
20.5: Conclusions
References
Chapter 21: Reaction kinetics—Thermal processing evaluation
Abstract
21.1: Introduction
21.2: Microbial inactivation at constant temperature
21.3: Temperature dependence of reactions (z value)
21.4: Thermal process evaluation: Selection of reference temperatures
21.5: Pasteurisation procedures p* evaluation
21.6: Conclusions
References
Chapter 22: Thermal processing: Pasteurisation and sterilisation
Abstract
22.1: Introduction
22.2: Pasteurisation
22.3: Extended shelf life (ESL) products
22.4: Sterilisation
22.5: UHT processing
22.6: Storage and changes during storage
22.7: Challenges and opportunities
References
Chapter 23: Evaporation
Abstract
23.1: Introduction
23.2: Evaporation principles and design
23.3: Energy utilisation
23.4: Centrifugal evaporation
23.5: Aroma recovery-spinning cone column
23.6: Summary of some other engineering issues
23.7: Brief review of some evaporated products
23.8: Summary
References
Chapter 24: Unsteady state heat transfer
Abstract
24.1: Introduction
24.2: Heat transfer to a well-mixed liquid
24.3: Unsteady state heat transfer by conduction
24.4: Heat transfer involving conduction and convection
24.5: Freezing and thawing of foods
24.6: Conclusions
References
Chapter 25: Properties of gases and vapours—Thermodynamic tables and charts
Abstract
25.1: Introduction
25.2: General properties of gases and vapours
25.3: Specific heat of gases and vapours
25.4: Distinction between gases and vapours
25.5: Carbon dioxide
25.6: Saturated vapours
25.7: Representation of thermodynamic properties of saturated water vapour by steam tables
25.8: Wet vapours
25.9: Superheated vapours
25.10: Further information about steam
25.11: Conclusions
References
Chapter 26: Thermodynamic charts and refrigeration
Abstract
26.1: Introduction
26.2: Thermodynamic charts
26.3: Representation of main processes on charts
26.4: Processes involved in vapour compression refrigeration cycle
26.5: Vapour compression refrigeration cycle
26.6: Heat pumps
26.7: Coefficient of performance (COP)
26.8: Some comments on refrigerants
26.9: Vapour adsorption cycle
26.10: Conclusions
Chapter 27: Chilling and freezing of food
Abstract
27.1: Introduction
27.2: Plate chillers and freezers
27.3: Cold air chilling and freezing
27.4: Immersion chilling and freezing
27.5: Cryogenic fluids
27.6: Evaporative cooling and vacuum chilling-flash cooling
27.7: Chilled foods
27.8: Food freezing
27.9: Concluding remarks
References
Chapter 28: Mass transfer operations
Abstract
28.1: Introduction
28.2: Diffusion
28.3: Packaging general principles
28.4: Plastic and flexible packaging
28.5: Simultaneous heat and mass transfer
28.6: Frying
28.7: Distillation
28.8: Conclusions
References
Chapter 29: Air–water systems and humidity charts
Abstract
29.1: Introduction
29.2: Absolute and relative humidity
29.3: Measuring humidity – Hygrometers
29.4: Humidity charts
29.5: Mixing of air streams
29.6: Other information from humidity charts
29.7: Interpretation of humidity charts
29.8: Dehumidifaction
29.9: Conclusions
Chapter 30: Water in food and dehydration
Abstract
30.1: Introduction
30.2: Water in food
30.3: Sorption isotherms
30.4: Water activity of food
30.5: Drying – Simultaneous heat and mass transfer
30.6: Spray drying
30.7: Freeze-drying (lyophilisation)
30.8: Some final comments and conclusions on drying
References
Chapter 31: Some separation processes
Abstract
31.1: Introduction
31.2: Separation from solids
31.3: Liquid–solid separations
31.4: Removing specific components from a liquid
31.5: Ion exchange
31.6: Removing particles from gases and vapours
31.7: Water purification
31.8: Conclusions
References
Chapter 32: Membrane processes
Abstract
32.1: Introduction
32.2: Terminology
32.3: Membrane characteristics molecular weight cut-off values
32.4: Membrane equipment and configuration
32.5: Applications
32.6: Electrodialysis
32.7: Dialysis
32.8: Conclusions
References
Chapter 33: Powders and small particulates
Abstract
33.1: Introduction
33.2: Production of food powders
33.3: Powder specifications
33.4: Reconstitution, dissolution and dispersion characteristics
33.5: Bulk density and particle density
33.6: Other physical and engineering properties of powders
33.7: Bulk solids handling
33.8: Working with powders
33.9: Safety aspects
33.10: Conclusions
References
Chapter 34: Colloidal systems: Surface and interfacial tension
Abstract
34.1: Introduction
34.2: Surface tension
34.3: Methods for measuring surface tension
34.4: Surface tension and food processing
34.5: Conclusions
References
Chapter 35: Some colloidal applications
Abstract
35.1: Introduction
35.2: Interfacial tension
35.3: Work of adhesion and cohesion
35.4: Emulsions and emulsion stability
35.5: Foaming
35.6: Some novel structures
35.7: Nanoemulsions
35.8: Zeta potential
35.9: Conclusions
References
Chapter 36: Fouling of food processing equipment
Abstract
36.1: Introduction
36.2: Methods for measuring fouling
36.3: Factors affecting fouling
36.4: Fouling studies
36.5: Biofilms
36.6: Heat exchanger fouling – Some further observations
36.7: Membrane processes; transport phenomena, concentration polarisation and fouling
36.8: Conclusions
References
Chapter 37: Rinsing and cleaning
Abstract
37.1: Introduction
37.2: Rinsing
37.3: Cleaning
37.4: Detergents
37.5: Factors affecting cleaning and measuring cleaning effectiveness
37.6: Disinfecting and sterilising
37.7: Conclusions
References
Chapter 38: The electromagnetic spectrum—Microwaves and infrared uses
Abstract
38.1: Introduction
38.2: The electromagnetic spectrum
38.3: Electromagnetic energy from a heated object and solar energy
38.4: Microwave energy
38.5: Radio frequency identification (RFID) devices
38.6: Infrared applications
38.7: Conclusions
References
Chapter 39: The visible spectrum and some optical properties of foods
Abstract
39.1: Introduction
39.2: Bending light and refraction
39.3: Spectrophotometry
39.4: Colour and colour measurement
39.5: Pulsed light
39.6: Light scattering
39.7: Lasers
39.8: Light transmission
39.9: Conclusions
References
Chapter 40: The high-frequency end of the electromagnetic spectrum
Abstract
40.1: Ultraviolet radiation
40.2: X-rays
40.3: Gamma radiation and irradiation methods
40.4: Conclusions
References
Chapter 41: Radioactivity in food and the environment
Abstract
41.1: Introduction
41.2: What is radioactivity
41.3: Natural radioactivity
41.4: Measurement of radioactivity
41.5: Human body exposure
41.6: Environmental protection
41.7: Decontamination strategies
41.8: Conclusions
References
Chapter 42: Electrical principles and properties of foods
Abstract
42.1: Introduction and electrical units
42.2: Basic electrical theory—Electrical units
42.3: Magnetic effects associated with an electric current
42.4: Measurement of electrical variables
42.5: Conclusions
References
Chapter 43: Alternating current (AC) and applications
Abstract
43.1: Alternating current introduction
43.2: Production and characteristics of AC systems (voltage and current)
43.3: Ohmic heating
43.4: Dielectric properties
43.5: Measurement of voltage, current and power
43.6: Electric supply and electric motors
43.7: Transformer action
43.8: Conclusions
References
Chapter 44: Process control measurements—Temperature, pressure, flow and other processing measurements
Abstract
44.1: Introduction
44.2: Process variable measurement—Sensors
44.3: Temperature
44.4: Pressure and pressure measurement
44.5: Flow rate
44.6: Other process sensors
44.7: Control systems in food factories
44.8: Teaching and pilot plant work
44.9: Conclusions
References
Chapter 45: Novel and minimal processing methods
Abstract
45.1: Introduction
45.2: High-pressure processing
45.3: High-pressure homogenisation (HPH)
45.4: Pulsed electric fields (PEF)
45.5: Ultrasound and ultrasonification
45.6: Conclusions and barriers to uptake of novel technologies
45.7: Contact processes
45.8: Conclusions
References
Chapter 46: Water, energy and wastewater
Abstracts
46.1: Introduction
46.2: Water consumption
46.3: Energy utilisation
46.4: Waste wastewater production
46.5: Summary
References
Chapter 47: Environmental issues and sustainability
Abstract
47.1: Introduction
47.2: Life cycle assessments (LCA)
47.3: Greenhouse gas (GHG) emission and some comments
47.4: Environmental policies
47.5: The dairy road map
47.6: Food waste
47.7: Final thoughts and conclusions
References
Chapter 48: COVID-19 and some final observations
Abstract
48.1: The COVID-19 era
48.2: Effects on food production
48.3: Effects of some methods used to inactivate bacteria on COVID-19
48.4: Lifestyle changes
48.5: Some final COVID-19 conclusions
48.6: Reflections on a career thoroughly enjoyed
References
Appendix A: Mass balance problem sheet
Appendix B: Canned food article—A wedding feast—Fifty years on
Appendix C: Alcohol–water vapour – liquid equilibrium curve – by weight
Appendix D: Humidity chart
References
Index

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health

Food Process Engineering Principles and Data

Purchase options

World Book Day Celebration!

Institutional subscription on ScienceDirect

Michael Lewis

Related books