Mass Transfer Operations in the Food Industry

Unit Operations and Processing Equipment in the Food Industry

1st Edition - October 22, 2024
Imprint: Woodhead Publishing
Editors: Seid Mahdi Jafari, Narjes Malekjani
Language: English
Paperback ISBN:
9 7 8 - 0 - 1 2 - 8 1 9 5 3 6 - 9
eBook ISBN:
9 7 8 - 0 - 1 2 - 8 2 2 7 8 1 - 7

Mass Transfer Operations in the Food Industry, a new volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations an… Read more

Purchase options

BLOOM INTO SPRING SAVINGS

Save up to 25% on books and eBooks!

Shop now

Institutional subscription on ScienceDirect

Request a sales quote

Mass Transfer Operations in the Food Industry, a new volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for mass transfer processes, including crystallization, distillation, gas adsorption, and ionic exchange. These processes and unit operations are very important in the manufacture of products such as salt, sugar, edible oils and flavorings, essential oils, soft drinks, etc. All chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment to mass transfer unit operations.

Written by experts in the field of food engineering in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with the particular food processing operations and equipment.

Mass Transfer Operations in the Food Industry
Cover image
Title page
Table of Contents
Copyright
Dedication
Contributors
Chapter One Introduction to mass transfer operations in food industry
Abstract
Keywords
1.1 Importance of mass transfer in the food industry
1.2 Definition and fundamentals of mass transfer
1.3 Fick’s laws and mass transfer coefficients
1.4 Modeling and simulation of mass transfer processes
1.5 Principles of some important mass transfer operations in food processing
1.5.1 Crystallization
1.5.2 Distillation
1.5.3 Adsorption and ionic exchange
1.5.4 Gas absorption
1.6 Applications of mass transfer operations in the food industry
1.7 Conclusion
References
Section A: Different mass transfer processes
Chapter Two Principles of crystallization process
Abstract
Keywords
2.1 General overview of the crystallization process
2.2 Thermodynamic aspects
2.2.1 Solubility
2.2.2 Supersaturation and metastable zone width
2.3 Mechanism of crystallization process
2.3.1 Nucleation
2.3.2 Growth
2.3.3 Agglomeration
2.3.4 Breakage
2.4 Oswald ripening
2.5 Different modes of crystallization
2.5.1 Cooling crystallization
2.5.2 Antisolvent crystallization
2.5.3 Evaporative crystallization
2.5.4 Reactive crystallization
2.5.5 External factors influencing crystallization: Ultrasound, gassing, microwave
2.6 Types of crystallizer
2.6.1 Forced circulation crystallizer
2.6.2 Stirred draft tube crystallizer
2.6.3 Draft tube baffle crystallizer
2.6.4 Fluidized-bed crystallizer
2.6.5 Spray evaporative crystallizer
2.7 Modeling of crystallization process using the population balance equation
2.8 Solution of population balance equation
2.9 Optimization of crystallization process
2.9.1 Model-free approach
2.9.2 Model-based approach
References
Chapter Three Principles of distillation process
Abstract
Keywords
3.1 Introduction
3.2 VLE
3.2.1 Phase rule and Raoult’s law
3.2.2 VLE diagrams
3.2.3 Relative volatility
3.3 Distillation methods
3.3.1 Single-stage distillation
3.3.2 Stage distillation with reflux (fractional/continuous distillation)
3.3.3 Steam distillation
3.3.4 Vacuum distillation
3.4 Distillation equipment
3.4.1 Tray columns
3.4.2 Packed columns
3.5 Future trends and conclusion (refro distillation, membrane distillation)
References
Chapter Four Principles of adsorption and ion exchange
Abstract
Keywords
4.1 Introduction to adsorption and ion exchange
4.2 Fundamentals of adsorption
4.2.1 Adsorbents and their characteristics
4.2.2 Adsorption isotherms
4.2.3 Adsorption kinetics
4.2.4 Factors affecting adsorption
4.3 Fundamentals of ion exchange
4.3.1 Ion exchange resins and their properties
4.3.2 Ion exchange equilibria
4.3.3 Ion exchange kinetics
4.3.4 Factors affecting ion exchange
4.4 Adsorption and ion exchange equipment and operations
4.4.1 Fixed-bed adsorption and ion exchange columns
4.4.2 Fluidized-bed adsorption and ion exchange systems
4.4.3 Batch adsorption and ion exchange processes
4.4.4 Regeneration and reuse of adsorbents and ion exchange resins
4.5 Modeling and design of adsorption and ion exchange processes
4.5.1 Modeling and simulation of Adsorption and Ion exchange
4.5.2 Scale-up and process design considerations
4.6 Adsorption and ion exchange applications in food processing
4.7 Emerging trends and future prospects
4.8 Conclusion
References
Chapter Five Principles of gas absorption
Abstract
Keywords
5.1 Introduction
5.1.1 General theory of gas absorption
5.1.2 Diffusivity
5.1.3 Solubility and partitioning
5.1.4 Convective mass transfer
5.1.5 Overall mass transfer resistance and flux
5.2 Absorption columns
5.2.1 Packed bed absorber
5.2.2 Tray absorber
5.3 Membrane technology
5.3.1 Membrane types and modules
5.3.2 Gas-liquid membrane contactors
5.4 Modeling and simulation
5.4.1 Modeling equilibrium solubility
5.4.2 Modeling reaction kinetics and mass transfer
5.5 Future aspects
References
Section B: Application of mass transfer operations in the food industry
Chapter Six Application of crystallization in the sugar industry
Abstract
Keywords
6.1 Introduction
6.2 Crystallization phenomena and technologies
6.2.1 Formation of a supersaturated sugar solution
6.2.2 Nucleation
6.2.3 Growth
6.2.4 Transformation of crystals
6.3 Thermodynamic view
6.4 Quality aspects in sugar crystallization
6.4.1 CSD measurement methods
6.4.2 Color
6.4.3 Moisture content
6.5 Future trends and developments
6.6 Conclusion
References
Chapter Seven Application of distillation in the essential oil and flavoring production
Abstract
Keywords
7.1 Introduction
7.2 Fundamentals of essential oil and flavoring production
7.3 Main components in the essential oil and flavoring industry
7.3.1 Essential oil components
7.3.2 Flavoring components
7.3.3 Thermophysical properties
7.4 Mass and energy balances for the essential oil and flavoring industry
7.4.1 Case study of essential oils production
7.5 Fundamentals of phase equilibrium
7.6 Flash distillation
7.6.1 Case study of flash distillation
7.7 Batch distillation process
7.7.1 Case study of the differential distillation
7.7.2 Case study of binary batch distillation
7.8 Multicomponent in multistage distillation: Short-cut method
7.8.1 Case study for the FUG short-cut method
7.9 Conclusions
References
Chapter Eight Application of distillation in alcoholic beverage production
Abstract
Keywords
8.1 Introduction
8.2 The basic concept of distillation
8.2.1 Distillation of the ethanol/water binary system
8.3 Distillation of multicomponent mixture
8.3.1 Raw material in distilled alcoholic beverage production
8.4 Main distillation techniques
8.4.1 The simple pot still
8.4.2 The batch column still
8.4.3 Continuous column distillation
8.5 Type of distillation depending on product type and behavior of individual components
8.5.1 Fruit spirits
8.5.2 Whisky
8.5.3 Sugarcane spirits
8.5.4 Agave spirits
8.5.5 Vodka
8.6 Material and energy balances for distillation
8.6.1 Simple batch or differential distillation
8.6.2 Batch distillation with rectification column
References
Chapter Nine Application of distillation in edible oil deodorization
Abstract
Keywords
9.1 Introduction
9.2 Factors affecting the mass transfer operations in deodorization distillation
9.2.1 The physical dimension of deodorizers
9.2.2 Oil composition
9.2.3 Temperature and time
9.2.4 Stripping agents
9.2.5 Other operating conditions
9.3 The postprocessing after deodorization distillation
9.3.1 Pretreatment of oils
9.3.2 Separation of oil-deodorized distillates
9.3.3 The food industry applications of recovered distillates from oil deodorization
9.4 Case studies on deodorization distillation of edible oil
9.4.1 Substituting water steam with ethanol in deodorization distillation for lower deodorization temperature to mitigate the formation of organic contaminants
9.4.2 Different deodorization methods on the oxidation of sterol components in rice bran oil
9.5 Future perspectives and conclusion
References
Chapter Ten Application of ion exchange in desalination and conditioning of water
Abstract
Keywords
10.1 Introduction
10.2 Ion exchange resins for water treatment
10.3 Desalination by ion exchange
10.4 Water conditioning by ion exchange
10.5 Emerging trends and future prospects
10.6 Conclusion
References
Chapter Eleven Application of mass transfer operations in edible oil processing
Abstract
Keywords
11.1 Importance of mass transfer operations in edible oil processing
11.2 Extraction process
11.3 Refining process
11.3.1 Degumming
11.3.2 Deacidification
11.3.3 Bleaching
11.3.4 Deodorization
11.4 Process simulation and optimization
11.5 Conclusion
References
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

Narjes Malekjani

Narjes Malekjani received her Ph.D. in Food Engineering from the University of Tehran in Iran in 2017. She has been teaching courses related to principles of food process engineering and food plant design for more than 10 years. Now, she is an academic member of the Department of Food Science and Technology at the University of Guilan in Iran. She currently has worked on more than 20 papers in international Food Science Journals as well as more than 10 book chapters published by international publishers.

Affiliations and expertise

Otto von Guericke University Magdeburg, Magdeburg , Germany

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health