Transporting Operations of Food Materials within Food Factories

Unit Operations and Processing Equipment in the Food Industry

1st Edition - August 26, 2022
Imprint: Woodhead Publishing
Editors: Seid Mahdi Jafari, Narjes Malekjani
Language: English
Paperback ISBN:
9 7 8 - 0 - 1 2 - 8 1 8 5 8 5 - 8
eBook ISBN:
9 7 8 - 0 - 1 2 - 8 1 9 7 0 5 - 9

Transporting Operations of Food Materials within Food Factories, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing opera… Read more

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Transporting Operations of Food Materials within Food Factories, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for storage and transportation of food materials within food production factories. Divided into four sections, Receiving and storage facilities, Liquid food transportation, Solid and semi- solid transportation and General material handling machines in food plants, all sections emphasize basic content relating to experimental, theoretical, computational and/or applications of food engineering principles and relevant processing equipment.

Written by experts in the field of food engineering in a simple and dynamic way, the book targets all who are engaged in worldwide food processing operations, giving readers comprehensive knowledge and an understanding of different transporting facilities and equipments.

Cover image
Title page
Table of Contents
Copyright
Dedication
Contributors
Preface
Chapter One: Introduction to food material handling within food factories
Abstract
1.1: Introduction
1.2: Why material handling is important?
1.3: Handling related food properties
1.4: How to select a proper material handling system?
1.5: Material handling principles
1.6: Classification of material handling equipment
1.7: Receiving and storage facilities
1.8: Liquid food transportation
1.9: Solid material transportation
1.10: Industrial transportation vehicles
1.11: Robotics for material handling
1.12: Conclusions
References
Part One: Receiving and storage facilities
Chapter Two: Storage vats, vessels, and tanks
Abstract
2.1: Introduction
2.2: Industrial vats, vessels, and tanks: Types and applications
2.3: Engineering aspects of tanks and vessels
2.4: Novel technologies in storage tanks and vessels
2.5: Conclusions
References
Chapter Three: Pallets and bags
Abstract
3.1: Introduction
3.2: Packaging
3.3: Pallet
3.4: Big bags
References
Chapter Four: Silos and bins
Abstract
4.1: Introduction
4.2: Storage principles
4.3: Different storage structures
4.4: Concluding remarks
References
Part Two: Liquid food transportation
Chapter Five: Transportation and metering of fluids
Abstract
5.1: General elements and equipment of the system
5.2: Pipes and channels
5.3: Control of flow rate
5.4: Flow-inducing machinery, pumps, blowers, and compressors
References
Suggested books
Chapter Six: Centrifugal pumps
Abstract
6.1: Introduction
6.2: Classification and application of centrifugal pumps
6.3: Centrifugal pump standards
6.4: Main parts of centrifugal pumps
6.5: Centrifugal pump accessories
6.6: Centrifugal pumps selections
References
Chapter Seven: Positive displacement pumps
Abstract
7.1: Positive displacement pumps
7.2: Types of positive displacement pumps
7.3: Positive displacement pump characteristic curve
7.4: Benefits and limitations of positive displacement pumps
7.5: Applications of positive displacement pumps in the food and beverage industry
7.6: Considerations for maintenance and operations
7.7: Summary
References
Part Three: Solid and semi-solid transportation
Chapter Eight: Fundamentals of conveyors
Abstract
8.1: Introduction
8.2: Scope and importance of solid and semi-solid material handling systems
8.3: Classification of materials
8.4: Engineering properties of food materials related to conveying systems
8.5: Principles of material handling for selection of conveyors
8.6: Classification of solid and semi-solid material handling systems and conveyors
8.7: Type of conveyors
8.8: Pneumatic conveyors
References
Chapter Nine: Different mechanical conveyors in food processing
Abstract
9.1: Introduction
9.2: Basic design rules
9.3: Materials of construction
9.4: Design for manufacturing and assembly (DFMA) of conveyors
9.5: Food conveying systems and their hygiene
9.6: Conclusions
References
Chapter Ten: Pneumatic conveyors
Abstract
10.1: Introduction
10.2: Advantages of pneumatic conveying
10.3: Disadvantages of pneumatic conveying
10.4: Applications of pneumatic conveying in the food industry
10.5: System components
10.6: System types
10.7: Pressure drop in a pneumatic conveying system
10.8: Conclusions
References
Chapter Eleven: Hydraulic conveyors, bucket conveyors, and monorails
Abstract
11.1: Hydraulic conveyors
11.2: Bucket elevators
11.3: Monorail
References
Part Four: General material handling machines
Chapter Twelve: Transporting vehicles/trucks used in food plants
Abstract
12.1: Introduction
12.2: Hand trucks
12.3: Powered trucks
12.4: Conclusions
References
Chapter Thirteen: Robotics for general material handling machines in food plants
Abstract
13.1: Introduction
13.2: Robotics
13.3: Design consideration of robots and machine learning
13.4: Application of robotics in food industries
13.5: Limitations in industries and future scope
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

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