Recent publications in food engineering concern mainly food process engi neering, which is related to chemical engineering, and deals primarily with unit operations and unit processes, as applied to the wide variety of food processing operations. Relatively less attention is paid to the design and operation of food processing equipment, which is necessary to carry out all of the food processes in the food plant. Significant technical advances on processing equipment have been made by the manufacturers, as evidenced by the efficient modem food pro cessing plants. There is a need to relate advances in process engineering to proc ess equipment, and vice versa. This book is an attempt to apply the established principles of transport phe nomena and unit operations to the design, selection, and operation of food pro cessing equipment. Since food processing equipment is still designed empiri cally, due to the complexity of the processes and the uncertainty of food properties, description of some typical industrial units is necessary to understand the operating characteristics. Approximate values and data are used for illustra tive purposes, since there is an understandable lack of published industrial data.

serve as a resources for food process engineering students

Klappentext

This book covers the design, selection, and operation of industrial equipment, used in the processing, storage and packaging of foods. Equipment design is based on the principles of transport phenomena and unit operations of Process Engineering, and the physical and transport properties of foods. Food quality and food safety aspects, related to food processing equipment, are emphasized.

Food processing equipment is classified and described according to the basic unit operations, including mechanical transport, mechanical processing and separations, heat transfer operations, evaporation, dehydration, thermal processing, refrigeration/freezing, and mass transfer. Special equipment used in food packaging and novel food processing is also described. Typical numerical examples illustrate the sizing and selection of some important food processing equipment. Selected equipment suppliers are also listed.

Inhalt
1Design of Food Processes and Food Processing Plants.- I. Introduction.- II. Overview of Chemical Process and Plant Design.- III. Design of Food Processes.- IV. Food Plant Design.- References.- 2Design and Selection of Food Processing Equipment.- I. Introduction.- II. Sizing and Costing of Equipment.- III. Materials of Construction.- IV Fabrication of Equipment.- V. Hygienic Design of Food Processing Equipment.- VI. Selection of Food Processing Equipment.- Directories of Equipment.- Directories of Food Equipment.- Exhibitions of Food Process Equipment.- References.- 3Mechanical Transport and Storage Equipment.- I. Introduction.- II. Mechnical Transport Equipment.- III. Food Storage Equipment.- References.- 4Mechanical Processing Equipment.- I. Introduction.- II. Size Reduction.- III. Size Enlargement.- IV Homogenization.- V. Mixing and Forming.- References.- 5Mechanical Separation Equipment.- I. Introduction.- II. Classification Operations.- III. Solid/Solid Separations.- IV. Solid/Liquid Separators.- V. Solid/Air Separators.- VI. Removal of Food-Related Parts.- References.- 6Heat Transfer Equipment.- I. Introduction.- II. Heat Transfer Coefficients.- III. Empirical Correlations of h.- IV. Heat Exchangers.- References.- 7Food Evaporation Equipment.- I. Introduction.- II. Heat Transfer in Evaporators.- III. Food Quality Considerations.- IV. Food Evaporators.- V Energy-Saving Evaporation Systems.- VI. Evaporator Components.- References.- 8Food Dehydration Equipment.- I. Introduction.- II. Principles of Drying.- III. Design and Selection of Food Dryers.- IV. Energy and Cost Considerations of Drying.- References.- 9Refrigeration and Freezing Equipment.- I. Introduction.- II. Refrigeration Equipment.- III. Cooling of Foods.- IV Freezing of Foods.-V. Cold Storage.- VI. Ice Manufacturing.- References.- 10Thermal Processing Equipment.- I. Introduction.- II. Kinetics of Thermal Inactivation.- III. Heat Transfer Considerations.- IV. Thermal Process Calculations.- V. Thermal Processing Equipment.- References.- 11Mass Transfer Equipment.- I. Introduction.- II. Distillation Equipment.- III. Solvent Extraction/Leaching Equipment.- IV Gas/Liquid Absorption Equipment.- V. Adsorption and Ion-Exchange Equipment.- VI. Crystallization from Solution Equipment.- References.- 12Equipment for Novel Food Processes.- I. Introduction.- II. Membrane Separation Equipment.- III. Supercritical Fluid Extraction.- IV Crystallization from Melt.- V. Nonthermal Food Preservation.- References.- 13Food Packaging Equipment.- I. Introduction.- II. Preparation of Food Containers.- III. Filling Equipment.- IV. Closing Equipment.- V. Aseptic Packaging.- VI. Group Packaging.- References.- Appendix ANotation and Conversion of Units.- Appendix BSelected Tbermopbysical Properties.- Appendix CControl of Food Processing Equipment.- Appendix DFood Plant Utilities.- Appendix EManufacturers and Suppliers of Food Equipment.