Handbook of Food Processing Equipment

1—Design 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.- 2—Design 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.- 3—Mechanical Transport and Storage Equipment.- I. Introduction.- II. Mechnical Transport Equipment.- III. Food Storage Equipment.- References.- 4—Mechanical Processing Equipment.- I. Introduction.- II. Size Reduction.- III. Size Enlargement.- IV Homogenization.- V. Mixing and Forming.- References.- 5—Mechanical 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.- 6—Heat Transfer Equipment.- I. Introduction.- II. Heat Transfer Coefficients.- III. Empirical Correlations of h.- IV. Heat Exchangers.- References.- 7—Food 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.- 8—Food Dehydration Equipment.- I. Introduction.- II. Principles of Drying.- III. Design and Selection of Food Dryers.- IV. Energy and Cost Considerations of Drying.- References.- 9—Refrigeration and Freezing Equipment.- I. Introduction.- II. Refrigeration Equipment.- III. Cooling of Foods.- IV Freezing of Foods.-V. Cold Storage.- VI. Ice Manufacturing.- References.- 10—Thermal Processing Equipment.- I. Introduction.- II. Kinetics of Thermal Inactivation.- III. Heat Transfer Considerations.- IV. Thermal Process Calculations.- V. Thermal Processing Equipment.- References.- 11—Mass 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.- 12—Equipment for Novel Food Processes.- I. Introduction.- II. Membrane Separation Equipment.- III. Supercritical Fluid Extraction.- IV Crystallization from Melt.- V. Nonthermal Food Preservation.- References.- 13—Food Packaging Equipment.- I. Introduction.- II. Preparation of Food Containers.- III. Filling Equipment.- IV. Closing Equipment.- V. Aseptic Packaging.- VI. Group Packaging.- References.- Appendix A—Notation and Conversion of Units.- Appendix B—Selected Tbermopbysical Properties.- Appendix C—Control of Food Processing Equipment.- Appendix D—Food Plant Utilities.- Appendix E—Manufacturers and Suppliers of Food Equipment.