Unit Operations in Food Processing (eBook)

Front Cover 1
Unit Operations in Food Processing 4
Copyright Page 5
Table of Contents 7
PREFACE TO SECOND EDITION 6
CHAPTER 1. 
10 
METHOD OF STUDYING FOOD-PROCESS ENGINEERING 10
BASIC PRINCIPLES OF FOOD-PROCESS ENGINEERING 10
DIMENSIONS AND UNITS 12
SUMMARY 17
PROBLEMS 17
CHAPTER 2. 
18 
BASIC PRINCIPLES 18
MATERIAL BALANCES 19
ENERGY BALANCES 25
SUMMARY 30
PROBLEMS 30
CHAPTER 3. 
33 
FLUID STATICS 33
STREAMLINE AND TURBULENT FLOW 42
SUMMARY 47
PROBLEMS 47
CHAPTER 4. 
48 
MEASUREMENT OF PRESSURE IN A FLUID 48
MEASUREMENT OF VELOCITY 49
SUMMARY 53
PROBLEMS 54
CHAPTER 5. 
55 
HEAT CONDUCTION 56
SURFACE-HEAT TRANSFER 59
UNSTEADY-STATE HEAT TRANSFER 60
RADIATION-HEAT TRANSFER 63
CONVECTION-HEAT TRANSFER 64
OVERALL HEAT-TRANSFER COEFFICIENTS 68
HEAT TRANSFER FROM CONDENSING VAPOURS 70
HEAT TRANSFER TO BOILING LIQUIDS 70
SUMMARY 71
PROBLEMS 71
CHAPTER 6. 
73 
HEAT EXCHANGERS 73
REFRIGERATION, CHILLING AND FREEZING 82
SUMMARY 92
PROBLEMS 92
CHAPTER 7. 
94 
BASIC DRYING THEORY 94
MASS TRANSFER IN DRYING 98
PSYCHROMETRY 98
EQUILIBRIUM MOISTURE CONTENT 103
AIR DRYING 104
CONDUCTION DRYING 108
DRYING EQUIPMENT 109
MOISTURE LOSS IN FREEZERS AND CHILLERS 111
SUMMARY 112
PROBLEMS 112
CHAPTER 8. 
114 
THE SINGLE-EFFECT EVAPORATOR 114
MULTIPLE-EFFECT EVAPORATION 117
VAPOUR RECOMPRESSION 120
BOILING-POINT ELEVATION 120
EVAPORATION OF HEAT-SENSITIVE MATERIALS 121
EVAPORATION EQUIPMENT 122
SUMMARY 124
PROBLEMS 124
CHAPTER 9. CONTACT-EQUILIBRIUM SEPARATION PROCESSES 125
CONCENTRATIONS 126
GAS–LIQUID EQUILIBRIA 127
SOLID–LIQUID EQUILIBRIA 128
EQUILIBRIUM-CONCENTRATION RELATIONSHIPS 129
OPERATING CONDITIONS 129
CALCULATION OF SEPARATION IN CONTACT-EQUILIBRIUM PROCESSES 130
GAS ABSORPTION 131
EXTRACTION AND WASHING 134
CRYSTALLIZATION 139
MEMBRANE SEPARATIONS 144
DISTILLATION 147
SUMMARY 150
PROBLEMS 150
CHAPTER 10. 
152 
THE VELOCITY OF PARTICLES MOVING IN A FLUID 152
SEDIMENTATION 153
CENTRIFUGAL SEPARATIONS 156
FILTRATION 160
SIEVING 164
SUMMARY 166
PROBLEMS 166
CHAPTER 11. 
168 
GRINDING AND CUTTING 168
EMULSIFICATION 172
SUMMARY 173
PROBLEMS 174
CHAPTER 12. 
175 
CHARACTERISTICS OF MIXTURES 175
MEASUREMENT OF MIXING 175
PARTICLE MIXING 176
LIQUID MIXING 179
MIXING EQUIPMENT 181
SUMMARY 182
PROBLEMS 182
CHAPTER 13. SOME ENGINEERING APPLICATIONS OF PROCESS ENGINEERING IN THE FOOD INDUSTRY 183
THE MEAT INDUSTRY 183
THE DAIRY INDUSTRY 185
APPENDIX 1: 
187 
APPENDIX 2: 
191 
APPENDIX 3: 
192 
APPENDIX 4: 
193 
APPENDIX 5: 
194 
APPENDIX 6: 
195 
APPENDIX 7: 
196 
APPENDIX 8: 
198 
APPENDIX 9(a): 
200 
APPENDIX 9(b): 
201 
APPENDIX 10: 
202 
APPENDIX 11: PRESSURE/ENTHALPY CHARTS FOR REFRIGERANTS 203
REFERENCES 207
BIBLIOGRAPHY 208
INDEX 210