Introduction to Food Engineering

ForewordPreface1. Introduction 1.1 Dimensions 1.2 Engineering Units 1.3 System 1.4 Properties 1.5 Equation of State and Perfect 1.6 Phase Diagram of Water 1.7 Pressure 1.8 Enthalpy 1.9 Laws of Thermodynamics 1.10 Conservation of Mass 1.11 Energy 1.12 Conservation of Energy 1.13 Density 1.14 Work 1.15 Power Problems List of Symbols Bibliography2. Transport of Liquid Foods 2.1 Liquid Transport Systems 2.2 Properties of Liquids 2.3 Flow Characteristics 2.4 Mechanical Energy Balance 2.5 Flow Measurement Problems List of Symbols Bibliography3. Energy for Food Processing 3.1 Generation of Steam 3.2 Fuel Utilization 3.3 Electric Power Utilization Problems List of Symbols Bibliography4. Heat Transfer in Food Processing 4.1 Systems for Heating and Cooling Food Products 4.2 Thermal Properties of Foods 4.3 Modes of Heat Transfer 4.4 Applications of Steady-State Heat Transfer 4.5 Unsteady-State Heat Transfer Problems List of Symbols Bibliography5. Refrigeration 5.1 Introduction 5.2 Selection of a Refrigerant 5.3 Components of Refrigeration System 5.4 Pressure-Enthalpy Charts 5.5 Mathematical Expressions Useful in the Analysis of Vapor-Compression Refrigeration Problems List of Symbols Bibliography6. Food Freezing 6.1 Freezing Systems 6.2 Freezing Time 6.3 Frozen-Food Storage Problems List of Symbols Bibliography7. Evaporation 7.1 Introduction 7.2 Boiling-Point Elevation 7.3 Types of Evaporators 7.4 Design of a Single-Effect Evaporator 7.5 Design of a Multiple-Effect Evaporator 7.6 Vapor Recompression Systems Problems List of Symbols Bibliography8. Psychrometrics 8.1 Introduction 8.2 Properties of Dry Air 8.3 Properties of Water Vapor 8.4 Properties of Air-Vapor Mixtures 8.5 The Psychrometric Chart Problems List of Symbols Bibliography9. Food Dehydration 9.1 Basic Drying Processes 9.2 Dehydration Systems 9.3 Dehydration System Design Problems List of Symbols BibliographyAppendices A.1 SI System of Units and Conversion Factors Table A.1.1 SI Prefixes Table A.1.2 Useful Conversion Factors Table A.1.3 Conversion Factors for Pressure A.2 Physical Properties of Foods Table A.2.1 Specific Heats of Foods Table A.2.2 Thermal Conductivity of Selected Food Products Table A.2.3 Thermal Diffusivity of Some Foodstuffs Table A.2.4 Viscosity of Liquid Foods Table A.2.5 Properties of Ice as a Function of Temperature Table A.2.6 Approximate Heat Evolution Rates of Fresh Fruits and Vegetables When Stored at Temperatures Shown Table A.2.7 Enthalpy of Frozen Foods A.3 Physical Properties of Nonfood Materials Table A.3.1 Physical Properties of Metals Table A.3.2 Physical Properties of Nonmetals A.4 Physical Properties of Water and Air Table A.4.1 Physical Properties of Water at the Saturation Pressure Table A.4.2 Properties of Saturated Steam Table A.4.3 Properties of Superheated Steam (Steam Table) Table A.4.4 Physical Properties of Dry Air at Atmospheric Pressure A.5 A Psychrometric Chart A. 6 Pressure-Enthalpy Diagram for Refrigerant 12 BibliographyIndex