Handbook of Food Process Design, 2 Volume Set

Jasim Ahmed, Mohammad Shafiur Rahman (Herausgeber)

Buch | Hardcover

1600 Seiten

2012
Wiley-Blackwell (Verlag)
978-1-4443-3011-3 (ISBN)

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In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption.
Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published.

Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.

Dr Jasim Ahmed is a Research Scientist on the Food and Nutrition Program at the Kuwait Institute for Scientific Research, Safat, Kuwait. Dr Mohammad Shafiur Rahman is a Professor at the Sultan Qaboos University, Muscat, Sultanate of Oman.

Preface xix

Acknowledgements xxi

About the Editors xxii

Contributors xxiv

Volume I

1 Food Preservation and Processing Methods 1
Mohammad Shafiur Rahman

2 Food Process Design: Overview 18
Mohammad Shafiur Rahman and Jasim Ahmed

3 Units and Dimensions 24
E. Özgül Evranuz

4 Material and Energy Balances 39
E. Özgül Evranuz and Meral Kılıç-Akyılmaz

5 Thermodynamics in Food Process Design 74
Santanu Basu and Pinaki Bhattacharya

6 Chemical Reaction Kinetics Pertaining to Foods 113
Jasim Ahmed, Kirk Dolan and Dharmendra Mishra

7 Thermal Food Processing Optimization: Single and Multi-objective Optimization Case Studies 167
Ricardo Simpson and Alik Abakarov

8 Instrumentation, Sensor Design and Selection 190
Weibiao Zhou and Nantawan Therdthai

9 Automation and Process Control 211
Kazi Bayzid Kabir and M.A.A. Shoukat Choudhury

10 Use of Various Computational Tools and gPROMS for Modelling Simulation Optimisation and Control of Food Processes 239
I.M. Mujtaba

11 Fluid Flow and Pump Selection 262
Jasim Ahmed and Rajib Ul Alam Uzzal

12 Heating and Cooling System Analysis Based on Complete Process Network 299
Martín Picón-Núñez

13 Pasteurisation Process Design 335
Gary Tucker

14 Sterilization Process Design 362
Ricardo Simpson, Helena Núñez and Sergio Almonacid

15 Refrigeration, Air Conditioning and Cold Storage 381
Mohd. Kaleem Khan

16 Chilling, Freezing and Thawing Process Design 430
Mohammad Shafiur Rahman

17 Thermal Evaporator Design 460
Tarif Ali Adib

18 Food Processing and Control by Air Jet Impingement 489
Gianpaolo Ruocco and Maria Valeria De Bonis

19 Hot Air Drying Design: Tray and Tunnel Dryer 510
Jasim Ahmed, U.S. Shivhare and Rajib Ul Alam Uzzal

20 Hot Air Drying Design: Fluidized Bed Drying 542
R.T. Patil and Dattatreya M. Kadam

21 Heat Pump Design for Food Processing 578
M.N.A. Hawlader and K.A. Jahangeer

22 Freeze-drying Process Design 621
Cristina Ratti

23 Crystallization Process Design 648
John J. Fitzpatrick

24 Aseptic Process Design 682
Prabhat Kumar, K.P. Sandeep and Josip Simunovic

25 Extrusion Process Design 710
Kasiviswanathan Muthukumarappan and Chinnadurai Karunanithy

Index to Volumes I and II

Volume II

26 Baking Process Design 743
Emmanuel Purlis

27 Membrane Separation and Design 769
Rohit Ruhal and Bijan Choudhury

28 Food Frying Process Design 789
Ferruh Erdogdu and T. Koray Palazoglu

29 Mechanical Separation Design 811
Timothy J. Bowser

30 Mixing and Agitation Design 834
Siddhartha Singha and Tapobrata Panda

31 Extraction Process Design 871
Q. Tuan Pham and Frank P. Lucien

32 Size Reduction Process Design 919
M. Reza Zareifard, Ali Esehaghbeygi and Amin Allah Masoumi

33 Irradiation Process Design 967
Rod Chu

34 Design for High-Pressure Processing 998
Tatiana Koutchma

35 Microwave and Radio-Frequency Heating Processes for Food 1031
Francesco Marra

36 Design of Ohmic Heating Processes 1057
Ilkay Sensoy

37 Design of Equipment for Pulsed Electric Field Processing 1078
Federico Gómez Galindo and Pär Henriksson

38 Process Design Involving Ultrasound 1107
Jordi Salazar, Antoni Turó, Juan A. Chávez and Miguel J. García-Hernández

39 Process Design Involving Pulsed UV Light 1166
Ali Demirci and Nene M. Keklik

40 High-Voltage Food Processing Technology: Theory, Processing Design and Applications 1188
Paul Takhistov

41 An Overview of Food Packaging: Material Selection and the Future of Packaging 1237
Jasim Ahmed and Tanweer Alam

42 Mass Transport Phenomena in Food Packaging Design 1284
Marcella Mastromatteo, Amalia Conte and Matteo Alessandro Del Nobile

43 Design of Modified and Controlled Atmospheres 1340
Gurbuz Gunes and Celale Kirkin

44 Packaging for Processed Food and the Environment 1369
Eva Almenar, Muhammad Siddiq and Crispin Merkel

45 Food Quality and Safety Assurance by Hazard Analysis and Critical Control Point 1406
Tomás Norton and Brijesh Tiwari

46 Commercial Imperatives 1436
Gerard La Rooy

Index to Volumes I and II

Erscheint lt. Verlag	19.4.2012
Verlagsort	Hoboken
Sprache	englisch
Maße	196 x 252 mm
Gewicht	3198 g
Themenwelt	Technik ► Lebensmitteltechnologie
Themenwelt	Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
ISBN-10	1-4443-3011-X / 144433011X
ISBN-13	978-1-4443-3011-3 / 9781444330113
Zustand	Neuware