Introduction to food process engineering.

By:

Ibarz, Albert

Contributor(s):

Barbosa-Cánovas, Gustavo V

Language: Eng Series: Food preservation technology seriesPublication details: Boca Raton Taylor & Francis 2014Description: xxiii,697 páginas; Figuras, Gráficos, Ilustraciones; 27 cmISBN:

9781439809181

Subject(s):

DDC classification:

664.02 IB12

Contents:

Capítulo 1. Introduction to Unit Operations Process Food Process Engineering Transformation and Commercialization of Agricultural Products Flowcharts and Description of Some Food Processes Steady and Unsteady States Discontinuous, Continuous, and Semicontinuous Operations Unit Operations: Classification Mathematical Setup of the Problems Capítulo 2. Unit Systems, Dimensional Analysis, and Similarities Magnitude and Unit Systems Dimensional Analysis Similarity Theory Problems Capítulo 3. Introduction to Transport Phenomena Historical Introduction Transport Phenomena Circulation Regimes: Reynolds Experiment Transport Phenomena Mechanisms Capítulo 4. Momentum, Energy, and Mass Transfer Introduction Momentum Transfer: Newton’s Law of Viscosity Energy Transfer: Fourier’s Law of Heat Conduction Mass Transfer: Fick’s Law of Diffusion General Equation of Velocity Capítulo 5. Macroscopic Balances Introduction Macroscopic Mass Balance Macroscopic Energy Balance Problems Capítulo 6. Physicochemistry of Food Systems Introduction General Concepts Zeroth Law of Thermodynamics First Principle of Thermodynamics Enthalpy Heat Capacity Second Principle of Thermodynamics: Entropy Thermal Machines: Carnot’s Cycle Third Principle of Thermodynamics Chemical Thermodynamics Helmholtz Free Energy Gibbs Free Energy Chemical Potential: Phase Equilibrium Phase Diagram Capítulo 7. Mass Transfer Introduction Mass Transfer by Diffusion Mass Transfer by Convection Unsteady Mass Transfer Capítulo 8. Air–Water Interactions Introduction Properties of Humid Air Mollier’s Psychrometric Diagram for Humid Air Wet Bulb Temperature Adiabatic Saturation of Air Problems Proposed Problems Capítulo 9. Water Activity Introduction Definition of Water Activity Methods to Measure Water Act Prediction of Water Activity in Binary Solutions Prediction of Water Activity in Multicomponent Solutions Sorption Isotherms Problems Capítulo 10. Mechanical Properties Density Porosity Size and Shape Problems Capítulo 11. Thermal Properties of Food Thermal Conductivity Specific Heat Thermal Diffusivity Problems Capítulo 12. Optical Properties of Foods Color Characteristics of Color Color Perception Colorimetry Color Systems Problems Capítulo 13. Rheology of Food Products Introduction Stress and Deformation Elastic Solids and Newtonian Fluids Viscometric Functions Rheological Classification of Fluid Foods Newtonian Flow Non-Newtonian Flow Viscoelasticity Effect of Temperature Effect of Concentration on Viscosity Mechanical Models Rheological Measures in Semiliquid Foods Problems Proposed Problems Capítulo 14. Electrical Properties of Foods Introduction Electric Resistance and Conductivity Electric Energy Alternating Current Dielectric Proper Capítulo 15. Physical and Chemical Properties of Food Powders Introduction Physical Properties Chemical and Physicochemical Properties Application of Compression in Foods Research Update in Food Powder Properties Capítulo 16. Heat Transfer by Conduction Fundamental Equations in Heat Conduction Heat Conduction under Steady Regime Heat Conduction under Unsteady State Problems Proposed Problems Capítulo 17. Heat Transfer by Convection Introduction Heat-Transfer Coefficients Concentric Tube-Heat Exchangers Shell and Tube-Heat Exchangers Plate-Type Heat Exchangers Extended Surface Heat Exchangers Scraped-Surface Heat Exchangers Agitated Vessels with Jacket and Coils Heat Exchange Efficiency Problems Proposed Problems Capítulo 18. Heat Transfer by Radiation Introduction Fundamental Laws Physical Properties Associated with Radiation View Factors Exchange of Radiant Energy between Surfaces Separated by Nonabsorbing Media Radiation Heat Transfer Coefficient Simultaneous Heat Transfer by Convection and Radiation Problems Proposed Problems Refrigeration Introduction Refrigerants Capítulo 19. Refrigeration Mechanical Systems Multipressure Systems Gas Refrigeration Cycles Food Chilling Freezing Capítulo 20. Thermal Properties of Frozen Foods Freezing Time Design of Freezing Systems Problems Proposed Problems Thermal Processing of Foods Introduction Thermal Death Rate Treatment of Canned Products Thermal Treatment in Aseptic Processing Problems Proposed Problems Capítulo 21. Emerging Technologies in Food Processing Introduction Ionizing Irradiation Microwave and RF Heating Infrared Heating Ohmic Heating High-Pressure Treatment High-Intensity Pulsed Electric Fields Treatment Problems Capítulo 22. Concentration Evaporation Heat Transfer in Evaporators Single Effect Evaporators Use of Released Vapor Multiple Effect Evaporators Evaporation Equipment Freeze Concentration Freezing Temperature Ice Crystal Formation Mechanisms Freeze Concentration Equipment Evaluation of Freeze Concentration Process Effectiveness Problems Capítulo 23. Dehydration Introduction Mixing of Two Air Streams Mass and Heat Balances in Ideal Dryers Dehydration Mechanisms Chamber and Bed Dryers Dehydration Introduction Mixing of Two Air Streams Mass and Heat Balances in Ideal Dryers Dehydration Mechanisms Chamber and Bed Dryers Freeze-Drying Other Types of Drying Problems Capítulo 24. Hygienic Design of Food Processes Introduction Disinfection and Cleaning Kinetics Disinfection and Cleaning Products Disinfection and Cleaning Processes Capítulo 25. Packaging of Foods Introduction Packaging Materials Packaging Material Choice Food Packaging and Modified Atmosphere Mass Transfer through Packaging Materials.

Summary: Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet. The engineering processes that are needed to obtain top-quality foods are a major challenge due to the diversity of raw materials, intermediates, and final products. As in any other enterprise, the food industry must optimize each of the steps in the production chain to attain the best possible results. There is no question that a very important aspect to take into consideration when developing a process, designing a food factory, or modifying existing facilities is the in-depth knowledge of the basic engineering aspects involved in a given project. Introduction to Food Process Engineering covers the fundamental principles necessary to study, understand, and analyze most unit operations in the food engineering domain. It was conceived with two clear objectives in mind: 1) to present all of the subjects in a systematic, coherent, and sequential fashion in order to provide an excellent knowledge base for a number of conventional and unconventional processes encountered in food industry processing lines, as well as novel processes at the research and development stages; 2) to be the best grounding possible for another CRC Press publication, Unit Operations in Food Engineering, Second Edition, by the same authors. These two books can be consulted independently, but at the same time, there is a significant and welcomed match between the two in terms of terminology, definitions, units, symbols, and nomenclature. Highlights of the book include: Dimensional analysis and similarities Physicochemistry of food systems Heat and mass transfer in food Food rheology Physical properties Water activity Thermal processing Chilling and freezing Evaporation Dehydration Extensive examples, problems, and solutions.

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Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Libros	CIBESPAM-MFL	664.02 / IB12 (Browse shelf(Opens below))	Ej: 1	Available		002711

Incluye bibliografía.

Capítulo 1. Introduction to Unit Operations
Process
Food Process Engineering
Transformation and Commercialization of Agricultural Products
Flowcharts and Description of Some Food Processes
Steady and Unsteady States
Discontinuous, Continuous, and Semicontinuous Operations
Unit Operations: Classification
Mathematical Setup of the Problems
Capítulo 2. Unit Systems, Dimensional Analysis, and Similarities
Magnitude and Unit Systems
Dimensional Analysis
Similarity Theory
Problems
Capítulo 3. Introduction to Transport Phenomena
Historical Introduction
Transport Phenomena
Circulation Regimes: Reynolds Experiment
Transport Phenomena Mechanisms
Capítulo 4. Momentum, Energy, and Mass Transfer
Introduction
Momentum Transfer: Newton’s Law of Viscosity
Energy Transfer: Fourier’s Law of Heat Conduction
Mass Transfer: Fick’s Law of Diffusion
General Equation of Velocity
Capítulo 5. Macroscopic Balances
Introduction
Macroscopic Mass Balance
Macroscopic Energy Balance
Problems
Capítulo 6. Physicochemistry of Food Systems
Introduction
General Concepts
Zeroth Law of Thermodynamics
First Principle of Thermodynamics
Enthalpy
Heat Capacity
Second Principle of Thermodynamics: Entropy
Thermal Machines: Carnot’s Cycle
Third Principle of Thermodynamics
Chemical Thermodynamics
Helmholtz Free Energy
Gibbs Free Energy
Chemical Potential: Phase Equilibrium
Phase Diagram
Capítulo 7. Mass Transfer
Introduction
Mass Transfer by Diffusion
Mass Transfer by Convection
Unsteady Mass Transfer
Capítulo 8. Air–Water Interactions
Introduction
Properties of Humid Air
Mollier’s Psychrometric Diagram for Humid Air
Wet Bulb Temperature
Adiabatic Saturation of Air
Problems
Proposed Problems
Capítulo 9. Water Activity
Introduction
Definition of Water Activity
Methods to Measure Water Act
Prediction of Water Activity in Binary Solutions
Prediction of Water Activity in Multicomponent Solutions
Sorption Isotherms
Problems
Capítulo 10. Mechanical Properties
Density
Porosity
Size and Shape
Problems
Capítulo 11. Thermal Properties of Food
Thermal Conductivity
Specific Heat
Thermal Diffusivity
Problems
Capítulo 12. Optical Properties of Foods
Color
Characteristics of Color
Color Perception
Colorimetry
Color Systems
Problems
Capítulo 13. Rheology of Food Products
Introduction
Stress and Deformation
Elastic Solids and Newtonian Fluids
Viscometric Functions
Rheological Classification of Fluid Foods
Newtonian Flow
Non-Newtonian Flow
Viscoelasticity
Effect of Temperature
Effect of Concentration on Viscosity
Mechanical Models
Rheological Measures in Semiliquid Foods
Problems
Proposed Problems
Capítulo 14. Electrical Properties of Foods
Introduction
Electric Resistance and Conductivity
Electric Energy
Alternating Current
Dielectric Proper
Capítulo 15. Physical and Chemical Properties of Food Powders
Introduction
Physical Properties
Chemical and Physicochemical Properties
Application of Compression in Foods
Research Update in Food Powder Properties
Capítulo 16. Heat Transfer by Conduction
Fundamental Equations in Heat Conduction
Heat Conduction under Steady Regime
Heat Conduction under Unsteady State
Problems
Proposed Problems
Capítulo 17. Heat Transfer by Convection
Introduction
Heat-Transfer Coefficients
Concentric Tube-Heat Exchangers
Shell and Tube-Heat Exchangers
Plate-Type Heat Exchangers
Extended Surface Heat Exchangers
Scraped-Surface Heat Exchangers
Agitated Vessels with Jacket and Coils
Heat Exchange Efficiency
Problems
Proposed Problems
Capítulo 18. Heat Transfer by Radiation
Introduction
Fundamental Laws
Physical Properties Associated with Radiation
View Factors
Exchange of Radiant Energy between Surfaces Separated by Nonabsorbing Media
Radiation Heat Transfer Coefficient
Simultaneous Heat Transfer by Convection and Radiation
Problems
Proposed Problems
Refrigeration
Introduction
Refrigerants
Capítulo 19. Refrigeration Mechanical Systems
Multipressure Systems
Gas Refrigeration Cycles
Food Chilling
Freezing
Capítulo 20. Thermal Properties of Frozen Foods
Freezing Time
Design of Freezing Systems
Problems
Proposed Problems
Thermal Processing of Foods
Introduction
Thermal Death Rate
Treatment of Canned Products
Thermal Treatment in Aseptic Processing
Problems
Proposed Problems
Capítulo 21. Emerging Technologies in Food Processing
Introduction
Ionizing Irradiation
Microwave and RF Heating
Infrared Heating
Ohmic Heating
High-Pressure Treatment
High-Intensity Pulsed Electric Fields Treatment
Problems
Capítulo 22. Concentration
Evaporation
Heat Transfer in Evaporators
Single Effect Evaporators
Use of Released Vapor
Multiple Effect Evaporators
Evaporation Equipment
Freeze Concentration
Freezing Temperature
Ice Crystal Formation Mechanisms
Freeze Concentration Equipment
Evaluation of Freeze Concentration Process Effectiveness
Problems
Capítulo 23. Dehydration
Introduction
Mixing of Two Air Streams
Mass and Heat Balances in Ideal Dryers
Dehydration Mechanisms
Chamber and Bed Dryers
Dehydration
Introduction
Mixing of Two Air Streams
Mass and Heat Balances in Ideal Dryers
Dehydration Mechanisms
Chamber and Bed Dryers
Freeze-Drying
Other Types of Drying
Problems
Capítulo 24. Hygienic Design of Food Processes
Introduction
Disinfection and Cleaning Kinetics
Disinfection and Cleaning Products
Disinfection and Cleaning Processes
Capítulo 25. Packaging of Foods
Introduction
Packaging Materials
Packaging Material Choice
Food Packaging and Modified Atmosphere
Mass Transfer through Packaging Materials.

Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet. The engineering processes that are needed to obtain top-quality foods are a major challenge due to the diversity of raw materials, intermediates, and final products. As in any other enterprise, the food industry must optimize each of the steps in the production chain to attain the best possible results. There is no question that a very important aspect to take into consideration when developing a process, designing a food factory, or modifying existing facilities is the in-depth knowledge of the basic engineering aspects involved in a given project.

Introduction to Food Process Engineering covers the fundamental principles necessary to study, understand, and analyze most unit operations in the food engineering domain. It was conceived with two clear objectives in mind: 1) to present all of the subjects in a systematic, coherent, and sequential fashion in order to provide an excellent knowledge base for a number of conventional and unconventional processes encountered in food industry processing lines, as well as novel processes at the research and development stages; 2) to be the best grounding possible for another CRC Press publication, Unit Operations in Food Engineering, Second Edition, by the same authors. These two books can be consulted independently, but at the same time, there is a significant and welcomed match between the two in terms of terminology, definitions, units, symbols, and nomenclature.

Highlights of the book include:

Dimensional analysis and similarities
Physicochemistry of food systems
Heat and mass transfer in food
Food rheology
Physical properties
Water activity
Thermal processing
Chilling and freezing
Evaporation
Dehydration
Extensive examples, problems, and solutions.

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