Handbook of Food Process Design, 2 Volume Set PDF. 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.
Table of Contents
Preface xix
Acknowledgements xxi
About the Editors xxii
Contributors xxiv
Volume I
1 Food Preservation and Processing Methods 1 Mohammad Shafiur Rahman
Introduction 1
Purpose of Food Preservation 2
Food Preservation Methods 3
References 16
2 Food Process Design: Overview 18 Mohammad Shafiur Rahman and Jasim Ahmed
Introduction 18
Components of Food Process Design 19
Unit Operations and Complete Process 20
Process Flow Diagram 20
Codes, Standards and Recommended Practices 21
Process Severity, Quality and Safety 22
References 23
3 Units and Dimensions 24 E. Ozgul Evranuz
Introduction 24
Systems of Measurement 25
The SI System 27
Definition of Some Derived Physical Quantities 28
Dimensional Consistency 35
Precision and Accuracy 35
Unit Conversions 36
Guidelines for Using SI Units 36
References 38
4 Material and Energy Balances 39 E. Ozgul Evranuz and Meral Kilic-Akyilmaz
Introduction 39
Fundamentals of Material Balances 40
Examples of Material Balance Calculations with and without Reaction 45
Overview of Food Processes 53
Energy Balances 56
Examples of Material and Energy Balances in Food Processing 65
References 71
5 Thermodynamics in Food Process Design 74 Santanu Basu and Pinaki Bhattacharya
Introduction 74
Thermodynamic Fundamentals 75
First Law of Thermodynamics: Conservation of Energy 76
Second Law of Thermodynamics: Entropy 82
Application of Thermodynamics in Food Systems 89
References 111
6 Chemical Reaction Kinetics Pertaining to Foods 113 Jasim Ahmed, Kirk Dolan and Dharmendra Mishra
Introduction 113
Basics of Chemical Reaction Kinetics 114
Types of Reactions 115
Fraction Conversion Concept 118
Temperature Dependence of the Rate Constants 119
Types of Reactor 120
Reaction Kinetics Related to Food 122
Statistical Aspects of Kinetic Modeling 144
Conclusions 158
References 159
7 Thermal Food Processing Optimization: Single and Multi-objective Optimization Case Studies 167 Ricardo Simpson and Alik Abakarov
Introduction 167
Types of Optimization Methods 169
Single-objective Optimization of Thermal Food Processing 171
Multi-objective Optimization of Thermal Food Processing 173
Results and Discussion 177
Summary and Conclusion 185
References 185
8 Instrumentation, Sensor Design and Selection 190 Weibiao Zhou and Nantawan Therdthai
Introduction 190
Classification of Sensors 191
Measurements and Sensors in Food Process Control Systems 192
Criteria for Selection of Sensors 197
Recently Developed Measurement Techniques for Food Processes 201
Summary 207
References 207
9 Automation and Process Control 211 Kazi Bayzid Kabir and M.A.A. Shoukat Choudhury
Introduction 211
Food Processing Automation and Control: Current Status 212
Basic Control Theory 217
Current Practice and Future Trends in Food Process Automation 233
Conclusions 236
References 236
10 Use of Various Computational Tools and gPROMS for Modelling Simulation Optimisation and Control of Food Processes 239 I.M. Mujtaba
Introduction 239
Reactor in Food Processing 240
Distillation in Food Processing 242
Extraction in Food Processing 244
Thermal Treatments in Food Processing 245
Model-based Techniques in Food Processing: Simulation, Optimisation and Control 246
Food Properties in Model-based Techniques 250
Computational Software in Food Processing 251
Conclusions 253
References 254
11 Fluid Flow and Pump Selection 262 Jasim Ahmed and Rajib Ul Alam Uzzal
Introduction 262
Nature of Fluids 262
Basic Equations Related to Fluid Flow 269
Measurement of Flowing Fluids 278
Pipes, Fittings and Valves 282
Pumps 290
Fans, Blowers and Compressors 294
Selection of Pump and Performance Evaluation 295
References 296
12 Heating and Cooling System Analysis Based on Complete Process Network 299 Martin Picon-Nunez
Introduction 299
Determination of Process Heating and Cooling Needs 300
Process Heating 310
Process Cooling 315
Heat Exchangers for Heating and Cooling in the Food Industry 329
Summary 332
References 333
13 Pasteurisation Process Design 335 Gary Tucker
Introduction 335
HACCP in Pasteurisation Process Design 336
Processing Options 337
Pasteurisation Design Principles 339
Empirical Data and P-Value Guidelines 341
Equipment for Pasteurisation Processes 343
Summary and Future Trends 360
References 361
Further Reading 361
14 Sterilization Process Design 362 Ricardo Simpson, Helena Nunez and Sergio Almonacid
Introduction 362
Importance of Microorganisms in Sterilization and Pasteurization 363
Heat Transfer in Thermal Processing 370
Quality Evaluation 373
Industrial Equipment 375
Acknowledgments 379
References 379
15 Refrigeration, Air Conditioning and Cold Storage 381 Mohd. Kaleem Khan
Introduction 381
Refrigeration 382
Air Conditioning Systems 399
Cold Storage 410
Worked Examples 413
References 428
16 Chilling, Freezing and Thawing Process Design 430 Mohammad Shafiur Rahman
Introduction 430
Chilling 430
Freezing 433
Thawing 452
Nomenclature 453
References 455
17 Thermal Evaporator Design 460 Tarif Ali Adib
Introduction 460
Thermophysical Properties of Liquid Food 461
Characteristics of Liquids and Some Evaporator Problems 462
Single-effect Evaporator and Design Calculations for Evaporators 463
Types of Evaporator 465
Heat Transfer Coefficient in Evaporators 470
Energy Economics 475
Hygienic Design and Methods of Cleaning 479
Example 481
Nomenclature 485
References 487
18 Food Processing and Control by Air Jet Impingement 489 Gianpaolo Ruocco and Maria Valeria De Bonis
Introduction 489
Principles of Air Jet Impingement 491
A Conjugate Approach 493
Food Processing and Control of Heating/Drying Treatments 499
Conclusions 505
Nomenclature 506
References 508
19 Hot Air Drying Design: Tray and Tunnel Dryer 510 Jasim Ahmed, U.S. Shivhare and Rajib Ul Alam Uzzal
Introduction 510
Drying of Food 513
Drying Systems 518
Design Considerations in Tray and Tunnel Dryers 519
Design of Tray Dryers 520
Design of Tunnel Dryers 528
Economic Performance of Tray and Tunnel Dryers 536
Energy Management of Tray and Tunnel Dryers 538
Costs of Drying Operations 538
Conclusions 539
Acknowledgment 539
References 539
20 Hot Air Drying Design: Fluidized Bed Drying 542 R.T. Patil and Dattatreya M. Kadam
Introduction 542
Design Features 544
Design of HTST Pneumatic Fluidized Bed Dryer 559
Types of Fluidized Bed Dryers 564
Application of Fluidized Bed Drying 572
Acknowledgment 576
Further Reading 576
Websites 577
21 Heat Pump Design for Food Processing 578 M.N.A. Hawlader and K.A. Jahangeer
Introduction 578
Types of Heat Pump 580
Drying of Agricultural Products and Heat Pump 582
Heat Pumps for Food Processing 584
Modelling, Simulation and Design of Heat Pumps 594
Practice Problems 612
Summary 615
Nomenclature 616
References 618
22 Freeze-drying Process Design 621 Cristina Ratti
Introduction 621
Underlying Principles of Freeze-drying 622
Process Design 625
Modeling the Process 636
Industrial Freeze-drying 636
Costs 639
Unconventional Freeze-drying 640
Conclusions 641
References 642
23 Crystallization Process Design 648 John J. Fitzpatrick
Introduction 648
Crystallization 651
Crystallization Equipment 660
Process Design of Batch Cooling Crystallizers 663
Process Design of Continuous Evaporative and Vacuum Evaporative Crystallizers 672
Monitoring and Control of Crystallization Processes 678
References 680
24 Aseptic Process Design 682 Prabhat Kumar, K.P. Sandeep and Josip Simunovic
