Food process engineering and technology
(eBook)

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Author:
Berk, Zeki.
Series:
Food science and technology (Academic Press)
Published:
Burlington : Elsevier Science, 2013.
Format:
eBook
ISBN:
9780124159860, 0124159869
Physical Desc:
1 online resource (721 pages)
Status:
Available Online
Ebsco (CCU)
Description

Combining scientific depth with practical usefulness, this book serves as a tool for practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. Food Process Engineering and Technology, 2nd Edition, guides the reader to the most appropriate processing option for their specific need based on the relevant physics, chemistry, biology, biochemistry and core engineering sciences. Over 30% revised with new content specifically designed to incre.

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APA Citation (style guide)

Berk, Z. (2013). Food process engineering and technology. Burlington, Elsevier Science.

Chicago / Turabian - Author Date Citation (style guide)

Berk, Zeki. 2013. Food Process Engineering and Technology. Burlington, Elsevier Science.

Chicago / Turabian - Humanities Citation (style guide)

Berk, Zeki, Food Process Engineering and Technology. Burlington, Elsevier Science, 2013.

MLA Citation (style guide)

Berk, Zeki. Food Process Engineering and Technology. Burlington, Elsevier Science, 2013.

Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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Language:
English

Notes

General Note
3.4.1 Film (or surface) heat and mass transfer coefficients.
Description
Combining scientific depth with practical usefulness, this book serves as a tool for practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. Food Process Engineering and Technology, 2nd Edition, guides the reader to the most appropriate processing option for their specific need based on the relevant physics, chemistry, biology, biochemistry and core engineering sciences. Over 30% revised with new content specifically designed to incre.
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5050 |6 880-01|a Front Cover; Food Process Engineering and Technology; Copyright Page; Dedication; Contents; Introduction; "Food is life"; The food process; Batch and continuous processes; Process flow diagrams; References; 1 Physical Properties of Food Materials; 1.1 Introduction; 1.2 Mass, volume, density; 1.3 Mechanical properties; 1.3.1 Definitions; 1.3.2 Rheological models; 1.4 Thermal properties; 1.5 Electrical properties; 1.6 Structure; 1.7 Water activity; 1.7.1 The importance of water in foods; 1.7.2 Water activity, definition, and determination; 1.7.3 Water activity: Prediction.
5058 |a 1.7.4 Water vapor sorption isotherms1.7.5 Water activity: Effect on food quality and stability; 1.8 Phase transition phenomena in foods; 1.8.1 The glassy state in foods; 1.8.2 Glass transition temperature; 1.9 Optical properties; 1.10 Surface properties; 1.11 Acoustic properties; References; 2 Fluid Flow; 2.1 Introduction; 2.2 Elements of fluid mechanics; 2.2.1 Viscosity; 2.2.2 Fluid flow regimes; 2.2.3 Typical applications of Newtonian laminar flow; 2.2.3.1 Laminar flow in a cylindrical channel (pipe or tube); 2.2.3.2 Laminar fluid flow on flat surfaces and channels.
5058 |a 2.2.3.3 Laminar fluid flow around immersed particles2.2.3.4 Fluid flow through porous media; 2.2.4 Turbulent fluid flow; 2.2.4.1 Turbulent Newtonian fluid flow in a cylindrical channel (tube or pipe); 2.2.4.2 Turbulent fluid flow around immersed particles; 2.3 Flow properties of fluids; 2.3.1 Types of fluid flow behavior; 2.3.2 Non-Newtonian fluid flow in pipes; 2.4 Transportation of fluids; 2.4.1 Energy relations: The Bernoulli equation; 2.4.2 Pumps: Types and operation; Kinetic pumps; Positive displacement pumps; 2.4.3 Pump selection; 2.4.4 Ejectors; 2.4.5 Piping.
5058 |a 2.5 Flow of particulate solids (powder flow)2.5.1 Introduction; 2.5.2 Flow properties of particulate solids; 2.5.3 Fluidization; 2.5.4 Pneumatic transport; 2.5.5 Flow of powders in storage bins; 2.5.6 Caking; References; 3 Heat and Mass Transfer: Basic Principles; 3.1 Introduction; 3.2 Basic relations in transport phenomena; 3.2.1 Basic laws of transport; 3.2.2 Mechanisms of heat and mass transfer; 3.3 Conductive heat and mass transfer; 3.3.1 The Fourier and Fick laws; 3.3.2 Integration of Fourier's and Fick's laws for steady state conductive transport.
5058 |a 3.3.3 Thermal conductivity, thermal diffusivity and molecular diffusivity3.3.3.1 Thermal conductivity and thermal diffusivity; 3.3.3.2 Molecular (mass) diffusivity, diffusion coefficient; 3.3.4 Examples of steady-state conductive heat and mass transfer processes; 3.3.4.1 Steady-state conduction through a single slab; 3.3.4.2 Steady-state conduction through a multi-layer slab; total resistance of resistances in series; 3.3.4.3 Steady-state transfer through varying area; 3.3.4.4 Steady-state mass transfer of gas through a film; 3.4 Convective heat and mass transfer.
500 |a 3.4.1 Film (or surface) heat and mass transfer coefficients.
520 |a Combining scientific depth with practical usefulness, this book serves as a tool for practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. Food Process Engineering and Technology, 2nd Edition, guides the reader to the most appropriate processing option for their specific need based on the relevant physics, chemistry, biology, biochemistry and core engineering sciences. Over 30% revised with new content specifically designed to incre.
5880 |a Print version record.
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88000|6 505-01/(S|g 7.1|t Introduction --|g 7.2.|t Mixing of fluids (blending) --|g 7.2.1.|t Types of blenders --|g 7.2.2.|t Flow patterns in fluid mixing --|g 7.2.3.|t Energy input in fluid mixing, --|g 7.2.4.|t Mixing time --|g 7.3.|t Kneading --|g 7.4.|t In-flow mixing --|g 7.5.|t Mixing of particulate solids --|g 7.5.1.|t Mixing and segregation --|g 7.5.2.|t Quality of mixing: the concept of "mixedness" --|g 7.5.3.|t Equipment for mixing particulate solids --|g 7.6.|t Homogenization --|g 7.6.1.|t Basic principles --|g 7.6.2.|t Homogenizers --|g 7.7.|t Foaming -- --|g 8.1|t Introduction --|g 8.2.|t Depth filtration --|g 8.3.|t Surface (barrier) filtration --|g 8.3.1.|t Mechanisms --|g 8.3.2.|t Rate of filtration --|g 8.3.3.|t Optimization of the filtration cycle --|g 8.3.4.|t Characteristics of filtration cakes --|g 8.3.5.|t The role of cakes in filtration --|g 8.4.|t Filtration equipment --|g 8.4.1.|t Depth filters --|g 8.4.2.|t Barrier (surface) filters --|g 8.5.|t Expression --|g 8.5.1.|t Introduction --|g 8.5.2.|t Mechanisms --|g 8.5.3.|t Applications and equipment -- --|g 9.1|t Introduction --|g 9.2.|t Basic principles --|g 9.2.1.|t The continuous settling tank --|g 9.2.2.|t From settling tank to tubular centrifuge --|g 9.2.3.|t The baffled settling tank and the disc-bowl centrifuge --|g 9.2.4.|t Liquid-liquid separation --|g 9.3.|t Centrifuges --|g 9.3.1.|t Tubular centrifuges --|g 9.3.2.|t Disc-bowl centrifuges --|g 9.3.3.|t Decanter centrifuges --|g 9.3.4.|t Basket centrifuges --|g 9.4.|t Cyclones -- --|g 10.1|t Introduction --|g 10.2.|t Tangential filtration --|g 10.3.|t Mass transfer through MF and UF membranes --|g 10.3.1.|t Solvent transport --|g 10.3.2.|t Solute transport; sieving coefficient and rejection --|g 10.3.3.|t Concentration polarization and gel polarization --|g 10.4.|t Mass transfer in reverse osmosis --|g 10.4.1.|t Basic concepts --|g 10.4.2.|t Solvent transport in reverse osmosis --|g 10.5.|t Membrane systems --|g 10.5.1.|t Membrane materials --|g 10.5.2.|t Membrane configurations --|g 10.6.|t Membrane processes in the food industry --|g 10.6.1.|t Microfiltration --|g 10.6.2.|t Ultrafiltration --|g 10.6.3.|t Nanofiltration and reverse osmosis --|g 10.7.|t Electrodialysis -- --|g 11.1|t Introduction --|g 11.2.|t Solid-liquid extraction (leaching) --|g 11.2.1.|t Definitions --|g 11.2.2.|t Material balance --|g 11.2.3.|t Equilibrium --|g 11.2.4.|t Multi-stage extraction --|g 11.2.5.|t Stage efficiency --|g 11.2.6.|t Solid-liquid extraction systems --|g 11.2.7.|t Effect of processing conditions on extraction performance --|g 11.3.|t Supercritical fluid extraction --|g 11.3.1.|t Basic principles --|g 11.3.2.|t Supercritical fluids as solvents --|g 11.3.3.|t Supercritical extraction systems --|g 11.3.4.|t Applications --|g 11.4.|t Liquid-liquid extraction --|g 11.4.1.|t Principles --|g 11.4.2.|t Applications -- --|g 12.1|t Introduction --|g 12.2.|t Equilibrium conditions --|g 12.3.|t Batch adsorption --|g 12.4.|t Adsorption in columns --|g 12.5.|t Ion exchange --|g 12.5.1.|t Basic principles --|g 12.5.2.|t Properties of ion exchangers --|g 12.5.3.|t Water-softening using ion exchange --|g 12.5.4.|t Reduction of acidity in fruit juices using ion exchange -- --|g 13.1|t Introduction --|g 13.2.|t Vapor-liquid equilibrium (VLA) --|g 13.3.|t Continuous flash distillation --|g 13.4.|t Batch (differential) distillation --|g 13.5.|t Fractional distillation --|g 13.5.1.|t Basic concepts --|g 13.5.2.|t Analysis and design of the column --|g 13.5.3.|t Effect of the reflux ratio --|g 13.5.4.|t Tray configuration --|g 13.5.5.|t Column configuration --|g 13.5.6.|t Heating with live steam --|g 13.5.7.|t Energy considerations --|g 13.6.|t Steam distillation --|g 13.7.|t Distillation of wines and spirits --|g 13.8.|t Pervaporation --|g 13.8.1.|t Basic principles --|g 13.8.2.|t Pervaporation membranes --|g 13.8.3.|t Applications -- --|g 14.1|t Introduction --|g 14.2.|t Kinetics of crystallization from solutions --|g 14.2.1.|t Nucleation --|g 14.2.2.|t Crystal growth --|g 14.3.|t Polymorphism in lipid crystals --|g 14.4.|t Crystallization in the food industry --|g 14.4.1.|t Equipment --|g 14.4.2.|t Processes --|g 14.5.|t Dissolution --|g 14.5.1.|t Introduction --|g 14.5.2.|t Mechanism and kinetics -- --|g 15.1|t Introduction --|g 15.2.|t The single-screw extruder --|g 15.2.1.|t Structure --|g 15.2.2.|t Operation --|g 15.2.3.|t Flow models, extruder throughput --|g 15.2.4.|t Residence time distribution --|g 15.3.|t Twin-screw extruders --|g 15.3.1.|t Structure --|g 15.3.2.|t Operation --|g 15.3.3.|t Advantages and shortcomings --|g 15.4.|t Effect on foods --|g 15.4.2.|t Chemical effect --|g 15.5.|t Food applications of extrusion --|g 15.5.1.|t Forming extrusion of pasta --|g 15.5.2.|t Expanded snacks --|g 15.5.3.|t Ready-to-eat cereals --|g 15.5.4.|t Pellets --|g 15.5.5.|t Other extruded starchy and cereal products --|g 15.5.6.|t Texturized protein products --|g 15.5.7.|t Confectionery and chocolate --|g 15.5.8.|t Pet foods -- --|g 16.1|t Mechanisms of food spoilage --|g 16.2.|t Food preservation processes --|g 16.3.|t Combined processes (the "hurdle effect") --|g 16.4.|t Packaging -- --|g 17.1|t Introduction --|g 17.2.|t The kinetics of thermal inactivation of microorganisms and enzymes --|g 17.2.1.|t The concept of decimal reduction time --|g 17.2.2.|t Effect of the temperature on the rate of thermal destruction/inactivation --|g 17.2.3.|t Lethality of thermal processes --|g 17.3.|t Optimization of thermal processes with respect to quality --|g 17.4.|t Heat transfer considerations in thermal processing --|g 17.4.1.|t In-package thermal processing --|g 17.4.2.|t In-flow thermal processing -- --|g 18.1|t Introduction --|g 18.2.|t Thermal processing in hermetically closed containers --|g 18.2.1.|t Filling the containers --|g 18.2.2.|t Expelling air from the head-space --|g 18.2.3.|t Sealing --|g 18.2.4.|t Heat processing --|g 18.3.|t Thermal processing in bulk, before packaging --|g 18.3.1.|t Bulk heating-hot filling-sealing-cooling in container --|g 18.3.2.|t Bulk heating-holding-bulk cooling-cold filling-sealing --|g 18.3.3.|t Aseptic processing -- --|g 19.1|t Introduction --|g 19.2.|t Effect of temperature on food spoilage --|g 19.2.1.|t Temperature and chemical activity --|g 19.2.2.|t Effect of low temperature on enzymatic spoilage --|g 19.2.3.|t Effect of low temperature on microorganisms --|g 19.2.4.|t Effect of low temperature on biologically active (respiring) tissue --|g 19.2.5.|t The effect of low temperature on physical properties --|g 19.3.|t Freezing --|g 19.3.1.|t Phase transition, freezing point --|g 19.3.2.|t Freezing kinetics, freezing time --|g 19.3.3.|t Effect of freezing and frozen storage on product quality --|g 19.4.|t Superchilling -- --|g 20.1|t Sources of refrigeration --|g 20.1.1.|t Mechanical refrigeration --|g 20.1.2.|t Refrigerants --|g 20.1.3.|t Distribution and delivery of refrigeration --|g 20.2.|t Cold storage and refrigerated transport --|g 20.3.|t Chillers and freezers --|g 20.3.1.|t Blast cooling --|g 20.3.2.|t Contact freezers --|g 20.3.3.|t Immersion cooling --|g 20.3.4.|t Evaporative cooling --|g 20.3.5.|t Pressure-shift freezing -- --|g 21.1|t Introduction --|g 21.2.|t Material and energy balance --|g 21.3.|t Heat transfer --|g 21.3.1.|t The overall coefficient of heat transfer U --|g 21.3.2.|t The temperature difference Ts -- Tc ((SE(BT) --|g 21.4.|t Energy management --|g 21.4.1.|t Multiple-effect evaporation --|g 21.4.2.|t Vapor recompression --|g 21.5.|t Condensers --|g 21.6.|t Evaporators in the food industry --|g 21.6.1.|t Open pan batch evaporator --|g 21.6.2.|t Vacuum pan evaporator --|g 21.6.3.|t Evaporators with internal tubular heat exchangers --|g 21.6.4.|t Evaporators with external tubular heat exchangers --|g 21.6.5.|t Boiling film evaporators --|g 21.7.|t Effect of evaporation on food quality --|g 21.7.1.|t Thermal effects --|g 21.7.2.|t Loss of volatile flavor components -- --|g 22.1|t Introduction --|g 22.2.|t Thermodynamics of moist air (psychrometry) --|g 22.2.1.|t Basic principles --|g 22.2.2.|t Humidity --|g 22.2.3.|t Saturation, relative humidity (RH) --|g 22.2.4.|t Adiabatic saturation, wet-bulb temperature --|g 22.2.5.|t Dew point --|g 22.3.|t Convective drying (air drying) --|g 22.3.1.|t The drying curve --|g 22.3.2.|t The constant rate phase --|g 22.3.3.|t The falling rate phase --|g 22.3.4.|t Calculation of drying time --|g 22.3.5.|t Effect of external conditions on the drying rate --|g 22.3.6.|t Relationship between film coefficients in convective drying --|g 22.3.7.|t Effect of radiation heating --|g 22.3.8.|t Characteristic drying curves --|g 22.4.|t Drying under varying external conditions --|g 22.4.1.|t Batch drying on trays --|g 22.4.2.|t Through-flow batch drying in a fixed bed --|g 22.4.3.|t Continuous air drying on a belt or in a tunnel --|g 22.5.|t Conductive (boiling) drying --|g 22.5.1.|t Basic principles --|g 22.5.2.|t Kinetics --|g 22.5.3.|t Systems and applications --|g 22.6.|t Dryers in the food processing industry --|g 22.6.1.|t Cabinet dryers --|g 22.6.2.|t Tunnel dryers --|g 22.6.3.|t Belt dryers --|g 22.6.4.|t Belt-trough dryers --|g 22.6.5.|t Rotary dryers --|g 22.6.6.|t Bin dryers --|g 22.6.7.|t Grain dryers --|g 22.6.8.|t Spray dryers --|g 22.6.9.|t Fluidized bed dryer --|g 22.6.10.|t Pneumatic dryer --|g 22.6.11.|t Drum dryers --|g 22.6.12.|t Screw conveyor and mixer dryers --|g 22.6.13.|t Sun drying, solar drying --|g 22.7.|t Issues in food drying technology --|g 22.7.1.|t Pre-drying treatments --|g 22.7.2.|t Effect of drying conditions on quality --|g 22.7.3.|t Post-drying treatments --|g 22.7.4.|t Rehydration characteristics --|g 22.7.5.|t Agglomeration --|g 22.8.|t Energy consumption in drying --|g 22.9.|t Osmotic dehydration.
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