Handbook of food process design. (2012)

• Record Type: Book
• Further Information: Note: Edited by Jasim Ahmed, Mohammad Shafiur Rahman.
• Other Names: Ahmed, Jasim; Rahman, Shafiur
• 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 Dr
• Publisher Details: Place of publication not identified : Wiley-Blackwell
• Publication Date: 2012
• Extent: 1 online resource (1600 pages)
• Subjects: 664.02; Food processing plants -- Design and construction; Food processing machinery; Food industry and trade
• Languages: English
• ISBNs: 9781444398250
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.