Handbook of Food Process Design

Capa
Jasim Ahmed, Mohammad Shafiur Rahman
John Wiley & Sons, 27/02/2012 - 1600 páginas
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.

 

Opinião das pessoas - Escrever uma crítica

Não foram encontradas quaisquer críticas nos locais habituais.

Índice

Product Qualities
727
Index to Volumes I and II
736
Baking Process Design
743
Baking Design Based on Process Modelling and Simulation 751
751
Trends in Baking Technology
759
Nomenclature
765
Basic Theoretical Principle Membrane Operation Mode
772
Flux Equations
779

Entropy
82
Application of Thermodynamics in Food Systems
89
References
111
Fraction Conversion Concept
118
Statistical Aspects of Kinetic Modeling
144
Conclusions
158
Single and Multiobjective
167
Multiobjective Optimization of Thermal Food Processing
173
Summary and Conclusion
185
Classification of Sensors
191
Criteria for Selection of Sensors
197
Summary
207
Basic Control Theory
217
Current Practice and Future Trends in Food Process Automation
233
Use of Various Computational Tools and gPROMS for Modelling
239
Thermal Treatments in Food Processing
245
Computational Software in Food Processing
251
Fluid Flow and Pump Selection
262
Basic Equations Related to Fluid Flow
269
Measurement of Flowing Fluids
278
Pumps
290
References
296
Process Heating
310
Heat Exchangers for Heating and Cooling in the Food Industry
329
Pasteurisation Process Design
335
Empirical Data and PValue Guidelines
341
Summary and Future Trends
360
Heat Transfer in Thermal Processing
370
Refrigeration Air Conditioning and Cold Storage
381
Air Conditioning Systems
399
Cold Storage
410
References
428
16
430
Thawing
452
Thermal Evaporator Design
460
Heat Transfer Coefficient in Evaporators
470
Hygienic Design and Methods of Cleaning
479
Nomenclature
485
18
489
Principles of Air Jet Impingement 491
491
Tray and Tunnel Dryer
510
Drying Systems
518
Design of Tunnel Dryers
528
Economic Performance of Tray and Tunnel Dryers
536
20
542
Design of HTST Pneumatic Fluidized Bed Dryer
559
Application of Fluidized Bed Drying
572
Heat Pump Design for Food Processing
578
Heat Pumps for Food Processing
584
Modelling Simulation and Design of Heat Pumps
594
22
599
Practice Problems
612
References
618
Freezedrying Process Design
621
Modeling the Process
636
References
642
23
648
Crystallization Equipment
660
Process Design of Continuous Evaporative and Vacuum Evaporative
672
Monitoring and Control of Crystallization Processes
678
24
682
Important Aspects of Aseptic Process Design
686
Regulations Related to Aseptic Processing
705
Types of Extruder 711
711
Extruder Variables
720
Conclusions
786
Fried Products
793
Mechanical Separation Design
811
Design of Mechanical Separation Processes
824
References
830
Mode of Operation and Comparative Analysis
839
Design Principles of Mixers in the Food Industry
849
Operational Issues of Mixing Equipment
863
Extraction Process Design
871
SolidLiquid Extraction Leaching
890
Supercritical Fluid Extraction
901
Hygienic Design Aspects
909
Size Reduction Process Design
919
Size Reduction Procedures
925
Performance Characteristics
934
Solid Foods Size Reduction
949
Nanoparticles in the Food Industry
955
References
961
Irradiation Process Design
967
Design Considerations for Food Irradiators
975
Simple Equations
982
Cleaning and Sanitation Methods
990
Design for HighPressure Processing
998
Microwave and RadioFrequency Heating Processes for Food
1031
Empirical Data and Properties Needed for Designing
1038
Processes Products and Potential Products
1044
The Economics of MW and RF Processing
1050
Design of Ohmic Heating Processes
1057
Summary and Future Needs
1071
Design of Equipment for Pulsed Electric Field Processing
1078
Calculations Monitoring and Optimization of Treatment Parameters
1093
References
1100
Process Design Involving Ultrasound
1107
HighIntensity Ultrasound
1134
Conclusions
1155
Process Design Involving Pulsed UV Light
1166
Equipment Advantages and Limitations and Parameters
1173
Cleaning and Sanitation Techniques
1179
Theory Processing
1188
Pulsed Electric Fields in Food Processing and Preservation
1202
Events in Electroporation and Microbial Lysis
1208
Mathematical Model of Continuous Operation Esplugas et al 2001
1218
Material Selection
1237
Food Packaging Materials
1245
Sterilization of Packaging Materials
1256
Biodegradable Packaging
1266
Packaging Safety Legislation and Regulations
1274
Mass Transport Phenomena in Food Packaging Design
1284
Transient State
1320
References
1332
Design of Modified and Controlled Atmospheres
1340
Equipment for MAP
1359
Packaging for Processed Food and the Environment
1369
Traditional Packaging Materials and the Environment
1379
Novel Packaging Materials and the Environment
1390
Acknowledgment
1397
Food Quality and Safety Assurance by Hazard Analysis
1406
Developing a HACCP Plan
1412
Using HACCP during Food Manufacturing
1420
The Influence of HACCP on Hygienic Design
1429
Commercial Imperatives
1436
Financial Impacts of Technical Projects
1442
Process Variability
1452
A Sound Design Process
1460
Applying the Concepts and Techniques
1470

Outras edições - Ver tudo

Palavras e frases frequentes

Acerca do autor (2012)

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.

Informação bibliográfica