Introduction to Food Engineering
Published on 10. October 1984
Book
Hardback
318 pages
978-0-12-646380-4 (ISBN)
Description
Introduction to Food Engineering deals with the engineering concepts in food processing employing a unit operations approach. The book focuses on mass and energy balances, fluid flow, energy utilization, refrigeration, heat transfer, food freezing, evaporation, dehydration, and psychometrics. It is in line with primary topics recommended by the Institute of Food Technologists of the U.S.A. The text reviews some concepts related to food science such as the equation of state and perfect gas law, laws of thermodynamics, and conservation of mass. The book also discusses the transport of liquid foods and the three types of utilities used in food processing: 1) steam generation and utilization; 2) natural gas utilization; and 3) electric power utilization. The text explains how to determine the properties of food and the different approaches that can be used to obtain the food's thermal properties prior to using the proper heat-exchange equipment. Food preservation also involves freezing (direct or indirect contact systems), evaporation, dehydration, and psychometrics (involving thermodynamic properties of gas-vapor mixtures). The book is suitable for nutritionists, food technologists, advanced under-graduate and beginning graduate students in food science and technology, and professionals whose works are in the food processing, research, and preservation industry.
Introduction to Food Engineering deals with the engineering concepts in food processing employing a unit operations approach. The book focuses on mass and energy balances, fluid flow, energy utilization, refrigeration, heat transfer, food freezing, evaporation, dehydration, and psychometrics. It is in line with primary topics recommended by the Institute of Food Technologists of the U.S.A. The text reviews some concepts related to food science such as the equation of state and perfect gas law, laws of thermodynamics, and conservation of mass. The book also discusses the transport of liquid foods and the three types of utilities used in food processing: 1) steam generation and utilization; 2) natural gas utilization; and 3) electric power utilization. The text explains how to determine the properties of food and the different approaches that can be used to obtain the food's thermal properties prior to using the proper heat-exchange equipment. Food preservation also involves freezing (direct or indirect contact systems), evaporation, dehydration, and psychometrics (involving thermodynamic properties of gas-vapor mixtures). The book is suitable for nutritionists, food technologists, advanced under-graduate and beginning graduate students in food science and technology, and professionals whose works are in the food processing, research, and preservation industry.
Introduction to Food Engineering deals with the engineering concepts in food processing employing a unit operations approach. The book focuses on mass and energy balances, fluid flow, energy utilization, refrigeration, heat transfer, food freezing, evaporation, dehydration, and psychometrics. It is in line with primary topics recommended by the Institute of Food Technologists of the U.S.A. The text reviews some concepts related to food science such as the equation of state and perfect gas law, laws of thermodynamics, and conservation of mass. The book also discusses the transport of liquid foods and the three types of utilities used in food processing: 1) steam generation and utilization; 2) natural gas utilization; and 3) electric power utilization. The text explains how to determine the properties of food and the different approaches that can be used to obtain the food's thermal properties prior to using the proper heat-exchange equipment. Food preservation also involves freezing (direct or indirect contact systems), evaporation, dehydration, and psychometrics (involving thermodynamic properties of gas-vapor mixtures). The book is suitable for nutritionists, food technologists, advanced under-graduate and beginning graduate students in food science and technology, and professionals whose works are in the food processing, research, and preservation industry.
More details
Language
English
Place of publication
San Diego
United States
Publishing group
Elsevier Science Publishing Co Inc
Target group
College/higher education
Professional and scholarly
Weight
450 gr
ISBN-13
978-0-12-646380-4 (9780126463804)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Paul Singh
Introduction to Food Engineering
E-Book
12/2012
1st Edition
Academic Press
€54.95
Available for download
Content
ForewordPreface1. Introduction 1.1 Dimensions 1.2 Engineering Units 1.3 System 1.4 Properties 1.5 Equation of State and Perfect 1.6 Phase Diagram of Water 1.7 Pressure 1.8 Enthalpy 1.9 Laws of Thermodynamics 1.10 Conservation of Mass 1.11 Energy 1.12 Conservation of Energy 1.13 Density 1.14 Work 1.15 Power Problems List of Symbols Bibliography2. Transport of Liquid Foods 2.1 Liquid Transport Systems 2.2 Properties of Liquids 2.3 Flow Characteristics 2.4 Mechanical Energy Balance 2.5 Flow Measurement Problems List of Symbols Bibliography3. Energy for Food Processing 3.1 Generation of Steam 3.2 Fuel Utilization 3.3 Electric Power Utilization Problems List of Symbols Bibliography4. Heat Transfer in Food Processing 4.1 Systems for Heating and Cooling Food Products 4.2 Thermal Properties of Foods 4.3 Modes of Heat Transfer 4.4 Applications of Steady-State Heat Transfer 4.5 Unsteady-State Heat Transfer Problems List of Symbols Bibliography5. Refrigeration 5.1 Introduction 5.2 Selection of a Refrigerant 5.3 Components of Refrigeration System 5.4 Pressure-Enthalpy Charts 5.5 Mathematical Expressions Useful in the Analysis of Vapor-Compression Refrigeration Problems List of Symbols Bibliography6. Food Freezing 6.1 Freezing Systems 6.2 Freezing Time 6.3 Frozen-Food Storage Problems List of Symbols Bibliography7. Evaporation 7.1 Introduction 7.2 Boiling-Point Elevation 7.3 Types of Evaporators 7.4 Design of a Single-Effect Evaporator 7.5 Design of a Multiple-Effect Evaporator 7.6 Vapor Recompression Systems Problems List of Symbols Bibliography8. Psychrometrics 8.1 Introduction 8.2 Properties of Dry Air 8.3 Properties of Water Vapor 8.4 Properties of Air-Vapor Mixtures 8.5 The Psychrometric Chart Problems List of Symbols Bibliography9. Food Dehydration 9.1 Basic Drying Processes 9.2 Dehydration Systems 9.3 Dehydration System Design Problems List of Symbols BibliographyAppendices A.1 SI System of Units and Conversion Factors Table A.1.1 SI Prefixes Table A.1.2 Useful Conversion Factors Table A.1.3 Conversion Factors for Pressure A.2 Physical Properties of Foods Table A.2.1 Specific Heats of Foods Table A.2.2 Thermal Conductivity of Selected Food Products Table A.2.3 Thermal Diffusivity of Some Foodstuffs Table A.2.4 Viscosity of Liquid Foods Table A.2.5 Properties of Ice as a Function of Temperature Table A.2.6 Approximate Heat Evolution Rates of Fresh Fruits and Vegetables When Stored at Temperatures Shown Table A.2.7 Enthalpy of Frozen Foods A.3 Physical Properties of Nonfood Materials Table A.3.1 Physical Properties of Metals Table A.3.2 Physical Properties of Nonmetals A.4 Physical Properties of Water and Air Table A.4.1 Physical Properties of Water at the Saturation Pressure Table A.4.2 Properties of Saturated Steam Table A.4.3 Properties of Superheated Steam (Steam Table) Table A.4.4 Physical Properties of Dry Air at Atmospheric Pressure A.5 A Psychrometric Chart A. 6 Pressure-Enthalpy Diagram for Refrigerant 12 BibliographyIndex