Unit operations in food engineering

Başlık:

Yazar:

Ibarz, Albert.

ISBN:

9781566769297

Ek Yazar:

Ibarz, Albert.

Uniform Title:

Operaciones unitarias en la ingenierâia de alimentos. English

Yayım Bilgisi:

Boca Raton : CRC Press, c2003.

Fiziksel Tanım:

889 p. : ill. ; 24 cm.

Series:

Food preservation technology series

Series Title:

Food preservation technology series

Konu Terimleri:

Food industry and trade.

Besin endüstrisi ve ticareti.

Added Author:

Barbosa-Câanovas, Gustavo V.

Mevcut:*

Library	Materyal Türü	Barkod	Yer Numarası	Durum
Searching... Pamukkale Merkez Kütüphanesi	Kitap	0023531	TP370.I2313 2002	Searching... Unknown

In order to successfully produce food products with maximum quality, each stage of processing must be well-designed. Unit Operations in Food Engineering systematically presents the basic information necessary to design food processes and the equipment needed to carry them out. It covers the most common food engineering unit operations in detail, including guidance for carrying out specific design calculations. Initial chapters present transport phenomena basics for momentum, mass, and energy transfer in different unit operations. Later chapters present detailed unit operation descriptions based on fluid transport and heat and mass transfer. Every chapter concludes with a series of solved problems as examples of applied theory.

Author Notes

Albert Ibarz is Professor of Food Engineering at the University of Lleida, Spain
Gustavo V. Barbosa-Canovas is Professor of Food Engineering at Washington State University.

1 Introduction to Unit Operations: Fundamental Concepts	p. 1
1.1 Process	p. 1
1.2 Food Process Engineering	p. 1
1.3 Transformation and Commercialization of Agricultural Products	p. 2
1.4 Flow Charts and Description of Some Food Processes	p. 2
1.5 Steady and Unsteady States	p. 3
1.6 Discontinuous, Continuous, and Semicontinuous Operations	p. 3
1.7 Unit Operations: Classification	p. 6
1.8 Mathematical Setup of the Problems	p. 9
2 Unit Systems: Dimensional Analysis and Similarity	p. 11
2.1 Magnitude and Unit Systems	p. 11
2.2 Dimensional Analysis	p. 17
2.3 Similarity Theory	p. 23
Problems	p. 30
3 Introduction to Transport Phenomena	p. 43
3.1 Historic Introduction	p. 43
3.2 Transport Phenomena: Definition	p. 44
3.3 Circulation Regimes: Reynolds' Experiment	p. 45
3.4 Mechanisms of Transport Phenomena	p. 48
4 Molecular Transport of Momentum, Energy, and Mass	p. 53
4.1 Introduction	p. 53
4.2 Momentum Transport: Newton's Law of Viscosity	p. 53
4.3 Energy Transmission: Fourier's Law of Heat Conduction	p. 55
4.4 Mass Transfer: Fick's Law of Diffusion	p. 57
4.5 General Equation of Velocity	p. 61
5 Air-Water Mixtures	p. 65
5.1 Introduction	p. 65
5.2 Properties of Humid Air	p. 65
5.3 Mollier's Psychrometric Diagram for Humid Air	p. 70
5.4 Wet Bulb Temperature	p. 75
5.5 Adiabatic Saturation of Air	p. 77
Problems	p. 80
6 Rheology of Food Products	p. 89
6.1 Introduction	p. 89
6.2 Stress and Deformation	p. 90
6.3 Elastic Solids and Newtonian Fluids	p. 93
6.4 Viscometric Functions	p. 95
6.5 Rheological Classification of Fluid Foods	p. 96
6.6 Newtonian Flow	p. 97
6.7 Non-Newtonian Flow	p. 99
6.8 Viscoelasticity	p. 107
6.9 Effect of Temperature	p. 113
6.10 Effect of Concentration on Viscosity	p. 114
6.11 Mechanical Models	p. 118
6.12 Rheological Measures in Semiliquid Foods	p. 121
Problems	p. 138
7 Transport of Fluids through Pipes	p. 143
7.1 Introduction	p. 143
7.2 Circulation of Incompressible Fluids	p. 144
7.3 Macroscopic Balances in Fluid Circulation	p. 160
7.4 Mechanical Energy Losses	p. 166
7.5 Design of Piping Systems	p. 179
7.6 Pumps	p. 186
Problems	p. 193
8 Circulation of Fluid through Porous Beds: Fluidization	p. 205
8.1 Introduction	p. 205
8.2 Darcy's Law: Permeability	p. 205
8.3 Previous Definitions	p. 206
8.4 Equations for Flow through Porous Beds	p. 210
8.5 Fluidization	p. 216
Problems	p. 222
9 Filtration	p. 235
9.1 Introduction	p. 235
9.2 Fundamentals of Filtration	p. 235
9.3 Filtration at Constant Pressure Drop	p. 241
9.4 Filtration at Constant Volumetric Flow	p. 244
9.5 Cake Washing	p. 245
9.6 Filtration Capacity	p. 248
9.7 Optimal Filtration Conditions at Constant Pressure	p. 248
9.8 Rotary Vacuum Disk Filter	p. 250
Problems	p. 253
10 Separation Processes by Membranes	p. 265
10.1 Introduction	p. 265
10.2 Mass Transfer in Membranes	p. 270
10.3 Models for Transfer through the Polarization Layer	p. 274
10.4 Reverse Osmosis	p. 280
10.5 Ultrafiltration	p. 287
10.6 Design of Reverse Osmosis and Ultrafiltration Systems	p. 293
10.7 Operative Layout of the Modules	p. 298
Problems	p. 301
11 Thermal Properties of Food	p. 309
11.1 Thermal Conductivity	p. 309
11.2 Specific Heat	p. 311
11.3 Density	p. 313
11.4 Thermal Diffusivity	p. 316
Problems	p. 319
12 Heat Transfer by Conduction	p. 321
12.1 Fundamental Equations in Heat Conduction	p. 321
12.2 Heat Conduction under Steady Regime	p. 325
12.3 Heat Conduction under Unsteady State	p. 339
Problems	p. 352
13 Heat Transfer by Convection	p. 367
13.1 Introduction	p. 367
13.2 Heat Transfer Coefficients	p. 367
13.3 Concentric Tube Heat Exchangers	p. 378
13.4 Shell and Tube Heat Exchangers	p. 384
13.5 Plate-Type Heat Exchangers	p. 396
13.6 Extended Surface Heat Exchangers	p. 409
13.7 Scraped Surface Heat Exchangers	p. 415
13.8 Agitated Vessels with Jacket and Coils	p. 417
13.9 Heat Exchange Efficiency	p. 418
Problems	p. 425
14 Heat Transfer by Radiation	p. 467
14.1 Introduction	p. 467
14.2 Fundamental Laws	p. 468
14.3 Properties of Radiation	p. 469
14.4 View Factors	p. 474
14.5 Exchange of Radiant Energy between Surfaces Separated by Nonabsorbing Media	p. 478
14.6 Coefficient of Heat Transfer by Radiation	p. 482
14.7 Simultaneous Heat Transfer by Convection and Radiation	p. 484
Problems	p. 485
15 Thermal Processing of Foods	p. 491
15.1 Introduction	p. 491
15.2 Thermal Death Rate	p. 491
15.3 Treatment of Canned Products	p. 502
15.4 Thermal Treatment in Aseptic Processing	p. 508
Problems	p. 521
16 Food Preservation by Cooling	p. 535
16.1 Freezing	p. 535
16.2 Freezing Temperature	p. 537
16.3 Thermal Properties of Frozen Foods	p. 541
16.4 Freezing Time	p. 543
16.5 Design of Freezing Systems	p. 549
16.6 Refrigeration	p. 550
16.7 Refrigeration Mechanical Systems	p. 551
16.8 Refrigerants	p. 555
16.9 Multipressure Systems	p. 556
Problems	p. 563
17 Dehydration	p. 573
17.1 Introduction	p. 573
17.2 Mixing of Two Air Streams	p. 574
17.3 Mass and Heat Balances in Ideal Dryers	p. 575
17.4 Dehydration Mechanisms	p. 577
17.5 Chamber and Bed Dryers	p. 584
17.6 Spray Drying	p. 594
17.7 Freeze Drying	p. 604
17.8 Other Types of Drying	p. 614
Problems	p. 618
18 Evaporation	p. 625
18.1 Introduction	p. 625
18.2 Heat Transfer in Evaporators	p. 626
18.3 Single Effect Evaporators	p. 632
18.4 Use of Released Vapor	p. 634
18.5 Multiple-Effect Evaporators	p. 640
18.6 Evaporation Equipment	p. 649
Problems	p. 654
19 Distillation	p. 671
19.1 Introduction	p. 671
19.2 Liquid-Vapor Equilibrium	p. 671
19.3 Distillation of Binary Mixtures	p. 678
19.4 Continuous Rectification of Binary Mixtures	p. 682
19.5 Discontinuous Rectification	p. 702
19.6 Steam Distillation	p. 706
Problems	p. 708
20 Absorption	p. 723
20.1 Introduction	p. 723
20.2 Liquid-Gas Equilibrium	p. 724
20.3 Absorption Mechanisms	p. 726
20.4 Packed Columns	p. 732
20.5 Plate Columns	p. 755
Problems	p. 758
21 Solid-Liquid Extraction	p. 773
21.1 Introduction	p. 773
21.2 Solid-Liquid Equilibrium	p. 774
21.3 Extraction Methods	p. 782
21.4 Solid-Liquid Extraction Equipment	p. 799
21.5 Applications to the Food Industry	p. 806
Problems	p. 810
22 Adsorption and Ionic Exchange	p. 823
22.1 Introduction	p. 823
22.2 Equilibrium Process	p. 824
22.3 Process Kinetics	p. 828
22.4 Operation by Stages	p. 829
22.5 Movable-Bed Columns	p. 834
22.6 Fixed-Bed Columns	p. 836
Problems	p. 846
References	p. 855
Appendix	p. 865
Index	p. 875

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