Food Process Engineering

Leniger, H.A.

ISBN 10: 9027706050 / ISBN 13: 9789027706058

Editore: Springer, 1975

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Codice articolo Z1-H-017-01778

Dati bibliografici

• Titolo: Food Process Engineering
• Editore: Springer
• Data di pubblicazione: 1975
• Lingua: Inglese
• ISBN 10: 9027706050
• ISBN 13: 9789027706058
• Rilegatura: Rilegato
• Condizione: Acceptable

Descrizione articolo

Riassunto

This book resulted from many years of teaching engineering aspects of food tech­ nology at the Agricultural University ofWageningen, The Netherlands. In the course of those years the subject matter of teaching has been written down and placed at the student's disposal. The Dutch text has been reconsidered and revised several times. Eventually the question arose whether it would be advisable to transform and translate the text in order to transfer available knowledge and experience to others interested in the relatively new branch of food science that food process engineering is. This question has been answered in the affirmative. Up to now only a few books deal with food process engineering; some are rather superficial and evidently meant as introductory, other ones have in our opinion too much emphasis on chemical engineering and too little on food process engineering. We believe - and this will be elucidated at some length in the Introduction - that food process engineering is in many respects a very specific branch of engineering, allied to but certainly different from chemical engineering. We have always endeav­ oured to show similarities between various branches, stressing at the same time how­ ever the differences and explaining the why and wherefore of them. The present book illustrates this approach. It considers engineering, process en­ gineering and food process engineering as ranking in this order of rising importance.

Contenuti

1 / Introduction.- 2 / Transport Phenomena.- 2.1. Introduction.- 2.2. Fluid Dynamics.- 2.2.1. Laminar Flow of Newtonian- and Non-Newtonian Fluids.- 2.2.2. Turbulent Flow; Reynolds Number.- 2.2.3. Some Flow Problems.- 2.2.4. Continuous Flow Through Equipment.- 2.3. Heat Transfer.- 2.3.1. Steady State Heat Conduction; Heat Conductivity.- 2.3.2. Non-Steady-State Heat Conduction; Thermal Diffusivity.- 2.3.3. The Individual Heat Transfer Coefficient ? and the Overall Heal Transfer Coefficient k.- 2.3.4. Heat Transfer with Free Convection.- 2.3.5. Heat Transfer with Condensation and Boiling.- 2.4. Mass Transfer.- 2.4.1. Introduction.- 2.4.2. Steady State Diffusion.- 2.4.3. Non-Steady-State Diffusion.- 2.4.4. Mass Transfer with Forced Convection.- 3 / Mechanical Operations.- 3.1. Handling of Materials.- 3.1.1. Introduction.- 3.1.2. Handling of Solids.- 3.1.2.1. Introduction.- 3.1.2.2. Flow from Silos.- 3.1.2.3. Mechanical Transport.- 3.1.2.4. Pneumatic Transport.- 3.1.2.5. Hydraulic Transport.- 3.1.3. Handling of Liquids.- 3.2. Mixing of Materials.- 3.2.1. Introduction.- 3.2.2. Theory.- 3.2.3. Mixing of Solids.- 3.2.4. Mixing Solids/Liquids.- 3.2.5. Mixing Solid/Gas.- 3.2.6. Mixing of Liquids.- 3.2.7. Mixing Liquid/Gas.- 3.2.8. Mixing of Gases.- 3.3. Size Reduction and Size Enlargement.- 3.3.1. Introduction.- 3.3.2. Size Reduction of Materials.- 3.3.3. Size Enlargement of Materials.- 3.4. Mechanical Separations.- 3.4.1. Introduction.- 3.4.2. Separation of Solids from Liquids.- 3.4.2.1. Introduction.- 3.4.2.2. Sedimentation.- 3.4.2.3. Filtration.- 3.4.2.4. Expressing.- 3.4.2.5. Fat Rendering.- 3.4.3. Separation of Solid/Gas Mixtures.- 3.4.4. Separation of Solids.- 3.4.4.1. Introduction.- 3.4.4.2. Sifting.- 3.4.4.3. Pneumatic and Hydraulic Classification.- 3.4.4.4. Miscellaneous Methods.- 3.4.5. Separation of Liquid/Gas Mixtures.- 3.4.6. Separation of Liquids.- 4 / Physical Operations.- 4.1. Heating and Cooling.- 4.1.1. Introduction.- 4.1.2. Calculation of Heat-Exchanger Performance.- 4.1.3. Heat-Exchanger Selection.- 4.1.4. Process Engineering Aspects.- 4.1.4.1. Heat-Exchanger Size and Efficiency.- 4.1.4.2. Flow-Resistance and Heat-Transfer.- 4.1.4.3. Promotion of Heat-Transfer.- 4.1.4.4. Quick Heating and Cooling.- 4.1.4.5. Uniformity of Heat Treatment.- 4.1.5. Direct Heat Transfer.- 4.1.6. Heating Means and Methods.- 4.1.7. Cooling Means and Methods.- 4.1.8. Condensers.- 4.2. Physical Methods of Food Preservation.- 4.2.1. Introduction.- 4.2.2. Heat Preservation.- 4.2.2.1. Introduction.- 4.2.2.2. Thermobacteriology.- 4.2.2.3. Physical-Technological Aspects.- 4.2.2.4. Process Calculation.- 4.2.2.5. Process Selection.- 4.2.2.6. Technical Aspects.- 4.2.3. Low Temperature Preservation.- 4.2.3.1. Introduction.- 4.2.3.2. Microbiological Aspects.- 4.2.3.3. Changes During Cooling and Cold Storage.- 4.2.3.4. Changes During Freezing and Storage of Frozen Products.- 4.2.3.5. Physical-Technological Aspects.- 4.2.3.6. Technical Aspects.- 4.2.4. Dehydration.- 4.2.4.1. Introduction.- 4.2.4.2. Preservation by Dehydration.- 4.2.4.3. Wateractivity.- 4.2.4.4. Drying of ‘Wet’ Bodies.- 4.2.4.5. Drying of Solids Containing no Free Water.- 4.2.4.6. Evaporation of Droplets.- 4.2.4.7. Hot-Air Driers.- 4.2.4.8. Thermal Efficiency of Hot-Air Driers.- 4.2.4.9. Contact Drying.- 4.2.4.10. Freeze Drying.- 4.3.1. Introduction.- 4.3.2. Concentration.- 4.3.2.1. General Remarks.- 4.3.2.2. Evaporation.- 4.3.2.3. Freeze Concentration.- 4.3.2.4. Membrane Processes.- 4.3.3. Extraction.- 4.3.3.1. Introduction.- 4.3.3.2. Solid/Liquid Extraction.- 4.3.3.3. Liquid/Liquid Extraction.- 4.3.4. Distillation.- 4.3.5. Crystallization.- 4.3.6. Miscellaneous Separation Methods.- Index of Subjects.