Description
Taylor & Francis Ltd Unit Operations In Food Engineering 2002 Edition by Albert Ibarz, Gustavo V. Barbosa-Canovas
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. PREFACEACKNOWLEDGEMENTSINTRODUCTION TO UNIT OPERATIONS: FUNDAMENTAL CONCEPTSProcessEngineering of Food ProcessesTransformation and Commercialization of Agricultural Products Flow Charts: Description of Some Food ProcessesSteady and Unsteady StatesBatch, Continuous and Semicontinuous OperationsUnit Operations: Classification Mathematical Set Up of ProblemsUNIT SYSTEMS: DIMENSIONAL ANALYSIS AND SIMILARITYMagnitude and Unit SystemsAbsolute UnitsTechnical Unit SystemsEngineering Unit SystemsInternational Unit System (SI)Thermal UnitsConversion of UnitsDimensional AnalysisBuckingham's TheoremDimensional Analysis MethodsSimilarity TheoryGeometric SimilarityMechanical TheoryProblemsINTRODUCTION TO TRANSPORT PHENOMENAHistoric IntroductionTransport Phenomena: DefinitionCirculation Regimes: Reynolds' ExperimentMechanisms of Transport PhenomenaMass TransferEnergy TransferMomentum TransportVelocity LawsCoupled PhenomenaMOLECULAR TRANSPORT OF MOMENTUM, ENERGY AND MASSIntroductionMomentum Transport: Newton's Law of ViscosityEnergy Transfer: Fourier's Law of Heat ConductionMass Transfer: Fick's Law of DiffusionGeneral Equation of VelocityAIR-WATER MIXTURESIntroductionProperties of Humid AirMollier's Psychrometric Chart for Humid AirWet Bulb TemperatureAdiabatic Saturation of AirProblemsRHEOLOGY OF FOOD PRODUCTSIntroductionStress and StrainElastic Solids and Newtonian FluidsViscometric FunctionsRheological Classification of Fluid FoodsNewtonian FlowNon-Newtonian FlowViscoelasticityEffect of TemperatureEffect of the Concentration on the ViscosityMechanical ModelsRheological Measurements in Semiliquid FoodsProblemsTRANSPORT OF FLUIDS THROUGH PIPESIntroductionCirculation of Incompressible FluidsMacroscopic Balance in the Circulation of FluidsMechanical Energy LossesFriction FactorsDesign of PipingPumpsProblemsCIRCULATION OF FLUID THROUGH POROUS BEDS: FLUIDIZATIONIntroductionDarcy's Law: PermeabilityPrevious DefinitionsEquations of Flow through Porous BedsFluidizationProblemsFILTRATIONIntroductionFiltration FundamentalsFiltration at Constant Pressure DropFiltration at Constant Volumetric RateCake WashingFiltration CapacityOptimus Filtration Conditions at Constant PressureRotary-Drum Vacuum FiltersProblemsSEPARATION PROCESSES BY MEMBRANES IntroductionModels of Transfer through the MembraneModels of Transfer through the Polarization LayerInverse OsmosisUltrafiltrationDesign of Inverse Osmosis and Ultrafiltration SystemsOperative Layout of the ModulesProblemsTHERMAL PROPERTIES OF FOODSThermal ConductivitySpecific HeatDensityThermal DiffusivityProblemsHEAT TRANSFER BY CONDUCTIONFundamental Equations of Heat ConductionSteady-State Heat ConductionUnsteady-State Heat ConductionProblemsHEAT TRANSFER BY CONVECTIONIntroductionHeat Transfer CoefficientsConcentric Tube Heat ExchangersShell and Tube Heat ExchangersPlate-Type Heat ExchangersExtended-Surface Heat ExchangersScraped-Surface Heat Exchangers Agitated Vessels with Jacket and CoilsHeat Exchange EfficiencyProblems HEAT TRANSFER BY RADIATIONIntroductionFundamental LawsProperties of RadiationVision factorsInterchange of Radiation Energy between Surfaces Separated by Non-Absorbent MediaCoefficient of heat transfer by radiationSimultaneous heat transfer by convection and radiationProblemsTHERMAL PROCESSING OF FOODSIntroductionKinetics of Thermal DestructionTreatment of Packed ProductsThermal Treatment in the Aseptic ProcessingProblemsFOOD PRESERVATION BY COOLINGFreezingFreezing TemperatureThermal Properties of Frozen FoodsFreezing TimeDesign of Freezing SystemsRefrigerationRefrigeration Mechanical SystemsRefrigerantsMultipressure SystemsProblemsDEHYDRATIONIntroductionMixture of Two Air StreamsMaterial and Heat Balances in Idealized DryersDehydration MechanismsChamber and Bed DryersSpray DryingFreeze-DryingOther Types of DryingProblemsEVAPORATIONIntroductionHeat Transfer in EvaporatorsSingle-Effect EvaporatorsUse of Released VaporMultiple-Effect EvaporatorsEvaporation EquipmentProblemsDISTILLATIONIntroductionLiquid-Vapor EquilibriumDistillation of Binary MixturesContinuous Rectification of Binary MixturesDiscontinuous RectificationSteam DistillationProblemsABSORPTIONIntroductionLiquid-Gas EquilibriumAbsorption MechanismsPacked ColumnsPlate ColumnsProblemsSOLID-LIQUID EXTRACTIONIntroductionSolid-Liquid EquilibriumExtraction Methods Solid-Liquid Extraction EquipmentApplications to the Food IndustryProblemsADSORPTION AND IONIC EXCHANGEIntroduction Equilibrium Processes Process KineticsOperation by StagesMovable Bed Columns Fixed Bed ColumnsProblemsREFERENCESAPPENDIXINDEX