Evaporation Technology in Food Processing, Volume Nine in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for recent invented non-thermal processing of different food products, including ozonation, plasma processing, pulsed electric fields, high pressure processing, irradiation and high frequency processing. These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage. Written by experts in the field of food engineering, this book targets Industrial Engineers working in the field of food processing and within food factories.
Divided in four sections, “Evaporation basics," “Different types of evaporators, “Application of evaporators in the food industry and “Design, control and efficiency of evaporators, all chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment to evaporation unit operations.
1. 1. Introduction to evaporation technology for the food industry - p. 3 2. 2. Elements of an evaporation system for concentration of foods - p. 13 3. Section 2: Different types of evaporators - p. 35 4. 3. Single-effect evaporators - p. 41 5. 4. Multiple-effect evaporators in the food industry - p. 57 6. 5. Vapor recompression systems for food processing evaporators - p. 85 7. Section 3: Application of evaporators in the food industry - p. 99 8. 6. Evaporation in the fruit juice industry - p. 105 9. 7. Evaporation in the dairy industry - p. 137 10. 8. Evaporation in the sugar industry - p. 183 11. 9. Evaporation in the edible oil industry - p. 209 12. 10. Evaporation in the tomato paste industry - p. 247 13. Section 4: Design, control and efficiency of evaporators - p. 262 14. 11. Design, model, and simulation of evaporators for the food industry - p. 269 15. 12. Different parameters affecting the efficiency of evaporators in the food industry - p. 315 16. 13. Recent trends in evaporation techniques - p. 335 17. Index - p. 369
Evaporation Technology in Food Processing, Volume Nine in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for recent invented non-thermal processing of different food products, including ozonation, plasma processing, pulsed electric fields, high pressure processing, irradiation and high frequency processing. These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage. Written by experts in the field of food engineering, this book targets Industrial Engineers working in the field of food processing and within food factories.
Divided in four sections, “Evaporation basics," “Different types of evaporators, “Application of evaporators in the food industry and “Design, control and efficiency of evaporators, all chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment to evaporation unit operations.
1. 1. Introduction to evaporation technology for the food industry - p. 3 2. 2. Elements of an evaporation system for concentration of foods - p. 13 3. Section 2: Different types of evaporators - p. 35 4. 3. Single-effect evaporators - p. 41 5. 4. Multiple-effect evaporators in the food industry - p. 57 6. 5. Vapor recompression systems for food processing evaporators - p. 85 7. Section 3: Application of evaporators in the food industry - p. 99 8. 6. Evaporation in the fruit juice industry - p. 105 9. 7. Evaporation in the dairy industry - p. 137 10. 8. Evaporation in the sugar industry - p. 183 11. 9. Evaporation in the edible oil industry - p. 209 12. 10. Evaporation in the tomato paste industry - p. 247 13. Section 4: Design, control and efficiency of evaporators - p. 262 14. 11. Design, model, and simulation of evaporators for the food industry - p. 269 15. 12. Different parameters affecting the efficiency of evaporators in the food industry - p. 315 16. 13. Recent trends in evaporation techniques - p. 335 17. Index - p. 369
