Food Process Engineering Principles and Data provides an overview of topics surrounding safety and quality in processing foods. The book covers a range of physical properties of foods, providing background information on the physical, chemical and engineering properties of foods to ensure food safety and perform engineering calculations. Chapters are self-contained, with comprehensive charts of food properties, making this unique a great reference for scientists who need a single, handy source of information. Written by an authority on the physical properties of foods and food engineering, this book is ideal for food scientists, technologists, manufacturers and processors.
In addition, chemical engineers and biotechnologists will also benefit from the content of this comprehensive title.
1. Chapter 16. Introduction to energy and thermodynamics - p. 135 2. Chapter 17. Specific heat and latent heat - p. 145 3. Enthalpy (H) and some properties of fats - p. 153 4. Chapter 19. Heat transfer principles - p. 163 5. Chapter 20. Heat exchanger design - p. 173 6. Chapter 21. Reaction kinetics—Thermal processing evaluation - p. 183 7. Chapter 22. Thermal processing: Pasteurisation and sterilisation - p. 197 8. Chapter 23. Evaporation - p. 207 9. Chapter 24. Unsteady state heat transfer - p. 217 10. Chapter 25. Properties of gases and vapours—Thermodynamic tables and charts - p. 227 11. Chapter 26. Thermodynamic charts and refrigeration - p. 237 12. Chapter 27. Chilling and freezing of food - p. 247 13. Chapter 28. Mass transfer operations - p. 257 14. Chapter 29. Air–water systems and humidity charts - p. 267 15. Chapter 30. Water in food and dehydration - p. 277 16. Chapter 31. Some separation processes - p. 289 17. Chapter 32. Membrane processes - p. 299 18. Chapter 33. Powders and small particulates - p. 311 19. Chapter 34. Colloidal systems: Surface and interfacial tension - p. 321 20. Chapter 35. Some colloidal applications - p. 331 21. Chapter 36. Fouling of food processing equipment - p. 343 22. Chapter 37. Rinsing and cleaning - p. 353 23. Chapter 38. The electromagnetic spectrum—Microwaves and infrared uses - p. 361 24. Chapter 39. The visible spectrum and some optical properties of foods - p. 369 25. Chapter 40. The high-frequency end of the electromagnetic spectrum - p. 377 26. Chapter 41. Radioactivity in food and the environment - p. 383 27. Chapter 42. Electrical principles and properties of foods - p. 389 28. Chapter 43. Alternating current (AC) and applications - p. 397 29. Chapter 44. Process control measurements—Temperature, pressure, flow and other processing measurements - p. 407 30. Chapter 45. Novel and minimal processing methods - p. 419 31. Chapter 46. Water, energy and wastewater - p. 425 32. Chapter 47. Environmental issues and sustainability - p. 433 33. Chapter 48. COVID-19 and some final observations - p. 441 34. Appendix A. Mass balance problem sheet - p. 448 35. Appendix B. Canned food article—A wedding feast—Fifty years on - p. 448 36. Appendix C. Alcohol–water vapour – liquid equilibrium curve – by weight - p. 448 37. Appendix D. Humidity chart - p. 448 38. References - p. 457 39. Index - p. 461
Food Process Engineering Principles and Data provides an overview of topics surrounding safety and quality in processing foods. The book covers a range of physical properties of foods, providing background information on the physical, chemical and engineering properties of foods to ensure food safety and perform engineering calculations. Chapters are self-contained, with comprehensive charts of food properties, making this unique a great reference for scientists who need a single, handy source of information. Written by an authority on the physical properties of foods and food engineering, this book is ideal for food scientists, technologists, manufacturers and processors.
In addition, chemical engineers and biotechnologists will also benefit from the content of this comprehensive title.
1. Chapter 16. Introduction to energy and thermodynamics - p. 135 2. Chapter 17. Specific heat and latent heat - p. 145 3. Enthalpy (H) and some properties of fats - p. 153 4. Chapter 19. Heat transfer principles - p. 163 5. Chapter 20. Heat exchanger design - p. 173 6. Chapter 21. Reaction kinetics—Thermal processing evaluation - p. 183 7. Chapter 22. Thermal processing: Pasteurisation and sterilisation - p. 197 8. Chapter 23. Evaporation - p. 207 9. Chapter 24. Unsteady state heat transfer - p. 217 10. Chapter 25. Properties of gases and vapours—Thermodynamic tables and charts - p. 227 11. Chapter 26. Thermodynamic charts and refrigeration - p. 237 12. Chapter 27. Chilling and freezing of food - p. 247 13. Chapter 28. Mass transfer operations - p. 257 14. Chapter 29. Air–water systems and humidity charts - p. 267 15. Chapter 30. Water in food and dehydration - p. 277 16. Chapter 31. Some separation processes - p. 289 17. Chapter 32. Membrane processes - p. 299 18. Chapter 33. Powders and small particulates - p. 311 19. Chapter 34. Colloidal systems: Surface and interfacial tension - p. 321 20. Chapter 35. Some colloidal applications - p. 331 21. Chapter 36. Fouling of food processing equipment - p. 343 22. Chapter 37. Rinsing and cleaning - p. 353 23. Chapter 38. The electromagnetic spectrum—Microwaves and infrared uses - p. 361 24. Chapter 39. The visible spectrum and some optical properties of foods - p. 369 25. Chapter 40. The high-frequency end of the electromagnetic spectrum - p. 377 26. Chapter 41. Radioactivity in food and the environment - p. 383 27. Chapter 42. Electrical principles and properties of foods - p. 389 28. Chapter 43. Alternating current (AC) and applications - p. 397 29. Chapter 44. Process control measurements—Temperature, pressure, flow and other processing measurements - p. 407 30. Chapter 45. Novel and minimal processing methods - p. 419 31. Chapter 46. Water, energy and wastewater - p. 425 32. Chapter 47. Environmental issues and sustainability - p. 433 33. Chapter 48. COVID-19 and some final observations - p. 441 34. Appendix A. Mass balance problem sheet - p. 448 35. Appendix B. Canned food article—A wedding feast—Fifty years on - p. 448 36. Appendix C. Alcohol–water vapour – liquid equilibrium curve – by weight - p. 448 37. Appendix D. Humidity chart - p. 448 38. References - p. 457 39. Index - p. 461
