Introduction to Food Engineering, Sixth Edition brings a much more in-depth and didactic presentation of classic food engineering topics, such as the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. The book brings more quantitative analyses and problem-solving content, adding more descriptive topics at the end of each chapter to facilitate teaching and student comprehension. Topics cover engineering fundamentals, principles of food processing and preservation operations, solids handling, microbial bioreactions, inactivation and inhibition of microorganisms, and a brief Introduction to economic considerations and regulations.
This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference.
1. Introduction to Food Engineering - p. ii 2. Cover - p. ii 3. Title Page - p. ii 4. Copyright Page - p. iv 5. Contents - p. v 6. About the Authors - p. xvii 7. Foreword - p. xviii 8. Preface - p. xxi 9. Chapter 1 Introduction - p. 1 10. 1.1: DIMENSIONS - p. 1 11. 1.2: ENGINEERING UNITS - p. 2 12. 1.3: SYSTEM - p. 10 13. 1.4: STATE of a sySTEM - p. 11 14. 1.5: DENSITY - p. 13 15. 1.6: CONCENTRATION - p. 15 16. 1.7: MOISTURE CONTENT - p. 17 17. 1.8: TEMPERATURE - p. 20 18. 1.9: PRESSURE - p. 22 19. 1.10: ENTHALPY - p. 26 20. 1.11: EQUATION OF STATE AND PERFECT GAS LAW - p. 26 21. 1.12: PHASE DIAGRAM OF WATER - p. 27 22. 1.13: CONSERVATION OF MASS - p. 29 23. 1.14: MATERIAL BALANCES - p. 32 24. 1.15: THERMODYNAMICS - p. 41 25. 1.16: LAWS OF THERMODYNAMICS - p. 42 26. 1.17: ENERGY - p. 43 27. 1.18: ENERGY BALANCE - p. 45 28. 1.19: ENERGY BALANCE FOR A CLOSED SYSTEM - p. 45 29. 1.20: ENERGY BALANCE FOR AN OPEN SYSTEM - p. 55 30. 1.21: A TOTAL ENERGY BALANCE - p. 56 31. 1.22: POWER - p. 59 32. 1.23: AREA - p. 59 33. 1.24: Rheological Properties of Solid Foods - p. 60 34. PROBLEMS - p. 70 35. BIBLIOGRAPHY - p. 74 36. Chapter 2 Fluid Flow in Food Processing - p. 77 37. 2.1: LIQUID TRANSPORT SYSTEMS - p. 78 38. 2.2: PROPERTIES OF LIQUIDS - p. 84 39. 2.3: HANDLING SYSTEMS FOR NEWTONIAN LIQUIDS - p. 93 40. 2.4: FORCE BALANCE ON A FLUID ELEMENT FLOWING IN A PIPE—DERIVATION OF BERNOULLI EQUATION - p. 112 41. 2.5: ENERGY EQUATION FOR STEADY FLOW OF FLUIDS - p. 120 42. 2.6: PUMP SELECTION AND PERFORMANCE EVALUATION - p. 135 43. 2.7: FLOW MEASUREMENT - p. 152 44. 2.8: MEASUREMENT OF VISCOSITY - p. 165 45. 2.9: FLOW CHARACTERISTICS OF NON-NEWTONIAN FLUIDS - p. 172 46. 2.10: TRANSPORT OF SOLID FOODS - p. 186 47. 2.11: PROCESS CONTROL IN FOOD PROCESSING - p. 195 48. 2.12: SENSORS - p. 207 49. 2.13: DYNAMIC RESPONSE CHARACTERISTICS OF SENSORS - p. 213 50. PROBLEMS - p. 217 51. LIST OF SYMBOLS - p. 221 52. BIBLIOGRAPHY - p. 224 53. Chapter 3 Resource Sustainability - p. 227 54. Chapter 4 Heat Transfer in Food Processing - p. 285 55. 4.1: SYSTEMS FOR HEATING AND COOLING FOOD PRODUCTS - p. 286 56. 4.2: THERMAL PROPERTIES OF FOODS - p. 295 57. 4.3: MODES OF HEAT TRANSFER - p. 302 58. 4.4: STEADY-STATE HEAT TRANSFER - p. 308 59. 4.4.1: Conductive Heat Transfer in a Rectangular Slab - p. 309 60. 4.4.2: Conductive Heat Transfer Through a Tubular Pipe - p. 312 61. 4.4.3: Heat Conduction in Multilayered Systems - p. 315 62. 4.4.4: Estimation of Convective Heat Transfer Coefficient - p. 323 63. 4.4.5: Estimation of Overall Heat Transfer Coefficient - p. 340 64. 4.4.6: Fouling of Heat Transfer Surfaces - p. 344 65. 4.4.7: Design of a Tubular Heat Exchanger - p. 350 66. 4.4.8: The Effectiveness–Number of Transfer Units Method for Designing Heat Exchangers - p. 358 67. 4.4.9: Design of a Plate Heat Exchanger - p. 363 68. 4.4.10: Importance of Surface Characteristics in Radiative Heat Transfer - p. 370 69. 4.4.11: Radiative Heat Transfer Between Two Objects - p. 372 70. 4.5: Unsteady-State Heat Transfer - p. 375 71. 4.6: ELECTROTHERMAL HEATING OF FOODS - p. 398 72. 4.7: DIELECTRIC HEATING - p. 404 73. 4.8: INFRARED HEATING FOODS - p. 416 74. PROBLEMS - p. 418 75. LIST OF SYMBOLS - p. 436 76. BIBLIOGRAPHY - p. 439 77. Chapter 5 Preservation Processes - p. 443 78. Chapter 6 Refrigeration - p. 493 79. Chapter 7 Food Freezing - p. 537 80. Chapter 8 Evaporation - p. 581 81. Chapter 9 Psychrometrics - p. 610 82. Chapter 10 Mass Transfer - p. 636 83. Chapter 11 Membrane Separation - p. 659 84. Chapter 12 Dehydration - p. 690 85. Chapter 13 Supplemental Processes - p. 728 86. Chapter 14 Extrusion Processes for Foods - p. 762 87. Chapter 15 Packaging Concepts - p. 788 88. Chapter 16 Cleaning and Sanitation Operations - p. 814 89. Appendices - p. 842 90. Index - p. 899
Introduction to Food Engineering, Sixth Edition brings a much more in-depth and didactic presentation of classic food engineering topics, such as the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. The book brings more quantitative analyses and problem-solving content, adding more descriptive topics at the end of each chapter to facilitate teaching and student comprehension. Topics cover engineering fundamentals, principles of food processing and preservation operations, solids handling, microbial bioreactions, inactivation and inhibition of microorganisms, and a brief Introduction to economic considerations and regulations.
This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference.
1. Introduction to Food Engineering - p. ii 2. Cover - p. ii 3. Title Page - p. ii 4. Copyright Page - p. iv 5. Contents - p. v 6. About the Authors - p. xvii 7. Foreword - p. xviii 8. Preface - p. xxi 9. Chapter 1 Introduction - p. 1 10. 1.1: DIMENSIONS - p. 1 11. 1.2: ENGINEERING UNITS - p. 2 12. 1.3: SYSTEM - p. 10 13. 1.4: STATE of a sySTEM - p. 11 14. 1.5: DENSITY - p. 13 15. 1.6: CONCENTRATION - p. 15 16. 1.7: MOISTURE CONTENT - p. 17 17. 1.8: TEMPERATURE - p. 20 18. 1.9: PRESSURE - p. 22 19. 1.10: ENTHALPY - p. 26 20. 1.11: EQUATION OF STATE AND PERFECT GAS LAW - p. 26 21. 1.12: PHASE DIAGRAM OF WATER - p. 27 22. 1.13: CONSERVATION OF MASS - p. 29 23. 1.14: MATERIAL BALANCES - p. 32 24. 1.15: THERMODYNAMICS - p. 41 25. 1.16: LAWS OF THERMODYNAMICS - p. 42 26. 1.17: ENERGY - p. 43 27. 1.18: ENERGY BALANCE - p. 45 28. 1.19: ENERGY BALANCE FOR A CLOSED SYSTEM - p. 45 29. 1.20: ENERGY BALANCE FOR AN OPEN SYSTEM - p. 55 30. 1.21: A TOTAL ENERGY BALANCE - p. 56 31. 1.22: POWER - p. 59 32. 1.23: AREA - p. 59 33. 1.24: Rheological Properties of Solid Foods - p. 60 34. PROBLEMS - p. 70 35. BIBLIOGRAPHY - p. 74 36. Chapter 2 Fluid Flow in Food Processing - p. 77 37. 2.1: LIQUID TRANSPORT SYSTEMS - p. 78 38. 2.2: PROPERTIES OF LIQUIDS - p. 84 39. 2.3: HANDLING SYSTEMS FOR NEWTONIAN LIQUIDS - p. 93 40. 2.4: FORCE BALANCE ON A FLUID ELEMENT FLOWING IN A PIPE—DERIVATION OF BERNOULLI EQUATION - p. 112 41. 2.5: ENERGY EQUATION FOR STEADY FLOW OF FLUIDS - p. 120 42. 2.6: PUMP SELECTION AND PERFORMANCE EVALUATION - p. 135 43. 2.7: FLOW MEASUREMENT - p. 152 44. 2.8: MEASUREMENT OF VISCOSITY - p. 165 45. 2.9: FLOW CHARACTERISTICS OF NON-NEWTONIAN FLUIDS - p. 172 46. 2.10: TRANSPORT OF SOLID FOODS - p. 186 47. 2.11: PROCESS CONTROL IN FOOD PROCESSING - p. 195 48. 2.12: SENSORS - p. 207 49. 2.13: DYNAMIC RESPONSE CHARACTERISTICS OF SENSORS - p. 213 50. PROBLEMS - p. 217 51. LIST OF SYMBOLS - p. 221 52. BIBLIOGRAPHY - p. 224 53. Chapter 3 Resource Sustainability - p. 227 54. Chapter 4 Heat Transfer in Food Processing - p. 285 55. 4.1: SYSTEMS FOR HEATING AND COOLING FOOD PRODUCTS - p. 286 56. 4.2: THERMAL PROPERTIES OF FOODS - p. 295 57. 4.3: MODES OF HEAT TRANSFER - p. 302 58. 4.4: STEADY-STATE HEAT TRANSFER - p. 308 59. 4.4.1: Conductive Heat Transfer in a Rectangular Slab - p. 309 60. 4.4.2: Conductive Heat Transfer Through a Tubular Pipe - p. 312 61. 4.4.3: Heat Conduction in Multilayered Systems - p. 315 62. 4.4.4: Estimation of Convective Heat Transfer Coefficient - p. 323 63. 4.4.5: Estimation of Overall Heat Transfer Coefficient - p. 340 64. 4.4.6: Fouling of Heat Transfer Surfaces - p. 344 65. 4.4.7: Design of a Tubular Heat Exchanger - p. 350 66. 4.4.8: The Effectiveness–Number of Transfer Units Method for Designing Heat Exchangers - p. 358 67. 4.4.9: Design of a Plate Heat Exchanger - p. 363 68. 4.4.10: Importance of Surface Characteristics in Radiative Heat Transfer - p. 370 69. 4.4.11: Radiative Heat Transfer Between Two Objects - p. 372 70. 4.5: Unsteady-State Heat Transfer - p. 375 71. 4.6: ELECTROTHERMAL HEATING OF FOODS - p. 398 72. 4.7: DIELECTRIC HEATING - p. 404 73. 4.8: INFRARED HEATING FOODS - p. 416 74. PROBLEMS - p. 418 75. LIST OF SYMBOLS - p. 436 76. BIBLIOGRAPHY - p. 439 77. Chapter 5 Preservation Processes - p. 443 78. Chapter 6 Refrigeration - p. 493 79. Chapter 7 Food Freezing - p. 537 80. Chapter 8 Evaporation - p. 581 81. Chapter 9 Psychrometrics - p. 610 82. Chapter 10 Mass Transfer - p. 636 83. Chapter 11 Membrane Separation - p. 659 84. Chapter 12 Dehydration - p. 690 85. Chapter 13 Supplemental Processes - p. 728 86. Chapter 14 Extrusion Processes for Foods - p. 762 87. Chapter 15 Packaging Concepts - p. 788 88. Chapter 16 Cleaning and Sanitation Operations - p. 814 89. Appendices - p. 842 90. Index - p. 899
