Thermal Processing of Food Products by Steam and Hot Water, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for the thermal processing of different food products by applying steam and hot water. Sections cover an overview of thermal food processing, heat exchangers in the food processing industry, different thermal processing operations in the food industry, and applications of heat exchanges. All sections emphasize basic texts relating to experimental, theoretical, computational and/or the applications of food engineering principles and relevant processing equipment.
Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with the particular food processing operations and equipment.
1. 1. Introduction to thermal food processes by steam and hot water - p. 3 2. 2. Thermal food process calculations - p. 27 3. 3. Design and simulation of heat exchangers for the food industry - p. 67 4. Section B: Heat exchangers in the food processing industry - p. 108 5. 4. Plate heat exchangers in the food industry - p. 111 6. 5. Tubular heat exchangers in the food industry - p. 129 7. 6. Shell and tube heat exchangers in the food industry - p. 153 8. 7. Direct heat exchangers in the food industry - p. 183 9. Section C: Different thermal processing operations in the food industry - p. 208 10. 8. Blanching in the food industry - p. 224 11. 9. Pasteurization in the food industry - p. 257 12. 10. Thermal sterilization of food in cans and pouches - p. 275 13. Section D: Application of heat exchangers in the food industry - p. 300 14. 11. Heat exchangers in the dairy industry - p. 303 15. 12. Heat exchangers in the beverages and sugar industry - p. 315 16. 13. Retorts in the food industry - p. 325 17. Index - p. 337
Thermal Processing of Food Products by Steam and Hot Water, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for the thermal processing of different food products by applying steam and hot water. Sections cover an overview of thermal food processing, heat exchangers in the food processing industry, different thermal processing operations in the food industry, and applications of heat exchanges. All sections emphasize basic texts relating to experimental, theoretical, computational and/or the applications of food engineering principles and relevant processing equipment.
Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with the particular food processing operations and equipment.
1. 1. Introduction to thermal food processes by steam and hot water - p. 3 2. 2. Thermal food process calculations - p. 27 3. 3. Design and simulation of heat exchangers for the food industry - p. 67 4. Section B: Heat exchangers in the food processing industry - p. 108 5. 4. Plate heat exchangers in the food industry - p. 111 6. 5. Tubular heat exchangers in the food industry - p. 129 7. 6. Shell and tube heat exchangers in the food industry - p. 153 8. 7. Direct heat exchangers in the food industry - p. 183 9. Section C: Different thermal processing operations in the food industry - p. 208 10. 8. Blanching in the food industry - p. 224 11. 9. Pasteurization in the food industry - p. 257 12. 10. Thermal sterilization of food in cans and pouches - p. 275 13. Section D: Application of heat exchangers in the food industry - p. 300 14. 11. Heat exchangers in the dairy industry - p. 303 15. 12. Heat exchangers in the beverages and sugar industry - p. 315 16. 13. Retorts in the food industry - p. 325 17. Index - p. 337
