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Introduction to food engineering / R. Paul Singh, Dennis R. Heldman

Author
Singh, R. Paul
Published
Amsterdam : Academic Press, 2013.
Edition
5th edition.
Physical Description
1 online resource (xxiii, 867 pages) : illustrations
Additional Creators
Heldman, Dennis R.
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Contents
Machine generated contents note: ch. 1 Introduction -- 1.1.Dimensions -- 1.2.Engineering Units -- 1.2.1.Base Units -- 1.2.2.Derived Units -- 1.2.3.Supplementary Units -- 1.3.System -- 1.4.State of a System -- 1.4.1.Extensive Properties -- 1.4.2.Intensive Properties -- 1.5.Density -- 1.6.Concentration -- 1.7.Moisture Content -- 1.8.Temperature -- 1.9.Pressure -- 1.10.Enthalpy -- 1.11.Equation of State and Perfect Gas Law -- 1.12.Phase Diagram of Water -- 1.13.Conservation of Mass -- 1.13.1.Conservation of Mass for an Open System -- 1.13.2.Conservation of Mass for a Closed System -- 1.14.Material Balances -- 1.15.Thermodynamics -- 1.16.Laws of Thermodynamics -- 1.16.1.First Law of Thermodynamics -- 1.16.2.Second Law of Thermodynamics -- 1.17.Energy -- 1.18.Energy Balance -- 1.19.Energy Balance for a Closed System -- 1.19.1.Heat -- 1.19.2.Work -- 1.20.Energy Balance for an Open System -- 1.20.1.Energy Balance for Steady Flow Systems -- 1.21.A Total Energy Balance -- 1.22.Power -- 1.23.Area -- Problems -- List of Symbols -- Bibliography -- ch. 2 Fluid Flow in Food Processing -- 2.1.Liquid Transport Systems -- 2.1.1.Pipes for Processing Plants -- 2.1.2.Types of Pumps -- 2.2.Properties of Liquids -- 2.2.1.Terminology Used in Material Response to Stress -- 2.2.2.Density -- 2.2.3.Viscosity -- 2.3.Handling Systems for Newtonian Liquids -- 2.3.1.The Continuity Equation -- 2.3.2.Reynolds Number -- 2.3.3.Entrance Region and Fully Developed Flow -- 2.3.4.Velocity Profile in a Liquid Flowing Under Fully Developed Flow Conditions -- 2.3.5.Forces Due to Friction -- 2.4.Force Balance on a Fluid Element Flowing in a Pipe---Derivation of Bernoulli Equation -- 2.5.Energy Equation for Steady Flow of Fluids -- 2.5.1.Pressure Energy -- 2.5.2.Kinetic Energy -- 2.5.3.Potential Energy -- 2.5.4.Frictional Energy Loss -- 2.5.5.Power Requirements of a Pump -- 2.6.Pump Selection and Performance Evaluation -- 2.6.1.Centrifugal Pumps -- 2.6.2.Head -- 2.6.3.Pump Performance Characteristics -- 2.6.4.Pump Characteristic Diagram -- 2.6.5.Net Positive Suction Head -- 2.6.6.Selecting a Pump for a Liquid Transport System -- 2.6.7.Affinity Laws -- 2.7.Flow Measurement -- 2.7.1.The Pitot Tube -- 2.7.2.The Orifice Meter -- 2.7.3.The Venturi Meter -- 2.7.4.Variable-Area Meters -- 2.7.5.Other Measurement Methods -- 2.8.Measurement of Viscosity -- 2.8.1.Capillary Tube Viscometer -- 2.8.2.Rotational Viscometer -- 2.8.3.Influence of Temperature on Viscosity -- 2.9.Flow Characteristics of Non-Newtonian Fluids -- 2.9.1.Properties of Non-Newtonian Fluids -- 2.9.2.Velocity Profile of a Power Law Fluid -- 2.9.3.Volumetric Flow Rate of a Power Law Fluid -- 2.9.4.Average Velocity in a Power Law Fluid -- 2.9.5.Friction Factor and Generalized Reynolds Number for Power Law Fluids -- 2.9.6.Computation of Pumping Requirement of Non-Newtonian Liquids -- 2.10.Transport of Solid Foods -- 2.10.1.Properties of Granular Materials and Powders -- 2.10.2.Flow of Granular Foods -- 2.11.Process Controls in Food Processing -- 2.11.1.Processing Variables and Performance Indicators -- 2.11.2.Input and Output Signals to Control Processes -- 2.11.3.Design of a Control System -- 2.12.Sensors -- 2.12.1.Temperature -- 2.12.2.Liquid Level in a Tank -- 2.12.3.Pressure Sensors -- 2.12.4.Flow Sensors -- 2.12.5.Glossary of Terms Important in Data Acquisition -- 2.13.Dynamic Response Characteristics of Sensors -- Problems -- List of Symbols -- Bibliography -- ch. 3 Resource Sustainability -- 3.1.Generation of Steam -- 3.1.1.Steam Generation Systems -- 3.1.2.Thermodynamics of Phase Change -- 3.1.3.Steam Tables -- 3.1.4.Steam Utilization -- 3.2.Fuel Utilization -- 3.2.1.Systems -- 3.2.2.Mass and Energy Balance Analysis -- 3.2.3.Burner Efficiencies -- 3.3.Electric Power Utilization -- 3.3.1.Electrical Terms and Units -- 3.3.2.Ohm's Law -- 3.3.3.Electric Circuits -- 3.3.4.Electric Motors -- 3.3.5.Electrical Controls -- 3.3.6.Electric Lighting -- 3.4.Energy, Water and Environment -- 3.4.1.Life Cycle Assessment -- 3.4.2.Food System Applications -- 3.4.3.Sustainability Indicators -- Problems -- List of Symbols -- Bibliography -- ch. 4 Heat Transfer in Food Processing -- 4.1.Systems for Heating and Cooling Food Products -- 4.1.1.Plate Heat Exchanger -- 4.1.2.Tubular Heat Exchanger -- 4.1.3.Scraped-Surface Heat Exchanger -- 4.1.4.Steam-Infusion Heat Exchanger -- 4.1.5.Epilogue -- 4.2.Thermal Properties of Foods -- 4.2.1.Specific Heat -- 4.2.2.Thermal Conductivity -- 4.2.3.Thermal Diffusivity -- 4.3.Modes of Heat Transfer -- 4.3.1.Conductive Heat Transfer -- 4.3.2.Convective Heat Transfer -- 4.3.3.Radiation Heat Transfer -- 4.4.Steady-State Heat Transfer -- 4.4.1.Conductive Heat Transfer in a Rectangular Slab -- 4.4.2.Conductive Heat Transfer through a Tubular Pipe -- 4.4.3.Heat Conduction in Multilayered Systems -- 4.4.4.Estimation of Convective Heat-Transfer Coefficient -- 4.4.5.Estimation of Overall Heat-Transfer Coefficient -- 4.4.6.Fouling of Heat Transfer Surfaces -- 4.4.7.Design of a Tubular Heat Exchanger -- 4.4.8.The Effectiveness-NTIT Method for Designing Heat Exchangers -- 4.4.9.Design of a Plate Heat Exchanger -- 4.4.10.Importance of Surface Characteristics in Radiative Heat Transfer -- 4.4.11.Radiative Heat Transfer between Two Objects -- 4.5.Unsteady-State Heat Transfer -- 4.5.1.Importance of External versus Internal Resistance to Heat Transfer -- 4.5.2.Negligible Internal Resistance to Heat Transfer (NBi < 0.1)--- A Lumped System Analysis -- 4.5.3.Finite Internal and Surface Resistance to Heat Transfer (0.1< NB<40) -- 4.5.4.Negligible Surface Resistance to Heat Transfer (NBi>40) -- 4.5.5.Finite Objects -- 4.5.6.Procedures to Use Temperature---Time Charts -- 4.5.7.Use of fh and j Factors in Predicting Temperature in Transient Heat Transfer -- 4.6.Electrical Conductivity of Foods -- 4.7.Ohmic Heating -- 4.8.Microwave Heating -- 4.8.1.Mechanisms of Microwave Heating -- 4.8.2.Dielectric Properties -- 4.8.3.Conversion of Microwave Energy into Heat -- 4.8.4.Penetration Depth of Microwaves -- 4.8.5.Microwave Oven -- 4.8.6.Microwave Heating of Foods -- Problems -- List of Symbols -- Bibliography -- ch. 5 Preservation Processes -- 5.1.Processing Systems -- 5.1.1.Pasteurization and Blanching Systems -- 5.1.2.Commercial Sterilization Systems -- 5.1.3.Ultra-High Pressure Systems -- 5.1.4.Pulsed Electric Field Systems -- 5.1.5.Alternative Preservation Systems -- 5.2.Microbial Survivor Curves -- 5.3.Influence of External Agents -- 5.4.Thermal Death Time F -- 5.5.Spoilage Probability -- 5.6.General Method for Process Calculation -- 5.6.1.Applications to Pasteurization -- 5.6.2.Commercial Sterilization -- 5.6.3.Aseptic Processing and Packaging -- 5.6.4.Combined Processes -- 5.7.Mathematical Methods -- 5.7.1.Pouch Processing -- Problems -- List of Symbols -- Bibliography -- ch. 6 Refrigeration -- 6.1.Selection of a Refrigerant -- 6.2.Components of a Refrigeration System -- 6.2.1.Evaporator -- 6.2.2.Compressor -- 6.2.3.Condenser -- 6.2.4.Expansion Valve -- 6.3.Pressure-Enthalpy Charts -- 6.3.1.Pressure-Enthalpy Tables -- 6.3.2.Use of Computer-Aided Procedures to Determine Thermodynamic Properties of Refrigerants -- 6.4.Mathematical Expressions Useful in Analysis of Vapor-Compression Refrigeration -- 6.4.1.Cooling Load -- 6.4.2.Compressor -- 6.4.3.Condenser -- 6.4.4.Evaporator -- 6.4.5.Coefficient of Performance -- 6.4.6.Refrigerant Flow Rate -- 6.5.Use of Multistage Systems -- 6.5.1.Flash Gas Removal System -- Problems -- List of Symbols -- Bibliography -- ch. 7 Food Freezing -- 7.1.Freezing Systems -- 7.1.1.Indirect Contact Systems -- 7.1.2.Direct-Contact Systems -- 7.2.Frozen-Food Properties -- 7.2.1.Density -- 7.2.2.Thermal Conductivity -- 7.2.3.Enthalpy -- 7.2.4.Apparent Specific Heat -- 7.2.5.Apparent Thermal Diffusivity -- 7.3.Freezing Time -- 7.3.1.Plank's Equation -- 7.3.2.Other Freezing-Time Prediction Methods -- 7.3.3.Pham's Method to Predict Freezing Time -- 7.3.4.Prediction of Freezing Time of Finite-Shaped Objects -- 7.3.5.Experimental Measurement of Freezing Time -- 7.3.6.Factors Influencing Freezing Time -- 7.3.7.Freezing Rate -- 7.3.8.Thawing Time -- 7.4.Frozen-Food Storage -- 7.4.1.Quality Changes in Foods during Frozen Storage -- Problems -- List of Symbols -- Bibliography -- ch. 8 Evaporation -- 8.1.Boiling-Point Elevation -- 8.2.Types of Evaporators -- 8.2.1.Batch-Type Pan Evaporator -- 8.2.2.Natural Circulation Evaporators -- 8.2.3.Rising-Film Evaporator -- 8.2.4.Falling-Film Evaporator -- 8.2.5.Rising/Falling-Film Evaporator -- 8.2.6.Forced-Circulation Evaporator -- 8.2.7.Agitated Thin-Film Evaporator -- 8.3.Design of a Single-Effect Evaporator -- 8.4.Design of a Multiple-Effect Evaporator -- 8.5.Vapor Recompression Systems -- 8.5.1.Thermal Recompression -- 8.5.2.Mechanical Vapor Recompression -- Problems -- List of Symbols -- Bibliography -- ch. 9 Psychrometrics -- 9.1.Properties of Dry Air -- 9.1.1.Composition of Air -- 9.1.2.Specific Volume of Dry Air -- 9.1.3.Specific Heat of Dry Air -- 9.1.4.Enthalpy of Dry Air -- 9.1.5.Dry Bulb Temperature -- 9.2.Properties of Water Vapor -- 9.2.1.Specific Volume of Water Vapor -- 9.2.2.Specific Heat of Water Vapor -- 9.2.3.Enthalpy of Water Vapor -- 9.3.Properties of Air---Vapor Mixtures -- 9.3.1.Gibbs-Dalton Law -- 9.3.2.Dew-Point Temperature -- 9.3.3.Humidity Ratio (or Moisture Content) -- 9.3.4.Relative Humidity -- 9.3.5.Humid Heat of an Air-Water Vapor Mixture -- 9.3.6.Specific Volume -- 9.3.7.Adiabatic Saturation of Air -- 9.3.8.Wet Bulb Temperature -- 9.4.The Psychrometric Chart -- 9.4.1.Construction of the Chart -- 9.4.2.Use of Psychrometric Chart to Evaluate Complex Air-Conditioning Processes -- Problems -- List of Symbols -- Bibliography -- ch. 10 Mass Transfer -- 10.1.The Diffusion Process -- 10.1.1.Steady-State Diffusion of Gases (and Liquids) through Solids -- 10.1.2.Convective Mass Transfer -- 10.1.3.Laminar Flow Over a Flat Plate -- 10.1.4.Turbulent Flow Past a Flat Plate -- 10.1.5.Laminar Flow in a Pipe -- and Contents note continued: 10.1.6.Turbulent Flow in a Pipe -- 10.1.7.Mass Transfer for Flow Over Spherical Objects -- 10.2.Unsteady-State Mass Transfer -- 10.2.1.Transient-State Diffusion -- 10.2.2.Diffusion of Gases -- Problems -- List of Symbols -- Bibliography -- ch. 11 Membrane Separation -- 11.1.Electrodialysis Systems -- 11.2.Reverse Osmosis Membrane Systems -- 11.3.Membrane Performance -- 11.4.Ultrafiltration Membrane Systems -- 11.5.Concentration Polarization -- 11.6.Types of Reverse-Osmosis and Ultrafiltration Systems -- 11.6.1.Plate-and-Frame -- 11.6.2.Tubular -- 11.6.3.Spiral-Wound -- 11.6.4.Hollow-Fiber -- Problems -- List of Symbols -- Bibliography -- ch. 12 Dehydration -- 12.1.Basic Drying Processes -- 12.1.1.Water Activity -- 12.1.2.Moisture Diffusion -- 12.1.3.Drying-Rate Curves -- 12.1.4.Heat and Mass Transfer -- 12.2.Dehydration Systems -- 12.2.1.Tray or Cabinet Dryers -- 12.2.2.Tunnel Dryers -- 12.2.3.Puff-Drying -- 12.2.4.Fluidized-Bed Drying -- 12.2.5.Spray Drying -- 12.2.6.Freeze-Drying -- 12.3.Dehydration System Design -- 12.3.1.Mass and Energy Balance -- 12.3.2.Drying-Time Prediction -- Problems -- List of Symbols -- Bibliography -- ch. 13 Supplemental Processes -- 13.1.Filtration -- 13.1.1.Operating Equations -- 13.1.2.Mechanisms of Filtration -- 13.1.3.Design of a Filtration System -- 13.2.Sedimentation -- 13.2.1.Sedimentation Velocities for Low-Concentration Suspensions -- 13.2.2.Sedimentation in High-Concentration Suspensions -- 13.3.Centrifugation -- 13.3.1.Basic Equations -- 13.3.2.Rate of Separation -- 13.3.3.Liquid-Liquid Separation -- 13.3.4.Particle-Gas Separation -- 13.4.Mixing -- 13.4.1.Agitation Equipment -- 13.4.2.Power Requirements of Impellers -- Problems -- List of Symbols -- Bibliography -- ch. 14 Extrusion Processes for Foods -- 14.1.Introduction and Background -- 14.2.Basic Principles of Extrusion -- 14.3.Extrusion Systems -- 14.3.1.Cold Extrusion -- 14.3.2.Extrusion Cooking -- 14.3.3.Single Screw Extruders -- 14.3.4.Twin-Screw Extruders -- 14.4.Extrusion System Design -- 14.5.Design of More Complex Systems -- Problems -- List of Symbols -- Bibliography -- ch. 15 Packaging Concepts -- 15.1.Introduction -- 15.2.Food Protection -- 15.3.Product Containment -- 15.4.Product Communication -- 15.5.Product Convenience -- 15.6.Mass Transfer in Packaging Materials -- 15.6.1.Permeability of Packaging Material to "Fixed" Gases -- 15.7.Innovations in Food Packaging -- 15.7.1.Passive Packaging -- 15.7.2.Active Packaging -- 15.7.3.Intelligent Packaging -- 15.8.Food Packaging and Product Shelf-Life -- 15.8.1.Scientific Basis for Evaluating Shelf Life -- 15.9.Summary -- Problems -- List of Symbols -- Bibliography -- Appendices -- A.1.SI System of Units and Conversion Factors -- A.1.1.Rules for Using SI Units -- Table A.1.1 SI Prefixes -- Table A.1.2 Useful Conversion Factors -- Table A.1.3 Conversion Factors for Pressure -- A.2.Physical Properties of Foods -- Table A.2.1 Specific Heat of Foods -- Table A.2.2 Thermal Conductivity of Selected Food Products -- Table A.2.3 Thermal Diffusivity of Some Foodstuffs -- Table A.2.4 Viscosity of Liquid Foods -- Table A.2.5 Properties of Ice as a Function of Temperature -- Table A.2.6 Approximate Heat Evolution Rates of Fresh Fruits and Vegetables When Stored at Temperatures Shown -- Table A.2.7 Enthalpy of Frozen Foods -- Table A.2.8 Composition Values of Selected Foods -- Table A.2.9 Coefficients to Estimate Food Properties -- A.3.Physical Properties of Nonfood Materials -- Table A.3.1 Physical Properties of Metals -- Table A.3.2 Physical Properties of Nonmetals -- Table A.3.3 Emissivity of Various Surfaces -- A.4.Physical Properties of Water and Air -- Table A.4.1 Physical Properties of Water at the Saturation Pressure -- Table A.4.2 Properties of Saturated Steam -- Table A.4.3 Properties of Superheated Steam -- Table A.4.4 Physical Properties of Dry Air at Atmospheric Pressure -- A.5.Psychrometric Charts -- Figure A.5.1 Psychrometric chart for high temperatures -- Figure A.5.2 Psychrometric chart for low temperatures -- A.6.Pressure-Enthalpy Data -- Figure A.6.1 Pressure---enthalpy diagram for Refrigerant 12 -- Table A.6.1 Properties of Saturated Liquid and Vapor R-12 -- Figure A.6.2 Pressure---enthalpy diagram of superheated R-12 vapor -- Table A.6.2 Properties of Saturated Liquid and Vapor R-717 (Ammonia) -- Figure A.6.3 Pressure---enthalpy diagram of superheated R-717 (ammonia) vapor -- Table A.6.3 Properties of Saturated Liquid and Vapor R-134a -- Figure A.6.4 Pressure-enthalpy diagram of R-134a -- Figure A.6.5 Pressure---enthalpy diagram of R-134a (expanded scale) -- A.7.Symbols for use in Drawing Food Engineering Process Equipment -- A.8.Miscellaneous -- Table A.8.1 Numerical Data and Area/Volume of Objects -- Figure A.8.1 Temperature at the geometric center of a sphere (expanded scale) -- Figure A.8.2 Temperature at the axis of an infinitely long cylinder (expanded scale) -- Figure A.8.3 Temperature at the midplane of an infinite slab (expanded scale) -- A.9.Dimensional Analysis -- A.9.1.Buckingham π Theorem -- Table A.9.1 Dimensions of Selected Experimental Variables.
Subject(s)
ISBN
9780124016750 (electronic bk.)
0124016758 (electronic bk.)
9780123985309 (hbk.)
0123985307 (hbk.)
0123985307
9780123985309
Note
Previous edition: 2009.
AVAILABLE ONLINE TO AUTHORIZED PSU USERS.
Bibliography Note
Includes bibliographical references and index.
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