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基本説明
An in-depth treatment of the design, manufacture and operation of food processing and packaging equipment as well as the design and optimisation of the processes for which the equipment is used.
Full Description
In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption.
Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published.
Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.
Contents
Preface xix
Acknowledgements xxi
About the Editors xxii
Contributors xxiv
Volume I
1 Food Preservation and Processing Methods 1
Mohammad Shafiur Rahman
2 Food Process Design: Overview 18
Mohammad Shafiur Rahman and Jasim Ahmed
3 Units and Dimensions 24
E. Özgül Evranuz
4 Material and Energy Balances 39
E. Özgül Evranuz and Meral Kılıç-Akyılmaz
5 Thermodynamics in Food Process Design 74
Santanu Basu and Pinaki Bhattacharya
6 Chemical Reaction Kinetics Pertaining to Foods 113
Jasim Ahmed, Kirk Dolan and Dharmendra Mishra
7 Thermal Food Processing Optimization: Single and Multi-objective Optimization Case Studies 167
Ricardo Simpson and Alik Abakarov
8 Instrumentation, Sensor Design and Selection 190
Weibiao Zhou and Nantawan Therdthai
9 Automation and Process Control 211
Kazi Bayzid Kabir and M.A.A. Shoukat Choudhury
10 Use of Various Computational Tools and gPROMS for Modelling Simulation Optimisation and Control of Food Processes 239
I.M. Mujtaba
11 Fluid Flow and Pump Selection 262
Jasim Ahmed and Rajib Ul Alam Uzzal
12 Heating and Cooling System Analysis Based on Complete Process Network 299
Martín Picón-Núñez
13 Pasteurisation Process Design 335
Gary Tucker
14 Sterilization Process Design 362
Ricardo Simpson, Helena Núñez and Sergio Almonacid
15 Refrigeration, Air Conditioning and Cold Storage 381
Mohd. Kaleem Khan
16 Chilling, Freezing and Thawing Process Design 430
Mohammad Shafiur Rahman
17 Thermal Evaporator Design 460
Tarif Ali Adib
18 Food Processing and Control by Air Jet Impingement 489
Gianpaolo Ruocco and Maria Valeria De Bonis
19 Hot Air Drying Design: Tray and Tunnel Dryer 510
Jasim Ahmed, U.S. Shivhare and Rajib Ul Alam Uzzal
20 Hot Air Drying Design: Fluidized Bed Drying 542
R.T. Patil and Dattatreya M. Kadam
21 Heat Pump Design for Food Processing 578
M.N.A. Hawlader and K.A. Jahangeer
22 Freeze-drying Process Design 621
Cristina Ratti
23 Crystallization Process Design 648
John J. Fitzpatrick
24 Aseptic Process Design 682
Prabhat Kumar, K.P. Sandeep and Josip Simunovic
25 Extrusion Process Design 710
Kasiviswanathan Muthukumarappan and Chinnadurai Karunanithy
Index to Volumes I and II
Volume II
26 Baking Process Design 743
Emmanuel Purlis
27 Membrane Separation and Design 769
Rohit Ruhal and Bijan Choudhury
28 Food Frying Process Design 789
Ferruh Erdogdu and T. Koray Palazoglu
29 Mechanical Separation Design 811
Timothy J. Bowser
30 Mixing and Agitation Design 834
Siddhartha Singha and Tapobrata Panda
31 Extraction Process Design 871
Q. Tuan Pham and Frank P. Lucien
32 Size Reduction Process Design 919
M. Reza Zareifard, Ali Esehaghbeygi and Amin Allah Masoumi
33 Irradiation Process Design 967
Rod Chu
34 Design for High-Pressure Processing 998
Tatiana Koutchma
35 Microwave and Radio-Frequency Heating Processes for Food 1031
Francesco Marra
36 Design of Ohmic Heating Processes 1057
Ilkay Sensoy
37 Design of Equipment for Pulsed Electric Field Processing 1078
Federico Gómez Galindo and Pär Henriksson
38 Process Design Involving Ultrasound 1107
Jordi Salazar, Antoni Turó, Juan A. Chávez and Miguel J. García-Hernández
39 Process Design Involving Pulsed UV Light 1166
Ali Demirci and Nene M. Keklik
40 High-Voltage Food Processing Technology: Theory, Processing Design and Applications 1188
Paul Takhistov
41 An Overview of Food Packaging: Material Selection and the Future of Packaging 1237
Jasim Ahmed and Tanweer Alam
42 Mass Transport Phenomena in Food Packaging Design 1284
Marcella Mastromatteo, Amalia Conte and Matteo Alessandro Del Nobile
43 Design of Modified and Controlled Atmospheres 1340
Gurbuz Gunes and Celale Kirkin
44 Packaging for Processed Food and the Environment 1369
Eva Almenar, Muhammad Siddiq and Crispin Merkel
45 Food Quality and Safety Assurance by Hazard Analysis and Critical Control Point 1406
Tomás Norton and Brijesh Tiwari
46 Commercial Imperatives 1436
Gerard La Rooy
Index to Volumes I and II
