Food Process Design

Zacharias B. Maroulis, George D. Saravacos9780824743116, 0-8247-4311-3

Utilizes simplified computer strategies to analyze, develop, and optimize industrial food processes. Discusses the integration and economic evaluation of the entire processing plant including effective use of water, energy, and raw materials; process profitability; and wastewater reduction. Offers detailed numerical examples for major food processes including heating, cooling, evaporation, dehydration, and thermal processing.

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Table of contents :
FOOD PROCESS DESIGN……Page 1
PREFACE……Page 9
LIST OF APPLICATION EXAMPLES……Page 18
DISTRIBUTION OF APPLICATIONS IN CHAPTERS……Page 20
CONTENTS……Page 11
APPENDIX……Page 17
I. INTRODUCTION……Page 21
CONTENTS……Page 0
NOMENCLATURE……Page 33
2. MINIMAL PROCESSING……Page 22
3. NONTHERMAL PROCESSING……Page 23
III. CHEMICAL KINETICS……Page 24
1. FOOD MICROBIOLOGY……Page 26
2. FOOD SAFETY……Page 28
A. GOOD MANUFACTURING PRACTICES (GMP)……Page 29
B. FOOD SAFETY PROGRAMS ANDHACCP……Page 30
V. QUALITY CHANGES IN FOOD PROCESSING……Page 31
I. INTRODUCTION……Page 36
1. INTRODUCTION……Page 40
2. UNIT OPERATIONS IN FOOD PROCESSING……Page 41
3. FOOD PROCESS FLOWSHEETS……Page 44
4. MATERIAL AND ENERGY BALANCES……Page 49
A. MECHANICAL TRANSPORT OPERATIONS……Page 50
C. MECHANICAL SEPARATION OPERATIONS……Page 51
III. FOOD SAFETY AND QUALITY……Page 53
2. HYGIENIC FOOD PROCESS DESIGN……Page 54
3. HYGIENIC STANDARDS AND REGULATIONS……Page 55
4. CLEANING OF PROCESS EQUIPMENT……Page 57
1. GENERAL ASPECTS……Page 58
3. PLANT IMPROVEMENT……Page 59
5. MOBILE FOOD PLANTS……Page 60
7. ECONOMIC ASPECTS……Page 61
1. FINANCIAL ANALYSIS AND PROCESS PROFITABILITY……Page 63
A. INVESTMENT COST……Page 64
B. PROCESS PROFITABILITY……Page 67
C. INDIVIDUAL PROCESSES……Page 71
2. COST OF EQUIPMENT AND UTILITIES……Page 72
3. SIZING AND COST OF PROCESS EQUIPMENT……Page 81
4. PLANT PROFITABILITY……Page 82
1. MATERIAL BALANCES……Page 77
2. ENERGY BALANCES……Page 79
NOMENCLATURE……Page 84
REFERENCES……Page 86
I. INTRODUCTION……Page 90
II. PRINCIPLES OF SPREADSHEET-AIDED PROCESS DESIGN……Page 91
2. Process Model……Page 99
3. Excel Implementation……Page 101
NOMENCLATURE……Page 110
REFERENCES……Page 111
I. INTRODUCTION……Page 112
1. GENERAL CONSIDERATIONS……Page 113
III. FOOD HEATING EQUIPMENT……Page 117
1. HEAT EXCHANGERS……Page 118
A. TUBULAR HEAT EXCHANGERS……Page 119
B. PLATE HEAT EXCHANGERS……Page 120
C. SCRAPED SURFACE HEAT EXCHANGERS……Page 122
D. AGITATED KETTLES……Page 123
2. DIRECT HEATING……Page 125
A. BAKING OVENS……Page 126
D. RADIATION HEATING……Page 128
F. HEAT GENERATION PROCESSES……Page 129
G. MICROWAVE AND DIELECTRIC HEATING……Page 130
H. OHMIC HEATING……Page 131
2. PROCESS MODEL……Page 132
3. APPLICATION TO TOMATO PASTE HEATING……Page 135
1. PROCESS DESCRIPTION……Page 137
2. PROCESS MODEL……Page 138
3. APPLICATION TO TOMATO PASTE HEATING……Page 143
1. PROCESS DESCRIPTION……Page 148
2. PROCESS MODEL……Page 149
3. APPLICATION TO ORANGE JUICE HEATING……Page 152
NOMENCLATURE……Page 158
REFERENCES……Page 160
I. INTRODUCTION……Page 163
2. MECHANICAL COMPRESSORS……Page 164
3. REFRIGERATION EVAPORATORS……Page 166
6. SHORTCUT DESIGN PROCEDURE……Page 167
1. INTRODUCTION……Page 170
B. SOLID FOODS……Page 171
2. FREEZING TIME……Page 172
3. HEAT LOAD……Page 173
D. CRYOGENIC LIQUIDS……Page 174
VI. COLD STORAGE OF FOODS……Page 176
1. PROCESS DESCRIPTION……Page 177
2. PROCESS MODEL……Page 178
3. APPLICATION TO STRAWBERRY COOLING……Page 183
1. PROCESS DESCRIPTION……Page 189
2. PROCESS MODEL……Page 190
3. APPLICATION TO SEASONAL COLD STORAGE OF APPLES……Page 196
1. PROCESS DESCRIPTION……Page 202
2. PROCESS MODEL……Page 203
3. APPLICATION TO GREEN PEA FREEZING……Page 208
NOMENCLATURE……Page 214
REFERENCES……Page 216
1. INTRODUCTION……Page 217
2. HEAT TRANSFER COEFFICIENTS……Page 218
III. FOOD EVAPORATORS……Page 219
1. FALLING FILM EVAPORATORS……Page 220
3. AGITATED FILM EVAPORATORS……Page 222
IV. ENERGY-SAVING EVAPORATORS……Page 223
1. MULTIPLE-EFFECT EVAPORATORS……Page 224
2. VAPOR RECOMPRESSION EVAPORATORS……Page 226
2. PROCESS MODEL……Page 228
3. APPLICATION TO TOMATO-PASTE CONCENTRATION……Page 239
1. PROCESS DESCRIPTION……Page 246
2. PROCESS MODEL……Page 247
3. APPLICATION TO TOMATO-PASTE CONCENTRATION……Page 251
4. APPLICATION TO MILK CONCENTRATION……Page 252
VII. FOOD QUALITY CONSIDERATIONS……Page 255
NOMENCLATURE……Page 256
REFERENCES……Page 259
I. INTRODUCTION……Page 260
1. HEAT AND MASS TRANSFER……Page 261
2. DESIGN OF INDUSTRIAL DRYERS……Page 263
1. SELECTION OF INDUSTRIAL DRYERS……Page 266
B. TRAY DRYERS……Page 267
C. TUNNEL (TRUCK) DRYERS……Page 268
E. ROTARY DRYERS……Page 269
G. PNEUMATIC (FLASH) DRYERS……Page 270
I. DRUM DRYERS……Page 271
/. FREEZE DRYERS……Page 272
1. PSYCHROMETRICS……Page 273
2. DRYING KINETICS……Page 282
3. MATERIAL AND HEAT BALANCES……Page 287
1. PROCESS DESCRIPTION……Page 289
2. PROCESS MODEL……Page 291
3. APPLICATION TO CARROT DEHYDRATION……Page 296
1. PROCESS DESCRIPTION……Page 306
2. PROCESS MODEL……Page 307
4. COMPARISON OF BELT AND ROTARY DRYERS……Page 312
NOMENCLATURE……Page 319
REFERENCES……Page 321
I. INTRODUCTION……Page 323
1. INACTIVATION OF MICROORGANISMS AND ENZYMES……Page 324
2. EFFECT OF TEMPERATURE……Page 325
3. COMMERCIAL STERILITY……Page 326
6. THERMAL DESTRUCTION DATA……Page 327
7. APPLICATION TO MILK……Page 331
8. IN-CONTAINER THERMAL PROCESSING……Page 334
B. CONTINUOUS STERILIZERS……Page 338
2. PROCESS MODEL……Page 340
3. APPLICATION TO MILK……Page 348
1. PROCESS DESCRIPTION……Page 354
2. PROCESS MODEL……Page 355
3. APPLICATION TO MILK……Page 362
2. PROCESS MODEL……Page 367
3. APPLICATION TO MILK……Page 374
2. PROCESS MODEL……Page 380
3. APPLICATION TO MODEL POTATO SOUP……Page 387
1. PROCESS DESCRIPTION……Page 393
3. APPLICATION TO CORN CANNING……Page 394
NOMENCLATURE……Page 401
REFERENCES……Page 403
I. INTRODUCTION……Page 405
3. DESIGN OF EQUIPMENT……Page 406
2. PROCESS DESCRIPTION……Page 407
A. VAPOR-LIQUID EQUILIBRIUM……Page 409
B. MATERIAL AND HEAT BALANCES……Page 412
C. COLUMN SIZE……Page 413
D. COLUMN AUXILIARIES SIZING……Page 415
E. COSTING……Page 416
4. PROCESS DESIGN……Page 418
A. CONVENTIONAL COLUMN……Page 424
6. AROMA RECOVERY……Page 435
7. SPINNING CONE STRIPPING COLUMN……Page 437
1. PHASE EQUILIBRIA……Page 438
2. EQUILIBRIUM STAGES……Page 440
3. MASS TRANSFER CONSIDERATIONS……Page 441
4. EXTRACTION EQUIPMENT……Page 442
B. PROCESS MODEL……Page 444
C. APPLICATION TO OIL RECOVERY FROM SOYBEAN MEAL……Page 448
NOMENCLATURE……Page 454
REFERENCES……Page 456
I. INTRODUCTION……Page 459
1. MASS TRANSFER CONSIDERATIONS……Page 460
2. MEMBRANE MODULES……Page 461
A. PRESSURE-DRIVEN SEPARATIONS……Page 462
B. SPECIAL MEMBRANE SEPARATIONS……Page 464
1. MICROFILTRATION……Page 466
A. UF SYSTEMS……Page 467
B. FOOD APPLICATIONS OFVF……Page 469
IV. REVERSE OSMOSIS AND NANOFILTRATION……Page 470
1. RO SYSTEMS……Page 471
2. FOOD APPLICATIONS OF RO……Page 472
V. APPLICATION TO CHEESE WHEY PROCESSING……Page 473
B. PROCESS MODEL……Page 475
C. APPLICATION TO CHEESE WHEY……Page 478
A. PROCESS DESCRIPTION……Page 483
B. PROCESS MODEL……Page 484
C. APPLICATION TO CHEESE WHEY……Page 487
NOMENCLATURE……Page 491
REFERENCES……Page 492
APPENDIX……Page 493
I. CONVERSION FACTORS TO SI UNITS……Page 494
1. SATURATED PRESSURE OF WATER……Page 495
2. LATENT HEAT OF VAPORIZATION OF WATER……Page 496
3. DENSITY OF WATER……Page 497
4. DENSITY OF SATURATED STEAM……Page 498
5. PHASE DIAGRAM OF WATER……Page 499
6. DENSITY OF AIR……Page 500
7. SPECIFIC HEAT OF WATER, STEAM AND AIR……Page 501
8. VISCOSITY OF WATER, STEAM AND AIR……Page 502
10. MASS DIFFUSIVITY OF WATER VAPOR IN AIR……Page 503
1. DENSITY OF MAJOR FOOD COMPONENTS……Page 504
2. SPECIFIC HEAT OF MAJOR FOOD COMPONENTS……Page 505
3. THERMAL CONDUCTIVITY OF MAJOR FOOD COMPONENTS……Page 506
1. VISCOSITY OF SELECTED FOODS……Page 507
2. THERMAL CONDUCTIVITY OF SELECTED FOODS……Page 508
3. MOISTURE DIFFUSIVITY OF SELECTED FOODS……Page 510
V. FLUID FLOW IN CIRCULAR TUBES……Page 512
VI. CONVECTION HEAT TRANSFER COEFFICIENTS……Page 514
REFERENCES……Page 516