Food Process Design

Hardcover  536 pages, illus  ISBN 0824743113      £115.00

• Offers detailed numerical examples for major food processes including heating, cooling, freezing, evaporation, dehydration, thermal processing, distillation, extraction, and membrane separation
• Covers the engineering and improvement of key heat and mass transfer methods using computer spreadsheet techniques
• Examines equipment and utilities operation costs, as well as total annualized costs for specific food processes
• Considers the impact of heat, microbial inactivation, and various processing technologies on food quality

  This timely reference utilizes simplified computer strategies to analyze, develop, and optimize industrial food processes and offers procedures to assess various operating conditions, engineering and economic relationships, and the physical and transport properties of foods for the design of the most efficient food manufacturing technologies and equipment.

  Food Process Design discusses the integration and economic profitability of the entire food processing plant including effective use of water, energy, and raw materials; process profitability; and wastewater reduction. The book offers detailed numerical examples for major food processes including heating, cooling, freezing, and more.

  Partial Contents

  Food Science in Process Design
  Introduction
  Food Preservation Processes
  Chemical Kinetics
  Food Microbiology and Food Safety
  Quality Changes in Food Processing
  Nomenclature
  References

  Principles Of Food Process Design
  Introduction
  Design of Food Processes
  Food Safety and Quality
  Food Plant Design
  Project Evaluation and Cost Estimation
  Application to Tomato Paste Processing Plant
  Nomenclature
  References

  Computer-Aided Process Design
  Introduction
  Principles Of Spreadsheet-Aided Process Design
  Application Example
  Nomenclature
  References

  Heating Processes
  Introduction
  Heat Transfer Coefficients
  Food Heating Equipment
  Simplified Design of a Heat Exchanger
  Detailed Design Of A Shell And Tube Heat Exchanger
  Detailed Design Of A Plate Heat Exchanger
  Hygienic and Quality Considerations
  Nomenclature
  References

  Refrigeration and Freezing
  Introduction
  Refrigeration Equipment
  Cooling of Foods
  Freezing of Foods
  Thawing Equipment
  Cold Storage of Foods
  Design of a Conveyor Belt Cooler
  Design of a Cold Storage Room
  Design of a Fluidized Bed Freezer
  Nomenclature
  References

  Evaporation
  Introduction
  Heat Transfer in Evaporators
  Food Evaporators
  Energy-Saving Evaporators
  Design of a Triple-Effect Evaporator
  Design of a Vapor Recompression Evaporator
  Food Quality Considerations
  Nomenclature
  References

  Dehydration
  Introduction
  General Considerations
  Drying Equipment
  Drying Principles
  Design of a Conveyor Belt Dryer Design of Rotary Dryer
  Nomenclature
  References

  To find similar publications, click on a keyword below:
  Marcel Dekker : drying : food ingredients : food safety : food science : food, chilled and frozen : lyophilisation : modelling, computer & mathematical : process engineering