Food Process Design

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ISBN: 9780824743116 | 0824743113
Cover: Hardcover
Copyright: 5/9/2003

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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.

Preface	p. v
List of Application Examples	p. xiv
Distribution of Applications in chapters	p. xvi
Food Science in Process Design
Introduction	p. 1
Food Preservation Processes	p. 2
Conventional Processes	p. 2
Minimal Processing	p. 2
Nonthermal Processing	p. 3
Chemical Kinetics	p. 4
Food Microbiology and Food Safety	p. 6
Food Microbiology	p. 6
Food Safety	p. 8
Good Manufacturing Practices (GMP)	p. 9
Food Safety Programs and HACCP	p. 10
Quality Changes in Food Processing	p. 11
Nomenclature	p. 13
References	p. 14
Principles of Food Process Design
Introduction	p. 17
Design of Food Processes	p. 21
Introduction	p. 21
Unit Operations in Food Processing	p. 22
Food Process Flowsheets	p. 25
Material and Energy Balances	p. 30
Mechanical Processes	p. 31
Mechanical Transport Operations	p. 31
Mechanical Processing Operations	p. 32
Mechanical Separation Operations	p. 32
Food Packaging Processes	p. 34
Food Safety and Quality	p. 34
Plant Safety	p. 35
Hygienic Food Process Design	p. 35
Hygienic Standards and Regulations	p. 36
Cleaning of Process Equipment	p. 38
Food Plant Design	p. 39
General Aspects	p. 39
New Food Plants	p. 40
Plant Improvement	p. 40
Plant Expansion	p. 41
Mobile Food Plants	p. 41
Advanced Food Plants	p. 42
Economic Aspects	p. 42
Project Evaluation and Cost Estimation	p. 44
Financial Analysis and Process Profitability	p. 44
Investment Cost	p. 45
Process Profitability	p. 48
Individual Processes	p. 52
Cost of Equipment and Utilities	p. 53
Application to Tomato Paste Processing Plant	p. 58
Material Balances	p. 58
Energy Balances	p. 60
Sizing and Cost of Process Equipment	p. 62
Plant Profitability	p. 63
Nomenclature	p. 65
References	p. 67
Computer-Aided Process Design
Introduction	p. 71
Principles of Spreadsheet-Aided Process Design	p. 72
Application Example	p. 80
Process Description	p. 80
Process Model	p. 80
Excel Implementation	p. 82
Workbook Preparation	p. 82
Process Modeling in a Spreadsheet	p. 82
Using "Solver" for Process Optimization	p. 82
Using Excel Tables and Charts for Presentation of the Results	p. 85
Introducing Dialog Boxes and Controls to Modify Data	p. 87
Towards an Integrated Graphics Interface	p. 88
Nomenclature	p. 91
References	p. 92
Heating Processes
Introduction	p. 93
Heat Transfer Coefficients	p. 94
General Considerations	p. 94
Heat and Mass Transfer Factors	p. 98
Food Heating Equipment	p. 98
Heat Exchangers	p. 99
Tubular Heat Exchangers	p. 100
Plate Heat Exchangers	p. 101
Scraped Surface Heat Exchangers	p. 103
Agitated Kettles	p. 104
Spiral-tube Heat Exchangers	p. 106
Direct Heating	p. 106
Special Heating Equipment	p. 107
Baking Ovens	p. 107
Impingement Heating	p. 109
Frying	p. 109
Radiation Heating	p. 109
Infrared Heaters	p. 110
Heat Generation Processes	p. 110
Microwave and Dielectric Heating	p. 111
Ohmic Heating	p. 112
Simplified Design of a Heat Exchanger	p. 113
Process Description	p. 113
Process Model	p. 113
Application to Tomato Paste Heating	p. 116
Detailed Design of a Shell and Tube Heat Exchanger	p. 118
Process Description	p. 118
Process Model	p. 119
Application to Tomato Paste Heating	p. 124
Detailed Design of a Plate Heat Exchanger	p. 129
Process Description	p. 129
Process Model	p. 130
Application to Orange Juice Heating	p. 133
Hygienic and Quality Considerations	p. 139
Nomenclature	p. 139
References	p. 141
Refrigeration and Freezing
Introduction	p. 145
Refrigeration Equipment	p. 146
Compression Refrigeration Cycles	p. 146
Mechanical Compressors	p. 146
Refrigeration Evaporators	p. 148
Condensers	p. 149
Capacity Control	p. 149
Shortcut Design Procedure	p. 149
Cooling of Foods	p. 152
Introduction	p. 152
Cooling Equipment	p. 153
Liquid Foods	p. 153
Solid Foods	p. 153
Freezing of Foods	p. 154
Introduction	p. 154
Freezing Time	p. 154
Heat Load	p. 155
Freezing Equipment	p. 156
Air Freezers	p. 156
Cold Surface Freezers	p. 156
Heat Exchanger Freezers	p. 156
Cryogenic Liquids	p. 156
Thawing Equipment	p. 158
Cold Storage of Foods	p. 158
Design of a Conveyor Belt Cooler	p. 159
Process Description	p. 159
Process Model	p. 160
Application to Strawberry Cooling	p. 165
Design of a Cold Storage Room	p. 171
Process Description	p. 171
Process Model	p. 172
Application to Seasonal Cold Storage of Apples	p. 178
Design of a Fluidized Bed Freezer	p. 184
Process Description	p. 184
Process Model	p. 185
Application to Green Pea Freezing	p. 190
Nomenclature	p. 196
References	p. 198
Evaporation
Introduction	p. 199
Heat Transfer in Evaporators	p. 199
Introduction	p. 199
Heat Transfer Coefficients	p. 200
Food Evaporators	p. 201
Falling Film Evaporators	p. 202
Forced Circulation Evaporators	p. 204
Agitated Film Evaporators	p. 204
Energy-Saving Evaporators	p. 205
Multiple-Effect Evaporators	p. 206
Vapor Recompression Evaporators	p. 208
Design of a Triple-Effect Evaporator	p. 210
Process Description	p. 210
Process Model	p. 210
Application to Tomato-Paste Concentration	p. 221
Design of a Vapor Recompression Evaporator	p. 228
Process Description	p. 228
Process Model	p. 229
Application to Tomato Paste Concentration	p. 233
Application to Milk Concentration	p. 234
Food Quality Considerations	p. 237
Nomenclature	p. 238
References	p. 241
Dehydration
Introduction	p. 243
General Considerations	p. 244
Heat and Mass Transfer	p. 244
Design of Industrial Dryers	p. 246
Drying Equipment	p. 249
Selection of Industrial Dryers	p. 249
Typical Food Dryers	p. 250
Bin (Silo) Dryers	p. 250
Tray Dryers	p. 250
Tunnel (Truck) Dryers	p. 251
Belt Dryers	p. 252
Rotary Dryers	p. 252
Fluidized Bed Dryers	p. 253
Pneumatic (Flash) Dryers	p. 253
Spray Dryers	p. 254
Drum dryers	p. 254
Vacuum Dryers	p. 255
Freeze Dryers	p. 255
Drying Principles	p. 256
Psychrometrics	p. 256
Drying Kinetics	p. 265
Material and Heat Balances	p. 270
Sizing	p. 272
Design of a Conveyor Belt Dryer	p. 272
Process Description	p. 272
Process Model	p. 274
Application to Carrot Dehydration	p. 279
Design of Rotary Dryer	p. 289
Process Description	p. 289
Process Model	p. 290
Application to Carrot Dehydration	p. 295
Comparison of Belt and Rotary Dryers	p. 295
Nomenclature	p. 302
References	p. 304
Thermal Processing of Foods
Introduction	p. 307
Kinetics of Thermal Inactivation	p. 308
Inactivation of Microorganisms and Enzymes	p. 308
Effect of Temperature	p. 309
Commercial Sterility	p. 310
Inactivation at Varying Temperature	p. 311
Thermal Damage to Food Components	p. 311
Thermal Destruction Data	p. 311
Application to Milk	p. 315
In-Container Thermal Processing	p. 318
In-Container Sterilizers	p. 322
Batch Sterilizers	p. 322
Continuous Sterilizers	p. 322
Continuous Flow Pasteurization	p. 324
Process Description	p. 324
Process Model	p. 324
Application to Milk	p. 332
Continuous Flow Sterilization: Indirect Steam Heating	p. 338
Process Description	p. 338
Process Model	p. 339
Application to Milk	p. 346
Continuous Flow Sterilization: Injection Steam Heating	p. 351
Process Description	p. 351
Process Model	p. 351
Application to Milk	p. 358
Continuous Flow Sterilization of Viscous and Particulate Fluid Foods	p. 364
Process Description	p. 364
Process Model	p. 364
Application to Model Potato Soup	p. 371
In-Container Thermal Processing	p. 377
Process Description	p. 377
Process Model	p. 378
Application to Corn Canning	p. 378
Nomenclature	p. 385
References	p. 387
Mass Transfer Processes
Introduction	p. 389
Phase Equilibria	p. 390
Mass Transfer	p. 390
Design of Equipment	p. 390
Distillation	p. 391
Introduction	p. 391
Process Description	p. 391
Process Model	p. 393
Vapor - Liquid Equilibrium	p. 393
Material and Heat Balances	p. 396
Column Size	p. 397
Column Auxiliaries Sizing	p. 399
Costing	p. 400
Process Design	p. 402
Application to Ethanol Distillation	p. 408
Conventional Column	p. 408
Column without Reboiler	p. 419
Aroma Recovery	p. 419
Spinning Cone Stripping Column	p. 421
Extraction	p. 422
Phase Equilibria	p. 422
Equilibrium Stages	p. 424
Mass Transfer Considerations	p. 425
Extraction Equipment	p. 426
Design of Crosscurrent Flow Solid Extraction	p. 428
Process Description	p. 428
Process Model	p. 428
Application to Oil Recovery from Soybean Meal	p. 432
Nomenclature	p. 438
References	p. 440
Membrane Separation Processes
Introduction	p. 443
Principles of Membrane Separations	p. 444
Mass Transfer Considerations	p. 444
Membrane Modules	p. 445
Membrane Separation Systems	p. 446
Pressure-driven Separations	p. 446
Special Membrane Separations	p. 448
Microfiltration and Ultrafil Tration	p. 450
Microfil Tration	p. 450
Ultrafil Tration	p. 451
UF Systems	p. 451
Food Applications of UF	p. 453
Reverse Osmosis and Nanofil Tration	p. 454
Ro Systems	p. 455
Food Applications of Ro	p. 456
Application to Cheese Whey Processing	p. 457
Design of an Ultrafil Tration Process	p. 459
Process Description	p. 459
Process Model	p. 459
Application to Cheese Whey	p. 462
Design of a Reverse Osmosis Process	p. 467
Process Description	p. 467
Process Model	p. 468
Application to Cheese Whey	p. 471
Nomenclature	p. 475
References	p. 476
Appendix
Conversion Factors to Si Units	p. 478
Physical Properties of Water, Steam, and Air	p. 479
Saturated Pressure of Water	p. 479
Latent Heat of Vaporization of Water	p. 480
Density of Water	p. 481
Density of Saturated Steam	p. 482
Phase Diagram of Water	p. 483
Density of Air	p. 484
Specific Heat of Water, Steam and Air	p. 485
Viscosity of Water, Steam and Air	p. 486
Thermal Conductivity of Water, Steam and Air	p. 487
Mass Diffusivity of Water Vapor in Air	p. 487
Thermal Properties of Major Food Components	p. 488
Density of Major Food Components	p. 488
Specific Heat of Major Food Components	p. 489
Thermal Conductivity of Major Food Components	p. 490
Transport Properties of Selected Foods	p. 491
Viscosity of Selected Foods	p. 491
Thermal Conductivity of Selected Foods	p. 492
Moisture Diffusivity of Selected Foods	p. 494
Fluid Flow in Circular Tubes	p. 496
Convection Heat Transfer Coefficients	p. 498
Nomenclature	p. 500
References	p. 500
Index	p. 501
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