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.
Autorentext
Dr Jasim Ahmed is a Research Scientist on the Food and Nutrition Program at the Kuwait Institute for Scientific Research, Safat, Kuwait.
Dr Mohammad Shafiur Rahman is a Professor at the Sultan Qaboos University, Muscat, Sultanate of Oman.
Klappentext
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 two-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 of process design in the broader context of food production and consumption.
Targeted at food engineers, researchers, product and process developers and other food industry professionals, the Handbook of Food Process Design will be equally useful to students and researchers working in food science and technology and biochemical engineering. Graduates of other disciplines, including chemical and mechanical engineering, will also find its treatment of the principles and practice of process design invaluable for working in food contexts.
Inhalt
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 Klç-Akylmaz
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