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The fourth edition of this leading textbook presents the engineering concepts and unit operations used in food processing in a classroom-proven and unique blend of principles with applications. Describing the application of a particular principle followed by the quantitative relationships that define the related processes, each chapter also includes solved examples and problems to evaluate reader comprehension. Authors Singh and Heldman use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum making it easily adaptable for each classroom.
864 pages, publication date: OCT-2008
TABLE OF CONTENTS
About the Authors Foreword Preface CHAPTER 1 Introduction 1.1 Dimensions 1.2 Engineering Units 1.3 System 1.4 State of a System 1.5 Density 1.6 Concentration 1.7 Moisture Content 1.8 Temperature 1.9 Pressure 1.10 Enthalpy 1.11 Equation of State and Perfect Gas Law 1.12 Phase Diagram of Water 1.13 Conservation of Mass 1.14 Material Balance 1.15 Thermodynamics 1.16 Laws of Thermodynamics 1.17 Energy 1.18 Energy Balance 1.19 Energy Balance for a Closed System 1.20 Energy Balance for an Open System 1.21 Total Energy Balance 1.22 Power 1.23 Area Problems List of Symbols Bibliography CHAPTER 2 Fluid Flow in Food Processing 2.1 Liquid Transport Systems 2.2 Properties of Liquids 2.3 Handling Systems for Newtonian Liquids 2.4 Force Balance on a Fluid Element Flowing in a Pipe – Derivation of Bernoulli Equation 2.5 Energy Equation for Steady Flow of Fluids 2.6 Pump Selection and Performance Evaluation 2.7 Flow Measurement 2.8 Measurement of Viscosity 2.9 Flow Characteristics of Non-Newtonian Fluids 2.10 Transport of Solid Foods Problems List of Symbols Bibliography CHAPTER 3 Energy and Controls in Food Processes 3.1 Generation of Steam 3.2 Fuel Utilization 3.3 Electric Power Utilization 3.4 Process Controls in Food Processing 3.5 Sensors Problems List of Symbols Bibliography CHAPTER 4 Heat Transfer in Food Processing 4.1 Systems for Heating and Cooling Food Products 4.2 Thermal Properties of Foods 4.3 Modes of Heat Transfer 4.4 Steady-State Heat Transfer 4.5 Unsteady-State Heat Transfer 4.6 Electrical Conductivity of Foods 4.7 Ohmic Heating 4.8 Microwave Heating Problems List of Symbols Bibliography CHAPTER 5 Preservation Processes 5.1 Processing Systems 5.2 Microbial Survivor Curves 5.3 Influence of External Agents 5.4 Thermal Death Time F 5.5 Spoilage Probability 5.6 General Method for Process Calculation 5.7 Mathematical Methods Problems List of Symbols Bibliography CHAPTER 6 Refrigeration 6.1 Selection of a Refrigerant 6.2 Components of a Refrigeration System 6.3 Pressure-Enthalpy Charts 6.4 Mathematical Expressions Useful in Analysis of Vapor-Compression Refrigeration 6.5 Use of Multistage Systems Problems List of Symbols Bibliography
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CHAPTER 7 Food Freezing 7.1 Freezing Systems 7.2 Frozen-Food Properties 7.3 Freezing Time 7.4 Frozen-Food Storage Problems List of Symbols Bibliography CHAPTER 8 Evaporation 8.1 Boiling-Point Elevation 8.2 Types of Evaporators 8.3 Design of a Single-Effect Evaporator 8.4 Design of a Multiple-Effect Evaporator 8.5 Vapor Recompression Systems Problems List of Symbols Bibliography CHAPTER 9 Psychrometrics 9.1 Properties of Dry Air 9.2 Properties of Water Vapor 9.3 Properties of Air-Vapor Mixtures 9.4 The Psychrometric Chart Problems List of Symbols Bibliography CHAPTER 10 Mass Transfer 10.1 The Diffusion Process 10.2 Unsteady-State Mass Transfer Problems List of Symbols Bibliography CHAPTER 11 Membrane Separation 11.1 Electrodialysis Systems 11.2 Reverse Osmosis Membrane Systems 11.3 Membrane Performance 11.4 Ultrafiltration Membrane Systems 11.5 Concentration Polarization 11.6 Types of Reverse-Osmosis and Ultrafiltration Systems Problems List of Symbols Bibliography CHAPTER 12 Dehydration 12.1 Basic Drying Processes 12.2 Dehydration Systems 12.3 Dehydration System Design Problems List of Symbols Bibliography CHAPTER 13 Supplemental Processes 13.1 Filtration 13.2 Sedimentation 13.3 Centrifugation 13.4 Mixing Problems List of Symbols Bibliography CHAPTER 14 Extrusion Processes for Foods 14.1 Introduction and Background 14.2 Basic Principles of Extrusion 14.3 Extrusion Systems 14.4 Extrusion System Design 14.5 Design of More Complex Systems Problems List of Symbols Bibliography CHAPTER 15 Packaging Concepts 15.1 Introduction 15.2 Food Protection 15.3 Product Containment 15.4 Product Communication 15.5 Product Convenience 15.6 Mass Transfer in Packaging Materials 15.7 Innovations in Food Packaging 15.8 Food Packaging and Product Shelf-life 15.9 Summary Problems List of Symbols Bibliography Appendices A.1 SI System of Units and Conversion Factors A.2 Physical Properties of Foods A.3 Physical Properties of Nonfood Materials A.4 Physical Properties of Water and Air A.5 Psychrometric Charts A.6 Pressure-Enthalpy Data A.7 Symbols for Use in Drawing Food Engineering Process Equipment A.8 Miscellaneous A.9 Dimensional Analysis Bibliography Index
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