FOOD PROCESS ENGINEERING AND TECHNOLOGY pptx

[...]... by teachers and researchers in food process engineering (Fellows, 1988; Bimbenet et al., 2002; Bruin and Jongen, 2003) Some of the unit operations of the food processing industry are listed in Table I.1 Food Process Engineering and Technology ISBN: 978-0-12-373660-4 Copyright © 2009, Elsevier Inc All rights reserved 2 Introduction Table I.1 Unit operations of the food processing industry by principal... the phases of food engineering, from product development to plant design, from production to distribution The importance of packaging in food process engineering and technology cannot be overemphasized Research and development in packaging is also one of the most innovative areas in food technology today Finally, common to all industrial processes, regardless of the materials treated and the products... Comprehens Rev Food Sci Food Safety 2, 42–54 Fellows, P.J (1988) Food Processing Technology Ellis Horwood Ltd, New York Loncin, M and Merson, R.L (1979) Food Engineering, Principles and Selected Applications Academic Press, New York Physical Properties of Food Materials 1.1 Introduction Dr Alina Szczesniak defined the physical properties of foods as ‘those properties that lend themselves to description and quantification... measurement methods and control strategies is, undoubtedly, one of the most significant advances in food process engineering of the last years Accordingly, the first part of this book is devoted to basic principles, common to all food processes and includes chapters on the physical properties of foods, momentum transfer (flow), heat and mass transfer, reaction kinetics and elements of process control The... unit operations of food processing Batch and Continuous Processes Processes may be carried-out in batch, continuous or mixed fashion In batch processing, a portion of the materials to be processed is separated from the bulk and treated separately The conditions such as temperature, pressure, composition etc usually vary during the process The batch process has a definite duration and, after its completion,... preservation is specific to the processing of foods The Food Process Literally, a process is defined as a set of actions in a specific sequence, to a specific end A manufacturing process starts with raw materials and ends with products and by-products The number of actually existing and theoretically possible processes in any manufacturing industry is enormous Their study and description individually would... the rational design and operation of food processes and for the prediction of the response of foods to processing, distribution and storage conditions These are sometimes referred to as engineering properties’, although most physical properties are significant both from the quality and engineering points of view In recent years, the growing interest in the physical properties of foods is conspicuously... related to process design and product quality and it calls for the extensive use of approximate models Mathematical – physical modeling is indeed particularly useful in food engineering Of particular interest are the physical properties of food materials and the kinetics of chemical reactions One of the distinguishing features of food processing is the concern for food safety and hygiene This aspect... included The engineering flow diagram serves as a starting point for the listing, calculation and selection of all the physical elements of a food plant or production line and for the development of a plant layout References Bimbenet, J.J., Duquenoy, A and Trystram, G (2002) Génie des Procédés Alimentaires Dunod, Paris Bruin, S and Jongen, Th.R.G (2003) Food process engineering: the last 25 years and challenges... and chocolate 348 Pet foods 349 16 Spoilage and preservation of foods 351 16.1 Mechanisms of food spoilage 351 16.2 Food preservation processes 351 16.3 Combined processes (the ‘hurdle effect’) 353 16.4 Packaging 353 17 Thermal processing 355 17.1 Introduction 355 17.2 The kinetics of thermal inactivation of microorganisms and . end of this volume Food Process Engineering and Technology Zeki Berk Professor (Emeritus) Department of Biotechnology and Food Engineering TECHNION .