Project management (1)

Food Process Engineering Operations Contemporary Food Engineering Series Editor Professor Da-Wen Sun, Director Food Refrigeration & Computerized Food Technology National University of Ireland, Dublin (University College Dublin) Dublin, Ireland http://www.ucd.ie/sun/ Emerging Technologies for Food Quality and Food Safety Evaluation, edited by Yong-Jin Cho and Sukwon Kang (2011) Food Process Engineering Operations, edited by George D Saravacos and Zacharias B Maroulis (2011) Biosensors in Food Processing, Safety, and Quality Control, edited by Mehmet Mutlu (2011) Physicochemical Aspects of Food Engineering and Processing, edited by Sakamon Devahastin (2010) Infrared Heating for Food and Agricultural Processing, edited by Zhongli Pan and Griffiths Gregory Atungulu (2010) Mathematical Modeling of Food Processing, edited by Mohammed M Farid (2009) Engineering Aspects of Milk and Dairy Products, edited by Jane Sélia dos Reis Coimbra and José A Teixeira (2009) Innovation in Food Engineering: New Techniques and Products, edited by Maria Laura Passos and Claudio P Ribeiro (2009) Processing Effects on Safety and Quality of Foods, edited by Enrique Ortega-Rivas (2009) Engineering Aspects of Thermal Food Processing, edited by Ricardo Simpson (2009) Ultraviolet Light in Food Technology: Principles and Applications, Tatiana N Koutchma, Larry J Forney, and Carmen I Moraru (2009) Advances in Deep-Fat Frying of Foods, edited by Serpil Sahin and Servet Gülüm Sumnu (2009) Extracting Bioactive Compounds for Food Products: Theory and Applications, edited by M Angela A Meireles (2009) Advances in Food Dehydration, edited by Cristina Ratti (2009) Optimization in Food Engineering, edited by Ferruh Erdoˇgdu (2009) Optical Monitoring of Fresh and Processed Agricultural Crops, edited by Manuela Zude (2009) Food Engineering Aspects of Baking Sweet Goods, edited by Servet Gülüm Sumnu and Serpil Sahin (2008) Computational Fluid Dynamics in Food Processing, edited by Da-Wen Sun (2007) Food Process Engineering Operations George D Saravacos Zacharias B Maroulis Boca Raton London New York CRC Press is an imprint of the Taylor & Francis Group, an informa business CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2011 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S Government works Version Date: 2011908 International Standard Book Number-13: 978-1-4200-8354-5 (eBook - PDF) This book contains information obtained from authentic and highly regarded sources Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use The authors and publishers have attempted to trace the copyright holders of all material reproduced in this publication and apologize to copyright holders if permission to publish in this form has not been obtained If any copyright material has not been acknowledged please write and let us know so we may rectify in any future reprint Except as permitted under U.S Copyright Law, no part of this book may be reprinted, reproduced, transmitted, or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying, microfilming, and recording, or in any information storage or retrieval system, without written permission from the publishers For permission to photocopy or use material electronically from this work, please access www.copyright com (http://www.copyright.com/) or contact the Copyright Clearance Center, Inc (CCC), 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400 CCC is a not-for-profit organization that provides licenses and registration for a variety of users For organizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com To Katie Saravacos Sincerely yours, George Emer Professor George D Saravacos Contents Series Preface xxi Series Editor xxiii Preface xxv Authors xxvii Chapter Introduction 1.1 1.2 1.3 Introduction Process Diagrams .2 Material and Energy Balances 1.3.1 Material Balances 1.3.2 Energy Balances 1.4 Engineering Units .6 1.5 Engineering Calculations 1.5.1 Engineering Symbols 1.5.2 Dimensions and Dimensionless Numbers 1.5.3 Notation of Numbers 1.5.4 Engineering Calculations Application Examples Material Balance 14 Energy Balances 14 Total Energy Requirements 16 Actual Energy Requirements 16 Problems 16 List of Symbols 17 References 18 Chapter Transport Phenomena 19 2.1 2.2 2.3 Introduction 19 Steady-State Transport 20 2.2.1 Transport Rate Equations 20 2.2.1.1 Heat Transport 20 2.2.1.2 Mass Transport 21 2.2.1.3 Momentum Transport 21 Unsteady-State Transport 22 2.3.1 Mathematical Modeling 22 2.3.1.1 Analytical Solution 22 2.3.1.2 Generalized Chart Solution .25 2.3.1.3 Numerical/Computer Solution 28 vii viii Contents 2.4 Interface Transfer 28 2.4.1 Transfer Coefficients 28 2.4.2 Dimensionless Numbers 29 2.4.2.1 Momentum Transport (Re, Fr, f ) 29 2.4.2.2 Heat Transfer (Bi, Fo, Gr, Gz, Le, Nu, Pe, Pr, St) 29 2.4.2.3 Mass Transfer (Bi, Fi, Le, Pe, Sc, Sh) 30 Application Examples 30 Problems 34 List of Symbols 34 References 36 Chapter Thermodynamics and Kinetics 37 3.1 3.2 Introduction 37 Principles of Thermodynamics 37 3.2.1 Definitions 37 3.2.2 First Law 38 3.2.3 Second Law 39 3.2.4 Calculation of Entropy Change 40 3.2.5 Thermodynamic Flow Processes 40 3.2.5.1 Compression Processes 41 3.2.5.2 Expansion Processes 41 3.2.5.3 Steam Power Cycle 42 3.2.5.4 Carnot Cycle 44 3.2.5.5 Refrigeration and Heat Pumps 44 3.2.6 Gas Compression 45 3.3 Phase Equilibria .46 3.3.1 Vapor–Liquid Equilibria 47 3.3.2 Vapor–Solid Equilibria 47 3.3.3 Water Phase Equilibria 49 3.4 Food Kinetics 50 3.4.1 Chemical Reactions 50 3.4.2 Microbial Kinetics 54 3.4.2.1 Microbial Growth 54 3.4.2.2 Microbial Inactivation 55 Application Examples 55 Problems 58 List of Symbols 58 References 59 Chapter Overview of Food Process Technology 61 4.1 4.2 Introduction 61 Food Preservation 62 4.2.1 Minimal Processing and Hurdle Technology 62 4.2.2 Refrigeration 62 ix Contents 4.2.3 Freezing 63 4.2.4 Thermal Processing 65 4.2.5 Concentration and Dehydration 66 4.2.6 Novel Food Processes 69 4.3 Food Manufacturing 70 4.4 Food Ingredients 74 4.5 Food Product Engineering 77 Problems 77 References 78 Chapter Engineering Properties of Foods 79 5.1 5.2 Introduction 79 Physical Properties 79 5.2.1 Density and Porosity 79 5.2.2 Thermal Properties 83 5.2.2.1 Nonfrozen Foods 83 5.2.2.2 Frozen Foods .84 5.2.3 Mechanical Properties 85 5.2.3.1 Static Tests 85 5.2.3.2 Dynamic Tests 86 5.2.3.3 Empirical Tests 87 5.2.4 Electrical Properties 87 5.2.5 Acoustic Properties 88 5.2.5.1 Sound Propagation 88 5.2.5.2 Food Applications 88 5.2.5.3 Doppler Velocimetry 89 5.2.6 Colorimetric Properties 89 5.2.7 Surface Properties .90 5.2.7.1 Introduction .90 5.2.7.2 The Gibbs Equation 90 5.2.7.3 Liquids 91 5.2.7.4 Solids 91 5.3 Transport Properties .92 5.3.1 Transport Properties of Gases and Liquids .92 5.3.2 Rheological Properties 95 5.3.3 Thermal Transport Properties 98 5.3.4 Mass Transport Properties 99 5.3.4.1 Mass Diffusivity 99 5.3.4.2 Permeability 101 Application Examples 102 Problems 107 List of Symbols 108 References 110 Appendix A A.1  Conversion to SI Units From Acre Angstrom atm (760 Torr) bar barrel (oil) barrel (liquors) box Btu Btu/h Btu/(h ft2) Btu/(h ft °F) Btu/(h ft2 °F) Btu/lb Bushel cP cu ft cu ft/min (CFM) cu ft/lb cwt (hundredweight) dyn ft ft/min (FPM) ft of water ft lb gallons (U.S.) gallons (Imperial) gallons/min (GPM) hectare HP HP (boiler) in (inches) in Hg kcal kg force (kp) kW h L (lit, l) lb mass To (SI) Units Multiply By m m bar Pa m3 m3 kg kJ W W/m2 W/m K W/m2 K kJ/kg m3 Pa s m3 m3/s m3/kg kg N m m/s Pa J m3 m3 m3/s m2 kW kW m Pa kJ N MJ m3 kg 4046 × 10−10 1.013 × 105 0.159 0.117 41 1.055 0.293 3.154 1.729 5.678 2.326 0.036 0.001 0.0284 0.5 × 10−3 0.0624 50.8 × 10−5 0.305 0.0051 2990 1.355 3.785 × 10−3 4.543 × 10−3 0.063 × 10−3 10 × 103 0.745 9.80 0.0254 3386 4.18 9.81 3.6 0.001 0.454 (continued) 543 544 Appendix A (continued) From To (SI) Units lb force N lb/cu ft kg/m3 lb/(ft s) kg/(m s) Pa lb/ft2 lb/(ft2 h) kg/(m2 s) lb/in (psi) Pa miles km mm water Pa oz (ounce) kg P (poise) Pa s Pa N/m2 Pa s kg/(m s) RPM (rpm) 1/s m2 sq ft (ft2) m2 sq in (in.2) therm MJ ton (metric) kg ton (U.S., short) kg ton-refrigeration kW Torr (mm Hg) Pa W J/s K = °C + 273, °C = (°F − 32)/1.8 Multiply By 4.45 16.02 1.488 47.9 0.00133 6894 1.609 9.81 0.028 0.10 1.00 1.00 0.0167 0.093 0.645 × 10−3 105.5 1000 907.2 3.51 133.3 1.00 A.1.1  Multipliers of SI Units dk (deco) h (hecto) k (kilo) M (mega) G (giga) d (deci) c (centi) m (milli) μ (micro) n (nano) × (10) × (100) × (1,000) × (1,000,000) × (1,000,000,000) × (0.1) × (0.01) × (0.001) × (0.000001) × (0.000000001) Note that in the United States, the following technical multipliers are sometimes used, M (thousand) × (1,000), and MM (million) × (1,000,000) 545 Appendix A A.2 Saturated Steam Table (Abbreviated) T (°C) 0.01 10 15 20 25 30 35 40 45 50 55 60 65 70 75 80 85 90 95 100 102 104 106 108 110 112 114 116 118 120 125 130 135 140 150 160 170 180 374 P (bar) HL (kJ/kg) HV (kJ/kg) ΔHVL (kJ/kg) 0.0061 0.0066 0.0071 0.0076 0.0081 0.0087 0.0123 0.0170 0.0234 0.0317 0.0424 0.0523 0.0738 0.0959 0.1234 0.1575 0.1993 0.2502 0.3118 0.3856 0.4737 0.5786 0.7012 0.8453 1.0132 1.0877 1.1667 1.2503 1.3388 1.4324 1.5313 1.6358 1.7461 1.8623 1.9848 2.3201 2.7002 3.1293 3.6119 4.7572 6.1766 7.9147 10.0190 221 0.00 4.18 8.40 12.61 16.82 21.02 42.00 63.00 83.84 104.75 125.67 146.60 167.50 188.42 209.33 230.24 251.15 272.08 293.91 313.96 334.93 355.92 376.93 397.98 419.06 427.51 435.95 444.41 452.87 461.34 469.61 478.29 486.78 495.28 503.76 525.07 546.41 567.80 589.24 632.32 675.65 719.28 753.25 2086 2500 2502 2504 2506 2508 2510 2519 2528 2537 2546 2555 2564 2573 2582 2591 2600 2609 2617 2626 2635 2643 2651 2660 2668 2676 2679 2682 2685 2688 2691 2694 2697 2700 2703 2706 2713 2720 2727 2734 2746 2758 2768 2778 2086 2500 2498 2496 2493 2491 2489 2477 2465 2453 2441 2430 2418 2406 2394 2382 2370 2358 2345 2333 2321 2308 2295 2283 2270 2257 2251 2246 2241 2235 2230 2224 2219 2213 2208 2202 2188 2174 2159 2145 2114 2082 2049 2015 (critical point) 546 Appendix A T (°C), saturation temperature; P (bar), saturation pressure; HL (kJ/kg), enthalpy of liquid; H V (kJ/kg), enthalpy of vapor; ΔH VL (kJ/kg), heat of evaporation of water (Haar et al, 1984; Perry and Green, 1997) The density of saturated liquid water (ρL , kg/m3) changes from 999.85 (1°C) to 958.39 (100°C) and 887.06 (180°C) The density of saturated water vapor (ρV, kg/m3) varies from 0.0052 (1°C) to 0.5975 (100°C) and 5.134 (180°C) A.3 Superheated Steam Superheated steam is produced by heating saturated steam at constant pressure to temperatures above saturation The properties of superheated steam at various temperatures and pressures can be found in special steam tables of the literature Of particular importance in process engineering is the enthalpy of superheated steam (Hs), which can be estimated from the enthalpy of the saturated steam (H V), using the equation Hs = H V + Cp(Ts − To), where Cp is the specific heat of superheated steam, and Ts and To are the superheated and saturation temperatures, respectively For typical process applications of superheated steam, approximately Cp = 2 kJ/(kg K) As an example, the enthalpy of superheated steam at an absolute pressure of 1 atm (1.013 bar) and 150°C is estimated as Hs = 2676 + × (150 – 100) = 2776 kJ/kg A.4 Engineering Properties of Food Systems A.4.1  Properties of Water and Air Property (20°C) Density (ρ), kg/m Specific heat (Cp), kJ/(kg K) Viscosity (η), mPa s Thermal conductivity (λ), W/(m K) Thermal diffusivity (α), m2/s Mass diffusivity (D), m2/s Water/water Air/water Air/air Water Air (Dry) 1000 4.18 1.0 0.60 1.4 × 10−7 1.3 1.1 0.018 0.025 1.7 × 10−5 × 10−9 — — — 1.9 × 10−9 1.8 × 10−5 Source: Saravacos, G.D and Maroulis, Z.B., Transport Properties of Foods, Marcel Dekker, New York, 2001 547 Appendix A A.4.2  Engineering Properties of Some Liquid Foods (20°C) Liquid Food Milk Orange juice 12°Brix Apple juice (clear) 65°Brix Vegetable oil Honey ρ, kg/m3 Cp, kJ/kg 1030 1040 1350 3.8 3.5 2.2 η, mPa s 1.5 70 λ, W/(m K) 0.48 0.66 0.35 920 1380 1.8 2.0 90 8000 0.17 0.34 Source: Rahman, M.S., Food properties Handbook, 2nd edn., CRC Press, New York, 2009; Rao, M.A., Rizvi, S.S.H., and Datta, A.E., Engineering Properties of Foods, 3rd edn., Taylor & Francis, New York, 2005 A.4.3  Engineering Properties of Some Solid Foods (20°C) Food Material Potato, raw Potato, dried Corn Bread Pasta Raisins Minced beef Codfish X, kg/kg dm ε, — Cp, kJ/(kg K) λ, W/(m K) 3.00 0.05 0.10 0.15 3.6 2.0 0.45 0.10 0.20 0.80 0.15 0.25 0.75 0.10 0.50 0.10 0.10 0.15 2.1 2.8 2.1 2.2 2.8 0.20 0.40 0.20 0.20 0.40 0.5 0.3 1.5 0.50 0.20 2.5 0.30 D, ×10−10 m2/s Source: Data from Saravacos, G.D and Maroulis, Z.B., Transport Properties of Foods, Marcel Dekker, New York, 2001 Note: X, moisture content; ε, porosity; Cp, specific heat; λ, thermal conductivity; D, water diffusivity 548 Appendix A A.5 Engineering Diagrams Vessels Fluids Transport Silo Conveyor Belts Electric motor Conveyor belt R R P P Storage tank Agitator Belt washer W R R P P L Process vessel Compressor R R Belt dryer P R s S G P A P Agitated jacketed reactor Pump R R S Belt freezer P R z Z S P P Fan R P Figure A.1  Symbols of process equipment (Modified from Maroulis, Z.B and Saravacos, G.D., Food Plant Economics, CRC Press, New York, August 2, 2007, fig 5.4.) 549 Appendix A Filters Heat Exchangers Vacuum drum filter Dryers Scraped surface heat exchanger R P R Tray dryer S A s s S P G R P P Plate filter Shell and tubes heat exchanger R P P Vibratory conveyor dryer S R P s R s Vibrating screen P Rotary dryer R S R G A Plate heat exchanger R S F G P P P P s Tubular evaporator s A Fluidized bed dryer S B R P R F G P A Forced circulation evaporator B S s R P Figure A.1 (continued) (continued) 550 Appendix A Size Reduction Mechanical Processing Cutter Utilities Centrifuge turbine R R R P P P P Crusher Screw press Boiler R R G F P P Grinder A Extruder R R P P Ball mill Packaging equipment R R K P Figure A.1 (continued) P S s 551 Appendix A List of Equipment Vessels Silo Storage tank Process vessel Agitated jacketed reactor Fluids transport Electric motor Agitator Compressor Pump Fan Conveyor belts Conveyor belt Belt washer Belt dryer Belt freezer Heat exchangers Scraped surface heat exchanger Shell and tubes heat exchanger Plate heat exchanger Tubular evaporator Forced circulation evaporation Filters Vacuum drum filter Plate filter Vibrating screen Dryers Tray dryer Vibratory conveyor dryer Rotary dryer Fluidized bed dryer Size reduction Cutter Crusher Grinder Ball mill Mechanical processing Centrifuge Screw press Extruder Packaging equipment Utilities Turbine Boiler Figure A.1 (continued) Nomenclature System input streams R Row material K Packaging material X Auxiliar material F Fuel W Process water A Ambient air System internal recycled streams S Steam s Steam condensate C Cooling water c Cooling water return Z Refrigerant z Refrigerant return M Compressed air System output streams P Product B Byproduct L Liquid or solid waste G Gas waste 552 Appendix A 0.500 0.450 Humidity (kg/kg db) 0.400 0.350 Water activity = 1.00 0.300 0.250 0.80 0.60 0.40 Enthalpy (kJ/kg) 0.200 400 0.150 0.100 0.20 200 0.050 0.000 30 40 50 60 70 Temperature (°C) 80 90 100 Figure A.2  Psychrometric chart at pressure bar and temperatures 30°C–100°C (calculated from the psychrometric model of Chapter 11) Air water activity aw = (% relative humidity)/100 0.050 0.045 Water activity = 1.00 Humidity (kg/kg db) 0.040 0.80 0.035 120 0.030 Enthalpy (kJ/kg) 0.025 0.60 100 80 0.020 0.40 60 0.015 40 0.010 0.20 20 0.005 0.000 10 15 20 25 30 Temperature (°C) 35 40 45 50 Figure A.3  Psychrometric chart at pressure bar and temperatures 0°C–50°C (calculated from the psychrometric model of Chapter 11) Air water activity av = (% relative humidity)/100 (Maroulis, Z.B and Saravacos, G.D Food Process Design, CRC Press, Boca Raton, FL, 2003.) 553 Appendix A 100 10 Po/Fr 4B A 0.1 10 100 Re 1,000 10,000 1,00,000 Figure A.4  Power number (Po) in agitated vessels, Froude number (Fr), Reynolds number (Re) (4B) four baffles, (A) un-baffled vessel (Saravacos, G.D and Kostaropoulos, A.E., Handbook of Food Processing Equipment, Springer, New York, 2002.) %η 100 10 0.1 d/d c Figure A.5  Efficiency (η) of cyclone collectors (Lapple diagram), particle diameter (d), cut particle diameter (dc) 554 Appendix A A.6  Food Process Equipment A.6.1  Directories of Food Process Equipment • CE, Chemical Engineering Magazine, Chemical Engineering Equipment Buyers Guide, McGraw-Hill, New York • DECHEMA, Gesellschaft fuer Chem.Technik und Biotechnologie, www dechema.de • DFISA, Dairy and Food Industry Supply Association, Inc., Membership Directory of Products and Services, Rockville, MD • FP, Food Processing Magazine, Food Processors’ Resource, Equipment and Supplies, Putman Publishers, Chicago, IL • FPM&SA, Food Processing Machinery & Suppliers Association, Blue Book of Buyers Guide, Alexandria, VA • IAFIS, International Association of Food Industries Suppliers, www iafis.org • JFMMA, Japan Food Machinery Manufacturers Association, General Catalogue for Food Machinery in Japan, Tokyo, Japan • PPMA, Processing and Packaging Machinery Association,www.ppma co.uk • TEMA, Tubular Manufacturers Association, Inc., www.tema.org A.6.2  Exhibitions of Food Process Equipment • • • • • ACHEMA Exhibition–Congress, Frankfurt, Germany FOOD AND DAIRY Expo, Chicago, Illinois GIA, SIEL, MATIC Exhibition, Paris, France INTERPACK Packaging Fair, Düsseldorf, Germany PARMA FOOD FAIR, Parma, Italy A.6.3  Suppliers of Food Process Equipment Technical information and photographs of industrial equipment used in food process engineering operations are provided by various manufacturers and suppliers A  partial list of the electronic (www) addresses of some known suppliers mainly from the European Union and the United States is given is this section The equipment is classified according to the chapters of this book Chapter (Pumps, Fans, Conveyors) Alfa Laval (Sweden) APV (UK) Mono Pumps Ltd (UK) Moyno Pumps (USA) Waukesha Cherry-Burell (USA) alfalaval.com apv.com mono-pumps.com moyno.com gowcb.com 555 Appendix A Chapter (Size Reduction, Mixers, Homogenizers, Extruders) Amandus Kahl (Germany) Buhler (Switzerland) Clextral (France) Fitzpatrick (USA) Hosokawa Micron Corporation (Japan) Urschel (USA) Werner & Pfeiderer (Germany) Wenger (USA) amanduskahl-group.de buhlergroup.com clextral.com fitzmill.com hmc.hosokawa.com urschel.com wpib.de wenger.com Chapters and (Heaters, Sterilizers, Blanchers) Alfa Laval (Sweden) APV Crepaco (UK) Cabinplant (Denmark) Dixie Canner (USA) FMC Corporation (USA) Lagarde (France) Stock America (USA) Stork (Netherlands) Tetrapak (USA) Waukesha Cherry-Burrell (USA) alfalaval.com apv.com cabibplant.com dixiecanner.com fmc-foodtech.com lagarde-autoclaves.com stockamerica.com stork-food-dairy.com tetrapak.com gowcb.com Chapter 10 (Evaporators) Alfa Laval (Sweden) APV Systems (UK) Fenco (Italy) GEA-Wiegand (Germany) Unipektin (Switzerland) alfalaval.com apv.com fenco.it gea-wiegand.com unipektin.com Chapter 11 (Dryers) GEA Niro Atomizer (Denmark) National Drying Equipment (USA) Pavan Mabimpianti (Italy) Wolverine Proctor (USA) niro.dk nationaldrying.com pavan.com cpmwolverineproctor.com Chapter 12 (Refrigerators, Freezers) GEA Grasso (Netherlands) Jackstone Froster Ltd (UK) York International Corporation (USA) grasso.nl jackstonefroster.com york.com 556 Appendix A Chapter 13 (Distillation, Extraction) Flavourtech (Australia) GEA-Wiegand (Germany) Koch Modular Process Systems (USA) flavourtech.com gea-wiegand.com modular-process.com Chapter 14 (Membrane Separations, HP Processing) Avure Technology (USA) Dow Chemical (USA) Millipore (USA) PCI Membrane Systems (UK) avure.com dowmembranes.com millipore.com pcimem.com Chapter 15 (Canning, Aseptic, Plastic, Paper) Angelus Sanitary Can Machine (USA) Tetrapak (Sweden) Lubeca-Scholz (Germany) Packaging Machinery (Canada) R Bosch Verpackungsmaschinen (Germany) SIG Holding (Switzerland) angelusmachine.com tetrapak.com scholz-mb.de pfmusa.com boschpackaging.com sig-group.com References Haar, L., Gallagher, J., and Kell, G eds 1984 NBS/NRC Steam Tables Hemisphere Publications, New York Maroulis, Z.B and Saravacos, G.D 2003 Food Process Design CRC Press, Boca Raton, FL Maroulis, Z.B and Saravacos, G.D 2007 Food Plant Economics CRC Press, New York, August 2, 2007 Perry, R and Green, D eds 1997 Perry’s Chemical Engineer’s Handbook, 7th edn McGraw-Hill, New York Rahman, M.S 2009 Food Properties Handbook, 2nd edn CRC Press, New York Rao, M.A., Rizvi, S.S.H., and Datta, A.E 2005 Engineering Properties of Foods, 3rd edn Taylor & Francis, New York Saravacos, G.D and Kostaropoulos, A.E 2002 Handbook of Food Processing Equipment Springer, New York Saravacos, G.D and Maroulis, Z.B 2001 Transport Properties of Foods Marcel Dekker, New York FOOD SCIENCE AND TECHNOLOGY Food Process Engineering Operations A unique and interdisciplinary field, food processing must meet basic process engineering considerations such as material and energy balances, as well as the more specialized requirements of food acceptance, human nutrition, and food safety Food engineering, therefore, is a field of major concern to university departments of food science, and chemical and biological engineering as well as engineers and scientists working in various food processing industries Part of the notable CRC Press Contemporary Food Engineering series, Food Process Engineering Operations focuses on the application of chemical engineering unit operations to the handling, processing, packaging, and distribution of food products Chapters through open the text with a review of the fundamentals of process engineering and food processing technology, with typical examples of food process applications The body of the book then covers food process engineering operations in detail, including theory, process equipment, engineering operations, and application examples and problems Based on the authors’ long teaching and research experience both in the U.S and Greece, this highly accessible textbook employs simple diagrams to illustrate the mechanism of each operation and the main components of the process equipment It uses simplified calculations requiring only elementary calculus and offers realistic values of food engineering properties taken from the published literature and the authors’ experience The appendix contains useful engineering data for process calculations, such as steam tables, engineering properties, engineering diagrams, and suppliers of process equipment Designed as a one- or two-semester textbook for food science students, Food Process Engineering Operations examines the applications of process engineering fundamentals to food processing technology, making it an important reference for students of chemical and biological engineering interested in food engineering, and for scientists, engineers, and technologists working in food processing industries 83538 an informa business w w w c r c p r e s s c o m 6000 Broken Sound Parkway, NW Suite 300, Boca Raton, FL 33487 270 Madison Avenue New York, NY 10016 Park Square, Milton Park Abingdon, Oxon OX14 4RN, UK ISBN: 978-1-4200-8353-8 90000 78 420 083538 ... continue to be important food engineering issues, and significant progress is being made in waste management, the efficient utilization of energy, and the reduction of effluents and emissions in... and applications of membranes in food processing; shelf life, electronic indicators in inventory management; sustainable technologies in food processing; and packaging, cleaning, and sanitation... evaporation, dehydration, and distillation He has participated in several fundamental and applied research projects in food engineering in Greece and in the United States, cooperating with the NYSAES (Cornell)