Food Process Engineering

1 Introduction.- 1.1 Thermodynamics Applied to Food Processing.- 1.2 Kinetics of Reactions Occurring in Processed Foods.- 1.3 Fundamentals of Mass Transfer in Food Processing.- Problems.- Comprehensive Problem-I.- Nomenclature.- 2 Rheology of Processed Foods.- 2.1 Introduction to Stress-Strain Behavior in Materials.- 2.2 Properties of Fluid Foods.- 2.2.1 Rheological Models.- 2.2.2 Measurement of Rheological Parameters.- 2.2.2a Capillary Tube Rheometers.- 2.2.2b Rotational Rheometers.- 2.2.2c Experimental Values.- 2.2.3 Friction.- 2.2.4 Laminar Flow.- 2.2.5 Turbulent Flow.- 2.2.6 Considerations in Pumping Fluid Foods.- 2.3 Properties of Suspensions and Concentrated Products.- 2.3.1 Viscosity.- 2.3.2 Flow in Pipes.- 2.3.2a Suspension Transport.- 2.3.2b Pneumatic Transport.- 2.4 Properties of Granular Foods and Powders.- 2.4.1 Density.- 2.4.2 Particle Size and Size Distributions.- 2.4.3 Flow of Food Powders.- 2.5 Properties of Solid Foods.- 2.5.1 Viscoelastic Models.- 2.5.2 Measurement of Viscoelastic Parameters.- 2.5.3 Food Texture.- Problems.- Comprehensive Problem-II.- Nomenclature.- 3 Heating and Cooling Processes.- 3.1 Modes of Heat Transfer.- 3.1.1 Conduction.- 3.1.2 Convection.- 3.1.2a Forced Convection.- 3.1.2b Free Convection.- 3.1.3 Radiation.- 3.1.4 Overall Heat Transfer.- 3.2 Thermal Properties of Foods.- 3.2.1 Specific Heat.- 3.2.2 Thermal Conductivity.- 3.3 Steady-State Heating and Cooling.- 3.3.1 Heat Transfer in Laminar Flow.- 3.3.1a Piston Flow.- 3.3.1b Fully Developed Parabolic Velocity Profile.- 3.3.1c Fully Developed Velocity Profile for a Power-Law Fluid.- 3.3.2 Heat Transfer in Turbulent Flow.- 3.3.3 Heat Exchangers.- 3.3.3a Tubular Heat Exchanger.- 3.3.3b Triple Tube Heat Exchanger.- 3.3.3c Plate Heat Exchanger.- 3.3.3d Plate Heat Exchangers for Non-Newtonian Fluids.- 3.3.3e Scraped Surface Heat Exchanger.- 3.3.3f Direct Contact Heat Exchangers.- 3.4 Unsteady-State Heating and Cooling.- 3.4.1 Negligible Internal Resistance.- 3.4.2 Negligible Surface Resistance.- 3.4.3 Finite Surface and Internal Resistance.- 3.4.4 Use of 'f' and 'j' Parameters.- 3.4.5 Finite Objects.- 3.4.6 Anomalous Objects and Ellipsoids.- 3.4.7 Numerical Methods.- 3.4.8 Unsteady-State Heat Transfer in Agitated Containers.- Problems.- Comprehensive Problem-III.- Nomenclature.- 4 Thermodynamics of Food Freezing.- 4.1 Properties of Frozen Foods.- 4.1.1 Freezing-Point Depression.- 4.1.2 Ice Crystal Formation.- 4.2 Enthalpy Change During Freezing.- 4.2.1 Experimental Investigations.- 4.3 Prediction of Food Product Freezing Rates.- 4.3.1 Plank's Equation.- 4.3.2 Neumann Problem.- 4.3.3 Tao Solutions.- 4.3.4 Tien Solutions.- 4.3.5 Mott Procedure.- 4.3.6 Numerical Solutions.- 4.4 Design of Food Freezing Equipment.- 4.4.1 Air-Blast Freezers.- 4.4.2 Plate Freezers.- 4.4.3 Immersion Freezers.- 4.5 Storage of Frozen Foods.- 4.5.1 Changes During Freezing.- 4.5.2 Storage Temperature Fluctuations.- Problems.- Comprehensive Problem-IV.- Nomenclature.- 5 Evaporation for Fluid Food Concentration.- 5.1 Thermodynamics of Evaporation.- 5.1.1 Phase Change.- 5.1.2 Boiling Point Elevation.- 5.2 Heat Transfer During Evaporation.- 5.2.1 Heating Medium.- 5.2.2 Heating Surface.- 5.2.3 Product.- 5.2.4 Heat-Transfer Coefficient.- 5.3 Design of Evaporation Systems.- 5.3.1 Retention Time.- 5.3.2 Single-Effect Systems.- 5.3.3 Multiple-Effect Systems.- 5.4 Improving Evaporation Efficiency.- 5.4.1 Thermal Recompression Systems.- 5.4.2 Mechanical Recompression Systems.- 5.4.3 Low-Temperature Evaporator.- Problems.- Comprehensive Problem-V.- Nomenclature.- 6 Food Dehydration.- 6.1 Basic Principles of Dehydration.- 6.1.1 Psychrometrics.- 6.1.2 Rate-of-Drying Curve.- 6.1.2a Constant-Rate Period Dehydration.- 6.1.2b Falling-Rate Period Dehydration.- 6.2 Estimation of Drying Time.- 6.2.1 Experimental Approaches to Predict Drying Time.- 6.2.1a Constant Rate Period.- 6.2.1b Falling-Rate Period.- 6.2.2 Theoretical Expressions Useful to Predict Drying Time.- 6.2.2a Constant-Rat