Food Process Engineering: Thermal and Chemical Operations, 1st Edition (Hardback) book cover

Food Process Engineering

Thermal and Chemical Operations, 1st Edition

By F. Xavier Malcata

CRC Press

1,120 pages | 296 B/W Illus.

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Hardback: 9780367351137
pub: 2020-01-10
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Description

Food Process Engineering: Thermal and Chemical Operations pursues a logical sequence of coverage of industrial processing of food and related raw materials where thermal and chemical issues are germane. Use of heat in its various forms is addressed first, starting with heat exchange, proceeding to heat-mediated physicochemical transformation, and concluding with heat-driven separation. Chemically-driven separation is discussed last - either under equilibrium, or undergoing transient evolution. This book places a major emphasis on comprehensive and phenomenological understanding, rather than empirical description; and entails a comprehensive approach to the whole of modern food engineering.

Key Features

  • Covers thermal and chemical food process engineering operations, with systematic derivation of all relevant formulae
  • Discusses the equipment and their features required by the underlying food processes
  • Provides several integrated problems, carefully designed so as to complement the topics and reinforce the analyses
  • Includes comprehensive mathematical simulation of food processes from first principles

Table of Contents

Food Process Engineering: Thermal and Chemical Operations

List of Contents

1. Heat exchange

Introduction

Product and process overview

Mathematical simulation

Intraphase heat transfer

Temperature profile in boundary layer

Forced convection

Natural convection

Interphase heat transfer

Plug flow heat exchanger

Cocurrent flow

Regular temperature profiles

Countercurrent flow

Regular temperature profiles

Alternative temperature profiles

Counter- versus cocurrent flow

Complex configurations

2. Thermal cooking

Introduction

Product and process overview

Boiling

Baking

Roasting and grilling

Ohmic heating

Dielectric heating

Extrusion

Mathematical simulation

Cooking kinetics

Newman’s rule

Electromagnetic heating

Ohmic phenomena

Radiant phenomena

Dieletric phenomena

Boiling

Baking

Roasting and grilling

Ohmic heating

Dielectric heating

Extrusion

3. Thermal separation

Evaporation

Introduction

Product and process overview

Mathematical simulation

Specific heat capacity

Chemical potential

Vapor pressure

Boiling point elevation

Vapor reutilization

Mechanical recompression

Thermo-vapor recompression

Operation in cascade

Falling film evaporator

Distillation

Introduction

Product and process overview

Mathematical simulation

Liquid/vapor equilibrium

Raoult’s law

Continuous distillation

Batch distillation

Freeze-drying and freeze-concentration

Introduction

Product and process overview

Freeze-drying

Freeze-concentration

Mathematical simulation

Freeze drying

Top heating

Bottom heating

Freeze concentration

Freezing point depression

Batch operation

Drying/rehydration and smoking

Introduction

Product and process overview

Drying

Storage and rehydration

Smoking

Mathematical simulation

Wet bulb temperature

Psychrometric chart

Tray drying

Top heating

Bottom heating

Spray drying

Frying

Introduction

Product and process overview

Mathematical simulationBulk fryingPan frying

4. Chemical separation

Expression and extraction

Introduction

Product and process overview

Mathematical simulation

Batch expression\Continuous liquid extraction

Crosscurrent operation

Countercurrent operation

Semicontinuous liquid extraction

Batch liquid extraction

Chromatography

Introduction

Product and process overview

Mathematical simulation

Chromatographic unit

Chromatographic column

Optimization of performance

5. Chemical reaction

Enzymatic reaction

Introduction

Product and process overview

Mathematical simulation

Kinetics of enzyme action and deactivation

Single stirred unit

Multiple stirred units

Nonideal hydrodynamic pattern

Immobilized enzyme reactor

Compact bead

Porous bead

Parallelopipedal shape

Spherical shape

Film resistance

Fixed bed reactor

Fluidized bed reactor

Microbial fermentation

Introduction

Product and process overview

Fermented foods

Fermentation equipment

Mathematical simulation

Batch operation

Kinetics of biomass formation, substrate uptake and metabolite release

Lag phase

Exponential phase

Stationary and death phases

Batch optimization

Chemostat operation

Fedbatch operation

Discrete feeding

Continuous feeding

6. Bibliographic references and further reading

About the Author

F. Xavier Malcata is Full Professor at Department of Chemical Engineering of University of Porto (Portugal), and chair of Integrated Masters Course on Bioengineering. He held previous appointments as Dean of the Colege of Bioengineering of the Portuguese Catholic University, President of the Portuguese Society of Biotechnology, and Chief Executive Officer of several non-profit University/Industry Extension Associations and Startup/Spinoff Technological Incubators. He was the recipient of several international honors and awards, including Elmer Marth Educator Award in 2011 by the International Association of Food Protection, and William V. Cruess award for excellence in teaching in 2014 by the Institute of Food Technologists (USA). He authored 12 books, and published more than 400 papers in top-ranking refereed journals that received 13,000+ citations by the peers.

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science