Food Process Engineering : Thermal and Chemical Operations book cover
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Food Process Engineering
Thermal and Chemical Operations



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ISBN 9780367351137
September 11, 2020 Forthcoming by CRC Press
718 Pages - 296 B/W Illustrations

 
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Book 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

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Author(s)

Biography

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.