Unit Operations in Food Engineering,9781566769297

Unit Operations in Food Engineering

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Edition: 1st
ISBN13: 9781566769297
ISBN10: 1566769299
Format: Hardcover
Pub. Date: 2002-10-29
Publisher(s): CRC Press
List Price: $275.00

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Summary

In order to successfully produce food products with maximum quality, each stage of processing must be well-designed. Unit Operations in Food Engineering systematically presents the basic information necessary to design food processes and the equipment needed to carry them out. It covers the most common food engineering unit operations in detail, including guidance for carrying out specific design calculations. Initial chapters present transport phenomena basics for momentum, mass, and energy transfer in different unit operations. Later chapters present detailed unit operation descriptions based on fluid transport and heat and mass transfer. Every chapter concludes with a series of solved problems as examples of applied theory.

Author Biography

Albert Ibarz is Professor of Food Engineering at the University of Lleida, Spain Gustavo V. Barbosa-Canovas is Professor of Food Engineering at Washington State University.

Table of Contents

Introduction to Unit Operations: Fundamental Concepts
1(10)
Process
1(1)
Food Process Engineering
1(1)
Transformation and Commercialization of Agricultural Products
2(1)
Flow Charts and Description of Some Food Processes
2(1)
Steady and Unsteady States
3(1)
Discontinuous, Continuous, and Semicontinuous Operations
3(3)
Unit Operations: Classification
6(3)
Momentum Transfer Unit Operations
7(1)
Mass Transfer Unit Operations
8(1)
Heat Transfer Unit Operations
8(1)
Simultaneous Mass-Heat Transfer Unit Operations
8(1)
Complementary Unit Operations
9(1)
Mathematical Setup of the Problems
9(2)
Unit Systems: Dimensional Analysis and Similarity
11(32)
Magnitude and Unit Systems
11(6)
Absolute Unit Systems
11(1)
Technical Unit Systems
12(1)
Engineering Unit Systems
12(1)
International Unit System (IS)
13(1)
Thermal Units
14(1)
Unit Conversion
15(2)
Dimensional Analysis
17(6)
Buckingham's π Theorem
18(2)
Dimensional Analysis Methods
20(1)
Buckingham's Method
20(2)
Rayleigh's Method
22(1)
Method of Differential Equations
22(1)
Similarity Theory
23(20)
Geometric Similarity
24(1)
Mechanical Similarity
25(1)
Static Similarity
25(1)
Kinematic Similarity
25(1)
Dynamic Similarity
25(5)
Problems
30(13)
Introduction to Transport Phenomena
43(10)
Historic Introduction
43(1)
Transport Phenomena: Definition
44(1)
Circulation Regimes: Reynolds' Experiment
45(3)
Mechanisms of Transport Phenomena
48(5)
Mass Transfer
49(1)
Energy Transfer
50(1)
Momentum Transport
50(1)
Velocity Laws
50(1)
Coupled Phenomena
51(2)
Molecular Transport of Momentum, Energy, and Mass
53(12)
Introduction
53(1)
Momentum Transport: Newton's Law of Viscosity
53(2)
Energy Transmission: Fourier's Law of Heat Conduction
55(2)
Mass Transfer: Fick's Law of Diffusion
57(4)
General Equation of Velocity
61(4)
Air-Water Mixtures
65(24)
Introduction
65(1)
Properties of Humid Air
65(5)
Mollier's Psychrometric Diagram for Humid Air
70(5)
Psychrometric Chart sT - X
70(4)
Psychrometric Chart X - T
74(1)
Wet Bulb Temperature
75(2)
Adiabatic Saturation of Air
77(12)
Problems
80(9)
Rheology of Food Products
89(54)
Introduction
89(1)
Stress and Deformation
90(3)
Elastic Solids and Newtonian Fluids
93(2)
Viscometric Functions
95(1)
Rheological Classification of Fluid Foods
96(1)
Newtonian Flow
97(2)
Non-Newtonian Flow
99(8)
Time Independent Flow
99(4)
Time Dependent Flow
103(4)
Viscoelasticity
107(6)
Effect of Temperature
113(1)
Effect of Concentration on Viscosity
114(4)
Structural Theories of Viscosity
114(1)
Viscosity of Solutions
115(2)
Combined Effect: Temperature--Concentration
117(1)
Mechanical Models
118(3)
Hooke's Model
118(1)
Newton's Model
118(1)
Kelvin's Model
118(2)
Maxwell's Model
120(1)
Saint--Venant's Model
121(1)
Mechanical Model of the Bingham's Body
121(1)
Rheological Measures in Semiliquid Foods
121(22)
Fundamental Methods
123(1)
Rotational Viscometers
123(1)
Concentric Cylinders Viscometers
123(3)
Plate--Plate and Cone--Plate Viscometers
126(2)
Error Sources
128(2)
Oscillating Flow
130(2)
Capillary Flow
132(1)
Back Extrusion Viscometry
132(3)
Squeezing Flow Viscometry
135(1)
Empirical Methods
136(1)
Adams Consistometer
136(1)
Bostwick Consistometer
137(1)
Tube Flow Viscometer
137(1)
Imitative Methods
137(1)
Problems
138(5)
Transport of Fluids through Pipes
143(62)
Introduction
143(1)
Circulation of Incompressible Fluids
144(16)
Criteria for Laminar Flow
144(3)
Velocity Profiles
147(2)
Laminar Regime
149(4)
Turbulent Regime
153(2)
Flow in Noncylindrical Piping
155(2)
Universal Velocity Profile
157(3)
Macroscopic Balances in Fluid Circulation
160(6)
Mass Balance
160(1)
Momentum Balance
161(1)
Total Energy Balance
162(3)
Mechanical Energy Balance
165(1)
Mechanical Energy Losses
166(13)
Friction Factors
166(1)
Calculation of Friction Factors
167(1)
Flow under Laminar Regime
168(2)
Flow under Turbulent Regime
170(3)
Minor Mechanical Energy Losses
173(2)
Equivalent Length
175(1)
Friction Losses Factors
175(4)
Design of Piping Systems
179(7)
Calculation of Velocity and Circulation Flow Rate
179(2)
Calculation of Minimum Diameter of Piping
181(1)
Piping Systems
182(1)
Parallel Piping Systems
182(1)
Piping in Series
183(1)
Branched Piping
184(2)
Pumps
186(19)
Characteristics of a Pump
186(1)
Suction Head
187(1)
Impelling Head
188(1)
Total Head of a Pump
188(1)
Net Positive Suction Head: Cavitation
189(1)
Installation Point of a Pump
190(1)
Pump Power
191(1)
Pump Efficiency
191(1)
Types of Pumps
191(2)
Problems
193(12)
Circulation of Fluid through Porous Beds: Fluidization
205(30)
Introduction
205(1)
Darcy's Law: Permeability
205(1)
Previous Definitions
206(4)
Specific Surface
206(1)
Porosity
207(3)
Equations for Flow through Porous Beds
210(6)
Laminar Flow: Equation of Kozeny--Carman
210(2)
Turbulent Flow: Equation of Burke--Plummer
212(1)
Laminar-Turbulent Global Flow: Equations of Ergun and Chilton--Colburn
213(3)
Fluidization
216(19)
Minimal Velocity of Fluidization
218(1)
Laminar Flow
219(1)
Turbulent Flow
219(1)
Transition Flow
220(1)
Minimal Porosity of Fluizidation
220(1)
Bed Height
221(1)
Problems
222(13)
Filtration
235(30)
Introduction
235(1)
Fundamentals of Filtration
235(6)
Resistance of the Filtering Cake
236(3)
Filtering Medium Resistance
239(1)
Total Filtration Resistance
240(1)
Compressible Cakes
241(1)
Filtration at Constant Pressure Drop
241(3)
Filtration at Constant Volumetric Flow
244(1)
Cake Washing
245(3)
Filtration Capacity
248(1)
Optimal Filtration Conditions at Constant Pressure
248(2)
Rotary Vacuum Disk Filter
250(15)
Problems
253(12)
Separation Processes by Membranes
265(44)
Introduction
265(5)
Stages of Mass Transfer
267(2)
Polarization by Concentration
269(1)
Mass Transfer in Membranes
270(4)
Solution Diffusion Model
270(1)
Simultaneous Diffusion and Capillary Flow Model
270(1)
Simultaneous Viscous and Friction Flow Model
271(1)
Preferential Adsorption and Capillary Flow Model
272(1)
Model Based on the Thermodynamics of Irreversible Processes
273(1)
Models for Transfer through the Polarization Layer
274(6)
Hydraulic Model
274(5)
Osmotic Model
279(1)
Reverse Osmosis
280(7)
Mathematical Model
280(3)
Polarization Layer by Concentration
283(1)
Influence of Different Factors
284(1)
Influence of Pressure
284(1)
Effect of Temperature
285(2)
Effect of Type of Solute
287(1)
Ultrafiltration
287(6)
Mathematical Model
288(1)
Concentration Polarization Layer
289(2)
Influence of Different Factors
291(1)
Influence of Pressure
291(1)
Effect of Temperature
292(1)
Effect of Type of Solute
293(1)
Design of Reverse Osmosis and Ultrafiltration Systems
293(5)
First Design Method
294(3)
Second Design Method
297(1)
Operative Layout of the Modules
298(11)
Single Stage
298(1)
Simple Stages in Series
299(1)
Two Stages with Recirculation
300(1)
Problems
301(8)
Thermal Properties of Food
309(12)
Thermal Conductivity
309(2)
Specific Heat
311(2)
Density
313(3)
Thermal Diffusivity
316(5)
Problems
319(2)
Heat Transfer by Conduction
321(46)
Fundamental Equations in Heat Conduction
321(4)
Rectangular Coordinates
321(3)
Cylindrical Coordinates
324(1)
Spherical Coordinates
325(1)
Heat Conduction under Steady Regime
325(14)
Monodimensional Heat Conduction
326(1)
Flat Wall
327(2)
Cylindrical Layer
329(3)
Spherical Layer
332(2)
Bidimensional Heat Conduction
334(2)
Liebman's method
336(1)
Relaxation method
337(1)
Tridimensional Heat Conduction
337(2)
Heat Conduction under Unsteady State
339(28)
Monodimensional Heat Conduction
339(1)
Analytical Methods
340(7)
Numerical and Graphical Methods
347(4)
Bi- and Tridimensinal Heat Conduction: Newman's Rule
351(1)
Problems
352(15)
Heat Transfer by Convection
367(100)
Introduction
367(1)
Heat Transfer Coefficients
367(11)
Individual Coefficients
367(3)
Natural Convection
370(1)
Forced Convection
371(2)
Convection in Non-Newtonian Fluids
373(1)
Global Coefficients
374(4)
Concentric Tube Heat Exchangers
378(6)
Design Characteristics
378(1)
Operation in Parallel
378(4)
Countercurrent Operation
382(1)
Calculation of Individual Coefficients
383(1)
Calculation of Head Losses
384(1)
Shell and Tube Heat Exchangers
384(12)
Design Characteristics
385(3)
Calculation of the True Logarithmic Mean Temperature Difference
388(1)
Calculation of Individual Coefficients
389(1)
Coefficients for the Inside of the Tubes
390(2)
Coefficients on the Side of the Shell
392(3)
Calculation of Head Losses
395(1)
Head Losses inside Tubes
395(1)
Head Losses on the Shell Side
395(1)
Plate-Type Heat Exchangers
396(13)
Design Characteristics
399(2)
Number of Transfer Units
401(1)
Calculation of the True Logarithmic Mean Temperature Difference
402(1)
Calculation of the Heat Transfer Coefficients
403(3)
Calculation of Head Losses
406(1)
Design Procedure
407(2)
Extended Surface Heat Exchangers
409(6)
Mathematical Model
411(1)
Efficiency of a Fin
412(2)
Calculation of Extended Surface Heat Exchangers
414(1)
Scraped Surface Heat Exchangers
415(2)
Agitated Vessels with Jacket and Coils
417(1)
Individual Coefficient inside the Vessel
417(1)
Individual Coefficient inside the Coil
418(1)
Individual Coefficient in the Jacket
418(1)
Heat Exchange Efficiency
418(49)
Problems
425(42)
Heat Transfer by Radiation
467(24)
Introduction
467(1)
Fundamental Laws
468(1)
Planck's Law
468(1)
Wien's Law
468(1)
Stefan-Boltzmann Law
469(1)
Properties of Radiation
469(5)
Total Properties
469(2)
Monochromatic Properties: Kirchhoff's Law
471(1)
Directional Properties
472(2)
View Factors
474(4)
Definition and Calculation
474(1)
Properties of View Factors
475(3)
Exchange of Radiant Energy between Surfaces Separated by Nonabsorbing Media
478(4)
Radiation between Black Surfaces
479(1)
Radiation between a Surface and a Black Surface Completely Surrounding It
479(1)
Radiation between Black Surfaces in the Presence of Refractory Surfaces: Refractory Factor
480(1)
Radiation between Nonblack Surfaces: Gray Factor
481(1)
Coefficient of Heat Transfer by Radiation
482(2)
Simultaneous Heat Transfer by Convection and Radiation
484(7)
Problems
485(6)
Thermal Processing of Foods
491(44)
Introduction
491(1)
Thermal Death Rate
491(11)
Decimal Reduction Time D
492(1)
Thermal Death Curves
493(1)
Thermal Death Time Constant z
493(4)
Reduction Degree n
497(1)
Thermal Death Time F
498(3)
Cooking Value C
501(1)
Effect of Temperature on Rate and Thermal Treatment Parameters
501(1)
Treatment of Canned Products
502(6)
Heat Penetration Curve
502(3)
Methods to Determine Lethality
505(1)
Graphical Method
505(1)
Mathematical Method
506(2)
Thermal Treatment in Aseptic Processing
508(27)
Residence Times
510(1)
Dispersion of Residence Times
511(2)
Distribution Function E under Ideal Behavior
513(3)
Distribution Function E under Nonideal Behavior
516(3)
Application of the Distribution Models to Continuous Thermal Treatment
519(2)
Problems
521(14)
Food Preservation by Cooling
535(38)
Freezing
535(2)
Freezing Temperature
537(4)
Unfrozen Water
538(2)
Equivalent Molecular Weight of Solutes
540(1)
Thermal Properties of Frozen Foods
541(2)
Density
541(1)
Specific Heat
541(1)
Thermal Conductivity
542(1)
Freezing Time
543(6)
Design of Freezing Systems
549(1)
Refrigeration
550(1)
Refrigeration Mechanical Systems
551(4)
Refrigerants
555(1)
Multipressure Systems
556(17)
Systems with Two Compressors and One Evaporator
559(2)
Systems with Two Compressors and Two Evaporators
561(2)
Problems
563(10)
Dehydration
573(52)
Introduction
573(1)
Mixing of Two Air Streams
574(1)
Mass and Heat Balances in Ideal Dryers
575(2)
Continuous Dryer without Recirculation
575(1)
Continuous Dryer with Recirculation
576(1)
Dehydration Mechanisms
577(7)
Drying Process
577(3)
Constant Rate Drying Period
580(2)
Falling Rate Drying Period
582(1)
Diffusion Theory
582(2)
Chamber and Bed Dryers
584(10)
Components of a Dryer
585(2)
Mass and Heat Balances
587(1)
Discontinuous Dryers
587(2)
Discontinuous Dryers with Air Circulation through the Bed
589(3)
Continuous Dryers
592(2)
Spray Drying
594(10)
Pressure Nozzles
595(3)
Rotary Atomizers
598(2)
Two-Fluid Pneumatic Atomizers
600(2)
Interaction between Droplets and Drying Air
602(1)
Heat and Mass Balances
602(2)
Freeze Drying
604(10)
Freezing Stage
607(1)
Primary and Secondary Drying Stages
607(1)
Simultaneous Heat and Mass Transfer
607(7)
Other Types of Drying
614(11)
Osmotic Dehydration
614(1)
Solar Drying
615(1)
Drum Dryers
616(1)
Microwave Drying
616(1)
Fluidized Bed Dryers
617(1)
Problems
618(7)
Evaporation
625(46)
Introduction
625(1)
Heat Transfer in Evaporators
626(6)
Enthalpies of Vapors and Liquids
627(2)
Boiling Point Rise
629(2)
Heat Transfer Coefficients
631(1)
Single Effect Evaporators
632(2)
Use of Released Vapor
634(6)
Recompression of Released Vapor
634(1)
Mechanical Compression
634(2)
Thermocompression
636(1)
Thermal Pump
637(1)
Multiple Effect
638(2)
Multiple-Effect Evaporators
640(9)
Circulation Systems of Streams
640(1)
Parallel Feed
640(2)
Forward Feed
642(1)
Backward Feed
642(1)
Mixed Feed
642(1)
Mathematical Model
643(2)
Resolution of the Mathematical Model
645(1)
Calculation Procedure
646(1)
Iterative Method when there is Boiling Point Rise
647(1)
Iterative Method when there is No Boiling Point Rise
648(1)
Evaporation Equipment
649(22)
Natural Circulation Evaporators
649(1)
Open Evaporator
649(1)
Short Tube Horizontal Evaporator
649(1)
Short Tube Vertical Evaporator
650(1)
Evaporator with External Calandria
651(1)
Forced Circulation Evaporators
651(1)
Long Tube Evaporators
652(2)
Plate Evaporators
654(1)
Problems
654(17)
Distillation
671(52)
Introduction
671(1)
Liquid--Vapor Equilibrium
671(7)
Partial Pressures: Laws of Dalton, Raoult, and Henry
674(2)
Relative Volatility
676(1)
Enthalpy Composition Diagram
677(1)
Distillation of Binary Mixtures
678(4)
Simple Distillation
678(2)
Flash Distillation
680(2)
Continuous Rectification of Binary Mixtures
682(20)
Calculation of the Number of Plates
684(1)
Mathematical Model
684(3)
Solution of the Mathematical Model: Method of McCabe--Thiele
687(4)
Reflux Ratio
691(1)
Minimum Reflux Relationship
691(3)
Number of Plates for Total Reflux
694(1)
Multiple Feed Lines and Lateral Extraction
694(3)
Plate Efficiency
697(1)
Diameter of the Column
698(3)
Exhaust Columns
701(1)
Discontinuous Rectification
702(4)
Operation with Constant Distillate Composition
702(3)
Operation under Constant Reflux Ratio
705(1)
Steam Distillation
706(17)
Problems
708(15)
Absorption
723(50)
Introduction
723(1)
Liquid--Gas Equilibrium
724(2)
Absorption Mechanisms
726(6)
Double Film Theory
727(1)
Basic Mass Transfer Equations
727(1)
Diffusion in the Gas Phase
728(1)
Diffusion in the Liquid Phase
729(1)
Absorption Velocity
729(3)
Packed Columns
732(23)
Selection of the Solvent
732(1)
Equilibrium Data
733(1)
Mass Balance
733(3)
Enthalpy Balance
736(2)
Selection of Packing Type: Calculation of the Column Diameter
738(2)
Packing Static Characteristics
740(1)
Packing Dynamic Characteristics
741(1)
Determination of Flooding Rate
742(2)
Determination of Packing Type
744(1)
Calculation of the Column Height
745(1)
Concentrated Mixtures
746(3)
Diluted Mixtures
749(2)
Calculation of the Number of Transfer Units
751(3)
Calculation of the Height of the Transfer Unit
754(1)
Plate Columns
755(18)
Problems
758(15)
Solid--Liquid Extraction
773(50)
Introduction
773(1)
Solid--Liquid Equilibrium
774(8)
Retention of Solution and Solvent
776(1)
Triangular and Rectangular Diagrams
777(1)
Triangular Diagram
777(4)
Rectangular Diagram
781(1)
Extraction Methods
782(17)
Single Stage
782(4)
Multistage Concurrent System
786(6)
Continuous Countercurrent Multistage System
792(7)
Solid--Liquid Extraction Equipment
799(7)
Batch Percolators
800(1)
Fixed-Bed Multistage Systems
801(1)
Continuous Percolators
801(3)
Other Types of Extractors
804(2)
Applications to the Food Industry
806(17)
Problems
810(13)
Adsorption and Ionic Exchange
823(32)
Introduction
823(1)
Adsorption
823(1)
Ionic Exchange
823(1)
Equilibrium Process
824(4)
Adsorption Equilibrium
824(3)
Ionic Exchange Equilibrium
827(1)
Process Kinetics
828(1)
Adsorption Kinetics
828(1)
Ionic Exchange Kinetics
829(1)
Operation by Stages
829(5)
Single Simple Contact
830(1)
Repeated Simple Contact
831(1)
Countercurrent Multiple Contact
832(2)
Movable-Bed Columns
834(2)
Fixed-Bed Columns
836(19)
Fixed-Bed Columns with Phase Equilibrium
837(1)
Rosen's Deductive Method
837(1)
The Exchange Zone Method
838(4)
Calculation of Height of Exchange Zone in an Adsorption Column
842(2)
Calculation of Height of Exchange Zone in an Ionic Exchange Column
844(2)
Problems
846(9)
References 855(10)
Appendix 865(10)
Index 875

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