Essentials & applications of food engineering / / C. Anandharamakrishnan, S. Padma Ishwarya

• Record Nr.: UNINA9910861021003321
• Autore: Anandharamakrishnan C.
• Pubbl/distr/stampa: Boca Raton : , : CRC Press, Taylor & Francis Group, , 2019
• ISBN: 0-429-77238-6; 0-429-43024-8; 0-429-77239-4
• Edizione: [1st ed.]
• Descrizione fisica: 1 online resource (803 pages)
• Disciplina: 664
• Soggetti: Food industry and trade - Study and teaching
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Nota di contenuto: Cover -- Half Title -- Title Page -- Copyright Page -- Contents -- Preface -- Acknowledgments -- Authors -- 1. Units and Dimensions -- 1.1 The Glossary of Units and Dimensions -- 1.2 Classification of Dimensions -- 1.2.1 Definitions and Applications of Fundamental Dimensions in Food Processing -- 1.2.2 Definitions and Applications of Derived Dimensions in Food Processing -- 1.3 Classification of Unit Systems -- 1.3.1 Absolute Unit System -- 1.3.2 Technical Unit Systems -- 1.3.3 Engineering Unit Systems -- 1.3.4 International Unit System (SI) -- 1.3.4.1 Definitions of Fundamental Units -- 1.3.4.2 Definitions of Supplementary Units -- 1.3.4.3 Definitions of Derived Units -- 1.3.4.4 Prefixes for SI Units -- 1.3.4.5 Guidelines to Write Units -- 1.4 Conversion of Units -- 1.4.1 Procedure for the Determination of Significant Digits and Rounding Off -- 1.4.1.1 Rounding Procedure for Technical Documents or Specifications -- 1.4.1.2 Rounding Practices Used for Packaged Goods in the Commercial Marketplace -- 1.4.1.3 Rounding of Temperature Values -- 1.5 Dimensional Analysis -- 1.5.1 Dimensionless Groups -- 1.5.2 Dimensional Consistency -- 1.5.3 Rayleigh's Theorem of Dimensional Analysis -- 1.5.4 Buckingham's Π (Pi) Theorem of Dimensional Analysis -- 1.5.5 Limitations of the Dimensional Analysis -- 1.6 Problems to Practice -- 1.6.1 Multiple Choice Questions -- 1.6.2 Numerical Problems -- Bibliography -- 2. Material Balance -- 2.1 Terminologies and Definitions -- 2.2 ; Fundamentals of Material Balance -- 2.3 Classification of Material Balance Equations -- 2.3.1 Steady-State Material Balance -- 2.3.2 Unsteady-State Material Balance -- 2.4 Methodology for Conducting a Material Balance Exercise -- 2.4.1 Data Collection -- 2.4.2 Construction of Block Diagram -- 2.4.3 Selection of Basis and Tie Materials -- 2.4.4 Setting Up the Equations of Material Balance.; 2.4.4.1 Overall Mass Balance -- 2.4.4.2 Component Mass Balance -- 2.4.4.3 Recycle and Bypass -- 2.4.5 Solving the Equations of Material Balance -- 2.4.6 Material Balance for a Drying Process -- 2.4.7 Material Balance for a Mixing Process -- 2.4.8 Material Balance for an Evaporation Process -- 2.5 Material Balance for Food Standardization -- 2.6 Application of Material Balance in Food Product Traceability -- 2.7 Problems to Practice -- 2.7.1 Multiple Choice Questions -- 2.7.2 Numerical Problems -- Bibliography -- 3. Energy Balance -- 3.1 Forms of Energy -- 3.1.1 Potential Energy -- 3.1.2 Kinetic Energy -- 3.1.3 Internal Energy -- 3.2 Heat Energy -- 3.2.1 Specific Heat -- 3.2.1.1 Siebel's Model -- 3.2.1.2 Charm's Model -- 3.2.1.3 Heldman and Singh Model -- 3.2.1.4 Choi and Okos Model -- 3.2.2 Enthalpy -- 3.2.2.1 Enthalpy Models for Unfrozen Food -- 3.2.2.2 Enthalpy Models for Frozen Food -- 3.2.3 Heat Balance -- 3.2.3.1 Sensible Heat -- 3.2.3.2 Latent Heat -- 3.3 The Principle of Energy Balance Calculation -- 3.4 The Methodology of Energy Balance Calculation -- 3.5 Steam and Its Properties -- 3.5.1 Steam -- 3.5.2 Formation of Steam -- 3.5.3 Properties of Steam -- 3.5.3.1 Specific Enthalpy of Steam -- 3.5.3.2 Specific Entropy of Steam -- 3.5.3.3 Dryness Fraction of Saturated Steam -- 3.5.3.4 Quality of Steam -- 3.5.3.5 Wetness Fraction of Steam -- 3.5.3.6 Priming -- 3.5.3.7 Density of Steam -- 3.5.3.8 Specific Volume of Steam -- 3.5.4 Steam Table -- 3.5.4.1 Saturated Steam Table (Temperature-Based) -- 3.5.4.2 Saturated Steam Table (Pressure-Based) -- 3.5.4.3 Superheated Steam Table -- 3.5.5 Mollier Diagram -- 3.6 Energy Balance Calculations in Food Processing Plants -- 3.6.1 Spray Drying of Milk (Dairy Industry) -- 3.6.2 Pasteurization of Fruit Juice (Beverage Industry) -- 3.7 Problems to Practice -- 3.7.1 Multiple Choice Questions.; 3.7.2 Numerical Problems -- Bibliography -- 4. Fluid Flow -- 4.1 Terminologies of Fluid Flow -- 4.2 Properties of Fluids -- 4.2.1 Mass Density or Density -- 4.2.2 Specific Gravity -- 4.3 The Concept of Viscosity -- 4.3.1 Dynamic Viscosity -- 4.3.1.1 Newtonian and Non-Newtonian Fluids -- 4.3.2 Kinematic Viscosity -- 4.4 Empirical Models Governing the Flow Behavior of Non-Newtonian Fluids -- 4.4.1 Power Law Model -- 4.4.2 Herschel-Bulkley Model -- 4.4.3 Casson Model -- 4.5 Temperature Dependence of Viscosity -- 4.6 Measurement of Viscosity -- 4.6.1 Bostwick Consistometer -- 4.6.2 Capillary Tube Viscometer -- 4.6.3 Rotational Viscometer -- 4.6.3.1 Coaxial Cylinder Viscometer -- 4.6.3.2 Cone and Plate Viscometer -- 4.6.3.3 Parallel Plate Viscometer -- 4.7 Viscosity as a Process and Quality Control Tool in the Food Industry -- 4.7.1 Beer -- 4.7.2 Chocolate -- 4.7.3 Tomato Products -- 4.8 Governing Laws of Fluid Flow -- 4.8.1 Principle of Continuity -- 4.8.2 Bernoulli's Equation -- 4.9 Fluid Flow Regimes -- 4.9.1 The Concept of Reynolds Number -- 4.9.2 Laminar and Turbulent Flow -- 4.10 Flow of Fluid through Pipes -- 4.10.1 Entrance Region and Fully Developed Flow -- 4.10.2 Velocity Profile in the Fully Developed Region -- 4.11 Friction Force during Fluid Flow -- 4.12 Flow Measuring Instruments -- 4.12.1 Manometer -- 4.12.2 Orifice Meter -- 4.12.3 Venturi Meter -- 4.12.4 Rotameter -- 4.13 Pumps -- 4.13.1 Types of Pumps -- 4.13.1.1 Centrifugal Pumps -- 4.13.1.2 Positive Displacement Pumps -- 4.13.2 Selection Criteria for Pumps -- 4.13.3 Energy Requirement of Pumps -- 4.14 Problems to Practice -- 4.14.1 ; Multiple Choice Questions -- 4.14.2 Numerical Problems -- Bibliography -- 5. Heat Transfer -- 5.1 Theory of Heat Transfer -- 5.1.1 Driving Force for Heat Transfer -- 5.1.2 Resistance to Heat Transfer -- 5.2 Classification of Heat Transfer Processes.; 5.2.1 Steady-State Heat Transfer -- 5.2.2 Unsteady-State Heat Transfer -- 5.3 Mechanisms of Heat Transfer -- 5.3.1 Heat Transfer by Conduction -- 5.3.1.1 Fourier's Law of Conductive Heat Transfer -- 5.3.1.2 Unsteady-State Heat Transfer by Conduction -- 5.3.1.3 Thermal Properties of Foods -- 5.3.1.4 Conductive Heat Transfer through a Rectangular Slab -- 5.3.1.5 The Concept of Thermal Resistance -- 5.3.1.6 Conductive Heat Transfer through a Composite Wall -- 5.3.1.7 Conductive Heat Transfer through a Cylinder -- 5.3.1.8 Conductive Heat Transfer through a Composite Cylinder -- 5.3.2 Heat Transfer by Convection -- 5.3.2.1 Newton's Law for Convective Heat Transfer -- 5.3.2.2 Types of Convective Heat Transfer -- 5.3.2.3 Estimation of Convective Heat Transfer Coefficient -- 5.3.2.4 Thermal Resistance in Convective Heat Transfer -- 5.3.2.5 Overall Heat Transfer Coefficient -- 5.3.2.6 Unsteady-State Heat Transfer during Convection -- 5.3.2.7 Heat Exchangers -- 5.3.3 Heat Transfer by Radiation -- 5.3.3.1 Principles of Radiative Heat Transfer -- 5.3.3.2 Laws Governing the Radiative Heat Transfer -- 5.3.3.3 The Concept of View Factor -- 5.4 Problems to Practice -- 5.4.1 Multiple Choice Questions -- 5.4.2 Numerical Problems -- Bibliography -- 6. Mass Transfer -- 6.1 Criteria for the Classification of Mass Transfer Phenomena -- 6.1.1 Phases Involved in Mass Transfer -- 6.1.2 Modes of Mass Transfer -- 6.1.2.1 Diffusive Mass Transfer -- 6.1.2.2 Convective Mass Transfer -- 6.2 Theories of Mass Transfer -- 6.2.1 Two Film Theory -- 6.2.2 Penetration Theory -- 6.2.3 Surface Renewal Theory -- 6.3 Laws of Mass Transfer -- 6.3.1 Raoult's Law -- 6.3.2 Henry's Law -- 6.3.2.1 Applications of Henry's Law -- 6.4 Analogies between Heat, Mass, and Momentum Transfer -- 6.5 Problems to Practice -- 6.5.1 Multiple Choice Questions -- 6.5.2 Numerical Problems -- Bibliography.; 7. Psychrometry -- 7.1 The Governing Laws of Psychrometry -- 7.1.1 The Ideal Gas Law (Perfect Gas Equation) -- 7.1.2 Gibbs-Dalton Law of Partial Pressures -- 7.1.3 The First Law of Thermodynamics -- 7.2 The Terminologies of Psychrometry -- 7.3 Properties of the Constituents of Moist Air -- 7.3.1 Properties of Dry Air -- 7.3.2 Properties of Water Vapor -- 7.3.3 Adiabatic Saturation of Air -- 7.4 Psychrometric Chart -- 7.4.1 Components of the Psychrometric Chart -- 7.4.1.1 Lines of Dry-Bulb Temperature -- 7.4.1.2 Lines of Constant Humidity -- 7.4.1.3 Lines of Wet-Bulb Temperature -- 7.4.1.4 Lines of Dew Point Temperature -- 7.4.1.5 Lines of Relative Humidity -- 7.4.1.6 Lines of Constant Enthalpy -- 7.4.1.7 Lines of Constant Specific Volume -- 7.4.2 Methodology for Using the Psychrometric Chart -- 7.4.3 Applications of Psychrometry -- 7.4.3.1 Heating -- 7.4.3.2 Cooling -- 7.4.3.3 Mixing -- 7.4.3.4 Drying -- 7.4.3.5 Heating-Cum-Humidification -- 7.4.3.6 Cooling-Cum-Dehumidification -- 7.4.3.7 Estimation of Wet-Bulb and Outlet Particle Temperatures -- 7.5 Measurement of Psychrometric Properties -- 7.5.1 Psychrometer -- 7.5.2 Optical Dew Point Hygrometer -- 7.5.3 Electric Hygrometer -- 7.6 Problems to Practice -- 7.6.1 Multiple Choice Questions -- 7.6.2 Numerical Problems -- Bibliography -- 8. Fundamentals and Applications of Reaction Kinetics -- 8.1 Glossary of Reaction Kinetics -- 8.2 Classification of Reactors -- 8.2.1 Batch Reactors -- 8.2.2 Continuous Reactors -- 8.2.2.1 Continuous Stirred Tank Reactors -- 8.2.2.2 Plug Flow Reactors -- 8.2.3 Semi-Batch Reactors -- 8.3 Classification of Reactions -- 8.3.1 Zero-Order Reaction -- 8.3.2 First-Order Reaction -- 8.3.3 Second-Order Reaction -- 8.3.4 n[sup(th)] ; Order Reaction -- 8.4 Temperature Dependence of Reaction Rates -- 8.4.1 Arrhenius Relationship -- 8.4.2 Q[sub(10)] Value -- 8.4.3 z Value.; 8.5 Applications of Reaction Kinetics.
• Sommario/riassunto: Essentials & Applications of Food Engineering provides a comprehensive understanding of food engineering operations and their practical and industrial utility. It presents pertinent case studies, solved numerical problems, and multiple choice questions in each chapter and serves as a ready reference for classroom teaching and exam preparations. The first part of this textbook contains the introductory topics on units and dimensions, material balance, energy balance, and fluid flow. The second part deals with the theory and applications of heat and mass transfer, psychrometry, and reaction kinetics. The subsequent chapters of the book present the heat and mass transfer operations such as evaporation, drying, refrigeration, freezing, mixing, and separation. The final section focuses on the thermal, non-thermal, and nanotechnology-based novel food processing techniques, 3D food printing, active and intelligent food packaging, and fundamentals of CFD modeling. Features Features 28 case studies to provide a substantial understanding of the practical and industrial applications of various food engineering operations Includes 178 solved numerical problems and 285 multiple choice questions Highlights the application of mass balance in food product traceability and the importance of viscosity measurement in a variety of food products Provides updated information on novel food processing techniques such as cold plasma, 3D food printing, nanospray drying, electrospraying, and electrospinning The textbook is designed for undergraduate and graduate students pursuing Food Technology and Food Process Engineering courses. This book would also be of interest to course instructors and food industry professionals.