Introduction to Food Engineering - Edition 4 - By R. Paul Singh, Dennis R. Heldman and R. Paul Singh Elsevier Educate

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Introduction to Food Engineering,

Edition 4

By R. Paul Singh, Dennis R. Heldman and R. Paul Singh

Publication Date: 07 Oct 2008

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This fourth edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. Depth of coverage is very high. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Both are specialists in engineering and world-renowned. Chapters describe the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples and problems to test understanding.

Key Features

Supplemental processes including filtration, sedimentation, centrifugation, and mixing
Extrusion processes for foods
Packaging concepts and shelf life of foods
Expanded information on Emerging technologies, such as high pressure and pulsed electric field; Transport of granular foods and powders; Process controls and measurements; Design of plate heat exchangers; Impact of fouling in heat transfer processes; Use of dimensional analysis in understanding physical phenomena

About the author

By R. Paul Singh, professor of food engineering at the University of California, Davis; Dennis R. Heldman, Professor of Food Engineering at The Ohio State University. He is also and Adjunct Professor at the University of California-Davis and Professor Emeritus at the University of Missouri. and R. Paul Singh, Department of Food Science and Technology and Department of Biological and Agricultural Engineering, University of California, Davis, USA

CHAPTER 1Introduction1.1 Dimensions1.2 Engineering Units 1.3 System1.4 State of a System1.5 Density1.6 Concentration1.7 Moisture Content1.8 Temperature1.9 Pressure1.10 Enthalpy1.11 Equation of State and Perfect Gas Law1.12 Phase Diagram of Water1.13 Conservation of Mass1.14 Material Balance1.15 Thermodynamics1.16 Laws of Thermodynamics1.17 Energy1.18 Energy Balance1.19 Energy Balance for a Closed System1.20 Energy Balance for an Open System1.21 Total Energy Balance1.22 Power1.23 AreaProblemsList of SymbolsBibliographyCHAPTER 2Fluid Flow in Food Processing2.1 Liquid Transport Systems2.2 Properties of Liquids2.3 Handling Systems for Newtonian Liquids2.4 Force Balance on a Fluid Element Flowing in a Pipe – Derivation of Bernoulli Equation2.5 Energy Equation for Steady Flow of Fluids2.6 Pump Selection and Performance Evaluation2.7 Flow Measurement2.8 Measurement of Viscosity2.9 Flow Characteristics of Non-Newtonian Fluids2.10 Transport of Solid FoodsProblemsList of SymbolsBibliographyCHAPTER 3Energy and Controls in Food Processes3.1 Generation of Steam3.2 Fuel Utilization3.3 Electric Power Utilization3.4 Process Controls in Food Processing3.5 SensorsProblemsList of SymbolsBibliographyCHAPTER 4Heat Transfer in Food Processing4.1 Systems for Heating and Cooling Food Products4.2 Thermal Properties of Foods4.3 Modes of Heat Transfer4.4 Steady-State Heat Transfer4.5 Unsteady-State Heat Transfer4.6 Electrical Conductivity of Foods4.7 Ohmic Heating4.8 Microwave Heating ProblemsList of SymbolsBibliographyCHAPTER 5Preservation Processes5.1 Processing Systems5.2 Microbial Survivor Curves5.3 Influence of External Agents5.4 Thermal Death Time F5.5 Spoilage Probability5.6 General Method for Process Calculation5.7 Mathematical MethodsProblemsList of SymbolsBibliographyCHAPTER 6Refrigeration6.1 Selection of a Refrigerant6.2 Components of a Refrigeration System6.3 Pressure-Enthalpy Charts6.4 Mathematical Expressions Useful in Analysis of Vapor-Compression Refrigeration6.5 Use of Multistage SystemsProblemsList of SymbolsBibliographyCHAPTER 7Food Freezing7.1 Freezing Systems7.2 Frozen-Food Properties7.3 Freezing Time7.4 Frozen-Food StorageProblemsList of SymbolsBibliographyCHAPTER 8Evaporation8.1 Boiling-Point Elevation8.2 Types of Evaporators8.3 Design of a Single-Effect Evaporator8.4 Design of a Multiple-Effect Evaporator8.5 Vapor Recompression SystemsProblemsList of SymbolsBibliographyCHAPTER 9 Psychrometrics9.1 Properties of Dry Air9.2 Properties of Water Vapor9.3 Properties of Air-Vapor Mixtures9.4 The Psychrometric ChartProblemsList of SymbolsBibliographyCHAPTER 10 Mass Transfer10.1 The Diffusion Process10.2 Unsteady-State Mass TransferProblemsList of SymbolsBibliographyCHAPTER 11Membrane Separation11.1 Electrodialysis Systems11.2 Reverse Osmosis Membrane Systems11.3 Membrane Performance11.4 Ultrafiltration Membrane Systems11.5 Concentration Polarization11.6 Types of Reverse-Osmosis and Ultrafiltration SystemsProblemsList of Symbols BibliographyCHAPTER 12Dehydration12.1 Basic Drying Processes12.2 Dehydration Systems12.3 Dehydration System DesignProblemsList of Symbols BibliographyCHAPTER 13Supplemental Processes13.1 Filtration13.2 Sedimentation13.3 Centrifugation13.4 MixingProblemsList of SymbolsBibliographyCHAPTER 14Extrusion Processes for Foods14.1 Introduction and Background14.2 Basic Principles of Extrusion14.3 Extrusion Systems14.4 Extrusion System Design14.5 Design of More Complex SystemsProblemsList of SymbolsBibliographyCHAPTER 15Packaging Concepts15.1 Introduction15.2 Food Protection15.3 Product Containment15.4 Product Communication15.5 Product Convenience15.6 Mass Transfer in Packaging Materials15.7 Innovations in Food Packaging15.8 Food Packaging and Product Shelf-life15.9 SummaryProblems List of SymbolsBibliographyAppendicesA.1 SI System of Units and Conversion FactorsA.2 Physical Properties of FoodsA.3 Physical Properties of Nonfood MaterialsA.4 Physical Properties of Water and AirA.5 Psychrometric ChartsA.6 Pressure-Enthalpy DataA.7 Symbols for Use in Drawing Food Engineering Process EquipmentA.8 MiscellaneousA.9 Dimensional Analysis

ISBN: 9780123709004

Page Count: 864

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Undergraduate and graduate students of food science/food process engineering; professionals in food and process engineering (particularly food manufacturing and ingredients); individuals involved in food safety, food manufacturing standards, and regulatory bodies.

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