Cargando…
Handbook of Food Process Design.
In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanica...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Hoboken :
John Wiley & Sons,
2012.
|
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Handbook of Food Process Design; Contents; Preface; Acknowledgements; About the Editors; Contributors; Volume I; 1: Food Preservation and Processing Methods; Introduction; Purpose of Food Preservation; Food Preservation Methods; References; 2: Food Process Design: Overview; Introduction; Components of Food Process Design; Unit Operations and Complete Process; Process Flow Diagram; Codes, Standards and Recommended Practices; Process Severity, Quality and Safety; References; 3: Units and Dimensions; Introduction; Systems of Measurement; The SI System.
- Definition of Some Derived Physical QuantitiesDimensional Consistency; Precision and Accuracy; Unit Conversions; Guidelines for Using SI Units; References; 4: Material and Energy Balances; Introduction; Fundamentals of Material Balances; Examples of Material Balance Calculations with and without Reaction; Overview of Food Processes; Energy Balances; Examples of Material and Energy Balances in Food Processing; References; 5: Thermodynamics in Food Process Design; Introduction; Thermodynamic Fundamentals; First Law of Thermodynamics: Conservation of Energy; Second Law of Thermodynamics: Entropy.
- Application of Thermodynamics in Food SystemsReferences; 6: Chemical Reaction Kinetics Pertaining to Foods; Introduction; Basics of Chemical Reaction Kinetics; Types of Reactions; Fraction Conversion Concept; Temperature Dependence of the Rate Constants; Types of Reactor; Reaction Kinetics Related to Food; Statistical Aspects of Kinetic Modeling; Conclusions; References; 7: Thermal Food Processing Optimization: Single and Multi-objective Optimization Case Studies; Introduction; Types of Optimization Methods; Single-objective Optimization of Thermal Food Processing.
- Multi-objective Optimization of Thermal Food ProcessingResults and Discussion; Summary and Conclusion; References; 8: Instrumentation, Sensor Design and Selection; Introduction; Classification of Sensors; Measurements and Sensors in Food Process Control Systems; Criteria for Selection of Sensors; Recently Developed Measurement Techniques for Food Processes; Summary; References; 9: Automation and Process Control; Introduction; Food Processing Automation and Control: Current Status; Basic Control Theory; Current Practice and Future Trends in Food Process Automation; Conclusions; References.
- 10: Use of Various Computational Tools and gPROMS for Modelling Simulation Optimisation and Control of Food ProcessesIntroduction; Reactor in Food Processing; Distillation in Food Processing; Extraction in Food Processing; Thermal Treatments in Food Processing; Model-based Techniques in Food Processing: Simulation, Optimisation and Control; Food Properties in Model-based Techniques; Computational Software in Food Processing; Conclusions; References; 11: Fluid Flow and Pump Selection; Introduction; Nature of Fluids; Basic Equations Related to Fluid Flow; Measurement of Flowing Fluids.