| Introduction - Food is Life |
|
1 | (6) |
|
Physical properties of food materials |
|
|
7 | (20) |
|
|
|
7 | (1) |
|
|
|
8 | (2) |
|
|
|
8 | (1) |
|
|
|
9 | (1) |
|
|
|
10 | (1) |
|
|
|
11 | (1) |
|
|
|
11 | (2) |
|
|
|
13 | (6) |
|
The importance of water in foods |
|
|
13 | (1) |
|
Water activity, definition and determination |
|
|
14 | (1) |
|
Water activity: prediction |
|
|
14 | (2) |
|
Water vapor sorption isotherms |
|
|
16 | (3) |
|
Water activity: effect on food quality and stability |
|
|
19 | (1) |
|
Phase transition phenomena in foods |
|
|
19 | (8) |
|
The glassy state in foods |
|
|
19 | (1) |
|
Glass transition temperature |
|
|
20 | (7) |
|
|
|
27 | (42) |
|
|
|
27 | (1) |
|
Elements of fluid dynamics |
|
|
27 | (13) |
|
|
|
27 | (1) |
|
|
|
28 | (2) |
|
Typical applications of Newtonian laminar flow |
|
|
30 | (1) |
|
Laminar flow in a cylindrical channel (pipe or tube) |
|
|
30 | (3) |
|
Laminar fluid flow on flat surfaces and channels |
|
|
33 | (1) |
|
Laminar fluid flow around immersed particles |
|
|
34 | (2) |
|
Fluid flow through porous media |
|
|
36 | (1) |
|
|
|
36 | (1) |
|
Turbulent Newtonian fluid flow in a cylindrical channel (tube or pipe) |
|
|
37 | (2) |
|
Turbulent fluid flow around immersed particles |
|
|
39 | (1) |
|
Flow properties of fluids |
|
|
40 | (3) |
|
Types of fluid flow behavior |
|
|
40 | (1) |
|
Non-Newtonian fluid flow in pipes |
|
|
41 | (2) |
|
|
|
43 | (13) |
|
Energy relations, the Bernoulli Equation |
|
|
43 | (3) |
|
Pumps: Types and operation |
|
|
46 | (6) |
|
|
|
52 | (3) |
|
|
|
55 | (1) |
|
|
|
56 | (1) |
|
Flow of particulate solids (powder flow) |
|
|
56 | (13) |
|
|
|
56 | (1) |
|
Flow properties of particulate solids |
|
|
57 | (5) |
|
|
|
62 | (3) |
|
|
|
65 | (4) |
|
Heat and mass transfer, basic principles |
|
|
69 | (46) |
|
|
|
69 | (1) |
|
Basic relations in transport phenomena |
|
|
69 | (1) |
|
|
|
69 | (1) |
|
Mechanisms of heat and mass transfer |
|
|
70 | (1) |
|
Conductive heat and mass transfer |
|
|
70 | (11) |
|
The Fourier and Fick laws |
|
|
70 | (1) |
|
Integration of Fourier's and Fick's laws for steady-State conductive transport |
|
|
71 | (2) |
|
Thermal conductivity, thermal diffusivity and molecular diffusivity |
|
|
73 | (3) |
|
Examples of steady-state conductive heat and mass transfer processes |
|
|
76 | (5) |
|
Convective heat and mass transfer |
|
|
81 | (8) |
|
Film (or surface) heat and mass transfer coefficients |
|
|
81 | (3) |
|
Empirical correlations for convection heat and mass transfer |
|
|
84 | (3) |
|
Steady-state interphase mass transfer |
|
|
87 | (2) |
|
Unsteady state heat and mass transfer |
|
|
89 | (7) |
|
The 2nd Fourier and Fick laws |
|
|
89 | (1) |
|
Solution of Fourier's second law equation for an infinite slab |
|
|
90 | (2) |
|
Transient conduction transfer in finite solids |
|
|
92 | (2) |
|
Transient convective transfer in a semi-infinite body |
|
|
94 | (1) |
|
Unsteady state convective transfer |
|
|
95 | (1) |
|
Heat transfer by radiation |
|
|
96 | (4) |
|
Interaction between matter and thermal radiation |
|
|
96 | (1) |
|
Radiation heat exchange between surfaces |
|
|
97 | (3) |
|
Radiation combined with convection |
|
|
100 | (1) |
|
|
|
100 | (7) |
|
Overall coefficient of heat transfer |
|
|
100 | (2) |
|
Heat exchange between flowing fluids |
|
|
102 | (2) |
|
|
|
104 | (1) |
|
Heat exchangers in the food process industry |
|
|
105 | (2) |
|
|
|
107 | (2) |
|
Basic principles of microwave heating |
|
|
108 | (1) |
|
|
|
109 | (6) |
|
|
|
109 | (1) |
|
|
|
110 | (2) |
|
Applications and equipment |
|
|
112 | (3) |
|
|
|
115 | (14) |
|
|
|
115 | (1) |
|
|
|
116 | (5) |
|
Elementary and non-elementary reactions |
|
|
116 | (1) |
|
|
|
116 | (3) |
|
Effect of temperature on reaction Kinetics |
|
|
119 | (2) |
|
Kinetics of biological processes |
|
|
121 | (2) |
|
Enzyme-catalyzed reactions |
|
|
121 | (1) |
|
|
|
122 | (1) |
|
Residence time and residence time distribution |
|
|
123 | (6) |
|
Reactors in food processing |
|
|
123 | (1) |
|
Residence time distribution |
|
|
124 | (5) |
|
Elements of process control |
|
|
129 | (24) |
|
|
|
129 | (1) |
|
|
|
129 | (2) |
|
|
|
131 | (1) |
|
|
|
131 | (1) |
|
|
|
131 | (1) |
|
Comparative merits of control strategies |
|
|
132 | (1) |
|
|
|
132 | (1) |
|
Input, output and process dynamics |
|
|
133 | (3) |
|
|
|
133 | (2) |
|
|
|
135 | (1) |
|
Control modes (control algorithms) |
|
|
136 | (6) |
|
|
|
136 | (2) |
|
|
|
138 | (1) |
|
|
|
139 | (1) |
|
Proportional-integral (PI) control |
|
|
140 | (1) |
|
Proportional-integral-differential (PID) control |
|
|
140 | (1) |
|
|
|
141 | (1) |
|
The physical elements of the control system |
|
|
142 | (11) |
|
The sensors (measuring elements) |
|
|
142 | (7) |
|
|
|
149 | (1) |
|
|
|
149 | (4) |
|
|
|
153 | (22) |
|
|
|
153 | (1) |
|
Particle size and particle size distribution |
|
|
154 | (9) |
|
Defining the size of a single particle |
|
|
154 | (1) |
|
Particle size distribution in a population of particles; defining a `mean particle size' |
|
|
155 | (3) |
|
Mathematical models of PSD |
|
|
158 | (2) |
|
|
|
160 | (3) |
|
Size reduction of solids, basic principles |
|
|
163 | (2) |
|
Mechanism of size reduction in solids |
|
|
163 | (1) |
|
Particle size distribution after size reduction |
|
|
163 | (1) |
|
|
|
163 | (2) |
|
Size reduction of solids, equipment and methods |
|
|
165 | (10) |
|
|
|
166 | (1) |
|
|
|
167 | (1) |
|
|
|
168 | (2) |
|
|
|
170 | (5) |
|
|
|
175 | (20) |
|
|
|
175 | (1) |
|
Mixing of fluids (blending) |
|
|
175 | (6) |
|
|
|
175 | (2) |
|
Flow patterns in fluid mixing |
|
|
177 | (1) |
|
Energy input in fluid mixing |
|
|
178 | (3) |
|
|
|
181 | (3) |
|
|
|
184 | (1) |
|
Mixing of particulate solids |
|
|
184 | (5) |
|
|
|
184 | (1) |
|
Quality of mixing, the concept of `mixedness' |
|
|
184 | (3) |
|
Equipment for mixing particulate solids |
|
|
187 | (2) |
|
|
|
189 | (6) |
|
|
|
189 | (2) |
|
|
|
191 | (4) |
|
|
|
195 | (22) |
|
|
|
195 | (1) |
|
|
|
196 | (2) |
|
Surface (barrier) filtration |
|
|
198 | (9) |
|
|
|
198 | (1) |
|
|
|
199 | (5) |
|
Optimization of the filtration cycle |
|
|
204 | (1) |
|
Characteristics of filtration cakes |
|
|
205 | (1) |
|
The role of cakes in filtration |
|
|
206 | (1) |
|
|
|
207 | (4) |
|
|
|
207 | (1) |
|
Barrier (surface) filters |
|
|
207 | (4) |
|
|
|
211 | (6) |
|
|
|
211 | (1) |
|
|
|
211 | (2) |
|
Applications and equipment |
|
|
213 | (4) |
|
|
|
217 | (16) |
|
|
|
217 | (1) |
|
|
|
218 | (8) |
|
The continuous settling tank |
|
|
218 | (2) |
|
From the settling tank to the tubular centrifuge |
|
|
220 | (3) |
|
The baffled settling tank and the disc-bowl centrifuge |
|
|
223 | (1) |
|
|
|
224 | (2) |
|
|
|
226 | (5) |
|
|
|
227 | (1) |
|
|
|
228 | (2) |
|
|
|
230 | (1) |
|
|
|
230 | (1) |
|
|
|
231 | (2) |
|
|
|
233 | (26) |
|
|
|
233 | (1) |
|
|
|
234 | (1) |
|
Mass transfer through MF and UF membranes |
|
|
235 | (6) |
|
|
|
235 | (2) |
|
Solute transport; sieving coefficient and rejection |
|
|
237 | (1) |
|
Concentration polarization and gel polarization |
|
|
238 | (3) |
|
Mass transfer in reverse osmosis |
|
|
241 | (4) |
|
|
|
241 | (1) |
|
Solvent transport in reverse osmosis |
|
|
242 | (3) |
|
|
|
245 | (4) |
|
|
|
245 | (2) |
|
|
|
247 | (2) |
|
Membrane processes in the food industry |
|
|
249 | (4) |
|
|
|
249 | (1) |
|
|
|
249 | (2) |
|
Nanofiltration and reverse osmosis |
|
|
251 | (2) |
|
|
|
253 | (6) |
|
|
|
259 | (20) |
|
|
|
259 | (2) |
|
Solid-liquid extraction (leaching) |
|
|
261 | (10) |
|
|
|
261 | (1) |
|
|
|
262 | (1) |
|
|
|
262 | (1) |
|
|
|
262 | (4) |
|
|
|
266 | (2) |
|
Solid-liquid extraction systems |
|
|
268 | (3) |
|
Supercritical fluid extraction |
|
|
271 | (5) |
|
|
|
271 | (1) |
|
Supercritical fluids as solvents |
|
|
272 | (1) |
|
Supercritical extraction systems |
|
|
273 | (2) |
|
|
|
275 | (1) |
|
|
|
276 | (3) |
|
|
|
276 | (1) |
|
|
|
276 | (3) |
|
Adsorption and ion exchange |
|
|
279 | (16) |
|
|
|
279 | (1) |
|
|
|
280 | (2) |
|
|
|
282 | (5) |
|
|
|
287 | (1) |
|
|
|
288 | (7) |
|
|
|
288 | (1) |
|
Properties of ion exchangers |
|
|
289 | (3) |
|
Application: Water Softening using ion exchange |
|
|
292 | (1) |
|
Application: Reduction of acidity in fruit juices |
|
|
293 | (2) |
|
|
|
295 | (22) |
|
|
|
295 | (1) |
|
Vapor-liquid equilibrium (VLE) |
|
|
295 | (3) |
|
Continuous flash distillation |
|
|
298 | (3) |
|
Batch (differential) distillation |
|
|
301 | (3) |
|
|
|
304 | (9) |
|
|
|
304 | (1) |
|
Analysis and design of the column |
|
|
305 | (5) |
|
Effect of the reflux ratio |
|
|
310 | (1) |
|
|
|
310 | (1) |
|
|
|
311 | (1) |
|
|
|
311 | (1) |
|
|
|
312 | (1) |
|
|
|
313 | (1) |
|
Distillation of wines and spirits |
|
|
314 | (3) |
|
Crystallization and dissolution |
|
|
317 | (16) |
|
|
|
317 | (1) |
|
|
|
318 | (5) |
|
|
|
318 | (2) |
|
|
|
320 | (3) |
|
Crystallization in the food industry |
|
|
323 | (5) |
|
|
|
323 | (2) |
|
|
|
325 | (3) |
|
|
|
328 | (5) |
|
|
|
328 | (1) |
|
|
|
328 | (5) |
|
|
|
333 | (18) |
|
|
|
333 | (1) |
|
The single-screw extruder |
|
|
334 | (6) |
|
|
|
334 | (1) |
|
|
|
335 | (2) |
|
Flow models, extruder throughput |
|
|
337 | (3) |
|
Residence time distribution |
|
|
340 | (1) |
|
|
|
340 | (3) |
|
|
|
340 | (2) |
|
|
|
342 | (1) |
|
Advantages and shortcomings |
|
|
343 | (1) |
|
|
|
343 | (2) |
|
|
|
343 | (1) |
|
|
|
344 | (1) |
|
Food applications of extrusion |
|
|
345 | (6) |
|
Forming extrusion of pasta |
|
|
345 | (1) |
|
|
|
345 | (1) |
|
|
|
346 | (1) |
|
|
|
347 | (1) |
|
|
|
347 | (1) |
|
Other extruded starchy and cereal products |
|
|
347 | (1) |
|
Texturized protein products |
|
|
348 | (1) |
|
Confectionery and chocolate |
|
|
348 | (1) |
|
|
|
349 | (2) |
|
Spoilage and preservation of foods |
|
|
351 | (4) |
|
Mechanisms of food spoilage |
|
|
351 | (1) |
|
Food preservation processes |
|
|
351 | (2) |
|
Combined processes (the `hurdle effect') |
|
|
353 | (1) |
|
|
|
353 | (2) |
|
|
|
355 | (20) |
|
|
|
355 | (1) |
|
The kinetics of thermal inactivation of microorganisms and enzymes |
|
|
356 | (4) |
|
The concept of decimal reduction time |
|
|
356 | (2) |
|
Effect of the temperature on the rate of thermal destruction/inactivation |
|
|
358 | (2) |
|
Lethality of thermal processes |
|
|
360 | (3) |
|
Optimization of thermal processes with respect to quality |
|
|
363 | (1) |
|
Heat transfer considerations in thermal processing |
|
|
364 | (11) |
|
In-package thermal processing |
|
|
364 | (5) |
|
In-flow thermal processing |
|
|
369 | (6) |
|
Thermal processes, methods and equipment |
|
|
375 | (16) |
|
|
|
375 | (1) |
|
Thermal processing in hermetically closed containers |
|
|
375 | (11) |
|
|
|
376 | (2) |
|
Expelling air from the head-space |
|
|
378 | (1) |
|
|
|
379 | (1) |
|
|
|
380 | (6) |
|
Thermal processing in bulk, before packaging |
|
|
386 | (5) |
|
Bulk heating-hot filling-sealing-cooling in container |
|
|
386 | (1) |
|
Bulk heating-holding-bulk cooling-cold filling-sealing |
|
|
386 | (2) |
|
|
|
388 | (3) |
|
Refrigeration, chilling and freezing |
|
|
391 | (22) |
|
|
|
391 | (1) |
|
Effect of temperature on food spoilage |
|
|
392 | (8) |
|
Temperature and chemical activity |
|
|
392 | (3) |
|
Effect of low temperature on enzymatic spoilage |
|
|
395 | (1) |
|
Effect of low temperature on microorganims |
|
|
396 | (2) |
|
Effect of low temperature on biologically active (respiring) tissue |
|
|
398 | (1) |
|
The Effect of low temperature on physical properties |
|
|
399 | (1) |
|
|
|
400 | (13) |
|
Phase transition, freezing point |
|
|
401 | (1) |
|
Freezing kinetics, freezing time |
|
|
402 | (6) |
|
Effect of freezing and frozen storage on product quality |
|
|
408 | (5) |
|
Refrigeration, equipment and methods |
|
|
413 | (16) |
|
|
|
413 | (7) |
|
|
|
413 | (5) |
|
|
|
418 | (1) |
|
Distribution and delivery of refrigeration |
|
|
419 | (1) |
|
Cold storage and refrigerated transport |
|
|
420 | (3) |
|
|
|
423 | (6) |
|
|
|
423 | (2) |
|
|
|
425 | (1) |
|
|
|
426 | (1) |
|
|
|
426 | (3) |
|
|
|
429 | (30) |
|
|
|
429 | (1) |
|
Material and energy balance |
|
|
430 | (2) |
|
|
|
432 | (8) |
|
The overall coefficient of heat transfer U |
|
|
433 | (3) |
|
The temperature difference Ts-Tc (Δ T) |
|
|
436 | (4) |
|
|
|
440 | (7) |
|
Multiple-effect evaporation |
|
|
441 | (5) |
|
|
|
446 | (1) |
|
|
|
447 | (1) |
|
Evaporators in the food industry |
|
|
448 | (6) |
|
Open pan batch evaporator |
|
|
448 | (1) |
|
|
|
449 | (1) |
|
Evaporators with tubular heat exchangers |
|
|
449 | (2) |
|
Evaporators with external tubular heat exchangers |
|
|
451 | (1) |
|
|
|
451 | (3) |
|
Effect of evaporation on food quality |
|
|
454 | (5) |
|
|
|
454 | (3) |
|
Loss of volatile flavor components |
|
|
457 | (2) |
|
|
|
459 | (52) |
|
|
|
459 | (2) |
|
Thermodynamics of mosit air (psychrometry) |
|
|
461 | (3) |
|
|
|
461 | (1) |
|
|
|
461 | (1) |
|
Saturation, relative humidity (RH) |
|
|
462 | (1) |
|
Adiabatic sturation, wet-bulb temperature |
|
|
462 | (1) |
|
|
|
463 | (1) |
|
Convective drying (air drying) |
|
|
464 | (14) |
|
|
|
464 | (3) |
|
|
|
467 | (3) |
|
|
|
470 | (2) |
|
Calculation of drying time |
|
|
472 | (3) |
|
Effect of external conditions on the drying rate |
|
|
475 | (1) |
|
Relationship between film coefficients in convective drying |
|
|
476 | (1) |
|
Effect of radiation heating |
|
|
477 | (1) |
|
Characteristic drying curves |
|
|
477 | (1) |
|
Drying under varying external conditions |
|
|
478 | (3) |
|
|
|
478 | (2) |
|
Through-flow batch drying in a fixed bed |
|
|
480 | (1) |
|
Continuous air drying on a belt or in a tunnel |
|
|
481 | (1) |
|
Conductive (boiling) drying |
|
|
481 | (4) |
|
|
|
481 | (1) |
|
|
|
482 | (1) |
|
|
|
483 | (2) |
|
Dryers in the food processing industry |
|
|
485 | (16) |
|
|
|
486 | (1) |
|
|
|
487 | (2) |
|
|
|
489 | (1) |
|
|
|
489 | (1) |
|
|
|
490 | (1) |
|
|
|
490 | (2) |
|
|
|
492 | (1) |
|
|
|
492 | (5) |
|
|
|
497 | (1) |
|
|
|
498 | (1) |
|
|
|
499 | (1) |
|
Screw conveyor and mixer dryers |
|
|
500 | (1) |
|
|
|
501 | (1) |
|
Issues in food drying technology |
|
|
501 | (3) |
|
|
|
501 | (1) |
|
Effect of drying conditions on quality |
|
|
502 | (1) |
|
|
|
503 | (1) |
|
Rehydration characteristics |
|
|
503 | (1) |
|
|
|
504 | (1) |
|
Energy consumption in drying |
|
|
504 | (3) |
|
|
|
507 | (4) |
|
Freeze drying (lyophilization) and freeze concentration |
|
|
511 | (14) |
|
|
|
511 | (1) |
|
|
|
511 | (1) |
|
Heat and mass transfer in freeze drying |
|
|
512 | (6) |
|
Freeze drying, in practice |
|
|
518 | (2) |
|
|
|
518 | (1) |
|
|
|
518 | (1) |
|
Freeze drying, commercial facilities |
|
|
518 | (1) |
|
|
|
519 | (1) |
|
|
|
520 | (5) |
|
|
|
520 | (1) |
|
The process of freeze concentration |
|
|
521 | (4) |
|
|
|
525 | (8) |
|
|
|
525 | (1) |
|
|
|
525 | (3) |
|
|
|
525 | (1) |
|
Heat and mass transfer in frying |
|
|
526 | (1) |
|
|
|
527 | (1) |
|
Health aspects of fried foods |
|
|
528 | (1) |
|
|
|
528 | (5) |
|
Ionizing irradiation and other non-thermal preservation processes |
|
|
533 | (12) |
|
Preservation by ionizing radiations |
|
|
533 | (8) |
|
|
|
533 | (1) |
|
|
|
533 | (1) |
|
|
|
534 | (1) |
|
|
|
535 | (2) |
|
|
|
537 | (1) |
|
Chemical and biological effects of ionizing irradiation |
|
|
538 | (2) |
|
|
|
540 | (1) |
|
High hydrostatic pressure preservation |
|
|
541 | (1) |
|
Pulsed electric fields (PEF) |
|
|
542 | (1) |
|
|
|
542 | (3) |
|
|
|
545 | (16) |
|
|
|
545 | (1) |
|
|
|
546 | (10) |
|
|
|
546 | (2) |
|
Materials for packaging foods |
|
|
548 | (3) |
|
Transport properties of packaging materials |
|
|
551 | (2) |
|
|
|
553 | (1) |
|
|
|
554 | (1) |
|
|
|
555 | (1) |
|
The atmosphere in the package |
|
|
556 | (2) |
|
|
|
556 | (1) |
|
Controlled atomosphere packaging (CAP) |
|
|
557 | (1) |
|
Modified atmosphere packaging (MAP) |
|
|
557 | (1) |
|
|
|
557 | (1) |
|
|
|
558 | (3) |
|
Cleaning, disinfection, sanitation |
|
|
561 | (14) |
|
|
|
561 | (1) |
|
Cleaning kinetics and mechanisms |
|
|
562 | (5) |
|
Effect of the contaminant |
|
|
562 | (2) |
|
|
|
564 | (1) |
|
Effect of the cleaning agent |
|
|
564 | (2) |
|
Effect of the temperature |
|
|
566 | (1) |
|
Effect of mechanical action (shear) |
|
|
566 | (1) |
|
|
|
567 | (1) |
|
Cleaning of raw materials |
|
|
568 | (2) |
|
Cleaning of plants and equipment |
|
|
570 | (1) |
|
Cleaning out of place (COP) |
|
|
570 | (1) |
|
|
|
570 | (1) |
|
|
|
571 | (1) |
|
|
|
571 | (4) |
|
|
|
575 | (18) |
|
Common conversion factors |
|
|
576 | (1) |
|
Typical composition of selected foods |
|
|
577 | (1) |
|
Viscosity and density of gases and liquids |
|
|
578 | (1) |
|
Thermal properties of materials |
|
|
578 | (1) |
|
|
|
579 | (1) |
|
|
|
579 | (1) |
|
Properties of saturated steam - temperature table |
|
|
580 | (1) |
|
Properties of saturated steam - pressure table |
|
|
581 | (1) |
|
Properties of superheated steam |
|
|
581 | (1) |
|
Vapor pressure of liquid water and ice below 0° C |
|
|
582 | (1) |
|
Freezing point of ideal aqueous solutions |
|
|
583 | (1) |
|
Vapor-liquid equilibrium data for ethanol-water mixtures at 1 atm |
|
|
583 | (1) |
|
Boiling point of sucrose solutions at 1 atm |
|
|
584 | (1) |
|
Electrical conductivity of some materials |
|
|
584 | (1) |
|
Thermodynamic properties of saturated R-134a |
|
|
584 | (1) |
|
Thermodynamic properties of superheated R-134a |
|
|
585 | (1) |
|
Properties of air at atmospheric pressure |
|
|
586 | (1) |
|
Friction factors for flow in pipes |
|
|
587 | (1) |
|
|
|
587 | (1) |
|
Mixing power function, turbine impellers |
|
|
588 | (1) |
|
Mixing power function, propeller impellers |
|
|
588 | (1) |
|
Unsteady state heat transfer in a slab |
|
|
589 | (1) |
|
Unsteady state heat transfer in an infinite cylinder |
|
|
589 | (1) |
|
Unsteady state heat transfer in a sphere |
|
|
590 | (1) |
|
Unsteady state mass transfer, average concentration |
|
|
590 | (1) |
|
|
|
591 | (2) |
| Index |
|
593 | (10) |
| Series List |
|
603 | |
Daugiau apie elektronines knygas