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