| About the Authors |
|
v | |
| Forword |
|
vii | |
| Preface |
|
ix | |
|
|
|
1 | (64) |
|
|
|
1 | (1) |
|
|
|
2 | (8) |
|
|
|
2 | (1) |
|
|
|
3 | (1) |
|
|
|
4 | (6) |
|
|
|
10 | (1) |
|
|
|
11 | (2) |
|
|
|
12 | (1) |
|
|
|
13 | (1) |
|
|
|
13 | (2) |
|
|
|
15 | (2) |
|
|
|
17 | (3) |
|
|
|
20 | (2) |
|
|
|
22 | (4) |
|
|
|
26 | (1) |
|
Equation of State and Perfect Gas Law |
|
|
26 | (1) |
|
|
|
27 | (2) |
|
|
|
29 | (3) |
|
Conservation of Mass for an Open System |
|
|
30 | (2) |
|
Conservation of Mass for a Closed System |
|
|
32 | (1) |
|
|
|
32 | (9) |
|
|
|
41 | (1) |
|
|
|
42 | (1) |
|
First Law of Thermodynamics |
|
|
42 | (1) |
|
Second Law of Thermodynamics |
|
|
42 | (1) |
|
|
|
43 | (2) |
|
|
|
45 | (1) |
|
Energy Balance for a Closed System |
|
|
45 | (10) |
|
|
|
45 | (1) |
|
|
|
46 | (9) |
|
Energy Balance for an Open System |
|
|
55 | (1) |
|
Energy Balance for Steady Flow Systems |
|
|
56 | (1) |
|
|
|
56 | (3) |
|
|
|
59 | (1) |
|
|
|
59 | (6) |
|
|
|
60 | (2) |
|
|
|
62 | (1) |
|
|
|
63 | (2) |
|
Fluid Flow in Food Processing |
|
|
65 | (122) |
|
|
|
66 | (5) |
|
Pipes for Processing Plants |
|
|
67 | (1) |
|
|
|
68 | (3) |
|
|
|
71 | (10) |
|
Terminology Used in Material Response to Stress |
|
|
72 | (1) |
|
|
|
72 | (1) |
|
|
|
73 | (8) |
|
Handling Systems for Newtonian Liquids |
|
|
81 | (15) |
|
|
|
81 | (3) |
|
|
|
84 | (4) |
|
Entrance Region and Fully Developed Flow |
|
|
88 | (2) |
|
Velocity Profile in a Liquid Flowing Under Fully Developed Flow Conditions |
|
|
90 | (6) |
|
|
|
96 | (4) |
|
Force Balance on a Fluid Element Flowing in a Pipe---Derivation of Bernoulli Equation |
|
|
100 | (7) |
|
Energy Equation for Steady Flow of Fluids |
|
|
107 | (12) |
|
|
|
110 | (1) |
|
|
|
110 | (2) |
|
|
|
112 | (1) |
|
|
|
112 | (3) |
|
Power Requirements of a Pump |
|
|
115 | (4) |
|
Pump Selection and Performance Evaluation |
|
|
119 | (17) |
|
|
|
119 | (2) |
|
|
|
121 | (1) |
|
Pump Performance Characteristics |
|
|
121 | (4) |
|
Pump Characteristic Diagram |
|
|
125 | (1) |
|
Net Positive Suction Head |
|
|
126 | (3) |
|
Selecting a Pump for a Liquid Transport System |
|
|
129 | (6) |
|
|
|
135 | (1) |
|
|
|
136 | (12) |
|
|
|
140 | (2) |
|
|
|
142 | (4) |
|
|
|
146 | (1) |
|
|
|
146 | (1) |
|
Other Measurement Methods |
|
|
147 | (1) |
|
|
|
148 | (7) |
|
Capillary Tube Viscometer |
|
|
148 | (2) |
|
|
|
150 | (3) |
|
Influence of Temperature on Viscosity |
|
|
153 | (2) |
|
Flow Characteristics of Non-Newtonian Fluids |
|
|
155 | (14) |
|
Properties of Non-Newtonian Fluids |
|
|
155 | (6) |
|
Velocity Profile of a Power Law Fluid |
|
|
161 | (1) |
|
Volumetric Flow Rate of a Power Law Fluid |
|
|
162 | (1) |
|
Average Velocity in a Power Law Fluid |
|
|
163 | (1) |
|
Friction Factor and Generalized Reynolds Number for Power Law Fluids |
|
|
163 | (3) |
|
Computation of Pumping Requirement of Non-newtonian Liquids |
|
|
166 | (3) |
|
|
|
169 | (18) |
|
Properties of Granular Materials and Powders |
|
|
170 | (5) |
|
|
|
175 | (3) |
|
|
|
178 | (5) |
|
|
|
183 | (2) |
|
|
|
185 | (2) |
|
Energy and Controls in Food Processes |
|
|
187 | (60) |
|
|
|
187 | (17) |
|
|
|
188 | (2) |
|
Thermodynamics of Phase Change |
|
|
190 | (4) |
|
|
|
194 | (6) |
|
|
|
200 | (4) |
|
|
|
204 | (6) |
|
|
|
206 | (1) |
|
Mass and Energy Balance Analysis |
|
|
207 | (2) |
|
|
|
209 | (1) |
|
Electric Power Utilization |
|
|
210 | (10) |
|
Electrical Terms and Units |
|
|
212 | (1) |
|
|
|
213 | (1) |
|
|
|
214 | (2) |
|
|
|
216 | (1) |
|
|
|
217 | (1) |
|
|
|
218 | (2) |
|
Process Controls in Food Processing |
|
|
220 | (12) |
|
Processing Variables and Performance Indicators |
|
|
222 | (2) |
|
Input and Output Signals to Control Processes |
|
|
224 | (1) |
|
Design of a Control System |
|
|
224 | (8) |
|
|
|
232 | (5) |
|
|
|
232 | (2) |
|
|
|
234 | (1) |
|
|
|
235 | (1) |
|
|
|
236 | (1) |
|
Glossary of Terms Important in data Acquisition |
|
|
237 | (1) |
|
Dynamic Response Characteristics of Sensors |
|
|
237 | (10) |
|
|
|
241 | (3) |
|
|
|
244 | (1) |
|
|
|
245 | (2) |
|
Heat Transfer in Food Processing |
|
|
247 | (156) |
|
Systems for Heating and Cooling Food Products |
|
|
248 | (9) |
|
|
|
248 | (4) |
|
|
|
252 | (1) |
|
Scraped-surface Heat Exchanger |
|
|
253 | (2) |
|
Steam-infusion Heat Exchanger |
|
|
255 | (1) |
|
|
|
256 | (1) |
|
Thermal Properties of Foods |
|
|
257 | (7) |
|
|
|
257 | (3) |
|
|
|
260 | (2) |
|
|
|
262 | (2) |
|
|
|
264 | (6) |
|
|
|
264 | (3) |
|
|
|
267 | (2) |
|
|
|
269 | (1) |
|
Steady-State Heat Transfer |
|
|
270 | (67) |
|
Conductive Heat Transfer in a Rectangular Slab |
|
|
271 | (3) |
|
Conductive Heat Transfer through a Tubular Pipe |
|
|
274 | (3) |
|
Heat Conduction in Multilayered Systems |
|
|
277 | (8) |
|
Estimation of Convective Heat-Transfer Coefficient |
|
|
285 | (17) |
|
Estimation of Overall Heat-Transfer Coefficient |
|
|
302 | (4) |
|
Fouling of Heat Transfer Surfaces |
|
|
306 | (6) |
|
Design of a Tubular Heat Exchanger |
|
|
312 | (8) |
|
The Effectiveness-NTU Method for Designing Heat Exchangers |
|
|
320 | (5) |
|
Design of a Plate Heat Exchanger |
|
|
325 | (7) |
|
Importance of Surface Characteristics in Radiative Heat Transfer |
|
|
332 | (2) |
|
Radiative Heat Transfer Between Two Objects |
|
|
334 | (3) |
|
Unsteady-State Heat Transfer |
|
|
337 | (29) |
|
Importance of External versus Internal Resistance to Heat Transfer |
|
|
339 | (1) |
|
Negligible Internal Resistance to Heat Transfer (NBi<0.1)---A Lumped System Analysis |
|
|
340 | (5) |
|
Finite Internal and Surface Resistance to Heat Transfer (0.1<NBi<40) |
|
|
345 | (3) |
|
Negligible Surface Resistance to Heat Transfer (NBi<40) |
|
|
348 | (1) |
|
|
|
348 | (2) |
|
Procedures to Use Temperature-Time Charts |
|
|
350 | (8) |
|
Use of fn and j Factors in Predicting Temperature in Transient Heat Transfer |
|
|
358 | (8) |
|
Electrical Conductivity of Foods |
|
|
366 | (3) |
|
|
|
369 | (2) |
|
|
|
371 | (32) |
|
Mechanisms of Microwave Heating |
|
|
372 | (1) |
|
|
|
373 | (1) |
|
Conversion of Microwave Energy into Heat |
|
|
374 | (1) |
|
Penetration Depth of Microwaves |
|
|
375 | (2) |
|
|
|
377 | (1) |
|
Microwave Heating of Foods |
|
|
378 | (2) |
|
|
|
380 | (17) |
|
|
|
397 | (2) |
|
|
|
399 | (4) |
|
|
|
403 | (52) |
|
|
|
403 | (10) |
|
Pasteurization and Blanching Systems |
|
|
404 | (2) |
|
Commercial Sterilization Systems |
|
|
406 | (4) |
|
Ultra-High Pressure Systems |
|
|
410 | (2) |
|
Pulsed Electric Field Systems |
|
|
412 | (1) |
|
Alternative Preservation Systems |
|
|
413 | (1) |
|
Microbial Survivor Curves |
|
|
413 | (5) |
|
Influence of External Agents |
|
|
418 | (4) |
|
|
|
422 | (1) |
|
|
|
423 | (1) |
|
General Method for Process Calculation |
|
|
424 | (16) |
|
Applications to Pasteurization |
|
|
426 | (3) |
|
|
|
429 | (3) |
|
Aseptic Processing and Packaging |
|
|
432 | (8) |
|
|
|
440 | (15) |
|
|
|
444 | (3) |
|
|
|
447 | (3) |
|
|
|
450 | (1) |
|
|
|
451 | (4) |
|
|
|
455 | (46) |
|
Selection of a Refrigerant |
|
|
456 | (4) |
|
Components of a Refrigeration System |
|
|
460 | (10) |
|
|
|
461 | (2) |
|
|
|
463 | (3) |
|
|
|
466 | (2) |
|
|
|
468 | (2) |
|
|
|
470 | (8) |
|
Use of Computer-Aided Procedures to Determine Thermodynamic Properties of Refrigerants |
|
|
475 | (3) |
|
Mathematcal Expression Useful in Analysis of Vapor-Compression Refrigeration |
|
|
478 | (12) |
|
|
|
478 | (2) |
|
|
|
480 | (1) |
|
|
|
480 | (1) |
|
|
|
481 | (1) |
|
Coefficient of Performance |
|
|
481 | (1) |
|
|
|
481 | (9) |
|
Use of Multistage Systems |
|
|
490 | (11) |
|
|
|
491 | (4) |
|
|
|
495 | (3) |
|
|
|
498 | (1) |
|
|
|
498 | (3) |
|
|
|
501 | (42) |
|
|
|
502 | (8) |
|
|
|
502 | (5) |
|
|
|
507 | (3) |
|
|
|
510 | (4) |
|
|
|
510 | (1) |
|
|
|
511 | (1) |
|
|
|
511 | (2) |
|
|
|
513 | (1) |
|
Apparent Thermal Diffusivity |
|
|
513 | (1) |
|
|
|
514 | (16) |
|
|
|
516 | (4) |
|
Other Freezing-Time Prediction Methods |
|
|
520 | (1) |
|
Pham's Method to Predict Freezing Time |
|
|
520 | (4) |
|
Prediction of Freezing Time of Finite-Shaped Objects |
|
|
524 | (4) |
|
Experimental Measurement of Freezing Time |
|
|
528 | (1) |
|
Factors Influencing Freezing Time |
|
|
528 | (1) |
|
|
|
529 | (1) |
|
|
|
529 | (1) |
|
|
|
530 | (13) |
|
Quality Changes in Foods during Frozen Storage |
|
|
530 | (4) |
|
|
|
534 | (4) |
|
|
|
538 | (1) |
|
|
|
539 | (4) |
|
|
|
543 | (28) |
|
|
|
545 | (2) |
|
|
|
547 | (7) |
|
Batch-Type Pan Evaporator |
|
|
547 | (1) |
|
Natural Circulation Evaporators |
|
|
548 | (1) |
|
|
|
548 | (1) |
|
|
|
549 | (1) |
|
Rising/Falling-Film Evaporator |
|
|
550 | (1) |
|
Forced-Circulation Evaporator |
|
|
551 | (1) |
|
Agitated Thin-Film Evaporator |
|
|
551 | (3) |
|
Design of a Single-Effect Evaporator |
|
|
554 | (5) |
|
Design of a Multiple-Effect Evaporator |
|
|
559 | (6) |
|
Vapor RecompressionSystems |
|
|
565 | (6) |
|
|
|
565 | (1) |
|
Mechanical Vapor Recompression |
|
|
566 | (1) |
|
|
|
566 | (3) |
|
|
|
569 | (1) |
|
|
|
569 | (2) |
|
|
|
571 | (24) |
|
|
|
571 | (2) |
|
|
|
571 | (1) |
|
Specific Volume of Dry Air |
|
|
572 | (1) |
|
|
|
572 | (1) |
|
|
|
572 | (1) |
|
|
|
573 | (1) |
|
Properties of Water Vapor |
|
|
573 | (1) |
|
Specific Volume of Water Vapor |
|
|
573 | (1) |
|
Specific Heat of Water Vapor |
|
|
573 | (1) |
|
|
|
574 | (1) |
|
Properties of Air-Vapor Mixtures |
|
|
574 | (8) |
|
|
|
574 | (1) |
|
|
|
574 | (1) |
|
Humidity Ratio (or Moisture Content) |
|
|
575 | (1) |
|
|
|
576 | (1) |
|
Humid Heat of an Air-Water Vapor Mixture |
|
|
576 | (1) |
|
|
|
577 | (1) |
|
Adiabatic Saturation of Air |
|
|
577 | (2) |
|
|
|
579 | (3) |
|
|
|
582 | (13) |
|
Construction of the Chart |
|
|
582 | (2) |
|
Use of Psychrometric Chart to Evaluate Complex Air-Conditioning Processes |
|
|
584 | (5) |
|
|
|
589 | (3) |
|
|
|
592 | (1) |
|
|
|
593 | (2) |
|
|
|
595 | (28) |
|
|
|
596 | (14) |
|
Steady-State Diffusion of Gases (and Liquids) through Solids |
|
|
599 | (1) |
|
|
|
600 | (4) |
|
Laminar Flow over a Flat Plate |
|
|
604 | (4) |
|
Turbulent Flow Past a Flat Plate |
|
|
608 | (1) |
|
|
|
608 | (1) |
|
|
|
609 | (1) |
|
Mass Transfer for Flow over Spherical Objects |
|
|
609 | (1) |
|
Unsteady-State Mass Transfer |
|
|
610 | (13) |
|
Transient-State Diffusion |
|
|
611 | (5) |
|
|
|
616 | (3) |
|
|
|
619 | (2) |
|
|
|
621 | (1) |
|
|
|
622 | (1) |
|
|
|
623 | (30) |
|
|
|
625 | (4) |
|
Reverse Osmosis Membrane Systems |
|
|
629 | (7) |
|
|
|
636 | (1) |
|
Ultrafiltration Membrane Systems |
|
|
637 | (2) |
|
Concentration Polarization |
|
|
639 | (6) |
|
Types of Reverse-Osmosis and Ultrafiltration Systems |
|
|
645 | (8) |
|
|
|
646 | (1) |
|
|
|
646 | (1) |
|
|
|
646 | (3) |
|
|
|
649 | (1) |
|
|
|
649 | (1) |
|
|
|
650 | (1) |
|
|
|
651 | (2) |
|
|
|
653 | (36) |
|
|
|
653 | (7) |
|
|
|
654 | (3) |
|
|
|
657 | (1) |
|
|
|
658 | (1) |
|
|
|
658 | (2) |
|
|
|
660 | (5) |
|
|
|
660 | (1) |
|
|
|
661 | (1) |
|
|
|
662 | (1) |
|
|
|
663 | (1) |
|
|
|
663 | (1) |
|
|
|
664 | (1) |
|
Dehydration System Design |
|
|
665 | (24) |
|
|
|
665 | (5) |
|
|
|
670 | (10) |
|
|
|
680 | (5) |
|
|
|
685 | (1) |
|
|
|
686 | (3) |
|
|
|
689 | (32) |
|
|
|
689 | (10) |
|
|
|
689 | (6) |
|
|
|
695 | (1) |
|
Design of a Filtration System |
|
|
696 | (3) |
|
|
|
699 | (6) |
|
Sedimentation Velocitie for Low-Concentration Suspensions |
|
|
699 | (3) |
|
Sedimentation in High-Concentration Suspensions |
|
|
702 | (3) |
|
|
|
705 | (4) |
|
|
|
705 | (1) |
|
|
|
705 | (2) |
|
|
|
707 | (2) |
|
|
|
709 | (1) |
|
|
|
709 | (12) |
|
|
|
711 | (3) |
|
Power Requirements of Impellers |
|
|
714 | (4) |
|
|
|
718 | (1) |
|
|
|
719 | (1) |
|
|
|
720 | (1) |
|
Extrusion Processes for Foods |
|
|
721 | (24) |
|
Introduction and Background |
|
|
721 | (1) |
|
Basic Principles of Extrusion |
|
|
722 | (7) |
|
|
|
729 | (6) |
|
|
|
730 | (2) |
|
|
|
732 | (2) |
|
|
|
734 | (1) |
|
|
|
735 | (5) |
|
Design of More Complex Systems |
|
|
740 | (5) |
|
|
|
741 | (1) |
|
|
|
742 | (1) |
|
|
|
742 | (3) |
|
|
|
745 | (26) |
|
|
|
745 | (1) |
|
|
|
746 | (1) |
|
|
|
747 | (1) |
|
|
|
748 | (1) |
|
|
|
748 | (1) |
|
Mass Transfer in Packaging Materials |
|
|
748 | (6) |
|
Permeability of Packaging Material to ``Fixed'' Gases |
|
|
751 | (3) |
|
Innovations in Food Packaging |
|
|
754 | (2) |
|
|
|
755 | (1) |
|
|
|
755 | (1) |
|
|
|
755 | (1) |
|
|
|
756 | (2) |
|
Food Packaging and Product Shelf-Life |
|
|
758 | (1) |
|
Scientific Basis for Evaluating Shelf Life |
|
|
758 | (13) |
|
|
|
766 | (1) |
|
|
|
766 | (1) |
|
|
|
767 | (1) |
|
|
|
768 | (3) |
|
|
|
771 | (55) |
|
SI System of Units and Conversion Factors |
|
|
771 | (6) |
|
|
|
771 | (1) |
|
|
|
771 | (3) |
|
Useful Conversion Factors |
|
|
774 | (2) |
|
Conversion Factors for Pressure |
|
|
776 | (1) |
|
Physical Properties of Foods |
|
|
777 | (10) |
|
|
|
777 | (1) |
|
Thermal Conductivity of Selected Food Products |
|
|
778 | (2) |
|
Thermal Diffusivity of Some Foodstuffs |
|
|
780 | (1) |
|
Viscosity of Liquid Foods |
|
|
781 | (1) |
|
Properties of Ice as a Function of Termperature |
|
|
782 | (1) |
|
Approximate Heat Evolution Rates of Fresh Fruits and Vegetables When Stored at Termperatures Shown |
|
|
782 | (2) |
|
|
|
784 | (1) |
|
Composition Values of Selected Foods |
|
|
785 | (1) |
|
Coefficients to Estimate Food Properties |
|
|
786 | (1) |
|
Physical Properties of Nonfood Materials |
|
|
787 | (5) |
|
Physical Properties of Metals |
|
|
787 | (1) |
|
Physical Properties of Nonmetals |
|
|
788 | (2) |
|
Emissivity of Various Surfaces |
|
|
790 | (2) |
|
Physical Properties of Water and Air |
|
|
792 | (5) |
|
Physical Properties of Water at the Saturation Pressure |
|
|
792 | (1) |
|
Properties of Saturated Steam |
|
|
793 | (2) |
|
Properties of Superheated Steam |
|
|
795 | (1) |
|
Physical Properties of Dry Air at Atmospheric Pressure |
|
|
796 | (1) |
|
|
|
797 | (2) |
|
Psychrometric chart for high temperatures |
|
|
797 | (1) |
|
Psychrometric chart for low temperatures |
|
|
798 | (1) |
|
|
|
799 | (14) |
|
Pressure-enthalpy diagram for Refigerant 12 |
|
|
799 | (1) |
|
Properties of Saturated Liquid and Vapor R-12 |
|
|
800 | (3) |
|
Pressure-enthalpy diagram of superheated R-12 vapor |
|
|
803 | (1) |
|
Properties of Saturated Liquid and Vapor R717 (Ammonia) |
|
|
804 | (3) |
|
Pressure-enthalpy diagram of superheated R-717 (ammonia) vapor |
|
|
807 | (1) |
|
Properties of Saturated Liquid and Vapor R-134a |
|
|
808 | (4) |
|
Pressure-enthalpy diagram of R-134a (expanded Scale) |
|
|
812 | (1) |
|
Symbols for Use in Drawing Food Engineering Process Equipment |
|
|
813 | (5) |
|
|
|
818 | (4) |
|
Numerical Data, and Area/Volume of Objects |
|
|
818 | (1) |
|
Temperature at geometric center of a sphere (expanded scale) |
|
|
819 | (1) |
|
Temperature at the axis of an infinitely long cylinder (expanded scale) |
|
|
820 | (1) |
|
Temperature at the midplane of an infinte slab (expanded scale) |
|
|
821 | (1) |
|
|
|
822 | (4) |
|
Dimensions of selected experimental variables |
|
|
823 | (3) |
| Bibliography |
|
826 | (3) |
| Index |
|
829 | (10) |
| Food Science and Technology: International Series |
|
839 | |
