Food process design

Science in Process Design I. INTRODUCTION II. FOOD PRESERVATION PROCESSES 1. CONVENTIONAL PROCESSES 2. MINIMAL PROCESSING 3. NONTHERMAL PROCESSING III. CHEMICAL KINETICS IV. FOOD MICROBIOLOGY AND FOOD SAFETY 1. FOOD MICROBIOLOGY 2. FOOD SAFETY a. Good Manufacturing Practices (GMP) b. Food Safety Programs and HACCP V. QUALITY CHANGES IN FOOD PROCESSING NOMENCLATURE REFERENCES 2. Principles of Food Process Design I. INTRODUCTION II. DESIGN OF FOOD PROCESSES 1. INTRODUCTION 2. UNIT OPERATIONS IN FOOD PROCESSING 3. FOOD PROCESS FLOWSHEETS 4. MATERIAL AND ENERGY BALANCES 5. MECHANICAL PROCESSES a. Mechanical Transport Operations b. Mechanical Processing Operations c. Mechanical Separation Operations 6. FOOD PACKAGING PROCESSES III. FOOD SAFETY AND QUALITY 1. PLANT SAFETY8. Thermal Processing of Foods I. INTRODUCTION II. KINETICS OF THERMAL INACTIVATION 1. INACTIVATION OF MICROORGANISMS AND ENZYMES 2. EFFECT OF TEMPERATURE 3. COMMERCIAL STERILITY 4. INACTIVATION AT VARYING TEMPERATURE 5. THERMAL DAMAGE TO FOOD COMPONENTS 6. THERMAL DESTRUCTION DATA 7. APPLICATION TO MILK. 8. IN-CONTAINER THERMAL PROCESSING 9. IN-CONTAINER STERILIZERS a. Batch Sterilizers b. Continuous Sterilizers III. CONTINUOUS FLOW PASTEURIZATION 1. PROCESS DESCRIPTION 2. PROCESS MODEL 3. APPLICATION TO MILK IV. CONTINUOUS FLOW STERILIZATION: INDIRECT STEAM HEATING 1. PROCESS DESCRIPTION 2. PROCESS MODEL 3. APPLICATION TO MILK V. CONTINUOUS FLOW STERILIZATION: INJECTION STEAM HEATING 1. PROCESS DESCRIPTION 2. PROCESS MODEL 3. APPLICATION TO MILK VI. CONTINUOUS FLOW STERILIZATION Copyright © 2003 by Marcel Dekker, Inc. All Rights Reserved. OF VISCOUS AND PARTICULATE FLUID FOODS 1. PROCESS DESCRIPTION 2. PROCESS MODEL 3. APPLICATION TO MODEL POTATO SOUP VII. IN-CONTAINER THERMAL PROCESSING 1. PROCESS DESCRIPTION 2. PROCESS MODEL 3. APPLICATION TO CORN CANNING NOMENCLATURE REFERENCES 9. Mass Transfer Processes I. INTRODUCTION 1. PHASE EQUILIBRIA 2. MASS TRANSFER 3. DESIGN OF EQUIPMENT II. DISTILLATION 1. INTRODUCTION 2. PROCESS DESCRIPTION 3. PROCESS MODEL a. Vapor - Liquid Equilibrium b. Material and Heat Balances c. Column Size d. Column Auxiliaries Sizing e. Costing 4. PROCESS DESIGN 5. APPLICATION TO ETHANOL DISTILLATION a. Conventional Column b. Column without Reboiler 6. AROMA RECOVERY 7. SPINNING CONE STRIPPING COLUMN III. EXTRACTION 1. PHASE EQUILIBRIA 2. EQUILIBRIUM STAGES 3. MASS TRANSFER CONSIDERATIONS 4. EXTRACTION EQUIPMENT 5. DESIGN OF CROSSCURRENT FLOW SOLID EXTRACTION a. Process Description b. Process Model c. Application to Oil Recovery from Soybean Meal NOMENCLATURE REFERENCES 10. Membrane Separation Processes I. INTRODUCTION 11. PRINCIPLES OF MEMBRANE SEPARATIONS 1. MASS TRANSFER CONSIDERATIONS 2. MEMBRANE MODULES 3. MEMBRANE SEPARATION SYSTEMS a. Pressure-driven Separations b. Special Membrane Separations Copyright © 2003 by Marcel Dekker, Inc. All Rights Reserved. III. MICROFILTRATION AND ULTRAFILTRATION l.MICROFILTRATION 2. ULTRAFILTRATION a. UF Systems b. Food Applications of UF IV. REVERSE OSMOSIS AND NANOFILTRATION l.RO SYSTEMS 2. FOOD APPLICATIONS OF RO V. APPLICATION TO CHEESE WHEY PROCESSING 1. DESIGN OF AN ULTRAFILTRATION PROCESS a. Process Description b. Process Model c. Application to Cheese Whey 2. DESIGN OF A REVERSE OSMOSIS PROCESS a. Process Description b. Process Model c. Application to Cheese Whey NOMENCLATURE REFERENCES Appendix I. CONVERSION FACTORS TO SI UNITS II. PHYSICAL PROPERTIES OF WATER, STEAM, AND AIR 1. SATURATED PRESSURE OF WATER 2. LATENT HEAT OF VAPORIZATION OF WATER 3. DENSITY OF WATER 4. DENSITY OF SATURATED STEAM 5. PHASE DIAGRAM OF WATER 6. DENSITY OF AIR 7. SPECIFIC HEAT OF WATER, STEAM AND ALR 8. VISCOSITY OF WATER, STEAM AND AIR 9. THERMAL CONDUCTIVITY OF WATER, STEAM AND AIR 10. MASS DIFFUSiVITY OF WATER VAPOR IN AIR III. THERMAL PROPERTIES OF MAJOR FOOD COMPONENTS 1. DENSITY OF MAJOR FOOD COMPONENTS 2. SPECIFIC HEAT OF MAJOR FOOD COMPONENTS 3. THERMAL CONDUCTIVITY OF MAJOR FOOD COMPONENTS IV. TRANSPORT PROPERTIES OF SELECTED FOODS 1. VISCOSITY OF SELECTED FOODS 2. THERMAL CONDUCTIVITY OF SELECTED FOODS 3. MOISTURE DIFFUSIVITY OF SELECTED FOODS V. FLUID FLOW IN CIRCULAR TUBES VI. CONVECTION HEAT TRANSFER COEFFICIENTS NOMENCLATURE REFERENCES Copyright © 2. HYGIENIC FOOD PROCESS DESIGN