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Case Studies in Food Engineering

Peter J Clark 
Springer  2009  



Hardcover  210 pp  ISBN 9781441904195      £60.00
One of the best ways for students or practitioners to learn is through real-life example. In this volume, Clark presents several case studies that can be used not only by those currently working in the industry, but as a means for sparking discussion in food engineering classes.

This book has several purposes: 1) to serve as a source of information about a representative collection of food processes with which Clark has had experience; 2) to convey some practical lessons about process development and plant design; and 3) to serve educators as a resource for class problems and discussion.

The book is organized in three broad sections. The first concerns processes that are primarily physical, such as mixing. The second concerns processes that also involve biochemical changes, such as thermal sterilization. The third section addresses some broader issues that have not been discussed elsewhere, including how to tour a plant, how to choose among building a new plant, expanding or renovating; and how to develop processes.

Content

1 Introduction
1.1 HowtoUseCaseStudies

Part I Processes Based Largely on Physical Operations
2 Dry Mixing
2.1 Continuous Mixing
2.2 Addition of Liquids
2.3 Specific Mixers
2.4 Examples
2.5 SomeLessons

3 Snacks and Baking
3.1 Snacks
3.2 Baking
3.3 Examples
3.4 Lessons

4 Breakfast Cereals
4.1 Processes
4.2 Coating and Inclusions
4.3 Examples
4.4 Lessons

5 Pet Foods
5.1 Complete and Balanced Nutrition
5.2 Ingredients and How They Are Handled
5.3 SomeUnitOperations
5.4 Examples
5.5 Lessons

6 Fruit and Vegetable Juice Processing
6.1 CitrusFruit Juice
6.2 Other Juices
6.3 BulkAsepticStorage
6.4 Examples
6.5 Lessons

7 Membrane Processing
7.1 SomeApplications
7.2 Process Arrangements
7.3 Examples
7.4 Lessons

8 Freeze Drying
8.1 Freeze Drying Basics .
8.2 Equipment Innovations
8.3 Other Freeze-Dried Materials
8.4 Examples
8.5 Lessons

Part II Processes Based on Biochemical Reactions and Thermal Treatment
9 Continuous Thermal Processing
9.1 AsepticProcessing
9.2 Other Applications of the Flow Sheet
9.3 Kinetics ofThermalProcessing
9.4 Examples
9.5 Lessons

10 Retort Pouch Foods
10.1 History
10.2 Commercialization of Retort Pouch Foods
10.3 Issues andLessons
10.4 What Happened?
10.5 Exercises
10.6 Lessons

11 Ice Cream
11.1 Ice Cream Manufacture
11.2 ADigressionintoHeatTransfer
11.3 Sanitation and Cleaning .
11.4 Examples
11.5 Lessons

12 Sausages and Other Meat Products
12.1 Basics ofMeatProcessing
12.2 MeatPreservation
12.3 SanitaryDesign ofMeatProcessingPlants .
12.4 Examples
12.5 Lessons
13 Non-thermal Processing
13.1 EvaluatingNon-thermalProcesses
13.2 HighHydrostaticPressure
13.3 Irradiation
13.4 PulsedElectricFields
13.5 OtherNon-thermalProcesses
13.6 Developments inThermalProcessing
13.7 Examples andExercises
13.8 Lessons

Part III A Few Broader Topics
14 Economic Evaluation
14.1 Measures ofWorth
14.2 EstimatingCapital Investment
14.3 Estimating Costs and Benefits
14.4 DiscussionTopics orAssignments

15 Design of a New Facility
15.1 SiteSelection
15.2 Size
15.3 Overall Layout
15.4 SanitaryDesign
15.5 Security
15.6 Support Facilities
15.7 Welfare Facilities
15.8 DiscussionQuestions orAssignments

16 How to Tour a Food Plant
16.1 MaterialHandling
16.2 Other Sanitary Design Features
16.3 Characterizing thePlant
16.4 SomeExamples forDiscussion
16.5 Lessons .

17 Build New, Expand, or Upgrade?
17.1 Do We Need a New Facility?
17.2 Project Phases
17.3 Equipment Design, Selection, and Scale-Up
17.4 Examples
17.5 Lessons

18 Developing Processes
18.1 Sequence of Process Development
18.2 Examples
18.3 Lessons
18.4 ClosingNote

Appendix
Glossary of Some Terms Used
Bibliography
Index

To find similar publications, click on a keyword below:
Springer : drying : food science : fruit : process engineering

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