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Food Process Design

Zacharias B. Maroulis and George D. Saravacos 
Marcel Dekker  2003  



Hardcover  536 pages, illus  ISBN 9780824743116      £158.00
  • Offers detailed numerical examples for major food processes including heating, cooling, freezing, evaporation, dehydration, thermal processing, distillation, extraction, and membrane separation
  • Covers the engineering and improvement of key heat and mass transfer methods using computer spreadsheet techniques
  • Examines equipment and utilities operation costs, as well as total annualized costs for specific food processes
  • Considers the impact of heat, microbial inactivation, and various processing technologies on food quality

    This timely reference utilizes simplified computer strategies to analyze, develop, and optimize industrial food processes and offers procedures to assess various operating conditions, engineering and economic relationships, and the physical and transport properties of foods for the design of the most efficient food manufacturing technologies and equipment.

    Food Process Design discusses the integration and economic profitability of the entire food processing plant including effective use of water, energy, and raw materials; process profitability; and wastewater reduction. The book offers detailed numerical examples for major food processes including heating, cooling, freezing, and more.

    Partial Contents

    Food Science in Process Design
    Introduction
    Food Preservation Processes
    Chemical Kinetics
    Food Microbiology and Food Safety
    Quality Changes in Food Processing
    Nomenclature
    References

    Principles Of Food Process Design
    Introduction
    Design of Food Processes
    Food Safety and Quality
    Food Plant Design
    Project Evaluation and Cost Estimation
    Application to Tomato Paste Processing Plant
    Nomenclature
    References

    Computer-Aided Process Design
    Introduction
    Principles Of Spreadsheet-Aided Process Design
    Application Example
    Nomenclature
    References

    Heating Processes
    Introduction
    Heat Transfer Coefficients
    Food Heating Equipment
    Simplified Design of a Heat Exchanger
    Detailed Design Of A Shell And Tube Heat Exchanger
    Detailed Design Of A Plate Heat Exchanger
    Hygienic and Quality Considerations
    Nomenclature
    References

    Refrigeration and Freezing
    Introduction
    Refrigeration Equipment
    Cooling of Foods
    Freezing of Foods
    Thawing Equipment
    Cold Storage of Foods
    Design of a Conveyor Belt Cooler
    Design of a Cold Storage Room
    Design of a Fluidized Bed Freezer
    Nomenclature
    References

    Evaporation
    Introduction
    Heat Transfer in Evaporators
    Food Evaporators
    Energy-Saving Evaporators
    Design of a Triple-Effect Evaporator
    Design of a Vapor Recompression Evaporator
    Food Quality Considerations
    Nomenclature
    References

    Dehydration
    Introduction
    General Considerations
    Drying Equipment
    Drying Principles
    Design of a Conveyor Belt Dryer Design of Rotary Dryer
    Nomenclature
    References

    To find similar publications, click on a keyword below:
    Marcel Dekker : drying : food ingredients : food safety : food science : food, chilled and frozen : lyophilisation : modelling, computer & mathematical : process engineering

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