Clark Case Studies in Food Engineering

Learning from Experience
2009
ISBN: 978-1-4419-0420-1
Verlag: Springer US
Format: PDF
Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, 222 Seiten

Reihe: Food Engineering Series

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. J Peter Clark is a Consultant to the Process Industries, residing in Oak Park, Illinois.

Autoren/Hrsg.

Clark, J. Peter

Inhaltsverzeichnis

1;Preface;5
1.1;Purpose and Background of the Book;5
2;Contents;7
3;About the Author;12
4;1 Introduction;13
4.1;1.1 How to Use Case Studies;5
5;Part I Processes Based Largely on Physical Operations;15
5.1;2 Dry Mixing;16
5.1.1;2.1 Continuous Mixing;21
5.1.2;2.2 Addition of Liquids;21
5.1.3;2.3 Specific Mixers;22
5.1.4;2.4 Examples;22
5.1.5;2.5 Some Lessons;26
5.2;3 Snacks and Baking;27
5.2.1;3.1 Snacks;27
5.2.1.1;3.1.1 Technical Platforms for Snacks;28
5.2.1.2;3.1.2 Equipment Innovations;28
5.2.1.3;3.1.3 New Frying Technology;29
5.2.1.4;3.1.4 Coating and Seasoning;30
5.2.2;3.2 Baking;32
5.2.2.1;3.2.1 Bread;33
5.2.2.2;3.2.2 Cake;38
5.2.2.3;3.2.3 Cookies and Crackers;39
5.2.3;3.3 Examples;40
5.2.4;3.4 Lessons;42
5.3;4 Breakfast Cereals;43
5.3.1;4.1 Processes;43
5.3.2;4.2 Coating and Inclusions;45
5.3.3;4.3 Examples;45
5.3.4;4.4 Lessons;47
5.4;5 Pet Foods;48
5.4.1;5.1 Complete and Balanced Nutrition;48
5.4.2;5.2 Ingredients and How They Are Handled;50
5.4.3;5.3 Some Unit Operations;52
5.4.4;5.4 Examples;55
5.4.5;5.5 Lessons;57
5.5;6 Fruit and Vegetable Juice Processing;58
5.5.1;6.1 Citrus Fruit Juice;58
5.5.1.1;6.1.1 Processing Steps;58
5.5.1.2;6.1.2 By-products;60
5.5.2;6.2 Other Juices;61
5.5.3;6.3 Bulk Aseptic Storage;62
5.5.4;6.4 Examples;62
5.5.5;6.5 Lessons;66
5.6;7 Membrane Processing;67
5.6.1;7.1 Some Applications;67
5.6.2;7.2 Process Arrangements;69
5.6.3;7.3 Examples;72
5.6.4;7.4 Lessons;74
5.7;8 Freeze Drying;75
5.7.1;8.1 Freeze Drying Basics;75
5.7.2;8.2 Equipment Innovations;76
5.7.3;8.3 Other Freeze-Dried Materials;77
5.7.4;8.4 Examples;78
5.7.5;8.5 Lessons;80
6;Part II Processes Based on Biochemical Reactions and Thermal Treatment;82
6.1;9 Continuous Thermal Processing;83
6.1.1;9.1 Aseptic Processing;83
6.1.1.1;9.1.1 New Developments in Aseptic Processing;83
6.1.1.2;9.1.2 Aseptic Processing Basics;84
6.1.1.3;9.1.3 Regulation of Aseptic Processes;85
6.1.1.4;9.1.4 Aseptically Processed Foods;86
6.1.1.5;9.1.5 Typical Process Equipment;86
6.1.1.6;9.1.6 Foodservice Opportunities;86
6.1.1.7;9.1.7 Bulk Aseptic Storage;87
6.1.2;9.2 Other Applications of the Flow Sheet;87
6.1.2.1;9.2.1 Cooking;87
6.1.2.2;9.2.2 Pasteurization;88
6.1.3;9.3 Kinetics of Thermal Processing;90
6.1.3.1;9.3.1 The Effect of Temperature;91
6.1.4;9.4 Examples;91
6.1.5;9.5 Lessons;95
6.2;10 Retort Pouch Foods;96
6.2.1;10.1 History;96
6.2.2;10.2 Commercialization of Retort Pouch Foods;99
6.2.3;10.3 Issues and Lessons;101
6.2.4;10.4 What Happened?;105
6.2.5;10.5 Exercises;106
6.2.6;10.6 Lessons;106
6.3;11 Ice Cream;107
6.3.1;11.1 Ice Cream Manufacture;107
6.3.2;11.2 A Digression into Heat Transfer;110
6.3.2.1;11.2.1 Cooling Refrigerated Foods;110
6.3.2.2;11.2.2 Fermentation of Yogurt in Cups;111
6.3.2.3;11.2.3 Leavening of Refrigerated Biscuit Dough in Tubes;111
6.3.2.4;11.2.4 Freezing of Food Service Muffins;111
6.3.3;11.3 Sanitation and Cleaning;112
6.3.4;11.4 Examples;113
6.3.5;11.5 Lessons;114
6.4;12 Sausages and Other Meat Products;116
6.4.1;12.1 Basics of Meat Processing;116
6.4.1.1;12.1.1 The Sequence of Disassembly;118
6.4.2;12.2 Meat Preservation;119
6.4.2.1;12.2.1 Forming;120
6.4.2.2;12.2.2 Cooking;121
6.4.2.3;12.2.3 Fermentation and Drying;122
6.4.2.4;12.2.4 Slicing and Packaging;123
6.4.3;12.3 Sanitary Design of Meat Processing Plants;123
6.4.3.1;12.3.1 Final FDTF Principles and Expanded Definitions;123
6.4.4;12.4 Examples;125
6.4.5;12.5 Lessons;131
6.5;13 Non-thermal Processing;132
6.5.1;13.1 Evaluating Non-thermal Processes;132
6.5.1.1;13.1.1 Validating a Process;133
6.5.1.2;13.1.2 Determining Kinetics;134
6.5.1.3;13.1.3 Finding the Data;135
6.5.2;13.2 High Hydrostatic Pressure;135
6.5.2.1;13.2.1 Equipment;136
6.5.2.2;13.2.2 Mechanism;136
6.5.2.3;13.2.3 Other Applications;137
6.5.2.4;13.2.4 What's Next for HPP?;138
6.5.2.5;13.2.5 Effects of HPP;138
6.5.2.6;13.2.6 Dairy Applications of HPP;139
6.5.3;13.3 Irradiation;140
6.5.4;13.4 Pulsed Electric Fields;143
6.5.4.1;13.4.1 How PEF Works;144
6.5.4.2;13.4.2 Process Variables;144
6.5.4.3;13.4.3 Available PEF Units;145
6.5.4.4;13.4.4 PEF Being Applied Commercially;146
6.5.4.5;13.4.5 Effects of MEF (a Version of PEF);146
6.5.5;13.5 Other Non-thermal Processes;146
6.5.6;13.6 Developments in Thermal Processing;146
6.5.7;13.7 Examples and Exercises;148
6.5.8;13.8 Lessons;148
7;Part III A Few Broader Topics;149
7.1;14 Economic Evaluation;150
7.1.1;14.1 Measures of Worth;150
7.1.2;14.2 Estimating Capital Investment at This Stage;152
7.1.3;14.3 Estimating Costs and Benefits;155
7.1.4;14.4 Discussion Topics or Assignments;162
7.2;15 Design of a New Facility;163
7.2.1;15.1 Site Selection;163
7.2.1.1;15.1.1 Example of Site Selection;169
7.2.2;15.2 Size;169
7.2.2.1;15.2.1 Capability;169
7.2.2.1.1;15.2.1.1 Examples of Inventory Decisions;171
7.2.3;15.3 Overall Layout;172
7.2.4;15.4 Sanitary Design;175
7.2.5;15.5 Security;180
7.2.6;15.6 Support Facilities;182
7.2.7;15.7 Welfare Facilities;186
7.2.8;15.8 Discussion Questions or Assignments;189
7.3;16 How to Tour a Food Plant;190
7.3.1;16.1 Material Handling;190
7.3.2;16.2 Other Sanitary Design Features;191
7.3.3;16.3 Characterizing the Plant;191
7.3.4;16.4 Some Examples for Discussion;192
7.3.5;16.5 Lessons;194
7.4;17 Build New, Expand, or Upgrade?;195
7.4.1;17.1 Do We Need a New Facility?;195
7.4.2;17.2 Project Phases;196
7.4.3;17.3 Equipment Design, Selection, and Scale-Up;198
7.4.4;17.4 Examples;198
7.4.5;17.5 Lessons;199
7.5;18 Developing Processes;201
7.5.1;18.1 Sequence of Process Development;201
7.5.2;18.2 Examples;203
7.5.3;18.3 Lessons;206
7.5.4;18.4 Closing Note;206
7.6;AppendixGlossary of Some Terms Used;206
7.6.1;18.1 AppendixGlossary of Some Terms Used;201
7.7;Bibliography;209
8;Index;5