Experiments in Unit Operations and Processing of Foods

1. Auflage. Softcover version of original hardcover Auflage 2008
ISBN: 978-1-4419-4136-7
Verlag: Springer US

Buch, Englisch, Band 5, 190 Seiten, Paperback, Format (B × H): 155 mm x 235 mm, Gewicht: 330 g

Reihe: Integrating Food Science and Engineering Knowledge Into the Food Chain

In chemical engineering and related fields, a unit operation is a basic step in a process. For example in milk processing, homogenization, pasteurization, chilling, and packaging are each unit operations which are connected to create the overall process. A process may have many unit operations to obtain the desired product. The book will cover many different unit operations as they apply to food processing.

Zielgruppe

Research

Autoren/Hrsg.

Ho, Peter

Cortez Vieira, Maria Margarida

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Naturwissenschaften Chemie Chemie Allgemein
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)

Inhaltsverzeichnis

Conversion Operations.- Mixing – Determining Mixing Parameters.- Filtration I – Determining Filterability of Suspensions.- Filtration II – Using a Plate-and-Frame Filter.- Centrifugation – Separating Cream from Milkcentrifugation - Separating Cream from Milk.- Concentration – Direct Osmotic Concentration of Liquid Foods.- Osmotic Dehydration – Vacuum Impregnation of Fruit.- Expression – Extraction of Pumpkin Oil.- Preservation Operations.- Dehydration I – Tray Drying of ApplesTray Drying Of ApplesTray Drying Of Apples.- Dehydration II – Mass Balances on a Combined Air-Microwave Drying Process.- Spray Drier – Atomization of Milk.- Operating a Fluid Bed Drier.- Freeze Drying Foods.- Determining Freezing Times of Food with a Plate Freezer.- Comparing Air Blast and Fluidized Bed Freezing.- Pasteurization with a Plate Heat Exchanger.- Sterilization in Cans.- Food Processing Operations.- Ingredients in Infant Foods – Pregelatinized AmaranthamaranthamaranthFlour Using a Drum Dryerdryerdryer.- Wheat Crisps – Extrusion Cooking Technology.- Semolina – Milling and Sieving.- Semi-Hard Cheese – Cheese Making Technology.

Über Autor(innen)

Peter Ho is an Assistant Professor at the Polytechnic Institute of Viana do Castelo’ s School of Technology and Management, Portugal.

Maria Margarida Cortez Vieira is an Associate Professor at the University of Algarve's School of Technology, Portugal.

Kristberg Kristbergsson is Professor of Food Science at the Department of Food Science, Faculty Food Science and Nutrition, University of Iceland, Iceland.