Ho Experiments in Unit Operations and Processing of Foods

1. Auflage 2008
ISBN: 978-0-387-68642-4
Verlag: Springer-Verlag
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 190 Seiten

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.

Autoren/Hrsg.

Ho, Peter

Inhaltsverzeichnis

1;SERIES ACKNOWLEDGEMENTS;7
2;SERIES PREFACE;8
3;PREFACE;11
4;CONTENTS;13
5;CONTRIBUTORS;15
6;Part I: Conversion Operations;18
6.1;1 Mixing - Determining Mixing Parameters;19
6.1.1;Objective and Learning Outcomes;19
6.1.2;1.1 Introduction;19
6.1.3;1.2 Calculations;23
6.1.4;1.3 Experimental Procedure;28
6.1.5;1.4 Data Analysis and Questions;33
6.2;2 Filtration I - Determining Filterability of Suspensions;36
6.2.1;Objectives and Learning Outcomes;36
6.2.2;2.1 Introduction;36
6.2.3;2.2 Experimental Procedure;37
6.2.4;2.3 Data Analysis and Questions;41
6.3;3 Filtration II - Using a Plate-and-Frame Filter;42
6.3.1;Objectives and Learning Outcomes;42
6.3.2;3.1 Introduction;42
6.3.3;3.2 Experimental Procedure;43
6.3.4;3.3 Data Analysis and Questions;47
6.4;4 Centrifugation - Separating Cream from Milk;49
6.4.1;Objectives and Learning Outcomes;49
6.4.2;4.1 Introduction;49
6.4.3;4.2 Experimental Procedure;50
6.4.4;4.3 Data Analysis and Questions;52
6.5;5 Concentration - Direct Osmotic Concentration of Liquid Foods;54
6.5.1;Objectives and Learning Outcomes;54
6.5.2;5.1 Introduction;54
6.5.3;5.2 Experimental Procedure;55
6.5.4;5.3 Data Analysis and Questions;58
6.6;6 Osmotic Dehydration - Vacuum Impregnation of Fruit;59
6.6.1;Objectives And Learning Outcomes;59
6.6.2;6.1 Introduction;59
6.6.3;6.2 Experimental Procedure;61
6.6.4;6.3 Data Analysis And Questions;62
6.7;7 Expression - Extraction of Pumpkin Oil;64
6.7.1;Objective and learning outcomes;64
6.7.2;7.1 Introduction;64
6.7.3;7.2 Experimental Procedure;70
6.7.4;7.3 Data Analysis and Questions;71
6.7.5;7.4 Questions;71
7;Part II: Preservation Operations;73
7.1;8 Dehydration I - Tray Drying of Apples;74
7.1.1;Objectives And Learning Outcomes;74
7.1.2;8.1 Introduction;74
7.1.3;8.2 Experimental Procedure;76
7.1.4;8.3 Data Analysis And Questions;78
7.2;9 Dehydration II - Mass Balances on a Combined Air-Microwave Drying Process;80
7.2.1;Objectives and Learning Outcomes;80
7.2.2;9.1 Introduction;81
7.2.3;9.2 Experimental Procedure;82
7.2.4;9.3 Data Analysis and Questions;85
7.3;10 Spray Drier - Atomization of Milk;86
7.3.1;Objectives and Learning Outcomes;86
7.3.2;10.1 Introduction;86
7.3.3;10.2 Experimental Procedure;87
7.3.4;10.3 Data Analysis and Questions;88
7.4;11 Operating a Fluidized Bed Drier;90
7.4.1;Objectives and Learning Outcomes;90
7.4.2;11.1 Introduction;90
7.4.3;11.2 Experimental Procedure;92
7.4.4;11.3 Questions and Calculations;93
7.5;12 Freeze Drying Foods;95
7.5.1;Objectives And Learning Outcomes;95
7.5.2;12.1 Introduction;95
7.5.3;12.2 Experimental Procedure;101
7.5.4;12.3 Data Analysis And Questions;102
7.6;13 Determining Freezing Times of Food with a Plate Freezer;104
7.6.1;Objectives and Learning Outcomes;104
7.6.2;13.1 Introduction;104
7.6.3;13.2 Experimentasl Procedure;108
7.6.4;13.3 Data Analysis and Questions;111
7.7;14 Comparing Air Blast and Fluidized Bed Freezing;112
7.7.1;Objectives And Learning Outcomes;112
7.7.2;14.1 Introduction;112
7.7.3;14.2 Experimental Procedure;116
7.7.4;14.3 Data Analysis And Questions;118
7.8;15 Pasteurization with a Plate Heat Exchanger;119
7.8.1;Objectives and learning outcomes;119
7.8.2;15.1 Introduction;119
7.8.3;15.2 Experimental Procedure;124
7.8.4;15.3 Data Analysis And Questions;127
7.9;16 Sterilization in Cans;130
7.9.1;Objectives;130
7.9.2;Introduction;130
7.9.3;Apparatus and Materials;137
7.9.4;Data Analysis and Questions;138
8;Part III: Food Processing Operations;139
8.1;17 Ingredients in Infant Foods - Pregelatinized Amaranth amaranth Flour Using a Drum Dryerdryer;140
8.1.1;Objectives And Learning Outcomes;140
8.1.2;17.1 Introduction;140
8.1.3;17.2 Experimental Procedure;141
8.1.4;17.3 Data Analysis And Questions;144
8.2;18 Wheat Crisps - Extrusion Cooking Technology;146
8.2.1;Objectives And Learning Outcomes;146
8.2.2;18.1 Introduction;146
8.2.3;18.2 Apparatus And Materials;147
8.2.4;18.3 Procedure;148
8.2.5;18.4 Data Analysis And Questions;149
8.3;19 Semolina - Milling and Sieving;153
8.3.1;Objectives and learning outcomes;153
8.3.2;19.1 IntroductionIntroduction;153
8.3.3;19.2 Experimental Procedure;154
8.3.4;19.3 Data Analysis;156
8.4;20 Semi-Hard Cheese - Cheese Making Technology;157
8.4.1;Objective And Learning Outcomes;157
8.4.2;20.1 Introduction;157
8.4.3;20.2 Equipment;159
8.4.4;20.3 Experimental Procedure;160
8.4.5;20.4 Questions;162
9;Annexes;163
9.1;Annex 1. Mixing of Solid Particles;163
9.2;Annex 2. Filterability;163
9.3;Annex 3. Cake filtration of kieselguhr suspension on plate-and-frame filter;164
9.4;Annex 4. Centrifugation of milk;165
9.5;ANNEX 5. DIRECT OSMOTIC CONCENTRATION;166
9.6;Annex 6. Vacuum Impregnation;168
9.7;Annex 7 Extraction of Pumpkin Oil;169
9.8;ANNEX 8 TRAY DRYING OF APPLES;170
9.9;Annex 9 Mass Balances on a Combined Air-microwave Process;171
9.10;Annex 11 Experimental Data for Fluid bed Drying;173
9.11;Annex 13 Freezing - I. Determining Freezing Times of Food with a Plate Freezer;174
9.12;Annex 14 Freezing - II. Comparing Air Blast and Fluidized Bed Freezing;179
9.13;Annex 15. Heat Processing - I. Pasteurization with a Plate Heat Exchanger;182
9.14;Annex 16. Heat Processing - II. Sterilization in Cans;184
9.15;Annex 17- Ingredients in Infant Foods - Pregelatinized Amaranth Flour using a Drum Dryer;185
9.16;Annex 18 Wheat Crisps - Extrusion Cooking Technology;186
9.17;Annex 19 Semolina - Milling and Sieving;186
10;Index;187