E-Book, Englisch, 416 Seiten
Reihe: Food Science and Technology
Lopez-Gomez / Barbosa-Canovas Food Plant Design
Erscheinungsjahr 2005
ISBN: 978-1-4200-2741-9
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
E-Book, Englisch, 416 Seiten
Reihe: Food Science and Technology
ISBN: 978-1-4200-2741-9
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
Although chemical engineering and food technology are subject areas closely related to food processing systems and food plant design, coverage of the design of food plants is often sporadic and inadequately addressed in food technology and engineering books. Some books have attempted to treat food engineering from this dual point of view but, most have not achieved balanced coverage of the two. Focusing on food processing, rather than chemical plants, Food Plant Design presents precise design details with photos and drawings of different types of food processing plants, including food processing systems, refrigeration and steam systems, conveying systems, and buildings.
The authors discuss the subject in an ordered format that gives you the tools to produce food products with minimum cost. Including modeling procedures for food processing systems and auxiliary systems, they elucidate synthesis techniques and procedures. Using a clear structure for different levels of information and data on different food processing alternatives, the book outlines solutions to plant design problems in the context of overall optimization of an agro-industrial system and corresponding food chain. It provides the work procedures and techniques for solving the design problems of a food processing plant and in making a defined food product.
Zielgruppe
Food engineers, agricultural engineers, mechanical and chemical engineers, industrial and civil engineers, graduate students in these disciplines, and food processors and engineers
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
ECONOMIC AND TECHNICAL CONTEXT OF FOOD PLANT DESIGN
Food Science, Technology, and Engineering
Socioeconomic and Technical Context
References
MATHEMATICAL MODELING OF FOOD PROCESSING SYSTEMS AND FOOD PLANT SIMULATION
Transfer Phenomena and Property Balance
Transfer Properties: Viscosity, Conductivity, and Diffusivity
Heat Transfer in Fluids
Mathematical Model of a Unit Operation: Hot Air Drying
Mathematical Modeling of Refrigeration and Thermal Storage Systems
Food Plant Simulation
References
DOCUMENTATION OF FOOD PLANT DESIGN
Introduction
Preliminary Studies of Food Products and Raw Materials
Literature Review and Laboratory Studies on Food Processing Technology and Engineering
Pilot Plant Studies
Food Processing Systems and Food Plant Preliminary and Final Projects
Information Handling in Flowchart Form
References
PROCESSING SYSTEM ALTERNATIVES: PROCESS SYNTHESIS
Introduction
Synthesis Methods
References
FOOD PROCESSING SYSTEM ALTERNATIVES ANALYSIS
Outlining the Problem
Selecting Design Variables
Alternative Analysis by Means of Simulation
Design Economic Criteria
Cost Estimation
References
EXPERIMENTATION IN PILOT PLANT
Introduction
Size and Structure of the Pilot Plant
Types and Applications
Pilot Plant Design
Experimentation Strategies
Capital Investment and Operation Cost
References
MATERIALS FOR CONSTRUCTION OF FOOD EQUIPMENT
Characteristics of Suitable Construction Material
Types of Materials and Applications
References
HYGIENIC DESIGN OF PROCESSING SYSTEMS AND AUXILIARY SYSTEMS
Basic Principles for Hygienic Design of Food Equipment
Hygienic Design of Auxiliary Systems in Contact with Foods
External Design of Processing Equipment and Auxiliary Systems
CIP (Clean-in-Place) System Design
References
FOOD PROCESSING PLANT DESIGN CONSIDERATIONS
Designing the Food Plant
Selecting Food Plant Site
Hygienic Design of the Food Processing Plant
References
Index
