Download Food Process Engineering and Technology Edit By Zeki Berk
Contents Mechanical Engineering :
1- Physical properties of food materials
2- Fluid flow
3- Heat and mass transfer, basic principles
4- Reaction kinetics
5- Elements of process control
6- Size reduction
7- Mixing
8- Filtration
9- Centrifugation
10- Membrane processes
11- Extraction.
12- Adsorption and ion exchange
13- Distillation
14- Crystallization and dissolution
15- Extrusion
16- Spoilage and preservation of foods
17- Thermal processing
18- Thermal processes, methods and equipment
19- Refrigeration, chilling and freezing
20- Refrigeration, equipment and methods
21- Evaporation
22- Dehydration
23- Freeze drying (lyophilization) and freeze concentration
24- Frying, baking, roasting
25- Ionizing irradiation and other non-thermal preservation processes
26- Food packaging
27- Cleaning, disinfection, sanitation
Introduction Food Process Engineering and Technology :
We begin this book with the theme of the 13th World Congress of the International Union of Food Science and Technology (IUFoST), held in Nantes, France, in September 2006, in recognition of the vital role of food and food processing in our life. The necessity to subject the natural food materials to some kind of treatment before consumption was apparently realized very early in prehistory. Some of these operations, such as the removal of inedible parts, cutting, grinding and cooking, aimed at rendering the food more palatable, easier to consume and to digest.
Others had as their objective the prolongation of the useful life of food, by retarding or preventing spoilage. Drying was probably one of the first operations of this kind to be practiced. To this day, transformation and preservation are still the two basic objectives of food processing. While transformation is the purpose of the manufacturing industry in general, the objective of preservation is specific to the processing of foods.
Literally, a ‘ process ’ is defined as a set of actions in a specific sequence, to a specific end. A manufacturing process starts with raw materials and ends with products and by-products. The number of actually existing and theoretically possible processes in any manufacturing industry is enormous. Their study and description individually would be nearly impossible. Fortunately, the ‘actions’ that constitute a process may be grouped in a relatively small number of operations governed by the same basic principles and serving essentially similar purposes.
Early in the 20th century, these operations, called unit operations, became the backbone of chemical engineering studies and research ( Loncin and Merson, 1979 ). Since the 1950s, the unit operation approach has also been extensively applied by teachers and researchers in food process engineering (Fellows, 1988 ; Bimbenet et al., 2002 ; Bruin and Jongen, 2003). Some of the unit operations of the food processing industry are listed in Table I.1 .
Comments
Post a Comment