AN INTRODUCTION TO FOOD ENGINEERING
CONTENTS PART I INTRODUCTORY ASPECTS CLASSI?CATION OF FOOD PROCESSING AND PRESERVATION OPERATIONS INTRODUCTION THE DISCIPLINES OF FOOD ENGINEERING AND FOOD SCIENCE CHEMICAL ENGINEERING PRINCIPLES INVOLVED IN FOOD PROCESSING CATEGORIZING FOOD PROCESSING AND PRESERVATION REFERENCES COMMON PRELIMINARY OPERATIONS: CLEANING, SORTING, GRADING MAIN CHARACTERISTICS OF RAW MATERIALS IN THE FOOD INDUSTRY CLEANING OF RAW MATERIALS DEHULLING AND PEELING SORTING AND GRADING HANDLING OF MATERIALS IN THE FOOD INDUSTRY HANDLING OF LIQUIDS CLASSI?CATION OF FLUIDS DENSITY OF LIQUIDS VISCOSITY: DE?NITIONS AND MEASUREMENT HANDLING OF SOLIDS INTRODUCTORY ASPECTS SOLIDS IN PIECES PARTICULATE SOLIDS PART II PROCESSING OPERATIONS SIZE REDUCTION PRINCIPLES OF SIZE REDUCTION FORCES USED IN SIZE REDUCTION PROPERTIES OF COMMINUTED PRODUCTS ENERGY REQUIREMENTS: COMMINUTION LAWS RITTINGER’S LAW KICK’S LAW BOND’S LAW AND WORK INDEX SIZE REDUCTION EQUIPMENT CLASSI?CATION FEATURES OPERATION CRITERIA FOR SELECTION OF COMMINUTION PROCESSES GENERAL CONSIDERATIONS HARDNESS AND ABRASIVENESS MECHANICAL STRUCTURE MOISTURE TEMPERATURE SENSITIVITY APPLICATIONS SIZE ENLARGEMENT INTRODUCTION: SIZE ENLARGEMENT PROCESSES AGGREGATION FUNDAMENTALS: STRENGTH OF AGGLOMERATES AGGLOMERATION METHODS TUMBLE/GROWTH AGGLOMERATION PRESSURE AGGLOMERATION SELECTION CRITERIA FOR AGGLOMERATION METHODS FEED CHARACTERISTICS PRODUCT PROPERTIES ALTERNATIVE METHODS DESIGN ASPECTS OF AGGLOMERATION PROCESSES APPLICATIONS OF AGGLOMERATION MIXING AND EMULSI?CATION INTRODUCTION: MIXING OF FLUIDS AND MIXING OF SOLIDS MIXING OF LIQUIDS AND PASTES POWER REQUIREMENTS: DIMENSIONAL ANALYSIS MIXING OF LIQUIDS MIXING OF PASTES AND PLASTIC SOLIDS MIXING OF DRY SOLIDS MIXING MECHANISMS: SEGREGATION STATISTICAL APPROACH TO MIXING OF SOLIDS POWDER MIXERS SELECTION AND DESIGN CRITERIA EMULSI?CATION INTRODUCTION AND THEORY EMULSI?CATION BY MIXING HOMOGENIZATION SEPARATION TECHNIQUES FOR SOLIDS AND SUSPENSIONS CLASSI?CATION OF SEPARATION TECHNIQUES SOLID–SOLID SEPARATIONS SCREENING OTHER SOLID–SOLID SEPARATION TECHNIQUES PROPERTIES OF FLUIDS AND SOLIDS RELEVANT FOR SEPARATION TECHNIQUES INTERACTIONS OF PARTICLES AND FLUIDS RHEOLOGY OF SUSPENSIONS EF?CIENCY OF SEPARATION PROCESSES SOLID–GAS SEPARATIONS CYCLONE SEPARATION GAS FILTRATION OTHER SOLID–GAS SEPARATION TECHNIQUES SOLID–LIQUID SEPARATIONS INTRODUCTION: SOLID–LIQUID SEPARATIONS USED IN FOOD PROCESSES SEDIMENTATION CENTRIFUGATION HYDROCYCLONE SEPARATION FILTRATION MEMBRANE SEPARATIONS BASIC CONCEPTS OF MEMBRANE FILTRATION FEATURES OF MEMBRANES NOMENCLATURE AND MANUFACTURE OF MEMBRANES MEMBRANE MODULES AND MEMBRANE SEPARATION EQUIPMENT SPECI?C SEPARATION PROCESSES AND APPLICATIONS MICRO?LTRATION ULTRA?LTRATION REVERSE OSMOSIS PART III PRESERVATION OPERATIONS ELECTROMAGNETIC RADIATION: ULTRAVIOLET ENERGY TREATMENT INTRODUCTION: THE ELECTROMAGNETIC SPECTRUM MECHANISMS OF MICROBIAL INACTIVATION ADVANTAGES AND LIMITATIONS OF UV PROCESSING DECONTAMINATION OF AIR SURFACE TREATMENT WATER PURI?CATION FRUIT AND VEGETABLE JUICES IONIZING RADIATION: IRRADIATION THEORETICAL ASPECTS PROCESSING CONSIDERATIONS RADIATION SOURCES DOSIMETRY OF IRRADIATION IRRADIATION PLANT SAFETY ISSUES EFFECTS OF RADIATION CHEMICAL EFFECTS OF IONIZING RADIATION EFFECTS ON FOODS EFFECTS ON MICROORGANISMS EFFECTS ON ENZYMES PROCESSED FOODS SHELF LIFE EXTENSION DISINFESTATION ULTRASOUND IN FOOD PRESERVATION PRINCIPLES: ACOUSTIC CAVITATION AND SONOCHEMISTRY ULTRASOUND TREATMENT AS A PRESERVATION TECHNOLOGY INACTIVATION OF MICROORGANISMS EFFECTS ON SPORES ULTRASONIC EQUIPMENT PULSED LIGHT TECHNOLOGY PROCESS AND EQUIPMENT MICROBIAL INACTIVATION OTHER EFFECTS HIGH-VOLTAGE PULSED ELECTRIC FIELDS THEORETICAL BACKGROUND PRINCIPLE SCOPE OF THE TECHNOLOGY KINETICS OF MICROBIAL INACTIVATION EFFECTS ON NUTRITIVE AND SENSORY ATTRIBUTES MILK AND DAIRY PRODUCTS FRUIT AND VEGETABLE JUICES AND BEVERAGES SOLID FOOD MATERIALS COMBINATION WITH OTHER PRESERVATION TECHNIQUES EQUIPMENT: DESIGN AND DEVELOPMENT ULTRAHIGH HYDROSTATIC PRESSURE KINETICS OF INACTIVATION VEGETATIVE CELLS SPORES SYNERGISTIC EFFECTS POLYPHENOLOXIDASE PECTIN METHYLESTERASE PEROXIDASE LIPASES AND PROTEASES EFFECTS ON NUTRITIVE AND QUALITY ATTRIBUTES EQUIPMENT APPLICATIONS AND PROSPECTS FOR THE FUTURE PROTECTIVE AND PRESERVING FOOD PACKAGING CONCEPTS AND DE?NITIONS PACKAGING MATERIALS METHODS OF PACKAGING: MODI?ED AND CONTROLLED ATMOSPHERE PACKAGING SHELF LIFE AND QUALITY OF PACKAGED FOODS OTHER METHODS NON-CONVENTIONAL CHEMICAL REAGENTS BIOCONTROL CULTURES SOME OTHER ALTERNATIVES AND FUTURE TRENDS