Essentials and Applications of Food Engineering

C. Anandharamakrishnan, S. Padma Ishwarya

• Publisher: CRC Press
• Year: 2019
• Print ISBN: 9781138366558
• eBook ISBN: 9780429772382
• Edition: 1
• Topic: Physical Sciences
• Subtopic: Food Science

Essentials & Applications of Food Engineering provides a comprehensive understanding of food engineering operations and their practical and industrial utility. It presents pertinent case studies, solved numerical problems, and multiple choice questions in each chapter and serves as a ready reference for classroom teaching and exam preparations.

The first part of this textbook contains the introductory topics on units and dimensions, material balance, energy balance, and fluid flow. The second part deals with the theory and applications of heat and mass transfer, psychrometry, and reaction kinetics. The subsequent chapters of the book present the heat and mass transfer operations such as evaporation, drying, refrigeration, freezing, mixing, and separation. The final section focuses on the thermal, non-thermal, and nanotechnology-based novel food processing techniques, 3D food printing, active and intelligent food packaging, and fundamentals of CFD modeling.

Features

• 
  
  

• Features 28 case studies to provide a substantial understanding of the practical and industrial applications of various food engineering operations

• 
  
  

• Includes 178 solved numerical problems and 285 multiple choice questions

• 
  
  

• Highlights the application of mass balance in food product traceability and the importance of viscosity measurement in a variety of food products

• 
  
  

• Provides updated information on novel food processing techniques such as cold plasma, 3D food printing, nanospray drying, electrospraying, and electrospinning

The textbook is designed for undergraduate and graduate students pursuing Food Technology and Food Process Engineering courses. This book would also be of interest to course instructors and food industry professionals.

1

Units and Dimensions

“If you cannot measure it, you cannot control it.”

– Lord Kelvin

A food process engineer’s jargon on the shop floor is often comprised of measurements to describe a specific resource (machinery), process, or product. Dimension or Measurement is an indispensable tool to provide understandable instructions to operators on the formulation of the product, process temperature, and time. Any measurement is expressed as a combination of its numerical value and unit (Figure 1.1).

For instance, a tomato sauce manufacturing process can be explained as the blending of 625 kilogram of tomato paste, 300 kilogram of water, 70 kilogram of oil, 15 kilogram of flavors, and 3 kilogram of spices, followed by cooking at 78.9–80°Celsius for 240 seconds. Here, kilogram,°Celsius, and seconds are the respective units of the dimensions, mass, temperature, and time. The numerical value for each dimension is obtained as a result of a comparison between the measured and standard quantities. For example, the weight of an ingredient is expressed as a ratio with the standard weight of 1 kilogram. Consequently, the number is expressed in terms of multiples of the standard quantity, i.e., 625 × 1 kilogram = 625 kilogram. The operator will be clueless if the bill of material sheet is devoid of these units. Therefore, the units facilitate effective communication of the measured quantities.Any measurement is meaningful and complete only when expressed along with its unit.

Thus, units and dimensions are fundamental to the understanding of food engineering principles. The objective of this chapter is to introduce the standard system and classification of units and dimensions used in the engineering calculations. The chapter begins with a discussion on the different unit systems and the method of interconversion. The subsequent parts of this chapter present the importance of dimensionless groups, dimensional equations, and dimensional analysis. Before studying the concept of units and dimensions in detail, it is important to familiarize with certain terminologies that are most relevant and frequently encountered.

1.1 The Glossary of Units and Dimensions

• Dimension: the qualitative measure of a physical variable, without a numerical value. In other words, the dimension is a property or characteristic of an entity that can be quantified using direct measurement or calculation by multiplying or dividing the other dimensions. While the former is called a fundamental or primary dimension, the latter is termed a derived or secondary dimension. Dimension can also be defined as the powers to which the fundamental units are raised to obtain one unit of that quantity.
  

  FIGURE 1.1 Constituents of the record of a measurement.
• Unit: the quantitative magnitude, size, or amount of a dimension to be measured with an...

Table of contents

• Cover
• Half Title
• Title Page
• Copyright Page
• Table of Contents
• Preface
• Acknowledgments
• Authors
• 1. Units and Dimensions
• 2. Material Balance
• 3. Energy Balance
• 4. Fluid Flow
• 5. Heat Transfer
• 6. Mass Transfer
• 7. Psychrometry
• 8. Fundamentals and Applications of Reaction Kinetics
• 9. Evaporation
• 10. Drying
• 11. Refrigeration and Freezing of Foods
• 12. Mixing and Separation Processes
• 13. Thermal Processing of Foods
• 14. Nonthermal and Alternative Food Processing Technologies
• 15. Food Packaging
• 16. Fundamentals of Computational Fluid Dynamics Modeling and Its Applications in Food Processing
• Appendix I: Saturated Water and Steam (Temperature) Tables
• Appendix II: Saturated Water and Steam (Pressure) Tables
• Appendix III: Specific Volume of Superheated Steam
• Appendix IV: Specific Enthalpy of Superheated Steam
• Appendix V: Specific Entropy of Superheated Steam
• Index