Introduction to Food Engineering

R. Paul Singh, Dennis R. Heldman, R. Paul Singh, R Paul Singh

• Publisher: Academic Press
• Year: 2008
• eBook ISBN: 9780080919621
• Edition: 4
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

This fourth edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. Depth of coverage is very high. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Both are specialists in engineering and world-renowned. Chapters describe the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples and problems to test understanding.- Supplemental processes including filtration, sedimentation, centrifugation, and mixing- Extrusion processes for foods- Packaging concepts and shelf life of foods- Expanded information on Emerging technologies, such as high pressure and pulsed electric field; Transport of granular foods and powders; Process controls and measurements; Design of plate heat exchangers; Impact of fouling in heat transfer processes; Use of dimensional analysis in understanding physical phenomena

Chapter 1. Introduction

Physics, chemistry, and mathematics are essential in gaining an understanding of the principles that govern most of the unit operations commonly found in the food industry. For example, if a food engineer is asked to design a food process that involves heating and cooling, then he or she must be well aware of the physical principles that govern heat transfer. The engineer's work is often expected to be quantitative, and therefore the ability to use mathematics is essential. Foods undergo changes as a result of processing; such changes may be physical, chemical, enzymatic, or microbiological. It is often necessary to know the kinetics of chemical changes that occur during processing. Such quantitative knowledge is a prerequisite to the design and analysis of food processes. It is expected that prior to studying food engineering principles, the student will have taken basic courses in mathematics, chemistry, and physics. In this chapter, we review some selected physical and chemical concepts that are important in food engineering.

1.1. Dimensions

A physical entity, which can be observed and/or measured, is defined qualitatively by a dimension. For example, time, length, area, volume, mass, force, temperature, and energy are all considered dimensions. The quantitative magnitude of a dimension is expressed by a unit; a unit of length may be measured as a meter, centimeter, or millimeter.

All icons in this chapter refer to the author's web site, which is independently owned and operated. Academic Press is not responsible for the content or operation of the author's web site. Please direct your web site comments and questions to the author: Professor R. Paul Singh, Department of Biological and Agricultural Engineering, University of California, Davis, CA 95616, USA.

Email: [email protected].

Primary dimensions, such as length, time, temperature, and mass, express a physical entity. Secondary dimensions involve a combination of primary dimensions (e.g., volume is length cubed; velocity is distance divided by time).

Equations must be dimensionally consistent. Thus, if the dimension of the left-hand side of an equation is “length,” the dimension of the right-hand side must also be “length”; otherwise, the equation is incorrect. This is a good method to check the accuracy of equations. In solving numerical problems, it is also useful to write the units of each dimensional quantity within the equations. This practice is helpful to avoid mistakes in calculations.

1.2. Engineering Units

Physical quantities are measured using a wide variety of unit systems. The most common systems include the Imperial (English) system; the centimeter, gram, second (cgs) system; and the meter, kilogram, second (mks) system. However, use of these systems, entailing myriad symbols to designate units, has often caused considerable confusion. International organizations have attempted to standardize unit systems, symbols, and their quantities. As a result of international agreements, the Système International...

Table of contents

• Brief Table of Contents
• Table of Contents
• Foreword
• About the Authors
• Preface
• Chapter 1. Introduction
• BibliographyBibliography
• Chapter 2. Fluid Flow in Food Processing
• BibliographyReferences
• Chapter 3. Energy and Controls in Food Processes
• BibliographyBibliography
• Chapter 4. Heat Transfer in Food Processing
• BibliographyBibliography
• Chapter 5. Preservation Processes
• BibliographyBibliography
• Chapter 6. Refrigeration
• BibliographyBibliography
• Chapter 7. Food Freezing
• BibliographyBibliography
• Chapter 8. Evaporation
• BibliographyBibliography
• Chapter 9. Psychrometrics
• BibliographyBibliography
• Chapter 10. Mass Transfer
• BibliographyBibliography
• Chapter 11. Membrane Separation
• BibliographyBibliography
• Chapter 12. Dehydration
• BibliographyBibliography
• Chapter 13. Supplemental Processes
• BibliographyBibliography
• Chapter 14. Extrusion Processes for Foods
• BibliographyBibliography
• Chapter 15. Packaging Concepts
• BibliographyBibliography
• Appendix Appendices
• Bibliography