Unit operations in food engineering / Albert Ibarz, Gustavo V. Barbosa-Cánovas.

Academic

Includes bibliographical references and index.

PREFACE; ACKNOWLEDGEMENTS; ; INTRODUCTION TO UNIT OPERATIONS: FUNDAMENTAL CONCEPTS; Process; Engineering of Food Processes; Transformation and Commercialization of Agricultural Products; Flow Charts: Description of Some Food Processes; Steady and Unsteady States; Batch,

Continuous and Semicontinuous Operations; Unit Operations: Classification; Mathematical Set Up of Problems; ; UNIT SYSTEMS: DIMENSIONAL ANALYSIS AND SIMILARITY; Magnitude and Unit Systems; Absolute Units; Technical Unit Systems; Engineering Unit Systems; International Unit System (SI); Thermal Units; Conversion of Units; Dimensional Analysis; Buckingham's Theorem; Dimensional Analysis Methods; Similarity Theory; Geometric Similarity; Mechanical Theory; Problems; ; INTRODUCTION TO TRANSPORT PHENOMENA; Historic Introduction; Transport Phenomena: Definition; Circulation Regimes: Reynolds' Experiment; Mechanisms of Transport Phenomena; Mass Transfer; Energy Transfer; Momentum Transport; Velocity Laws; Coupled Phenomena; ; MOLECULAR TRANSPORT OF MOMENTUM,

ENERGY AND MASS; Introduction; Momentum Transport: Newton's Law of Viscosity; Energy Transfer: Fourier's Law of Heat Conduction; Mass Transfer: Fick's Law of Diffusion; General Equation of Velocity; ; AIR-WATER MIXTURES; Introduction; Properties of Humid Air; Mollier's Psychrometric Chart for Humid Air; Wet Bulb Temperature; Adiabatic Saturation of Air; Problems; ; RHEOLOGY OF FOOD PRODUCTS; Introduction; Stress and Strain; Elastic Solids and Newtonian Fluids; Viscometric Functions; Rheological Classification of Fluid Foods; Newtonian Flow; Non-Newtonian Flow; Viscoelasticity; Effect of Temperature; Effect of the Concentration on the Viscosity; Mechanical Models; Rheological Measurements in Semiliquid Foods; Problems; ; TRANSPORT OF FLUIDS THROUGH PIPES; Introduction; Circulation of Incompressible Fluids; Macroscopic Balance in the Circulation of Fluids; Mechanical Energy Losses; Friction Factors; Design of

Piping; Pumps; Problems; ; CIRCULATION OF FLUID THROUGH POROUS BEDS: FLUIDIZATION; Introduction; Darcy's Law: Permeability; Previous Definitions; Equations of Flow through Porous Beds; Fluidization; Problems; ; FILTRATION; Introduction; Filtration Fundamentals; Filtration at Constant Pressure Drop; Filtration at Constant Volumetric Rate; Cake Washing; Filtration Capacity; Optimus Filtration Conditions at Constant Pressure; Rotary-Drum Vacuum Filters; Problems; ; SEPARATION PROCESSES BY MEMBRANES Introduction; Models of Transfer through the Membrane; Models of Transfer through the Polarization Layer; Inverse Osmosis; Ultrafiltration; Design of Inverse Osmosis and Ultrafiltration Systems; Operative Layout of the Modules; Problems; ; THERMAL PROPERTIES OF FOODS; Thermal Conductivity; Specific Heat; Density; Thermal Diffusivity; Problems; ; HEAT TRANSFER BY CONDUCTION; Fundamental Equations of Heat

Conduction; Steady-State Heat Conduction; Unsteady-State Heat Conduction; Problems; ; HEAT TRANSFER BY CONVECTION; Introduction; Heat Transfer Coefficients; Concentric Tube Heat Exchangers; Shell and Tube Heat Exchangers; Plate-Type Heat Exchangers; Extended-Surface Heat Exchangers; Scraped-Surface Heat Exchangers; Agitated Vessels with Jacket and Coils; Heat Exchange Efficiency; Problems; ; HEAT TRANSFER BY RADIATION; Introduction; Fundamental Laws; Properties of Radiation; Vision factors; Interchange of Radiation Energy between Surfaces Separated by Non-Absorbent Media; Coefficient of heat transfer by radiation; Simultaneous heat transfer by convection and radiation; Problems; ; THERMAL PROCESSING OF FOODS; Introduction; Kinetics of Thermal Destruction; Treatment of Packed Products; Thermal Treatment in the Aseptic Processing; Problems; ; FOOD PRESERVATION BY COOLING; Freezing; Freezing Temperature; Thermal

Properties of Frozen Foods; Freezing Time; Design of Freezing Systems; Refrigeration; Refrigeration Mechanical Systems; Refrigerants; Multipressure Systems; Problems; ; DEHYDRATION; Introduction; Mixture of Two Air Streams; Material and Heat Balances in Idealized Dryers; Dehydration Mechanisms; Chamber and Bed Dryers; Spray Drying; Freeze-Drying; Other Types of Drying; Problems; ; EVAPORATION; Introduction; Heat Transfer in Evaporators; Single-Effect Evaporators; Use of Released Vapor; Multiple-Effect Evaporators; Evaporation Equipment; Problems; ; DISTILLATION; Introduction; Liquid-Vapor Equilibrium; Distillation of Binary Mixtures; Continuous Rectification of Binary Mixtures; Discontinuous Rectification; Steam Distillation; Problems; ; ABSORPTION; Introduction; Liquid-Gas Equilibrium; Absorption Mechanisms; Packed Columns; Plate Columns; Problems; ; SOLID-LIQUID

EXTRACTION; Introduction; Solid-Liquid Equilibrium; Extraction Methods; Solid-Liquid Extraction Equipment; Applications to the Food Industry; Problems; ; ADSORPTION AND IONIC EXCHANGE; Introduction; Equilibrium Processes; Process Kinetics; Operation by Stages; Movable Bed Columns; Fixed Bed Columns; Problems; REFERENCES; APPENDIX; INDEX

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