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

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

1;Front Cover;12;Introduction to Food Engineering;43;Copyright Page;54;Contents;125;About the Authors;66;Foreword;87;Preface;108;CHAPTER 1 Introduction;248.1;1.1 Dimensions;248.2;1.2 Engineering Units;258.2.1;1.2.1 Base Units;258.2.2;1.2.2 Derived Units;268.2.3;1.2.3 Supplementary Units;278.3;1.3 System;338.4;1.4 State of a System;348.4.1;1.4.1 Extensive Properties;358.4.2;1.4.2 Intensive Properties;368.5;1.5 Density;368.6;1.6 Concentration;388.7;1.7 Moisture Content;408.8;1.8 Temperature;438.9;1.9 Pressure;458.10;1.10 Enthalpy;498.11;1.11 Equation of State and Perfect Gas Law;498.12;1.12 Phase Diagram of Water;508.13;1.13 Conservation of Mass;528.13.1;1.13.1 Conservation of Mass for an Open System;538.13.2;1.13.2 Conservation of Mass for a Closed System;558.14;1.14 Material Balances;558.15;1.15 Thermodynamics;648.16;1.16 Laws of Thermodynamics;658.16.1;1.16.1 First Law of Thermodynamics;658.16.2;1.16.2 Second Law of Thermodynamics;658.17;1.17 Energy;668.18;1.18 Energy Balance;688.19;1.19 Energy Balance for a Closed System;688.19.1;1.19.1 Heat;688.19.2;1.19.2 Work;698.20;1.20 Energy Balance for an Open System;788.20.1;1.20.1 Energy Balance for Steady Flow Systems;798.21;1.21 A Total Energy Balance;798.22;1.22 Power;828.23;1.23 Area;828.24;Problems;838.25;List of Symbols;858.26;Bibliography;869;CHAPTER 2 Fluid Flow in Food Processing;889.1;2.1 Liquid Transport Systems;899.1.1;2.1.1 Pipes for Processing Plants;909.1.2;2.1.2 Types of Pumps;919.2;2.2 Properties of Liquids;949.2.1;2.2.1 Terminology Used in Material Response to Stress;959.2.2;2.2.2 Density;959.2.3;2.2.3 Viscosity;969.3;2.3 Handling Systems for Newtonian Liquids;1049.3.1;2.3.1 The Continuity Equation;1049.3.2;2.3.2 Reynolds Number;1079.3.3;2.3.3 Entrance Region and Fully Developed Flow;1119.3.4;2.3.4 Velocity Profile in a Liquid Flowing Under Fully Developed Flow Conditions;1139.3.5;2.3.5 Forces Due to Friction;1199.4;2.4 Force Balance on a Fluid Element Flowing in a Pipe-Derivation of Bernoulli Equation;1239.5;2.5 Energy Equation for Steady Flow of Fluids;1309.5.1;2.5.1 Pressure Energy;1339.5.2;2.5.2 Kinetic Energy;1339.5.3;2.5.3 Potential Energy;1359.5.4;2.5.4 Frictional Energy Loss;1359.5.5;2.5.5 Power Requirements of a Pump;1389.6;2.6 Pump Selection and Performance Evaluation;1429.6.1;2.6.1 Centrifugal Pumps;1429.6.2;2.6.2 Head;1449.6.3;2.6.3 Pump Performance Characteristics;1449.6.4;2.6.4 Pump Characteristic Diagram;1489.6.5;2.6.5 Net Positive Suction Head;1499.6.6;2.6.6 Selecting a Pump for a Liquid Transport System;1529.6.7;2.6.7 Affinity Laws;1589.7;2.7 Flow Measurement;1599.7.1;2.7.1 The Pitot Tube;1639.7.2;2.7.2 The Orifice Meter;1659.7.3;2.7.3 The Venturi Meter;1699.7.4;2.7.4 Variable-Area Meters;1699.7.5;2.7.5 Other Measurement Methods;1709.8;2.8 Measurement of Viscosity;1719.8.1;2.8.1 Capillary Tube Viscometer;1719.8.2;2.8.2 Rotational Viscometer;1739.8.3;2.8.3 Influence of Temperature on Viscosity;1769.9;2.9 Flow Characteristics of Non-Newtonian Fluids;1789.9.1;2.9.1 Properties of Non-Newtonian Fluids;1789.9.2;2.9.2 Velocity Profile of a Power Law Fluid;1849.9.3;2.9.3 Volumetric Flow Rate of a Power Law Fluid;1859.9.4;2.9.4 Average Velocity in a Power Law Fluid;1869.9.5;2.9.5 Friction Factor and Generalized Reynolds Number for Power Law Fluids;1869.9.6;2.9.6 Computation of Pumping Requirement of Non-newtonian Liquids;1899.10;2.10 Transport of solid foods;1929.10.1;2.10.1 Properties of Granular Materials and Powders;1939.10.2;2.10.2 Flow of Granular Foods;1989.11;Problems;2019.12;List of Symbols;2069.13;Bibliography;20810;CHAPTER 3 Energy and Controls in Food Processes;21010.1;3.1 Generation of Steam;21010.1.1;3.1.1 Steam Generation Systems;21110.1.2;3.1.2 Thermodynamics of Phase Change;21310.1.3;3.1.3 Steam Tables;21710.1.4;3.1.4 Steam Utilization;22310.2;3.2 Fuel Utilization;22710.2.1;3.2.1 Systems;22910.2.2;3.2.2 Mass and Energy Balance Analysis;2