by Zacharias B. Maroulis and
George D. Saravacos
Features of Food Process Design:
- Utilizes simplified computer strategies to analyze, develop, and optimize industrial food processes
- Discusses the integration and economic evaluation of the entire processing plant including effective use of water, energy, and raw materials; process profitability; and wastewater reduction
- Offers detailed numerical examples for major food processes including heating, cooling, evaporation, dehydration, and thermal processing
Partial Table of Contents
Food Science in Process Design
- Food Preservation Processes
- Chemical Kinetics
- Food Microbiology and Food Safety
- Quality Changes in Food Processing
Principles Of Food Process Design
- Design of Food Processes
- Food Safety and Quality
- Food Plant Design
- Project Evaluation and Cost Estimation
- Application to Tomato Paste Processing Plant
Computer-Aided Process Design
- Principles Of Spreadsheet-Aided Process Design
- Application Example
Heating Processes
- Heat Transfer Coefficients
- Food Heating Equipment
- Simplified Design of a Heat Exchanger
- Detailed Design Of A Shell And Tube Heat Exchanger
- Detailed Design Of A Plate Heat Exchanger
- Hygienic and Quality Considerations
Refrigeration and Freezing
- Refrigeration Equipment
- Cooling of Foods
- Freezing of Foods
- Thawing Equipment
- Cold Storage of Foods
- Design of a Conveyor Belt Cooler
- Design of a Cold Storage Room
- Design of a Fluidized Bed Freezer
Evaporation
- Heat Transfer in Evaporators
- Food Evaporators
- Energy-Saving Evaporators
- Design of a Triple-Effect Evaporator
- Design of a Vapor Recompression Evaporator
- Food Quality Considerations
Dehydration
- General Considerations
- Drying Equipment
- Drying Principles
- Design of a Conveyor Belt Dryer Design of Rotary Dryer
Index
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