Food Process Engineering

1 / Introduction.- 2 / Transport Phenomena.- 2.1. Introduction.- 2.2. Fluid Dynamics.- 2.2.1. Laminar Flow of Newtonian- and Non-Newtonian Fluids.- 2.2.2. Turbulent Flow; Reynolds Number.- 2.2.3. Some Flow Problems.- 2.2.4. Continuous Flow Through Equipment.- 2.3. Heat Transfer.- 2.3.1. Steady State Heat Conduction; Heat Conductivity.- 2.3.2. Non-Steady-State Heat Conduction; Thermal Diffusivity.- 2.3.3. The Individual Heat Transfer Coefficient ? and the Overall Heal Transfer Coefficient k.- 2.3.4. Heat Transfer with Free Convection.- 2.3.5. Heat Transfer with Condensation and Boiling.- 2.4. Mass Transfer.- 2.4.1. Introduction.- 2.4.2. Steady State Diffusion.- 2.4.3. Non-Steady-State Diffusion.- 2.4.4. Mass Transfer with Forced Convection.- 3 / Mechanical Operations.- 3.1. Handling of Materials.- 3.1.1. Introduction.- 3.1.2. Handling of Solids.- 3.1.2.1. Introduction.- 3.1.2.2. Flow from Silos.- 3.1.2.3. Mechanical Transport.- 3.1.2.4. Pneumatic Transport.- 3.1.2.5. Hydraulic Transport.- 3.1.3. Handling of Liquids.- 3.2. Mixing of Materials.- 3.2.1. Introduction.- 3.2.2. Theory.- 3.2.3. Mixing of Solids.- 3.2.4. Mixing Solids/Liquids.- 3.2.5. Mixing Solid/Gas.- 3.2.6. Mixing of Liquids.- 3.2.7. Mixing Liquid/Gas.- 3.2.8. Mixing of Gases.- 3.3. Size Reduction and Size Enlargement.- 3.3.1. Introduction.- 3.3.2. Size Reduction of Materials.- 3.3.3. Size Enlargement of Materials.- 3.4. Mechanical Separations.- 3.4.1. Introduction.- 3.4.2. Separation of Solids from Liquids.- 3.4.2.1. Introduction.- 3.4.2.2. Sedimentation.- 3.4.2.3. Filtration.- 3.4.2.4. Expressing.- 3.4.2.5. Fat Rendering.- 3.4.3. Separation of Solid/Gas Mixtures.- 3.4.4. Separation of Solids.- 3.4.4.1. Introduction.- 3.4.4.2. Sifting.- 3.4.4.3. Pneumatic and Hydraulic Classification.- 3.4.4.4. Miscellaneous Methods.- 3.4.5. Separation of Liquid/Gas Mixtures.- 3.4.6. Separation of Liquids.- 4 / Physical Operations.- 4.1. Heating and Cooling.- 4.1.1. Introduction.- 4.1.2. Calculation of Heat-Exchanger Performance.- 4.1.3. Heat-Exchanger Selection.- 4.1.4. Process Engineering Aspects.- 4.1.4.1. Heat-Exchanger Size and Efficiency.- 4.1.4.2. Flow-Resistance and Heat-Transfer.- 4.1.4.3. Promotion of Heat-Transfer.- 4.1.4.4. Quick Heating and Cooling.- 4.1.4.5. Uniformity of Heat Treatment.- 4.1.5. Direct Heat Transfer.- 4.1.6. Heating Means and Methods.- 4.1.7. Cooling Means and Methods.- 4.1.8. Condensers.- 4.2. Physical Methods of Food Preservation.- 4.2.1. Introduction.- 4.2.2. Heat Preservation.- 4.2.2.1. Introduction.- 4.2.2.2. Thermobacteriology.- 4.2.2.3. Physical-Technological Aspects.- 4.2.2.4. Process Calculation.- 4.2.2.5. Process Selection.- 4.2.2.6. Technical Aspects.- 4.2.3. Low Temperature Preservation.- 4.2.3.1. Introduction.- 4.2.3.2. Microbiological Aspects.- 4.2.3.3. Changes During Cooling and Cold Storage.- 4.2.3.4. Changes During Freezing and Storage of Frozen Products.- 4.2.3.5. Physical-Technological Aspects.- 4.2.3.6. Technical Aspects.- 4.2.4. Dehydration.- 4.2.4.1. Introduction.- 4.2.4.2. Preservation by Dehydration.- 4.2.4.3. Wateractivity.- 4.2.4.4. Drying of 'Wet' Bodies.- 4.2.4.5. Drying of Solids Containing no Free Water.- 4.2.4.6. Evaporation of Droplets.- 4.2.4.7. Hot-Air Driers.- 4.2.4.8. Thermal Efficiency of Hot-Air Driers.- 4.2.4.9. Contact Drying.- 4.2.4.10. Freeze Drying.- 4.3.1. Introduction.- 4.3.2. Concentration.- 4.3.2.1. General Remarks.- 4.3.2.2. Evaporation.- 4.3.2.3. Freeze Concentration.- 4.3.2.4. Membrane Processes.- 4.3.3. Extraction.- 4.3.3.1. Introduction.- 4.3.3.2. Solid/Liquid Extraction.- 4.3.3.3. Liquid/Liquid Extraction.- 4.3.4. Distillation.- 4.3.5. Crystallization.- 4.3.6. Miscellaneous Separation Methods.- Index of Subjects.