Introduction to Food Process Engineering

Preface 1 An introduction to food process engineering 2 Dimensions, quantities and units 2.1 Dimensions and units 2.2 Definitions of some basic physical quantities 2.2.1 Velocity and speed 2.2.2 Acceleration 2.2.3 Force and momentum 2.2.4 Weight 2.2.5 Pressure 2.2.6 Work and energy 2.2.7 Power 2.3 Dimensional analysis 2.3.1 Dimensional consistency 2.3.2 Dimensional analysis 3 Thermodynamics and equilibrium 3.1 Introduction 3.1.1 Temperature and the zeroth law of thermodynamics 3.1.2 Temperature scale 3.1.3 Heat, work and enthalpy 3.1.4 Other definitions 3.2 The gaseous phase 3.2.1 Kinetic theory of gases 3.2.2 Perfect gases 3.2.3 Pure component vapour pressure 3.2.4 Partial pressure and pure component volume 3.3 The liquid-vapour transition 3.3.1 Vaporisation and condensation 3.3.2 Isotherms and critical temperature 3.3.3 Definition of gas and vapour 3.3.4 Vapour-liquid equilibrium 3.4 First law of thermodynamics 3.5 Heat capacity 3.5.1 Heat capacity at constant volume 3.5.2 Heat capacity at constant pressure 3.5.3 The relationship between heat capacities for a perfect gas 3.5.4 The pressure, volume, temperature relationship for gases 3.6 Second law of thermodynamics 3.6.1 The heat pump and refrigeration 3.6.2 Consequences of the second law 4 Material and energy balances 4.1 Process analysis 4.2 Material balances 4.2.1 Overall material balances 4.2.2 Concentration and composition 4.2.3 Component material balances 4.2.4 Recycle and by-pass 4.3 The steady-flow energy equation 4.4 Thermochemical data 4.4.1 Heat capacity 4.4.2 Latent heat of vaporisation 4.4.3 Latent heat of fusion 4.4.4 Steam tables 4.5 Energy balances 5 The fundamentals of rate processes 5.1 Introduction 5.2 Heat transfer 5.3 Momentum transfer 5.4 Mass transfer 5.5 Transport properties 5.5.1 Thermal conductivity 5.5.2 Viscosity 5.5.3 Diffusivity 5.6 Similarities between heat, momentum and mass transfer 6 The flow of food fluids 6.1 Introduction 6.2 Fundamental principles 6.2.1 Velocity and flow rate 6.2.2 Reynolds' experiment 6.2.3 Principle of continuity 6.2.4 Conservation of energy 6.3 Laminar flow in a pipeline 6.4 Turbulent flow in a pipeline 6.5 Pressure measurement and fluid metering 6.5.1 The manometer 6.5.2 The orifice meter 6.5.3 The venturi meter 6.6. Pumping of liquids 6.6.1 The centrifugal pump 6.6.2 Positive displacement pumps 6.6.3 Net positive suction head 6.6.4 Hygienic design 6.7 Non-Newtonian flow 6.7.1 Introduction 6.7.2 Stress, strain and flow 6.8 Time-independent rheological models 6.8.1 Hookean solids 6.8.2 Newtonian fluids 6.8.3 Bingham fluids 6.8.4 The power law 6.8.5 Laminar flow of power law fluids 6.8.6 Other time-independent models 6.9 Time-dependent rheological models 6.10 Visco-elasticity 6.10.1 Introduction 6.10.2 Mechanical analogues 6.11 Rheological measurements 6.11.1 Measurement of dynamic viscosity 6.11.2 Rheological measurements for non-Newtonian fluids 7 Heat processing of foods 7.1 Introduction 7.2 Conduction 7.2.1 Steady-state conduction in a uniform slab 7.2.2 Conduction in a composite slab 7.2.3 Radial conduction 7.2.4 Conduction in a composite cylinder 7.2.5 Conduction through a spherical shell 7.3 Convection 7.3.1 Film heat transfer coefficient 7.3.2 Simultaneous convection and conduction 7.3.3 Radial convection 7.3.4 Critical thickness of insulation 7.3.5 Correlations for film heat transfer coefficients 7.3.6 Overall heat transfer coefficient 7.4 Heat exchangers 7.4.1 Types of industrial heat exchanger 7.4.2 Sizing of heat exchangers 7.5 Boiling and condensation 7.5.1 Boiling heat transfer 7.5.2 Condensation 7.6 Heat transfer to non-Newtonian fluids 7.7 Principles of radiation 7.7.1 Absorption, reflection and transmission 7.7.2 Black body radiation 7.7.3 Emissivity and real surfaces 7.7.4 Radiative heat transfer 7.7.5 View factors 7.8 Microwave heating of foods 7.8.1 Microwaves 7.8.2 Generation of microwaves 7.8.3 Energy conversion and heating rate 7