Food Process Design
CRC Press, May 9, 2003 - Technology & Engineering - 536 pages
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.
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1 Food Science in Process Design
2 Principles of Food Process Design
3 ComputerAided Process Design
4 Heating Processes
5 Refrigeration and Freezing
Other editions - View all
agitated film Annual operating calculates Capital Recovery Factor Chemical Engineering column compressor concentration cooler Cooling water Cost Data Degrees of freedom Degrees-of-Freedom Analysis density design variables diagram diameter distillation edited energy Equation E01 equilibrium Equipment cost estimated Feed flow rate flowsheet Fluid velocity food components Food Engineering food processing food products fouling heat exchangers Heat transfer area heat transfer coefficient heater heating steam Holding tube inactivation juice kg/kg db kg/s kJ/kg kWh Cost Latent heat liquid foods m2 Heat mass transfer microorganisms objective function operating cost overall heat transfer particles presented in Figure presented in Table Process Design Process Model process optimization Process Specifications processing plants pump refrigerant condenser refrigerant evaporator reverse osmosis Saravacos and Kostaropoulos scaling factor solids Specific heat sterilization summarized in Table thermal conductivity thermal load thermal processing ton/h total annualized cost typical ultrafiltration unit cost Utility versus viscosity