Front Cover -- Food Process Engineering and Technology -- Copyright Page -- Dedication -- Contents -- Introduction -- "Food is life" -- The food process -- Batch and continuous processes -- Process flow diagrams -- References -- 1 Physical Properties of Food Materials -- 1.1 Introduction -- 1.2 Mass, volume, density -- 1.3 Mechanical properties -- 1.3.1 Definitions -- 1.3.2 Rheological models -- 1.4 Thermal properties -- 1.5 Electrical properties -- 1.6 Structure -- 1.7 Water activity -- 1.7.1 The importance of water in foods -- 1.7.2 Water activity, definition, and determination -- 1.7.3 Water activity: Prediction -- 1.7.4 Water vapor sorption isotherms -- 1.7.5 Water activity: Effect on food quality and stability -- 1.8 Phase transition phenomena in foods -- 1.8.1 The glassy state in foods -- 1.8.2 Glass transition temperature -- 1.9 Optical properties -- 1.10 Surface properties -- 1.11 Acoustic properties -- References -- 2 Fluid Flow -- 2.1 Introduction -- 2.2 Elements of fluid mechanics -- 2.2.1 Viscosity -- 2.2.2 Fluid flow regimes -- 2.2.3 Typical applications of Newtonian laminar flow -- 2.2.3.1 Laminar flow in a cylindrical channel (pipe or tube) -- 2.2.3.2 Laminar fluid flow on flat surfaces and channels -- 2.2.3.3 Laminar fluid flow around immersed particles -- 2.2.3.4 Fluid flow through porous media -- 2.2.4 Turbulent fluid flow -- 2.2.4.1 Turbulent Newtonian fluid flow in a cylindrical channel (tube or pipe) -- 2.2.4.2 Turbulent fluid flow around immersed particles -- 2.3 Flow properties of fluids -- 2.3.1 Types of fluid flow behavior -- 2.3.2 Non-Newtonian fluid flow in pipes -- 2.4 Transportation of fluids -- 2.4.1 Energy relations: The Bernoulli equation -- 2.4.2 Pumps: Types and operation -- Kinetic pumps -- Positive displacement pumps -- 2.4.3 Pump selection -- 2.4.4 Ejectors -- 2.4.5 Piping.

2.5 Flow of particulate solids (powder flow) -- 2.5.1 Introduction -- 2.5.2 Flow properties of particulate solids -- 2.5.3 Fluidization -- 2.5.4 Pneumatic transport -- 2.5.5 Flow of powders in storage bins -- 2.5.6 Caking -- References -- 3 Heat and Mass Transfer: Basic Principles -- 3.1 Introduction -- 3.2 Basic relations in transport phenomena -- 3.2.1 Basic laws of transport -- 3.2.2 Mechanisms of heat and mass transfer -- 3.3 Conductive heat and mass transfer -- 3.3.1 The Fourier and Fick laws -- 3.3.2 Integration of Fourier's and Fick's laws for steady state conductive transport -- 3.3.3 Thermal conductivity, thermal diffusivity and molecular diffusivity -- 3.3.3.1 Thermal conductivity and thermal diffusivity -- 3.3.3.2 Molecular (mass) diffusivity, diffusion coefficient -- 3.3.4 Examples of steady-state conductive heat and mass transfer processes -- 3.3.4.1 Steady-state conduction through a single slab -- 3.3.4.2 Steady-state conduction through a multi-layer slab -- total resistance of resistances in series -- 3.3.4.3 Steady-state transfer through varying area -- 3.3.4.4 Steady-state mass transfer of gas through a film -- 3.4 Convective heat and mass transfer -- 3.4.1 Film (or surface) heat and mass transfer coefficients -- 3.4.2 Empirical correlations for convection heat and mass transfer -- 3.4.3 Steady-state interphase mass transfer -- 3.5 Unsteady state heat and mass transfer -- 3.5.1 The second Fourier and Fick laws -- 3.5.2 Solution of Fourier's second law equation for an infinite slab -- 3.5.3 Transient conduction transfer in finite solids -- 3.5.4 Transient convective transfer in a semi-infinite body -- 3.5.5 Unsteady-state convective transfer -- 3.6 Heat transfer by radiation -- 3.6.1 Interaction between matter and thermal radiation -- 3.6.2 Radiation heat exchange between surfaces -- 3.6.3 Radiation combined with convection.

3.7 Heat exchangers -- 3.7.1 Overall coefficient of heat transfer -- 3.7.2 Heat exchange between flowing fluids -- 3.7.3 Fouling -- 3.7.4 Heat exchangers in the food process industry -- 3.8 Microwave and radio frequency (RF) heating -- 3.8.1 Basic principles of microwave and RF heating -- 3.9 Ohmic heating -- 3.9.1 Introduction -- 3.9.2 Basic principles -- 3.9.3 Applications and equipment -- References -- 4 Reaction Kinetics -- 4.1 Introduction -- 4.2 Basic concepts -- 4.2.1 Elementary and non-elementary reactions -- 4.2.2 Reaction order -- Zero-order kinetics -- First-order kinetics -- 4.2.3 Effect of temperature on reaction kinetics -- 4.3 Kinetics of biological processes -- 4.3.1 Enzyme-catalyzed reactions -- 4.3.2 Growth of microorganisms -- 4.4 Residence time and residence time distribution -- 4.4.1 Reactors in food processing -- 4.4.2 Residence time distribution -- References -- 5 Elements of Process Control -- 5.1 Introduction -- 5.2 Basic concepts -- 5.3 Basic control structures -- 5.3.1 Feedback control -- 5.3.2 Feed-forward control -- 5.3.3 Comparative merits of control strategies -- 5.4 The block diagram -- 5.5 Input, output and process dynamics -- 5.5.1 First-order response -- 5.5.2 Second-order systems -- 5.6 Control modes (control algorithms) -- 5.6.1 On-off (binary) control -- 5.6.2 Proportional (P) control -- 5.6.3 Integral (I) control -- 5.6.4 Proportional-integral (PI) control -- 5.6.5 Proportional-integral-differential (PID) control -- 5.6.6 Optimization of control -- 5.7 Physical elements of the control system -- 5.7.1 The sensors (measuring elements) -- 5.7.1.1 Temperature -- 5.7.1.2 Pressure -- 5.7.1.3 Flow-rate -- 5.7.1.4 Level -- 5.7.1.5 Color, shape and size -- 5.7.1.6 Composition -- 5.7.2 The controllers -- 5.7.3 The actuators -- References -- 6 Size Reduction -- 6.1 Introduction.

6.2 Particle size and particle size distribution -- 6.2.1 Defining the size of a single particle -- 6.2.2 Particle size distribution in a population of particles -- defining a "mean particle size" -- 6.2.3 Mathematical models of PSD -- 6.2.4 A note on particle shape -- 6.3 Size reduction of solids: basic principles -- 6.3.1 Mechanism of size reduction in solids -- 6.3.2 Particle size distribution after size reduction -- 6.3.3 Energy consumption -- 6.4 Size reduction of solids: equipment and methods -- 6.4.1 Impact mills -- 6.4.2 Pressure mills -- 6.4.3 Attrition mills -- 6.4.4 Cutters and choppers -- 6.4.5 The wheat milling process -- References -- 7 Mixing -- 7.1 Introduction -- 7.2 Mixing of fluids (blending) -- 7.2.1 Types of blenders -- 7.2.2 Flow patterns in fluid mixing -- 7.2.3 Energy input in fluid mixing -- 7.2.4 Mixing time -- 7.3 Kneading -- 7.4 In-flow mixing -- 7.5 Mixing of particulate solids -- 7.5.1 Mixing and segregation -- 7.5.2 Quality of mixing: the concept of "mixedness" -- 7.5.3 Equipment for mixing particulate solids -- 7.6 Homogenization -- 7.6.1 Basic principles -- 7.6.2 Homogenizers -- 7.7 Foaming -- References -- 8 Filtration and Expression -- 8.1 Introduction -- 8.2 Depth filtration -- 8.3 Surface (barrier) filtration -- 8.3.1 Mechanisms -- 8.3.2 Rate of filtration -- 8.3.3 Optimization of the filtration cycle -- 8.3.4 Characteristics of filtration cakes -- 8.3.5 The role of cakes in filtration -- 8.4 Filtration equipment -- 8.4.1 Depth filters -- 8.4.2 Barrier (surface) filters -- 8.5 Expression -- 8.5.1 Introduction -- 8.5.2 Mechanisms -- 8.5.3 Applications and equipment -- References -- 9 Centrifugation -- 9.1 Introduction -- 9.2 Basic principles -- 9.2.1 The continuous settling tank -- 9.2.2 From settling tank to tubular centrifuge -- 9.2.3 The baffled settling tank and the disc-bowl centrifuge.

9.2.4 Liquid-liquid separation -- 9.3 Centrifuges -- 9.3.1 Tubular centrifuges -- 9.3.2 Disc-bowl centrifuges -- 9.3.3 Decanter centrifuges -- 9.3.4 Basket centrifuges -- 9.4 Cyclones -- References -- 10 Membrane Processes -- 10.1 Introduction -- 10.2 Tangential filtration -- 10.3 Mass transfer through MF and UF membranes -- 10.3.1 Solvent transport -- 10.3.2 Solute transport -- sieving coefficient and rejection -- 10.3.3 Concentration polarization and gel polarization -- 10.4 Mass transfer in reverse osmosis -- 10.4.1 Basic concepts -- 10.4.2 Solvent transport in reverse osmosis -- 10.5 Membrane systems -- 10.5.1 Membrane materials -- 10.5.2 Membrane configurations -- 10.6 Membrane processes in the food industry -- 10.6.1 Microfiltration -- 10.6.2 Ultrafiltration -- 10.6.2.1 Dairy applications -- 10.6.2.2 Other applications -- 10.6.3 Nanofiltration and reverse osmosis -- 10.7 Electrodialysis -- References -- 11 Extraction -- 11.1 Introduction -- 11.2 Solid-liquid extraction (leaching) -- 11.2.1 Definitions -- 11.2.2 Material balance -- 11.2.3 Equilibrium -- 11.2.4 Multi-stage extraction -- 11.2.5 Stage efficiency -- 11.2.6 Solid-liquid extraction systems -- 11.2.7 Effect of processing conditions on extraction performance -- 11.3 Supercritical fluid extraction -- 11.3.1 Basic principles -- 11.3.2 Supercritical fluids as solvents -- 11.3.3 Supercritical extraction systems -- 11.3.4 Applications -- 11.4 Liquid-liquid extraction -- 11.4.1 Principles -- 11.4.2 Applications -- References -- 12 Adsorption and Ion Exchange -- 12.1 Introduction -- 12.2 Equilibrium conditions -- 12.3 Batch adsorption -- 12.4 Adsorption in columns -- 12.5 Ion exchange -- 12.5.1 Basic principles -- 12.5.2 Properties of ion exchangers -- 12.5.3 Water-softening using ion exchange -- 12.5.4 Reduction of acidity in fruit juices using ion exchange -- References -- 13 Distillation.

13.1 Introduction.