Handbook of Food Process Design -- Contents -- Preface -- Acknowledgements -- About the Editors -- Contributors -- Volume I -- 1: Food Preservation and Processing Methods -- Introduction -- Purpose of Food Preservation -- Food Preservation Methods -- References -- 2: Food Process Design: Overview -- Introduction -- Components of Food Process Design -- Unit Operations and Complete Process -- Process Flow Diagram -- Codes, Standards and Recommended Practices -- Process Severity, Quality and Safety -- References -- 3: Units and Dimensions -- Introduction -- Systems of Measurement -- The SI System -- Definition of Some Derived Physical Quantities -- Dimensional Consistency -- Precision and Accuracy -- Unit Conversions -- Guidelines for Using SI Units -- References -- 4: Material and Energy Balances -- Introduction -- Fundamentals of Material Balances -- Examples of Material Balance Calculations with and without Reaction -- Overview of Food Processes -- Energy Balances -- Examples of Material and Energy Balances in Food Processing -- References -- 5: Thermodynamics in Food Process Design -- Introduction -- Thermodynamic Fundamentals -- First Law of Thermodynamics: Conservation of Energy -- Second Law of Thermodynamics: Entropy -- Application of Thermodynamics in Food Systems -- References -- 6: Chemical Reaction Kinetics Pertaining to Foods -- Introduction -- Basics of Chemical Reaction Kinetics -- Types of Reactions -- Fraction Conversion Concept -- Temperature Dependence of the Rate Constants -- Types of Reactor -- Reaction Kinetics Related to Food -- Statistical Aspects of Kinetic Modeling -- Conclusions -- References -- 7: Thermal Food Processing Optimization: Single and Multi-objective Optimization Case Studies -- Introduction -- Types of Optimization Methods -- Single-objective Optimization of Thermal Food Processing.

Multi-objective Optimization of Thermal Food Processing -- Results and Discussion -- Summary and Conclusion -- References -- 8: Instrumentation, Sensor Design and Selection -- Introduction -- Classification of Sensors -- Measurements and Sensors in Food Process Control Systems -- Criteria for Selection of Sensors -- Recently Developed Measurement Techniques for Food Processes -- Summary -- References -- 9: Automation and Process Control -- Introduction -- Food Processing Automation and Control: Current Status -- Basic Control Theory -- Current Practice and Future Trends in Food Process Automation -- Conclusions -- References -- 10: Use of Various Computational Tools and gPROMS for Modelling Simulation Optimisation and Control of Food Processes -- Introduction -- Reactor in Food Processing -- Distillation in Food Processing -- Extraction in Food Processing -- Thermal Treatments in Food Processing -- Model-based Techniques in Food Processing: Simulation, Optimisation and Control -- Food Properties in Model-based Techniques -- Computational Software in Food Processing -- Conclusions -- References -- 11: Fluid Flow and Pump Selection -- Introduction -- Nature of Fluids -- Basic Equations Related to Fluid Flow -- Measurement of Flowing Fluids -- Pipes, Fittings and Valves -- Pumps -- Fans, Blowers and Compressors -- Selection of Pump and Performance Evaluation -- References -- 12: Heating and Cooling System Analysis Based on Complete Process Network -- Introduction -- Determination of Process Heating and Cooling Needs -- Process Heating -- Process Cooling -- Heat Exchangers for Heating and Cooling in the Food Industry -- Summary -- References -- 13: Pasteurisation Process Design -- Introduction -- HACCP in Pasteurisation Process Design -- Processing Options -- Pasteurisation Design Principles -- Empirical Data and P-Value Guidelines.

Equipment for Pasteurisation Processes -- Summary and Future Trends -- References -- Further Reading -- 14: Sterilization Process Design -- Introduction -- Importance of Microorganisms in Sterilization and Pasteurization -- Heat Transfer in Thermal Processing -- Quality Evaluation -- Industrial Equipment -- Acknowledgments -- References -- 15: Refrigeration, Air Conditioning and Cold Storage -- Introduction -- Refrigeration -- Air Conditioning Systems -- Cold Storage -- Worked Examples -- References -- 16: Chilling, Freezing and Thawing Process Design -- Introduction -- Chilling -- Freezing -- Thawing -- Nomenclature -- References -- 17: Thermal Evaporator Design -- Introduction -- Thermophysical Properties of Liquid Food -- Characteristics of Liquids and Some Evaporator Problems -- Single-effect Evaporator and Design Calculations for Evaporators -- Types of Evaporator -- Heat Transfer Coefficient in Evaporators -- Energy Economics -- Hygienic Design and Methods of Cleaning -- Example -- Nomenclature -- References -- 18: Food Processing and Control by Air Jet Impingement -- Introduction -- Principles of Air Jet Impingement -- A Conjugate Approach -- Food Processing and Control of Heating/Drying Treatments -- Conclusions -- Nomenclature -- References -- 19: Hot Air Drying Design: Tray and Tunnel Dryer -- Introduction -- Drying of Food -- Drying Systems -- Design Considerations in Tray and Tunnel Dryers -- Design of Tray Dryers -- Design of Tunnel Dryers -- Economic Performance of Tray and Tunnel Dryers -- Energy Management of Tray and Tunnel Dryers -- Costs of Drying Operations -- Conclusions -- Acknowledgment -- References -- 20: Hot Air Drying Design: Fluidized Bed Drying -- Introduction -- Design Features -- Design of HTST Pneumatic Fluidized Bed Dryer -- Types of Fluidized Bed Dryers -- Application of Fluidized Bed Drying -- Acknowledgment.

Further Reading -- Websites -- 21: Heat Pump Design for Food Processing -- Introduction -- Types of Heat Pump -- Drying of Agricultural Products and Heat Pump -- Heat Pumps for Food Processing -- Modelling, Simulation and Design of Heat Pumps -- Practice Problems -- Summary -- Nomenclature -- References -- 22: Freeze-drying Process Design -- Introduction -- Underlying Principles of Freeze-drying -- Process Design -- Modeling the Process -- Industrial Freeze-drying -- Costs -- Unconventional Freeze-drying -- Conclusions -- References -- 23: Crystallization Process Design -- Introduction -- Crystallization -- Crystallization Equipment -- Process Design of Batch Cooling Crystallizers -- Process Design of Continuous Evaporative and Vacuum Evaporative Crystallizers -- Monitoring and Control of Crystallization Processes -- References -- 24: Aseptic Process Design -- Introduction -- History of Aseptic Processing -- Important Aspects of Aseptic Process Design -- Regulations Related to Aseptic Processing -- Case Study: Aseptic Processing of Sweetpotato Purée -- Future Trends -- References -- 25: Extrusion Process Design -- Introduction -- Types of Extruder -- Extruder Components -- Extruder Variables -- Feed Ingredient Variables -- Interactions Between Extruder and Ingredient Variables -- Product Qualities -- Supercritical Fluid Extrusion -- Cost Economics of Extrusion -- Conclusions -- References -- Volume II -- 26: Baking Process Design -- Introduction -- The Baking Process -- Baking Design Based on Process Modelling and Simulation -- Baking Equipment -- Trends in Baking Technology -- Conclusions -- Appendix: Worked Examples -- Nomenclature -- References -- 27: Membrane Separation and Design -- Introduction -- Process Flow-sheet for Membrane Operation -- Basic Theoretical Principle, Membrane Operation Mode and Membrane Materials -- Membrane Modules.

Types of Membrane Process -- Flux Equations -- Mode of Operation -- Design of Membrane -- Fouling of Membrane in Ultrafiltration and Microfiltration -- Cleaning and Sanitation -- Cost -- Applications -- Conclusions -- References -- 28: Food Frying Process Design -- Introduction -- Fried Products -- Quality Attributes of Fried Products -- Frying Oils -- Frying Equipment -- Heat and Mass Transfer during Frying -- Process Control -- Conclusions and Future Needs -- References -- 29: Mechanical Separation Design -- Definition and Purpose -- Food Products Processed by Mechanical Separation -- Theoretical Principles of Mechanical Separation -- Equipment Used for Mechanical Separation -- Design of Mechanical Separation Processes -- Process Control -- Hazard and Safety Issues -- Cleaning and Sanitation Methods -- Capital and Operating Costs -- Future Needs -- References -- 30: Mixing and Agitation Design -- Introduction -- Mixing and Agitation: Theoretical Principles -- Mixing Equipment: Mode of Operation and Comparative Analysis -- Design Principles of Mixers in the Food Industry -- Operational Issues of Mixing Equipment -- Capital and Operating Costs for Different-sized Equipment -- Summary and Future Needs -- References -- 31: Extraction Process Design -- Introduction -- Liquid-Liquid Extraction -- Solid-Liquid Extraction (Leaching) -- Supercritical Fluid Extraction -- Hygienic Design Aspects -- Economics -- Summary and Future Needs -- Nomenclature -- References -- 32: Size Reduction Process Design -- Introduction -- Texture of Materials -- Size Classifications -- Size Reduction Procedures -- Types of Stresses and Energy Requirements -- Performance Characteristics -- Devices -- Solid Foods Size Reduction -- Liquid Foods Size Reduction -- Nanoparticles in the Food Industry -- References -- 33: Irradiation Process Design -- Introduction.

Applications of Food Irradiation.