Introduction to Food Process Engineering

714 Pages·2014·15.245 MB·English

by  Barbosa-Canovas, Gustavo V., Ibarz, Albert

Food Science and Technology Ibarz
Barbosa-Cánovas
FOOD
Introduction to Food Process Engineering PRESERVATION FOOD PRESERVATION TECHNOLOGY SERIES
TECHNOLOGY
SERIES
Consumer expectations are systematically growing, with demands for foods
with a number of attributes, which are sometimes difficult for manufacturers
to meet. The engineering processes that are needed to obtain top-quality I
foods are a major challenge due to the diversity of raw materials, n
intermediates, and final products. As in any other enterprise, the food t
r
industry must optimize each of the steps in the production chain to attain
o Introduction to
the best possible results. There is no question that a very important aspect
d
to take into consideration when developing a process, designing a food
Introduction to
u
factory, or modifying existing facilities is the in-depth knowledge of the basic
engineering aspects involved in a given project. c
t Food
i Food Process
Introduction to Food Process Engineering covers the fundamental o
principles necessary to study, understand, and analyze most unit operations n
in the food engineering domain. It was conceived with two clear objectives
t
in mind: 1) to present all of the subjects in a systematic, coherent, and o
Process
sequential fashion in order to provide an excellent knowledge base for a
F
number of conventional and unconventional processes encountered in food
industry processing lines, as well as novel processes at the research and o
development stages; 2) to be the best grounding possible for another CRC o
Press publication, Unit Operations in Food Engineering, Second Edition, d
Engineering
by the same authors. These two books can be consulted independently, but
P
at the same time, there is a significant and welcomed match between the
two in terms of terminology, definitions, units, symbols, and nomenclature. r
o
c
Highlights of the book include:
e
• Dimensional analysis and similarities • Thermal processing s
s
• Physicochemistry of food systems • Chilling and freezing
• Heat and mass transfer in food • Evaporation E
• Food rheology • Dehydration n Albert Ibarz
• Physical properties • Extensive examples, problems, g
• Water activity and solutions i
n Gustavo V. Barbosa-Cánovas
e
e
r
i
n
g
K10455

Introduction to
Food
Process
Engineering
FOOD PRESERVATION TECHNOLOGY SERIES
Series Editor
Gustavo V. Barbosa-Cánovas
Introduction to Food Process Engineering
Editors: Albert Ibarz and Gustavo V. Barbosa-Cánovas
Shelf Life Assessment of Food
Editor: Maria Cristina Nicoli
Cereal Grains: Laboratory Reference and Procedures Manual
Sergio O. Serna-Saldivar
Advances in Fresh-Cut Fruits and Vegetables Processing
Editors: Olga Martín-Belloso and Robert Soliva-Fortuny
Cereal Grains: Properties, Processing, and Nutritional Attributes
Sergio O. Serna-Saldivar
Water Properties of Food, Pharmaceutical, and Biological Materials
Editors: Maria del Pilar Buera, Jorge Welti-Chanes, Peter J. Lillford, and Horacio R. Corti
Food Science and Food Biotechnology
Editors: Gustavo F. Gutiérrez-López and Gustavo V. Barbosa-Cánovas
Transport Phenomena in Food Processing
Editors: Jorge Welti-Chanes, Jorge F. Vélez-Ruiz, and Gustavo V. Barbosa-Cánovas
Unit Operations in Food Engineering
Albert Ibarz and Gustavo V. Barbosa-Cánovas
Engineering and Food for the 21st Century
Editors: Jorge Welti-Chanes, Gustavo V. Barbosa-Cánovas, and José Miguel Aguilera
Osmotic Dehydration and Vacuum Impregnation: Applications in Food Industries
Editors: Pedro Fito, Amparo Chiralt, Jose M. Barat, Walter E. L. Spiess, and Diana Behsnilian
Pulsed Electric Fields in Food Processing: Fundamental Aspects and Applications
Editors: Gustavo V. Barbosa-Cánovas and Q. Howard Zhang
Trends in Food Engineering
Editors: Jorge E. Lozano, Cristina Añón, Efrén Parada-Arias, and Gustavo V. Barbosa-Cánovas
Innovations in Food Processing
Editors: Gustavo V. Barbosa-Cánovas and Grahame W. Gould
Introduction to
Food
Process
Engineering
Albert Ibarz
Gustavo V. Barbosa-Cánovas
Boca Raton London New York
CRC Press is an imprint of the
Taylor & Francis Group, an informa business
CRC Press
Taylor & Francis Group
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© 2014 by Taylor & Francis Group, LLC
CRC Press is an imprint of Taylor & Francis Group, an Informa business
No claim to original U.S. Government works
Version Date: 20140117
International Standard Book Number-13: 978-1-4822-1966-1 (eBook - PDF)
This book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been
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Albert dedicates this book to his family and
Gustavo to Kezban Candoğan

Contents
Preface.............................................................................................................................................xix
Acknowledgments ...........................................................................................................................xxi
Authors .........................................................................................................................................xxiii
Chapter 1 Introduction to Unit Operations ...................................................................................1
1.1 Process ...............................................................................................................1
1.2 Food Process Engineering .................................................................................1
1.3 Transformation and Commercialization of Agricultural Products ...................2
1.4 Flowcharts and Description of Some Food Processes ......................................2
1.5 Steady and Unsteady States ...............................................................................4
1.6 Discontinuous, Continuous, and Semicontinuous Operations ..........................4
1.7 Unit Operations: Classification ..........................................................................5
1.7.1 Momentum Transfer Unit Operations ..................................................5
1.7.2 Mass Transfer Unit Operations ............................................................6
1.7.3 Heat Transfer Unit Operations .............................................................6
1.7.4 Simultaneous Mass–Heat Transfer Unit Operations ............................6
1.7.5 Complementary Unit Operations .........................................................7
1.8 Mathematical Setup of the Problems.................................................................7
Chapter 2 Unit Systems, Dimensional Analysis, and Similarities ................................................9
2.1 Magnitude and Unit Systems .............................................................................9
2.1.1 Absolute Unit Systems .........................................................................9
2.1.2 Technical Unit Systems ........................................................................9
2.1.3 Engineering Unit Systems ..................................................................10
2.1.4 International Unit System ...................................................................11
2.1.5 Thermal Units ....................................................................................11
2.1.6 Unit Conversion ..................................................................................12
2.2 Dimensional Analysis ......................................................................................14
2.2.1 Buckingham’s π Theorem ..................................................................15
2.2.2 Dimensional Analysis Methods .........................................................16
2.2.2.1 Buckingham’s Method ........................................................16
2.2.2.2 Rayleigh’s Method ..............................................................17
2.2.2.3 Method of Differential Equations .......................................18
2.3 Similarity Theory ............................................................................................18
2.3.1 Geometric Similarity..........................................................................19
2.3.2 Mechanical Similarity ........................................................................20
2.3.2.1 Static Similarity ..................................................................20
2.3.2.2 Kinematic Similarity ..........................................................20
2.3.2.3 Dynamic Similarity ............................................................20
Problems .....................................................................................................................24
Chapter 3 Introduction to Transport Phenomena ........................................................................33
3.1 Historical Introduction ....................................................................................33
3.2 Transport Phenomena ......................................................................................34
vii
viii Contents
3.3 Circulation Regimes: Reynold’s Experiment ..................................................34
3.4 Transport Phenomena Mechanisms.................................................................36
3.4.1 Mass Transfer .....................................................................................37
3.4.2 Energy Transfer ..................................................................................38
3.4.3 Momentum Transfer ...........................................................................38
3.4.4 Velocity Laws .....................................................................................38
3.4.5 Coupled Phenomena ...........................................................................39
Chapter 4 Momentum, Energy, and Mass Transfer ....................................................................41
4.1 Introduction .....................................................................................................41
4.2 Momentum Transfer: Newton’s Law of Viscosity ...........................................41
4.3 Energy Transfer: Fourier’s Law of Heat Conduction ......................................42
4.4 Mass Transfer: Fick’s Law of Diffusion ..........................................................44
4.5 General Equation of Velocity ..........................................................................47
Chapter 5 Macroscopic Balances ................................................................................................49
5.1 Introduction .....................................................................................................49
5.2 Macroscopic Mass Balance .............................................................................50
5.3 Macroscopic Energy Balance ..........................................................................52
Problems .....................................................................................................................59
Chapter 6 Physicochemistry of Food Systems ............................................................................73
6.1 Introduction .....................................................................................................73
6.2 General Concepts ............................................................................................73
6.2.1 Thermodynamic System ....................................................................73
6.2.2 State Equation for Gases ....................................................................75
6.2.3 Different Forms of Energy .................................................................76
6.3 Zeroth Law of Thermodynamics .....................................................................77
6.4 First Principle of Thermodynamics .................................................................77
6.5 Enthalpy ...........................................................................................................78
6.6 Heat Capacity ..................................................................................................79
6.7 Second Principle of Thermodynamics: Entropy .............................................81
6.8 Thermal Machines: Carnot’s Cycle .................................................................83
6.9 Third Principle of Thermodynamics ...............................................................84
6.10 Chemical Thermodynamics ............................................................................85
6.11 Helmholtz Free Energy ...................................................................................85
6.12 Gibbs Free Energy ...........................................................................................86
6.13 Chemical Potential: Phase Equilibrium ..........................................................88
6.14 Phase Diagram .................................................................................................92
Chapter 7 Mass Transfer .............................................................................................................95
7.1 Introduction .....................................................................................................95
7.2 Mass Transfer by Diffusion .............................................................................96
7.2.1 1D Diffusion in Binary Mixtures .......................................................98
7.2.1.1 Diffusion through Gases .....................................................98
7.2.1.2 Diffusion through Liquids ................................................101