Nychas, G. Author : Y. Hui and his editorial team have assembled over forty respected academicians and industry professionals to create an indispensable resource on the scientific principles and Cheryan, M.
Ultrafiltration and Microfiltration Handbook , Technomic Pub. Author : C. Handbook of Food Processing Equipment is an essential reference for food engineers and food technologists working in the food process industries, as well as for designers of process plants.
The book also serves as a basic reference for food process engineering students. The chapters cover engineering and economic issues for all important steps in food processing. This research is based on the physical properties of food, the analytical expressions of transport phenomena, and the description of typical equipment used in food processing. Illustrations that explain the structure and operation of industrial food processing equipment are presented. The materials of construction and fabrication of food processing equipment are covered here, as well as the selection of the appropriate equipment for various food processing operations.
Mechanical processing equipment such as size reduction, size enlargement, homogenization, and mixing are discussed. Mechanical separations equipment such as filters, centrifuges, presses, and solid. Food processing Food storage Homogenization Pasteuization Food evaporation. Authors and affiliations George Saravacos 1 Athanasios E. Kostaropoulos 2 1. Nauplion Greece 2. Athens Greece. This book is an attempt to apply the established principles of transport phe- nomena and unit operations to the design, selection, and operation of food pro- cessing equipment.
Since food processing equipment is still designed empiri- cally, due to the complexity of the processes and the uncertainty of food properties, description of some typical industrial units is necessary to understand the operating characteristics. Approximate values and data are used for illustra- tive purposes, since there is an understandable lack of published industrial data. Simple diagrams are used throughout the book to illustrate the principles of construction and operation of each type of food processing equipment.
Such dia- grams are very useful for introducing the readers students, scientists, engineers, and technologists to complex industrial equipment.
Detailed illustrations and pictures of processing equipment can be found in bulletins and technical infor- mation, provided by the manufacturers and suppliers.
Addresses of representa- tive suppliers of equipment are found in the directories of equipment and the international equipment exhibitions Chapter 2 , and the list of equipment sup- pliers Appendix E. Although most suppliers listed are based in Europe or the United States, some other international suppliers are also included.
Equipment companies are often consolidated or absorbed by multinational groups, and sup- pliers lists should be updated regularly. Chapter 1 serves as an introduction to the design of food process and food plant design, based on the established chemical process design, stressing the spe- cial requirements for food quality and food safety in food processing operations.
Preliminary sizing and costing of the main processing equip- ment is discussed, and a preliminary cost estimate of a food processing plant is given.
Numerical examples of sizing process equipment are given in various chapters of the book. For illustrative purposes, the equipment used in a citrus processing plant is considered in most calculations.
Selection of food processing equipment can be made from typical suppliers, listed in the directories of Chapter 2, or in the supplier addresses of Appendix E. Chapters 3 to 11 discuss the various processing equipment on the basis of unit operations of mechanical processes, heat transfer, evaporation, dehydration, re- frigeration and freezing, thermal processing, and mass transfer.
Chapter 12 deals with equipment of novel food processes, such as membrane separations and supercritical extraction, and Chapter 13 covers the food packaging equipment. Appendixes at the end of the book review briefly food physical properties, food process control, and food plant utilities, and provide a list of symbols and units, conversion of technical units into the international system SI , and a representa- tive list of equipment suppliers.
We wish to acknowledge the contributions and help of many people during the long time of collecting data and information for writing this book: our col- leagues, associates, and graduate students at Rutgers University, Cornell Uni- versity, National Technical University of Athens, and Agricultural University of Athens. The senior author is especially indebted to his former colleagues at Cornell University, D. Farkas and the late 1. Moyer, for recognizing the impor- tance of food processing equipment.
We both appreciate the useful information provided by various technical and management people in the food processing industry and the suppliers of processing equipment. We thank Z. Maroulis and N. Stoforos for reviewing Chapters 1 and 10, re- spectively, and N. Zogzas for allowing the use of his computer program of the psychrometric chart. Special thanks are due to Magda Krokida for her substan- tial help in preparing the numerical examples and a number of tables and figures of the book.
We appreciate the help of N. Kostaras and Myrto and Amaryllis Kostaropoulos for preparing various figures of the book. We hope that this book will contribute to the recognition of food processing equipment as an important part of the developing field of food engineering.
We welcome the comments and criticism of readers of the book. Any errors that might be found are unintentional. George D. Saravacos Athanasios E. Overview of Chemical Process and Plant Design. Process Flowsheets. Types of Process Design. Material and Energy Balances. Design of Equipment.
Plant Layout and Buildings. Economic Analysis in ProcesslPlant Design. Fixed Capital Investment. Cost of Equipment. Engineering Cost Indices. Manufacturing Cost and Profitability. Manufacturing Cost. Break-Even Point. Computer-Aided ProcesslPlant Design. Design of Food Processes. Unit Operations in Food Processing. Food Process Flowsheets. Computer-Aided Food Process Design. Food Plant Design. Elements of Food Plant Design. General Aspects. New Food Plants. Food Hygiene. Plant Safety. Food Storage Plant Improvement.
Plant Expansion. Mobile Food Plants. Advanced Food Plants Good Manufacturing Practices. Food Plant Economics. Overview of Food Plant Economics. Economic Analysis of Food Plants. Sizing and Costing of Equipment. Materials of Construction. Stainless Steels. Other Metals. Fabrication of Equipment. Strength of Construction. Sensitive Construction Points. Proper Engineering. Fabrication and Installation of Equipment.
General Process Equipment. Food Processing Equipment. Installation of Process Equipment. Hygienic Design of Food Processing Equipment. Hygienic Standards and Regulations. Cleaning of Food Equipment. Selection of Food Processing Equipment. Selection of Equipment. Construction Characteristics. Cleaning Facility. Standardization of Spare Parts. Quality of Materials. Operational Characteristics.
Environmental Impact. Testing of Equipment. Equipment Specifications. Mechnical Transport Equipment. Fluid Food Transport Equipment. Rheological Properties.
Mechanical Energy Balance. Friction Losses. Pump Characteristics. Centrifugal Pumps. Positive Displacement Pumps. Other Pumps. Requirements for Food Pumps.
Pump Selection. Pump Auxiliaries. Electric Motors. Mechanical Seals. Process Piping and Valves. Hygienic Considerations. Pneumatic and Hydraulic Transport. Pneumatic Conveyors. Hydraulic Conveyors. Mechanical Conveyors. Selection of Conveyors. Uniform Belt Conveyors. Segmented Belt Conveyors. Roll and Skate Wheel Conveyors. Chain Conveyors. Screw Conveyors. Vibratory Conveyors. Food Storage Equipment. Storage of Solids. Box Pallets. Characteristics of Box Pallets. Selection and Use of Box Pallets.
Characteristics of Bags. Bins and Silos. Characteristics of Bins and Silos. Construction Considerations. Emptying of Bins and Silos. Environmental Considerations. Material Flowability. Safety Considerations. Storage of Liquids. Vats and Vessels. Basic Characteristics. Processing Aspects. Characteristics of Tanks. Fermentation Tanks. Tank Regulations.
Size Reduction. Cutting Tools. Cutting Elements. Portable Cutting Tools. Cutting Equipment. Crushing and Grinding Particle Size Distribution. Crushing and Grinding Equipment. Product Impact. Stresses Due to Relative Particle Motion. Size Enlargement. Agglomeration Equipment.
Free Structure Equipment. Rolling Agglomeration. Slow Agitation Equipment. Vibration Equipment. Mixing Agglomeration Equipment. Compression Agglomeration. Compression Agglomeration Equipment. Selection of Agglomeration Equipment. Homogenization Equipment. Pressure Homogenization. Colloid Mills. Rotor-Stator Homogenizers. Ultrasonic Homogenizers.
Mixing and Forming. Fluid Mixing Equipment. Agitated Tanks. Power of Mixing. Industrial Mixers Food Mixers. Selection of Mixers. Paste and Dough Mixing Equipment. Forming and Extrusion Equipment. Forming Equipment. Solids Mixing Equipment.
Classification Operations. Sieve Sizes. Sieving Equipment. Flat Screens. Rotating Sifters. Screening Cloths.
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