Food Process Engineering and Technology

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Preface

The problem of population has always been a perennial condurum challenging the development planners in the country. Increasing population has also increased the demand of food . Indian agriculture, after independence of the country, has made the country self sufficient in its food grains but still starvation persists. Those who are seriously concerned about the issue of increasing demand of food, “Agro Processing” is one of the major areas, which need to be addressed properly. Now, everybody looks at us- Food process engineers , to fight against the hunger and starvation.
 
 
Now a large number of educational institutions are taking initiative to impart education and training in post harvest process and food engineering by offering diploma, graduation and post graduation courses. Besides to meet the need of trained man power in the field of process and food engineering, transfer of knowledge of the basic unit operation of agro-processing is necessary. We are running in the era of competition and in the present age, competitive examinations have become a regular feature. There are a large number of aspirants who have wished to build up their career through post harvest technology. The present book “Food Process Engineering and Technology” covers almost all valuable chapters regarding subject matter. The salient features of book are:
A lot of subject information to compete various examinations like ARS, NET, SRF, GATE, JRF, PG Entrance and various other competitive examinations
Text is written from a quantitative and mathematical perspective
Glossary of technical terms
Explanations of theory with the help of figures
Number of solved numerical problems
Book follow SI unit
The authors believe that this book will serve as a good teaching aid in the field of food process engineering. There may, however, be still some short coming in this book and authors will be really grateful to receive suggestions from readers for incorporation in next edition of this volume.
Jabalpur (M.P.)
Authors

Acknowledgement

It is only due to the blessings of the almighty that we have been able to present this humble piece of work, for which we will remain highly indebted to him. Our dream of writing this book would not have come true without the help of our colleagues, Dr. B.M. Khandelwal , Prof. V.K. Tiwari, Prof. C.M. Abroal , Dr. Mohan Singh, Prof. (Mrs.) Sheela Pandey, Prof. S.P. Shrivastav, Dr. M.K. Hardha , Dr. H.L. Sharma & Dr. R.B. Singh, who helped us time to time during preparation of this manuscript by giving useful suggestions.
We are extending our thanks to all my friends and Research Scholars of Department of Post Harvest Process and Food Engineering namely Mr. Anurag Nema , Dr. V.K. Singh and Dr. A.L. Basediya. They worked with zeal and enthusiasm and helped us in compiling the question banks and in solving them. There effort is documented after each chapter. It is a pleasure and honour to thank Madam N.J. Khan, Dr. (Mrs.) Deepa Pal and other faculty members of Radhaswami Institute of Technology, Jabalpur for their encouragement and cooperation rendered throughout in checking of this manuscript . We also feel delight and pride in expressing our indebtedness to M/s New India Publishing Agency , New Delhi for their giving this book its present shape.
We owe a great deal to our parents and family members who encouraged and helped us to boost up our morale during the preparation of the manuscript .

Contents

Preface
Acknowledgement
Chapter 1: Introduction
1.1 Importance of Food Process Engineering
1.2 Unit Operations and Unit Processes
1.3 Unit Operations in Food Process Engineering
1.4 Review of Basic Thermodynamics
1.5 Newtonian and Non-Newtonian Liquids
1.6 Dimensional Analysis
1.7 Recent Horizons in Food Process Engineering
 Exercises
Chapter 2 : Material and Energy Balances
2.1 Introduction
2.2 Background
2.3 Material Balances
2.4 Material Balance Calculations for Various Unit Operations
2.5 Energy Balances
2.6 Energy Balance Calculations for Various Unit Operations
Exercises
Chapter 3 : Heat Transfer and Its Applications
3.1 Introduction
3.2 Fundamental Transport Processes
3.3 Modes of Heat Transfer
3.4 Laws of Heat Transfer.
3.5 Electrical Analogy in Heat Transfer
3.6 Steady State Heat Conduction
3.7 Unsteady State Heat Conduction
3.8 Convection
3.9 Heat Exchangers
3.10 Design of Heat Exchangers
Exercises
Chapter 4 : Thermal Processing
4.1 Introduction
4.2 Microbial Contamination.
4.3 Classification of Thermal Processing
4.4 Thermal Death Rate Kinetics of Microorganism
4.5 Spoilage Probability
4.6 Thermal Process Calculation
4.7 Novel Thermal Processing Techniques
4.8 Non Thermal Technologies
Exercises
Chapter 5 :  Psychrometry
5.1 Introduction
5.2 Psychrometric Relations Wet Bulb Temperature
5.3 Bypass Factor
5.4 Psychrometric Chart
5.5 Psychrometric Process
Exercises
Chapter 6 : Drying and Dehydration
6.1 Introduction
6.2 Purpose of Drying
6.3 Moisture Content
6.4 Water Activity
6.5 Equilibrium Moisture Content
6.6 Drying Rate Curves
6.7 Prediction of Drying Time
6.8 Dryers
Exercises
Chapter 7 : Evaporation
7.1 Introduction
7.2 Components of an Evaporator
7.3 Single and Multiple-effect Evaporator
7.4 Factors Influencing Evaporation Process
7.5 Evaporation Equipment
7.6 Boiling Point Elevation
7.7 Material and Energy Balances in Evaporation Process
 Exercises
Chapter 8 : Refrigeration and Freezing
8.1 Low Temperature Preservation Methods
8.2 Principle of Refrigeration
8.3 Mechanism of a Simple Vapour Compression Refrigeration System
8.4 Properties of Refrigerant
8.5 Food Freezing
8.6 Properties of Frozen Food
8.7 Methods of Freezing
8.8 Prediction of Freezing time
8.9 Factors Affecting the Quality of Frozen Foods
8.10 Effect of Freezing on Constituents of Foods Exercises
Chapter 9: Separation Processes
9.1 Classification of Separation Processes
9.2 Crystallization
9.3 Filtration
9.4 Membrane Separation
9.5 Super Critical Fluid Extraction (SCFE)
Exercises
Chapter 10: Milk Processing
10.1 Introduction
10.2 Milk and its Composition
10.3 Cream Separation
10.4 Properties of Milk
10.5 Pasteurization
10.6 Homogenization
10.7 Standardization
10.8 Milk Processing Operations
10.9 Mixing of Ingredients
Exercises
Glossary
Appendices
Appendix-A : Abbreviations
Appendix-B : Conversion Factors
Appendix-C : Symbols and Prefixes
Appendix-D : Some Properties of Air and Water
Appendix-E : Thermal Data for Some Products
Appendix-F : Psychrometric Chart
References
Index
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