Food Process Design (Food Science and Technology) - download pdf or read online

By Zacharias B. Maroulis, George D. Saravacos

ISBN-10: 0824743113

ISBN-13: 9780824743116

This well timed reference makes use of simplified desktop innovations to research, boost, and optimize commercial nutrients strategies and gives techniques to evaluate numerous working stipulations, engineering and fiscal relationships, and the actual and shipping houses of meals for the layout of the best meals production applied sciences and gear. "Food technique layout" discusses the mixing and fiscal profitability of the full nutrition processing plant together with potent use of water, power, and uncooked fabrics; approach profitability; and wastewater aid. The publication bargains particular numerical examples for significant foodstuff approaches together with heating, cooling, freezing, and extra.

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In addition to the PBD and PFD, layout diagrams, showing the position of the processing equipment in the food plant are used. 4. The plant chosen is a tomato-processing facility, producing tomato paste, involving several unit operations and processes and a variety of processing equipment, which will be analyzed in detail in the examples of subsequent chapters of this book. 5 shows a 3D flowsheet for the same tomato-paste-processing plant for better visualization of the plant and equipment (Saravacos and Kostaropoulos, 2002).

The lethality Fc at the coldest spot is calculated from the equation (Stumbo, 1973): (1-10) where T0 is the reference temperature (121°C for sterilization) and z is the temperature factor for sterilization (usually z = 10°C). The integrated sterility value Fs, representing the volume average survival of the target microorganism is given by the equation (Silva et al, 1992): F, = -A, log| — 1 = -A, lofil - flO D° dV I V J I o (1-11) where N0 is the initial microbial population, N is the population after time t, and V is the volume of the food material.

All Rights Reserved. 22 Chapter 2 Process Design involves basically material, energy, and economic balances. Most food engineering data, such as physical and transport properties, biochemical and microbiological kinetics, are not very accurate, and rough models are used. Approximate estimates may be sufficient for a feasibility study of a particular process or for comparing one process over another (Zaror and Pyle, 1997).. Food process design must integrate processing, packaging, and materials handling for conventional and new technologies and products.

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Food Process Design (Food Science and Technology) by Zacharias B. Maroulis, George D. Saravacos

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