Handbook food processing equipment

Focuses on the design and selection of food processing equipment, including mechanical transport and storage. Skip to main content Skip to table of contents. Advertisement Hide. This service is more advanced with JavaScript available. Handbook of Food Processing Equipment.

Authors view affiliations George Saravacos Athanasios E. Provides a comprehensive overview of food processing equipment, including different types of processing and food processing plants Focuses on the design and selection of food processing equipment, including mechanical transport and storage Presents important research on mass transfer, thermal, freezing, and food evaporation equipment.

Front Matter Pages i-xii. George Saravacos, Athanasios E. Pages Design and Selection of Food Processing Equipment. Mechanical Transport and Storage Equipment. Mechanical Processing Equipment. Selection of Reciprocating Compressors.

Rotary Compressors. Centrifugal Compressors. Screw Compressors. Forced Convection Air Coolers. Bath and Tube Evaporators. Shell and Tube Evaporators. Shell and Coil Evaporators.

Double-Pipe Evaporators. Baudelot Evaporators. Double-Wall Evaporators. CoolinglFreezing Evaporators for Solids. Improvement of Heat Transfer in Evaporators. Tube Condensers.

Evaporative Condensers. Tower Condensers Air Condensers. Capacity Control. Cooling of Foods. Cooling Equipment. Cooling of Solids. Surface Contact Cooling Tunnel Cooling. Cooling of Liquids. Jacketed Vessels. Shell and Coil Equipment. Vacuum Cooling Equipment. Combination Cooling with Mixing. Freezing of Foods. Freezing Equipment. Air Freezing Equipment Tunnel Freezers. Fluidized Bed Freezers. Belt Feezers. Cold Surface Freezing. Liquid Freezing. Liquid Freezers.

Frozen Pellets Cryogenic Liquids. Thawing Equipment. Convective Methods of Thawing. Vacuum Thawing. Contact Thawing. Electrical Thawing. Cold Storage. Reduction of Weight Loss. Temperature Adjustment. Controlled Atmosphere. Ice Manufacturing. Kinetics of Thermal Inactivation. Inactivation of Microorganisms and Enzymes. Thermal Damage to Food Components. Heat Transfer Considerations. Unsteady-State Heat Transfer. Thermal Process Calculations. In-Container Sterilization.

General Method Formula Method. Commercial Sterility. Continuous Flow Thermal Processes. One-Phase Fluid Foods. Two-Phase Foods. Fluid Flow and Heat Transfer Considerations. Validation of the Aseptic Processes. Thermal Processing Equipment. In-Container Sterilizers. Canning Operations. Can Sizes. Typical Thermal Process Times.

Batch Sterilizers. Still Retorts.. Batch Rotary Sterilizers. Crateless Retorts. Retorts for Glass and Flexible Containers. Continuous In-Container Sterilizers Hydrostatic Sterilizers. New In-Container Sterilizers.

Circulating Water and Steam Sterilizers Track Flow Sterilizers. Flame Sterilizers. General Aspects Direct Heating. Indirect Heating. Aseptic Packaging. Thennal Pasteurizers. In-Container Pasteurizers. Thennal Blanchers. Distillation Equipment. VaporlLiquid Equilibria. Activity Coefficients and Relative Volatilities. Nonideal Mixtures and Azerotropes. Volatile Food Aromas. Detennination of Equilibrium Stages. Graphical Methods Analytical Methods.

Column Efficiency. Food Distillation Equipment Ethanol Distillation. Essence Recovery Units. Stripping of Aromas. Fractionation of Aromas Spinning Cone Stripping Column. Molecular Distillation. Determination of Equilibrium Stages. Mass Transfer Considerations.

Food Extraction and Leaching Equipment. Tray Columns. Packed Towers. Gas Absorption and Stripping Equipment. Agitated Vessels. Multistage Columns and Packed Towers. Gas Scrubbers. Adsorption Equilibria and Mass Transfer.

Adsorption Equipment. Ion-Exchange Equipment. Food Applications. Water Treatment. Recovery of Valuable Components. Removal of Undesirable Components. Crystallization from Solution Equipment. Solubility Considerations. Nucleation and Mass Transfer.

Industrial Crystallizers. Membrane Separation Equipment. Membranes and Membrane Modules. Membrane Separation Systems. General Considerations. Design of Membrane Systems. Reverse Osmosis and Nanofiltration. RO Systems. Food Applications ofRO. UF Systems. Food Applications of UF. MF Systems. Food Applications of MF. Supercritical Fluid Extraction. Supercritical Fluids. Freeze Concentration.

Crystallization of Ice. Ice Separation. Fat Fractionation. Dry Fractionation. Detergent Fractionation. Solvent Fractionation. Nonthermal Food Preservation. Food Irradiation. Review of Food Irradiation. Food Preservation by Irradiation. Sources of Food Irradiation. Cost of Food Irradiation. High-Pressure Processing. Pulsed Electric Field Processing.

Packaging Characteristics. Technical Considerations. Technological Considerations. Economic Considerations. Ecological Considerations.

Packages and Packaging Materials. Paper, Carton, and Cardboard. Preparation of Food Containers. Fabrication and Forming of Packages.

Metal Containers.. Cartons and Cardboard Packages. Tube Packages. Pouch Packages. Thermoformed Packages. Blow Mold Packages. Filling Equipment. Product Transfer Systems. Closing Equipment. Closing of Food Packages. Glass Closures. Closing of Metallic Containers. Closing of Plastic Packages. Closing of Cartons and Cardboard. Group Packaging. Grouping of Packages. Conversion to SI Units. Industrial Water. Steam Boilers. Mechanical Transport and Storage Equipment. Mechanical Processing Equipment.

Mechanical Separation Equipment. Heat Transfer Equipment. Food Evaporation Equipment. Food Dehydration Equipment. Refrigeration and Freezing Equipment. Thermal Processing Equipment. Mass Transfer Equipment. Equipment for Novel Food Processes.