Food Process Design and Evaluation

Description

Thisbook provides detailed illustrated reports on important recent advances in processing of foods including separation, mixing, preservation, and extrusion. The authors are specialists in food processing from North America and Europe. The reports were originally presented at the Conference of Food Engineering sponsored by the American Institute of Chemical Engineers in 1992 and 1993; they were selected, rewritten and updated for this book.  Read more... Abstract: Thisbook provides detailed illustrated reports on important recent advances in processing of foods including separation, mixing, preservation, and extrusion. The authors are specialists in food processing from North America and Europe. The reports were originally presented at the Conference of Food Engineering sponsored by the American Institute of Chemical Engineers in 1992 and 1993; they were selected, rewritten and updated for this book Content: Cover Half Title Title Page Table of Contents Preface 1 / Electrically Assisted Membrane Separation Processes Introduction Separation under Application of External Fields Theoretical Considerations Research Results and Applications Other Techniques Utilizing Electric Fields Summary and Conclusions Nomenclature References 2 / Review and Advances in Apple Juice Processing Introduction Apple Juice Processing Efforts in Process Optimization Prospects for the Future References 3 / An Appraisal of the Characteristics of Food Mixing Introduction Characteristic Features of Food MixingAssessment of Food Mixture Quality Types of Food Mixers Scaleup of Mixers Concluding Remarks References 4 / An Economical Method for the Dispersion of Powders into Liquids Introduction Basic Principles of Blender/Pump Design Blending System Design A Blending Solution Summary References 5 / Hygienic Design and Evaluation of a NIMIX Mixer for Particulate Suspension Duties Introduction The 100-L Development Prototype The 500-L Preproduction Prototype Main Design Issues Microbiology Challenge Trials Conclusions Acknowledgements Reference 6 / Design Considerations in Aseptic Processing of FoodsIntroduction Equipment Selection Monitors and Controls System Design Validation of Aseptic Processes for Particulates Recent Advances Design Considerations in Particulates Processing Summary Nomenclature Acknowledgements References 7 / Flow Diversion Valve Practices in Plants Designed for Aseptic Processing Familiarity with Flow Diversion Devices Succession from HTST to Aseptic Acknowledgement Appendix A-Symbols Chart Appendix B-Glossary References 8 / Electrical Control and Monitoring Systems for an Aseptic Packaging LineIntroduction Background Discussion Conclusion References 9 / Advances in High-Pressure Food Preservation Methods Introduction Advantages and Applications of UHP Inactivation of Microorganisms by Overcoming Baroprotective Effects Development of UHP Processes Outlook Acknowledgements References 10 / Recent Developments in the Commercial Applications of High-Pressure Technology in Food Processing Introduction General Description of an Industrial High-Pressure System Current Status of High-Pressure TechnologyApplications of High-Pressure Technology in the Food Industry High Pressure and Packaging Materials Conclusions on Packaging Outlook References 11 / Extruded Cereals and Snacks Introduction Product Texture Objective 1 Objective 2 References 12 / Current Automated Control Approaches to Twin Screw Extrusion Systems Background Rheologicaal Models Process Duplication Dry Powder Feeding Method Conditioners Steam or Liquid Feed Ingredient Instrumentation Machine and Personnel Safeguards Conclusion References Index