: J. Peter Clark
: Case Studies in Food Engineering Learning from Experience
: Springer-Verlag
: 9781441904201
: 1
: CHF 64.20
:
: Naturwissenschaft
: English
: 222
: DRM
: PC/MAC/eReader/Tablet
: PDF

One of the best ways for students or practitioners to learn is through real-life example. In this volume, Clark presents several case studies that can be used not only by those currently working in the industry, but as a means for sparking discussion in food engineering classes. This book has several purposes: 1) to serve as a source of information about a representative collection of food processes with which Clark has had experience, 2) to convey some practical lessons about process development and plant design, and 3) to serve educators as a resource for class problems and discussion. The book is organized in three broad sections. The first concerns processes that are primarily physical, such as mixing. The second concerns processes that also involve biochemical changes, such as thermal sterilization. The third section addresses some broader issues that have not been discussed elsewhere, including how to tour a plant, how to choose among building a new plant, expanding or renovating, and how to develop processes. J Peter Clark is a Consultant to the Process Industries, residing in Oak Park, Illinois.

Preface5
Purpose and Background of the Book5
Contents7
About the Author12
1 Introduction13
1.1 How to Use Case Studies5
Part I Processes Based Largely on Physical Operations15
2 Dry Mixing16
2.1 Continuous Mixing21
2.2 Addition of Liquids21
2.3 Specific Mixers22
2.4 Examples22
2.5 Some Lessons26
3 Snacks and Baking27
3.1 Snacks27
3.1.1 Technical Platforms for Snacks28
3.1.2 Equipment Innovations28
3.1.3 New Frying Technology29
3.1.4 Coating and Seasoning30
3.2 Baking32
3.2.1 Bread33
3.2.2 Cake38
3.2.3 Cookies and Crackers39
3.3 Examples40
3.4 Lessons42
4 Breakfast Cereals43
4.1 Processes43
4.2 Coating and Inclusions45
4.3 Examples45
4.4 Lessons47
5 Pet Foods48
5.1 Complete and Balanced Nutrition48
5.2 Ingredients and How They Are Handled50
5.3 Some Unit Operations52
5.4 Examples55
5.5 Lessons57
6 Fruit and Vegetable Juice Processing58
6.1 Citrus Fruit Juice58
6.1.1 Processing Steps58
6.1.2 By-products60
6.2 Other Juices61
6.3 Bulk Aseptic Storage62
6.4 Examples62
6.5 Lessons66
7 Membrane Processing67
7.1 Some Applications67
7.2 Process Arrangements69
7.3 Examples72
7.4 Lessons74
8 Freeze Drying75
8.1 Freeze Drying Basics75
8.2 Equipment Innovations76
8.3 Other Freeze-Dried Materials77
8.4 Examples78
8.5 Lessons80
Part II Processes Based on Biochemical Reactions and Thermal Treatment82
9 Continuous Thermal Processing83
9.1 Aseptic Processing83
9.1.1 New Developments in Aseptic Processing83
9.1.2 Aseptic Processing Basics84
9.1.3 Regulation of Aseptic Processes85
9.1.4 Aseptically Processed Foods86
9.1.5 Typical Process Equipment86
9.1.6 Foodservice Opportunities86
9.1.7 Bulk Aseptic Storage87
9.2 Other Applications of the Flow Sheet87
9.2.1 Cooking87
9.2.2 Pasteurization88
9.3 Kinetics of Thermal Processing90
9.3.1 The Effect of Temperature91
9.4 Examples91
9.5 Lessons95
10 Retort Pouch Foods96
10.1 History96
10.2 Commercialization of Retort Pouch Foods99
10.3 Issues and Lessons101
10.4 What Happened?105
10.5 Exercises106
10.6 Lessons106
11 Ice Cream107
11.1 Ice Cream Manufacture107
11.2 A Digression into Heat Transfer110
11.2.1 Cooling Refrigerated Foods110
11.2.2 Fermentation of Yogurt in Cups111
11.2.3 Leavening of Refrigerated Biscuit Dough in Tubes111
11.2.4 Freezing of Food Service Muffins111
11.3 Sanitation and Cleaning112
11.4 Examples113
11.5 Lessons114
12 Sausages and Other Meat Products116
12.1 Basics of Meat Processing116