ebook ebooks e-book e-books downloaden bei MyEbooks.ch downloaden

Case Studies in Food Engineering Learning from Experience

:	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.

	Preface	5
	Purpose and Background of the Book	5
	Contents	7
	About the Author	12
	1 Introduction	13
	1.1 How to Use Case Studies	5
	Part I Processes Based Largely on Physical Operations	15
	2 Dry Mixing	16
	2.1 Continuous Mixing	21
	2.2 Addition of Liquids	21
	2.3 Specific Mixers	22
	2.4 Examples	22
	2.5 Some Lessons	26
	3 Snacks and Baking	27
	3.1 Snacks	27
	3.1.1 Technical Platforms for Snacks	28
	3.1.2 Equipment Innovations	28
	3.1.3 New Frying Technology	29
	3.1.4 Coating and Seasoning	30
	3.2 Baking	32
	3.2.1 Bread	33
	3.2.2 Cake	38
	3.2.3 Cookies and Crackers	39
	3.3 Examples	40
	3.4 Lessons	42
	4 Breakfast Cereals	43
	4.1 Processes	43
	4.2 Coating and Inclusions	45
	4.3 Examples	45
	4.4 Lessons	47
	5 Pet Foods	48
	5.1 Complete and Balanced Nutrition	48
	5.2 Ingredients and How They Are Handled	50
	5.3 Some Unit Operations	52
	5.4 Examples	55
	5.5 Lessons	57
	6 Fruit and Vegetable Juice Processing	58
	6.1 Citrus Fruit Juice	58
	6.1.1 Processing Steps	58
	6.1.2 By-products	60
	6.2 Other Juices	61
	6.3 Bulk Aseptic Storage	62
	6.4 Examples	62
	6.5 Lessons	66
	7 Membrane Processing	67
	7.1 Some Applications	67
	7.2 Process Arrangements	69
	7.3 Examples	72
	7.4 Lessons	74
	8 Freeze Drying	75
	8.1 Freeze Drying Basics	75
	8.2 Equipment Innovations	76
	8.3 Other Freeze-Dried Materials	77
	8.4 Examples	78
	8.5 Lessons	80
	Part II Processes Based on Biochemical Reactions and Thermal Treatment	82
	9 Continuous Thermal Processing	83
	9.1 Aseptic Processing	83
	9.1.1 New Developments in Aseptic Processing	83
	9.1.2 Aseptic Processing Basics	84
	9.1.3 Regulation of Aseptic Processes	85
	9.1.4 Aseptically Processed Foods	86
	9.1.5 Typical Process Equipment	86
	9.1.6 Foodservice Opportunities	86
	9.1.7 Bulk Aseptic Storage	87
	9.2 Other Applications of the Flow Sheet	87
	9.2.1 Cooking	87
	9.2.2 Pasteurization	88
	9.3 Kinetics of Thermal Processing	90
	9.3.1 The Effect of Temperature	91
	9.4 Examples	91
	9.5 Lessons	95
	10 Retort Pouch Foods	96
	10.1 History	96
	10.2 Commercialization of Retort Pouch Foods	99
	10.3 Issues and Lessons	101
	10.4 What Happened?	105
	10.5 Exercises	106
	10.6 Lessons	106
	11 Ice Cream	107
	11.1 Ice Cream Manufacture	107
	11.2 A Digression into Heat Transfer	110
	11.2.1 Cooling Refrigerated Foods	110
	11.2.2 Fermentation of Yogurt in Cups	111
	11.2.3 Leavening of Refrigerated Biscuit Dough in Tubes	111
	11.2.4 Freezing of Food Service Muffins	111
	11.3 Sanitation and Cleaning	112
	11.4 Examples	113
	11.5 Lessons	114
	12 Sausages and Other Meat Products	116
	12.1 Basics of Meat Processing	116