Unit operation in Food Processing
Table of Content
INTRODUCTION
Chapter 1 - Introduction to Food
Chemistry
1.Food Components
1. Wate
2. Carbohydrate
3. Protein
4. Lipids
• Olestra
5. Dispersion
6. Color, Vitamins & Minerals
Processing
1. Cheese processing
2. Tortilla chips processing
3. Beer manufacturing
4. Chocolate processing
Chapter 2 - Food Rheology
1. Introduction
2. Viscometry
3. Rheological models
4. Time dependent model
5. The vane method for yield stress
6. Viscoelastic properties
Appendix
1. Introduction to food extrusion
2. Snackers and others
Chapter 3 - Pipeline design
1. Introduction
2. Mechanical Energy Balance
3. Laminar flow velocity profiles
4. Fanning Friction Factor
5. Laminar flow crietria
6. Kinetic Energy Evaluation
7. Friction Losses: Valves, Fittings,
and Similar Parts
• Pressure drop correction in a tube
viscometer
8. Pumps in the Food Industry
• How to select a Waukisha Pump
Appendix
1. Ethanol production
• Presentation-Ethanol & Poverty
2. Waukesha Cherry-Burrell
Engineering Manual
3. Pumps brochure
Chapter 4 - Heating & Cooling
Processes
1. Introduction
2. Steady-State Heat Transfer
3. Thermal Properties of Foods
• Thermal conductivity of foods
4. Heat Exchanger
• h values Plate heat exchanger
and direct contact heat exchanger
• Design of a Tubular Heat
Exchanger
5. Unsteady-State Heat Transfer
• Heat transfer in ellipsoides f
6. Microwave Heating
Comprehensive Problem
• Potato cooling model
• Facts about potatoes
Chapter 5 - Thermal Processing
1. Pasteurization
• Thermal Processing
• Continuous-Flow Sterilization - A
septic Processing
• Steam-Air Mixtures for Thermal
Processing
• Canning
2. Microbiology of Thermal
Processing
• Food Characteristics
• Properties of the Environment
• General method for process time
calculation
• Formula method for process time
calculation
3. Aseptic Processing and Packaging
• The System and Its Elements
BAEN - 2117 TAMU - Scoates Hall, 314 - 979-847-8794 - rmoreira@tamu.edu - www.baen.tamu.edu
Unit operation in Food Processing
• Characteristics of Specific
Elements
• Mathematical Description of the
Process
• Microorganisms
Chapter 6 - Food Freezing
1. Introduction to freezing
• Frozen-food Properties
• Freezing-point depression
• Ice crystal formation
• Unfrozen water fraction
• Density
• Thermal conductivity
• Apparent specific heat
• Apparent thermal diffusivity
2. Product Enthalpy
3. Freezing-time Calculations
• Freezing time equations
• Numerical methods
• Recommend Prediction Method
4. Freezing Systems
• Direct contact systems
• Indirect-contact systems
• Design calculations
• Freezer Design Requirements
5. Frozen-foods Storage
Appendix
Refrigeration Systems
Advanced Equipment - Freezers
Chapter 7 Food Dehydration
1. Dehydration Principles
2. Drying Air Properties-For adiabatic
processes
• Definition of psychrometric terms
• Perfect Gas Law Relationships of
Moist Air Properties
• Psychrometric Chart
• Virtual psychrometric chart
3. Equilibrium Moisture Content and
Water Activity
• EMC Values
• Plotting EMC Curves
• EMC Determination
• EMC Models
4. Types of Dryers Used in the Food
Industry
5. Drying Fundamentals
• Material Balance
• Heat and mass transfer
6. Applications
• Tray or Cabinet Dryers
• Tunnel and Conveyor Dryers
• Rotary Dryers
• Flash or Pneumatic Dryers
Chapter 8 - Deep-fat Frying
1. Principles of Deep-Fat Frying
2. The Chemistry of Frying
• How oils spoil
• Changes in the oil during frying
• The surfactant theory of frying
• Change in food quality
• Methods of measurement of
frying oil degradation
• Changes in the physical and
chemical properties of soybean oil with
frying time
3. Deep-fat Fryers
• Batch Frying Systems
• High-Capacity Frying Systems
• DESIGN FEATURES
4. Heat and Moisture Transfer
During Frying
• Mass transfer and moisture loss
• Heat transfer inside the product
• Heat transfer to the product
5. Product Characteristics
6. Automatic Control of Frying
Processes
BAEN - 2117 TAMU - Scoates Hall, 314 - 979-847-8794 - rmoreira@tamu.edu - www.baen.tamu.edu