This text covers the design of food processing equipment based on key unit operations, such as heating, cooling, and drying. In addition, mechanical processing operations such as separations, transport, storage, and packaging of food materials, as well as an introduction to food processes and food processing plants are discussed. Handbook of Food Processing Equipment is an essential reference for food engineers and food technologists working in the food process industries, as well as for designers of process plants. The book also serves as a basic reference for food process engineering students.The chapters cover engineering and economic issues for all important steps in food processing. This research is based on the physical properties of food, the analytical expressions of transport phenomena, and the description of typical equipment used in food processing. Illustrations that explain the structure and operation of industrial food processing equipment are presented. style="font-size: 13.3333330154419px;">The materials of construction and fabrication of food processing equipment are covered here, as well as the selection of the appropriate equipment for various food processing operations. Mechanical processing equipment such as size reduction, size enlargement, homogenization, and mixing are discussed. Mechanical separations equipment such as filters, centrifuges, presses, and solids/air systems, plus equipment for industrial food processing such as heat transfer, evaporation, dehydration, refrigeration, freezing, thermal processing, and dehydration, are presented. Equipment for novel food processes such as high pressure processing, are discussed. The appendices include conversion of units, selected thermophysical properties, plant utilities, and an extensive list of manufacturers and suppliers of food equipment.

This study covers all the transport properties of food materials and systems - exploring viscosity, moisture diffusivities, thermal conductivity and diffusivity, transport and permeability of small molecules, and heat and mass transfer coefficients. The authors provide physical, mathematical or empirical models of the transport processes for each application, as well as principal property values and measuring methods for various food products and systems.

This massively updated and expanded fifth edition is the most complete, authoritative engineering treatment of the dehydration and gas purification processes used in industry today. Of great value to design and operations engineers, it gives practical process and equipment design descriptions, basic data, plant performance results, and other detailed information on gas purification processes and hardware. This latest edition incorporates all significant advances in the field since 1985.You will find major new chapters on the rapidly expanding technologies of nitrogen oxide control, with discussions of regulatory requirements and available processes; absorption in physical solvents, covering single component and mixed solvent systems; and membrane permeation, with emphasis on the gas purification applications of membrane units. In addition, new sections cover areas of strong current interest, particularly liquid hydrocarbon treating, Claus plant tail gas treating, thermal oxidation of volatile organic compounds, and sulfur scavenging processes.This volume brings you expanded coverage of alkanolamines for hydrogen sulfide and carbon dioxide removal, the removal and use of ammonia in gas purification, the use of alkaline salt solutions for acid gas removal, and the use of water to absorb gas impurities. The basic technologies and all significant advances in the following areas are thoroughly described: sulfur dioxide removal and recovery processes, processes for converting hydrogen sulfide to sulfur, liquid phase oxidation processes for hydrogen sulfide removal, the absorption of water vapor by dehydrating solutions, gas dehydration and purification by adsorption, and the catalytic and thermal conversion of gas impurities.