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Experiments in Unit Operations and Processing of Foods

  • Book
  • © 2008

Overview

Editors:
  1. Margarida Vieira

    1. Instituto Superior de Engenharia Campus da Penha, Universidade do Algarve, Portugal

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  2. Peter Ho

    1. Instituto Politécnico de Viana do Castelo, Avenida do Atlântico-Apartado 574, Portugal

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  • Discusses the techniques used in unit operations of processing of various foods

Part of the book series: Integrating Food Science and Engineering Knowledge Into the Food Chain (ISEKI-Food, volume 5)

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Table of contents (20 chapters)

  1. Front Matter

    Pages i-xix
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  2. Conversion Operations

    1. Front Matter

      Pages 1-1
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    2. Mixing – Determining Mixing Parameters

      • Mustafa Bayram, Fahrettin Göğüş
      Pages 3-19

    3. Filtration I – Determining Filterability of Suspensions

      • Cecilia Hodúr
      Pages 21-26

    4. Filtration II – Using a Plate-and-Frame Filter

      • Marie-Laure Lameloise
      Pages 27-33

    5. Centrifugation – Separating Cream from Milkcentrifugation - Separating Cream from Milk

      • Rui Costa, David Gomes
      Pages 35-39

    6. Concentration – Direct Osmotic Concentration of Liquid Foods

      • Harris N. Lazarides
      Pages 41-45

    7. Osmotic Dehydration – Vacuum Impregnation of Fruit

      • Eugenia Martin-Esparza, Chelo Gonzalez-Martinez
      Pages 47-51

    8. Expression – Extraction of Pumpkin Oil

      • Elvyra Jarienė, Honorata Danilčenko, Paulina Aleknvičienė, Jurgita Kulaitienė
      Pages 53-61

  3. Preservation Operations

    1. Front Matter

      Pages 63-63
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    2. Dehydration I – Tray Drying of Apples Tray Drying Of Apples

      • Margarida Vieira, Jorge Pereira
      Pages 65-70

    3. Dehydration II – Mass Balances on a Combined Air-Microwave Drying Process

      • M. Eugenia Martin-Esparza, Chelo Gonzalez-Martinez, Pedro J. Fito
      Pages 71-76

    4. Spray Drier – Atomization of Milk

      • Cristina Luisa Silva, Magda Navarro de Noronha, Alexandra Morim
      Pages 77-80

    5. Operating a Fluid Bed Drier

      • Semih Otles
      Pages 81-85

    6. Freeze Drying Foods

      • Lea Hyvönen, Kirsi Jouppila
      Pages 87-95

    7. Determining Freezing Times of Food with a Plate Freezer

      • Cristina Luisa Silva, Magda Navarro de Noronha, Alexandra Morim
      Pages 97-104

    8. Comparing Air Blast and Fluidized Bed Freezing

      • Margarida Vieira, Jorge Pereira
      Pages 105-111

    9. Pasteurization with a Plate Heat Exchanger

      • Margarida Vieira, Jorge Pereira, Cornelius Lucher
      Pages 113-123

    10. Sterilization in Cans

      • Albert Duquenoy
      Pages 125-133

  4. Food Processing Operations

    1. Front Matter

      Pages 134-134
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Keywords

About this book

In chemical engineering and related fields, a unit operation is a basic step in a process. For example in milk processing, homogenization, pasteurization, chilling, and packaging are each unit operations which are connected to create the overall process. A process may have many unit operations to obtain the desired product. The book will cover many different unit operations as they apply to food processing.

Editors and Affiliations

  • Instituto Superior de Engenharia Campus da Penha, Universidade do Algarve, Portugal

    Margarida Vieira

  • Instituto Politécnico de Viana do Castelo, Avenida do Atlântico-Apartado 574, Portugal

    Peter Ho

About the editors

Peter Ho is an Assistant Professor at the Polytechnic Institute of Viana do Castelo’ s School of Technology and Management, Portugal.

Maria Margarida Cortez Vieira is an Associate Professor at the University of Algarve's School of Technology, Portugal.

Kristberg Kristbergsson is Professor of Food Science at the Department of Food Science, Faculty Food Science and Nutrition, University of Iceland, Iceland.

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