Experiments in Unit Operations and Processing of Foods (Integrating Safety and Environmental Knowledge Into Food Studies towards European Sustainable Development)

Cover......Page 1
Experiments in Unit Operationsand Processing of Foods......Page 2
SERIES ACKNOWLEDGEMENTS......Page 7
SERIES PREFACE......Page 8
PREFACE......Page 11
CONTENTS......Page 13
CONTRIBUTORS......Page 15
Part I: Conversion Operations......Page 18
1.1 Introduction......Page 19
1.1.2 Mixing of Widely Different Quantities2. Mixing of widely different quantities......Page 22
1.2.1 What Sample Size Should Be Taken? 4. What size sample should be taken ?......Page 23
1.2.2.1 Mixing Index......Page 25
1.2.2.2 Rate of Mixing and Mixing Efficiency......Page 26
1.2.4 Selection of Mixers......Page 27
1.3.1 Apparatus......Page 28
1.3.3 Procedure......Page 32
1.4.1 Data Analysis......Page 33
1.4.2 Questions......Page 34
2.1.4 Filterability Index......Page 36
2.2.1 Filterability Apparatus......Page 37
2.2.2 Additional Apparatus and Materials......Page 38
2.2.3 Procedure......Page 39
2.2.4 Calculations......Page 40
2.3 Data Analysis and Questions......Page 41
3.1 Introduction......Page 42
3.2.1 Laboratory Filtration Cell......Page 43
3.2.2 Plate-and-Frame COFRAM-SEITZ Filter Press......Page 44
3.2.3 Procedure......Page 45
3.2.3.2 Filtration of Kieselguhr Solutions with the Plate and Frame Filter......Page 46
3.3 Data Analysis and Questions......Page 47
4.1 Introduction......Page 49
4.2.2 Procedures......Page 50
4.2.3 Calculations......Page 51
4.3 Data Analysis and Questions......Page 52
5.1 Introduction......Page 54
5.2.1 Apparatus and Materials......Page 55
5.2.3 Calculations......Page 57
5.3 Data Analysis and Questions......Page 58
6.1 Introduction......Page 59
6.2.1 Equipment......Page 61
6.3 Data Analysis And Questions......Page 62
7.1 Introduction......Page 64
7.1.1 Kinds of Plants for Pressing Oiloil......Page 65
7.1.1 Parameters of the Press for Oil Extractionoil......Page 66
7.1.1 Pumpkin Seed Oil7.3 Pumpkin seed oil......Page 69
7.2.1 Procedure......Page 70
7.4 Questions......Page 71
Part II: Preservation Operations......Page 73
8.1 Introduction......Page 74
8.1.3 Drying Curves......Page 75
8.2.1 Tray Drier (Armfield)......Page 76
8.2.3 Procedure......Page 77
8.3 Data Analysis And Questions......Page 78
Objectives and Learning Outcomes......Page 80
9.1.3 Drying DryingCurve......Page 81
9.2.1 Apparatus......Page 82
9.2.3.1 Air Volumetric and Mass Flow. Consumed Electric Power on the Process......Page 83
9.2.3.2 Mass Balance on the Process......Page 84
9.3 Data Analysis and Questions......Page 85
10.1 Introduction......Page 86
10.2.2 Material......Page 87
10.3 Data Analysis and Questions......Page 88
11.1 Introduction......Page 90
11.1.2 Equipment......Page 91
11.2 Experimental Procedure......Page 92
11.3 Questions and Calculations......Page 93
12.1 Introduction......Page 95
12.1.4 Freeze DryingdryingTimedrying time......Page 98
12.2.3 Procedure......Page 101
12.3 Data Analysis And Questions......Page 102
13.1 Introduction......Page 104
13.1.4 Freezing Plots......Page 105
13.1.4 Freezing Time Estimation......Page 106
13.2.2 Materials......Page 108
13.2.4 Food preparation......Page 110
13.3 Data Analysis and Questions......Page 111
14.1 Introduction......Page 112
14.1.3 Freezing Time......Page 113
14.2.1 Apparatus......Page 116
14.2.3.2 Fluidized Bed Freezingfreezing......Page 117
14.3 Data Analysis And Questions......Page 118
15.1 Introduction......Page 119
15.1.3 Kinetics of Chemical Reactions and Microbial Destruction in Food......Page 120
15.1.3 Temperature Dependence......Page 122
15.1.4.2 The Bigelow Model......Page 123
15.2.1 Apparatus......Page 124
15.2.2 Materials......Page 125
15.2.3.3 Thermal Degradation Kinetics......Page 126
15.3.1 Heat Transfer......Page 127
15.3.2 Residence Time Distribution......Page 128
15.3.3 Determination of the D Value of Ascorbic Acid......Page 129
Introduction......Page 130
16.1.2 The Essential Concepts: The Sterilisation (or Pasteurisation or Cooking Value)......Page 131
16.1.2 Quantifying the Thermal Behaviour: f and j Values......Page 133
16.1.2 Using f and j to improve the Heat Treatment: The Ball Method......Page 134
Apparatus and Materials......Page 137
Data Analysis and Questions......Page 138
Part III: Food Processing Operations......Page 139
17.1 Introduction......Page 140
17.2.3 Procedure......Page 141
17.2.3.1 Analysis......Page 142
17.3 Data Analysis And Questions......Page 144
18.1 Introduction1. Introduction......Page 146
18.2.1 Apparatus......Page 147
18.3.1.1 Bulk Density......Page 148
18.4 Data Analysis And Questions......Page 149
19.1 IntroductionIntroduction......Page 153
19.2.2 Milling......Page 154
19.2.3 Sieving......Page 155
19.3 Data Analysis......Page 156
20.1.3 Pasteurization......Page 157
20.1.3 Pre-pressing and Moulding......Page 158
20.2.1 Materials......Page 159
20.3.2 Process......Page 160
20.4 Questions......Page 162
Annex 2. Filterability......Page 163
Cofram-Seitz Filter......Page 164
Annex 5. Direct Osmotic Concentration......Page 165
Annex 6. Vacuum Impregnation......Page 168
Annex 8 Tray Drying of Apples......Page 169
Annex 9 Mass Balances on a Combined Air-microwave Process......Page 171
Annex 11 Experimental Data for Fluid bed Drying......Page 173
Annex 13 Freezing - I. Determining Freezing Times of Food with a Plate Freezer......Page 174
Annex 14 Freezing - II. Comparing Air Blast and Fluidized Bed Freezing......Page 179
Annex 15. Heat Processing - I. Pasteurization with a Plate Heat Exchanger......Page 182
Annex 16. Heat Processing - II. Sterilization in Cans......Page 184
Annex 17- Ingredients in Infant Foods - Pregelatinized Amaranth Flour using a Drum Dryer......Page 185
Annex 19 Semolina - Milling and Sieving......Page 186
Index......Page 187