Experiments in Unit Operations and Processing of Foods

The ISEKI-Food book series is a collection of books where various aspects of food safety and environmental issues are introduced and reviewed by scientists specializing in the field. In all of the books a special emphasis is placed on including case studies applicable to each specific topic. The books are intended for graduate students and senior level undergraduate students as well as professionals and researchers interested in food safety and environmental issues applicable to food safety.

"ISEKI-Food" is an acronym for "Integrating Safety and Environmental Knowledge Into Food Studies". Participants in the ISEKI-Food network, coordinated by Professor Cristina Silva at The Catholic University of Portugal, come from 29 countries in Europe and most of the institutes and universities involved with Food Science education at the university level in Europe are represented. Some international companies and non teaching institutions have also participated in the network. The main objectives of ISEKI-Food are to improve the harmonization of studies in food science and engineering in Europe and to develop and adapt food science curricula emphasizing the inclusion of safety and environmental topics.

Experiments in Unit Operations and Processing of Foods contains experimental protocols in unit operations and food processing, adapted from practical courses currently running in those institutions involved in ISEKI-Food. It is meant to complement existing practical courses, when equipment needed to perform certain unit operations may be unavailable. Basic theory, discussion questions, and references to relevant sources are provided for each experimental protocol.

Auteur

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.

Résumé

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.

Contenu
Conversion Operations.- Mixing Determining Mixing Parameters.- Filtration I Determining Filterability of Suspensions.- Filtration II Using a Plate-and-Frame Filter.- Centrifugation Separating Cream from Milkcentrifugation - Separating Cream from Milk.- Concentration Direct Osmotic Concentration of Liquid Foods.- Osmotic Dehydration Vacuum Impregnation of Fruit.- Expression Extraction of Pumpkin Oil.- Preservation Operations.- Dehydration I Tray Drying of ApplesTray Drying Of ApplesTray Drying Of Apples .- Dehydration II Mass Balances on a Combined Air-Microwave Drying Process.- Spray Drier Atomization of Milk.- Operating a Fluid Bed Drier.- Freeze Drying Foods.- Determining Freezing Times of Food with a Plate Freezer.- Comparing Air Blast and Fluidized Bed Freezing.- Pasteurization with a Plate Heat Exchanger.- Sterilization in Cans.- Food Processing Operations.- Ingredients in Infant Foods Pregelatinized AmaranthamaranthamaranthFlour Using a Drum Dryerdryerdryer.- Wheat Crisps Extrusion Cooking Technology.- Semolina Milling and Sieving.- Semi-Hard Cheese Cheese Making Technology.