Handbook of Food Science and Technology 2

Food Process Engineering and Packaging

Romain Jeantet, Thomas Croguennec, Pierre Schuck, Gérard Brule

• Publisher: Wiley-ISTE
• Year: 2016
• ISBN:
  9781119285243
• Edition: 1
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and translated version of the book "Science des aliments" published in 2006 by Lavoisier. "Science des aliments" is a general and introductory food science and technology handbook, based on the authors' Masters and PhD courses and research experiences. The book is concise, pedagogical and informative and contains numerous illustrations (approximately 500 original figures and tables). In three volumes), it summarizes the main knowledge required for working in food industries as scientists, technical managers or qualified operators. It will also be helpful for the formation of students in food science and biotechnologies (bachelor's and master's degree).

PART 1
Basis of Food Engineering

1
Transport Phenomena – Basis of Unit Operations

The processing of agricultural commodities into finished food products can be analyzed in different ways. It can be examined by sector or by establishing a detailed description of the different unit operations in each one. Such an approach is not very useful in that the same unit operations exist in different sectors. For example, there is very little difference, with the exception of product characteristics or the type of material used, between pasteurization in a brewery and that in a milk factory, between concentration in a milk factory and that in a sugar refinery or between water extraction of sugar from sugar beet and solvent extraction of fat from oilcake.

Such overlaps can be limited by another approach, which looks at processing at the level of elementary operations (or unit operations) such as filtration, centrifugation, pasteurization or drying.

However, this approach can be further rationalized as such unit operations are fundamentally linked to three types of transport phenomena (or transfers) resulting from a physical difference (temperature, concentration or speed) between two points within a system: heat transfer (transfer of thermal energy from a hot to a cold point), mass transfer (transfer of mass from a concentrated to a diluted point) and momentum transfer (transfer of momentum from a moving point at a given speed to a moving point at a lower speed).

For example:

• – heat transfers play a major role in the elementary operations of pasteurization, sterilization and concentration;
• – mass transfers mainly govern extraction operations by diffusion.

However, such transfer processes are often connected and interdependent, for example in a drying operation, heat transfer causes the mass transfer (of moisture) from a product to the environment.

It is therefore essential to first examine these before studying unit operations, which combined together form the basis for food production overall.

There are three different mechanisms of heat transfer:

• – conduction (or diffusion): in this case, the matrix in which heat transfer takes place, can be considered motionless with regard to the direction of transfer. For example, heat transfer in a solid does not involve motion of the material itself. In a liquid, heat transfer may be conductive if the energy is transferred by molecular agitation, apart from the random motion of molecules in the direction of the heat transfer;
• – convection: in this case, transfer processes involve movement of part of a matrix that carries a quantity of heat, mass or momentum from one point to another. F...

Table of contents

• Cover
• Table of Contents
• Title
• Copyright
• Introduction
• PART 1: Basis of Food Engineering
• PART 2: Food Biological Stabilization
• PART 3: Food Physicochemical Stabilization
• PART 4: Food Ingredient Preparation
• PART 5: Packaging
• Bibliography
• List of Authors
• Index
• End User License Agreement