Thermal Processing of Food Products by Steam and Hot Water, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for the thermal processing of different food products by applying steam and hot water. Sections cover an overview of thermal food processing, heat exchangers in the food processing industry, different thermal processing operations in the food industry, and applications of heat exchanges. All sections emphasize basic texts relating to experimental, theoretical, computational and/or the applications of food engineering principles and relevant processing equipment.
Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with the particular food processing operations and equipment.
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Table of Contents
Section 1: An overview of thermal food processing1. Introduction to thermal food processes
2. Thermal food process calculations
3. Design and simulation of heat exchangers
Section 2: Heat exchangers in the food processing industry
4. Plate heat exchangers
5. Tubular heat exchangers
6. Shell and tube heat exchangers
7. Direct heat exchangers
8. Other heat exchangers
Section 3: Different thermal processing operations in the food industry
9. Blanching
10. Exhausting
11. Pasteurization
12. Sterilization
Section 4: Application of heat exchangers in the food industry
13. Heat exchangers in the dairy industry
14. Heat exchangers in the fruit juice industry
15. Heat exchangers in the beverages and sugar industry
16. Heat exchangers in the canneries
