Experiments In Unit Operations And Processing Of Foods (integrating Safety And Environmental Knowledge Into Food Studies Towards European Sustainable Development, Volume 5)

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. 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 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