Evaporation technology in food processing : unit operations and processing equipment in the food industry /
Evaporation Technology in Food Processing, Volume Nine in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for recent invented non-thermal processing of different food products, including ozonation, plasma processing...
שמור ב:
| מחברים אחרים: | |
|---|---|
| פורמט: | ספר אלקטרוני |
| שפה: | אנגלית |
| יצא לאור: |
Cambridge, MA :
Woodhead Publishing,
2024.
|
| נושאים: | |
| גישה מקוונת: | ScienceDirect |
| תגים: |
הוספת תג
אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!
|
MARC
| LEADER | 00000cam a2200000 a 4500 | ||
|---|---|---|---|
| 001 | on1424920697 | ||
| 003 | OCoLC | ||
| 005 | 20260915095206.0 | ||
| 006 | m o d | ||
| 007 | cr |n||||||||| | ||
| 008 | 240306s2024 mau o 000 0 eng d | ||
| 040 | |a YDX |b eng |c YDX |d OCLCO |d OPELS |d UKAHL |d OCLCO |d OCLCL |d SFB |d OCLCF |d OCLCO |d ESU | ||
| 020 | |a 9780128187654 |q (electronic bk.) | ||
| 020 | |a 0128187654 |q (electronic bk.) | ||
| 020 | |z 9780128187647 | ||
| 020 | |z 0128187646 | ||
| 035 | |a (OCoLC)1424920697 | ||
| 050 | 4 | |a TX609 | |
| 082 | 0 | 4 | |a 664/.02842 |2 23/eng/20240321 |1 https://id.oclc.org/worldcat/ddc/E3YYFy4PxF4wm9Ckw9tbWD3qpc |
| 245 | 0 | 0 | |a Evaporation technology in food processing : |b unit operations and processing equipment in the food industry / |c edited by Seid Mahdi Jafari, Esra Çapanoglu and Asli Can Karaca. |
| 260 | |a Cambridge, MA : |b Woodhead Publishing, |c 2024. | ||
| 300 | |a 1 online resource | ||
| 505 | 0 | |a Front Cover -- Evaporation Technology in Food Processing -- Copyright Page -- Contents -- List of contributors -- About the editors -- 1 Evaporation basics -- 1 Introduction to evaporation technology for the food industry -- 1.1 Introduction -- 1.2 Different types of evaporators -- 1.3 Application of evaporators in the food industry -- 1.4 Design, control, and efficiency of evaporators -- 1.5 Conclusions and final remarks -- References -- 2 Elements of an evaporation system for concentration of foods -- 2.1 Introduction -- 2.2 Points to consider in evaporation systems -- 2.2.1 Concentration -- 2.2.2 Foaming ability -- 2.2.3 Fouling -- 2.2.4 Temperature sensitivity -- 2.2.5 Equipment building material -- 2.2.6 Characteristics of the evaporated material -- 2.3 Elements of an evaporation system -- 2.3.1 Evaporation vessel -- 2.3.2 Vapor and liquid separators -- 2.3.3 Heat source -- 2.3.4 Vacuum system -- 2.3.5 Condenser -- 2.3.6 Evaporator type -- 2.3.7 Configurations of evaporation systems -- 2.3.7.1 Forward feed -- 2.3.7.2 Backward feed -- 2.3.7.3 Mixed feed -- 2.3.7.4 Parallel feed -- 2.4 Mass and energy balance in different evaporators -- 2.4.1 Single-effect evaporators -- 2.4.1.1 Mass balance -- 2.4.1.2 Energy balance -- 2.4.1.3 Simplified energy balance -- 2.4.2 Multiple-effect evaporators -- 2.4.2.1 Mass balances -- 2.4.2.2 Energy balances -- 2.5 Conclusion -- References -- 2 Different types of evaporators -- 3 Single-effect evaporators -- 3.1 Introduction -- 3.2 Mass and energy balance of the single-effect evaporators -- 3.3 Main parts and types of single-effect evaporators -- 3.3.1 Main parts of the single-effect evaporators -- 3.3.1.1 Heat exchanger -- 3.3.1.2 Separator -- 3.3.1.3 Condenser -- Types of condensers -- 3.3.2 Types of single-effect evaporators -- 3.3.2.1 Pan and batch evaporators -- 3.3.2.2 Short tube evaporators. | |
| 505 | 8 | |a 3.3.2.3 Rising film evaporators -- 3.3.2.4 Falling film evaporators -- 3.3.2.5 Agitated film evaporators -- 3.3.2.6 Forced circulation evaporators -- 3.3.2.7 Plate evaporators -- 3.4 Advantages and disadvantages of single-effect evaporator -- 3.5 Industrial applications of single-effect evaporators -- 3.5.1 Fruit and vegetable juices -- 3.5.2 Dairy products -- 3.5.3 Sugar production -- 3.6 Using artificial intelligence in evaporating systems -- 3.7 Conclusion -- References -- 4 Multiple-effect evaporators in the food industry -- 4.1 Introduction -- 4.2 Types of evaporators -- 4.2.1 Natural circulation evaporators -- 4.2.2 Forced circulation evaporators -- 4.2.3 Agitated thin-film evaporator -- 4.2.4 Rising (climbing) film evaporators -- 4.2.5 Falling film evaporators -- 4.2.6 Rising/falling film evaporators -- 4.3 Multiple-effect evaporators -- 4.4 Vapor recompression -- 4.5 Applications of multiple-effect evaporators in the food industry -- 4.6 Recent advances in the multiple-effect evaporators -- 4.7 Conclusion -- References -- 5 Vapor recompression systems for food processing evaporators -- 5.1 Introduction -- 5.2 Vapor recompression systems -- 5.2.1 Mechanical recompression -- 5.2.2 Thermal recompression -- 5.3 Applications of vapor recompression systems in food industry -- 5.4 Conclusion -- References -- 3 Application of evaporators in the food industry -- 6 Evaporation in the fruit juice industry -- 6.1 Introduction -- 6.2 Importance and nutritional value of fruits -- 6.3 World production and world trade of fruits -- 6.4 Fruit juice processing -- 6.5 Concentration of fruit juice -- 6.6 Evaporation in production of fruit juice concentrates -- 6.6.1 Evaporators used in the production of fruit juice concentrates -- 6.6.1.1 Open pan or kettle-like evaporators -- 6.6.1.2 Vacuum pan evaporators -- 6.6.1.3 Rising/falling film evaporator. | |
| 505 | 8 | |a 6.6.1.4 Scraped-surface evaporator -- 6.6.1.5 Multieffect evaporator -- Thermal and mechanical vapor recompression -- 6.6.1.6 Spray drying -- 6.6.2 Process parameters affecting evaporation of fruit juices -- 6.7 Alternative techniques in the production of fruit juice concentrates -- 6.7.1 Freeze concentration/cryoconcentration -- 6.7.2 Membrane processes -- 6.7.3 Recent advances in fruit juice evaporation -- 6.7.3.1 Microwave vacuum evaporation -- 6.7.3.2 Ohmic heating assisted vacuum evaporation -- 6.8 Aroma recovery during fruit juice evaporation -- 6.9 Conclusion remarks -- References -- 7 Evaporation in the dairy industry -- 7.1 Introduction -- 7.1.1 Importance of the dairy industry -- 7.1.2 Milk composition and properties -- 7.1.3 Microstructural aspects -- 7.1.4 Composition and characteristics of dairy products -- 7.2 Dairy industry -- 7.2.1 Milk properties -- 7.2.2 Application of food process operations -- 7.2.3 Heating operation in dairy processing -- 7.2.4 Relevance of milk evaporation -- 7.3 Concentrated milk and engineering design -- 7.3.1 Evaporation equipment in dairy industry -- 7.3.2 Types of evaporation units -- 7.3.2.1 Pot for food processing -- 7.3.2.2 Batch-tubular evaporator -- 7.3.3 Changes in milk properties -- 7.3.3.1 Density -- 7.3.3.2 Thermal properties -- 7.3.3.3 Viscosity -- 7.3.3.4 Effect of concentration and storage time -- 7.3.3.5 Effect of concentration and high temperature -- 7.3.3.6 Effect of concentration and pressure -- 7.4 Engineering and parameter design -- 7.4.1 Mass and energy balances -- 7.4.2 Overall heat transfer coefficient -- 7.4.3 Heat transfer area -- 7.4.4 Other milk and liquid food considerations -- 7.5 Commercial types of concentrated milk -- 7.5.1 Evaporated milk -- 7.5.2 Sweetened condensed milk -- 7.5.3 Dried milk -- 7.6 Examples of milk evaporation design -- 7.6.1 Simple effect. | |
| 505 | 8 | |a 7.6.1.1 Mass balance -- 7.6.1.2 Energy balance -- 7.6.2 Double effect -- 7.6.2.1 Mass balance -- 7.6.2.2 Energy balances with boiling point rise of 0 -- First effect balances -- Second effect balances -- Heat transfer -- Conclusion -- 7.7 Recent research studies and future perspectives -- 7.7.1 Heat stability of concentrated milk products -- 7.7.2 Energy efficiency and sustainability -- 7.7.3 Fouling and microbiological aspects -- 7.8 Final remarks -- References -- 8 Evaporation in the sugar industry -- 8.1 Introduction -- 8.2 Raw materials of the sugar industry -- 8.3 Sugar juice-processing steps from sugar beet and sugarcane -- 8.4 Importance of evaporation process in the sugar industry -- 8.4.1 Evaporation theory -- 8.4.2 Single-effect evaporation -- 8.4.3 Multiple-effect evaporation -- 8.5 Process parameters affecting evaporation -- 8.5.1 Feed temperature -- 8.5.2 Steam temperature -- 8.5.3 Boiling point temperature -- 8.5.4 Surface area -- 8.5.5 Overall heat transfer coefficient -- 8.6 Types of evaporators used in the sugar industry -- 8.6.1 Vertical short-tube evaporators -- 8.6.2 Thin film evaporators -- 8.6.3 Plate evaporators -- 8.7 Evaporation control and energy saving -- 8.8 Conclusion -- References -- 9 Evaporation in the edible oil industry -- 9.1 Introduction -- 9.2 Edible oils -- 9.2.1 Plant sources of oils -- 9.2.2 Extraction of oils from oilseeds -- 9.2.2.1 Traditional extraction methods -- Chemical extraction -- Mechanical expression -- Aqueous extraction -- 9.2.2.2 Innovative extraction methods -- Supercritical fluid extraction -- Microwave-assisted extraction -- Ultrasound-assisted extraction -- Instant controlled pressure drop-assisted extraction -- 9.2.3 Types of edible oils -- 9.2.3.1 Refined edible oils -- 9.2.3.2 Unrefined edible oils -- 9.2.4 Refining of edible oils -- 9.2.5 Evaporation in edible oil industry. | |
| 505 | 8 | |a 9.2.5.1 Deodorization of crude vegetable oil -- Steam stripping -- Steam-free deodorization -- Vacuum-evaporation and nitrogen-assisted deodorization -- Thermomechanical multiflash autovaporization -- 9.2.5.2 Cake desolventizing -- Desolventizer-toaster -- Flash desolventizing -- 9.2.5.3 Evaporators -- Classification of evaporators -- 9.2.5.4 Types of evaporators -- Batch-type pan evaporator -- Natural-circulation evaporator -- Rising-film tubular evaporator -- Falling-film tubular evaporator -- Rising/falling-film tubular evaporator -- Forced-circulation evaporator -- Agitated thin-film evaporator -- Plate-type evaporators -- 9.2.6 Storage and stability of edible oils -- 9.3 Conclusion -- References -- 10 Evaporation in the tomato paste industry -- 10.1 Introduction -- 10.1.1 Importance of the tomato paste industry -- 10.1.2 Tomato composition, properties, and characteristics -- 10.1.3 Microbial aspects -- 10.2 Methods for producing tomato paste -- 10.3 Production line of tomato paste -- 10.4 Evaporation technology in production of tomato paste -- 10.4.1 Types of evaporators -- 10.4.2 Process parameters affecting the evaporation of tomato paste -- 10.4.3 Rheological properties of tomato paste and its effect on evaporation -- 10.4.4 Heat transfer in evaporation -- 10.5 Advantages of evaporation technology in the production of tomato paste -- 10.6 Simulation examples of evaporation in the tomato paste industry -- 10.7 Recent advances in evaporation in the tomato paste industry -- 10.8 Conclusion and final remarks -- References -- 4 Design, control and efficiency of evaporators -- 11 Design, model, and simulation of evaporators for the food industry -- 11.1 Introduction -- 11.2 Mass and energy balances in evaporators for the food industry -- 11.2.1 Mass balances -- 11.2.2 Energy balances. | |
| 520 | |a Evaporation Technology in Food Processing, Volume Nine in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for recent invented non-thermal processing of different food products, including ozonation, plasma processing, pulsed electric fields, high pressure. | ||
| 532 | 8 | |a Trusted Intermediary contact: t.narup@elsevier.com | |
| 532 | 8 | |a Publisher contact for further accessibility information: t.narup@elsevier.com | |
| 650 | 0 | |a Food |x Drying. | |
| 650 | 6 | |a Aliments |x Déshydratation. |0 (CaQQLa)201-0001323 | |
| 650 | 7 | |a dehydration. |2 aat |0 (CStmoGRI)aat300214737 | |
| 650 | 7 | |a Food |x Drying |2 fast |0 (OCoLC)fst00930501 | |
| 700 | 1 | |a JAFARI, SEID MAHDI. | |
| 776 | 0 | 8 | |c Original |z 0128187646 |z 9780128187647 |w (OCoLC)1321786927 |
| 856 | 4 | 0 | |3 ScienceDirect |u https://www.sciencedirect.com/science/book/9780128187647 |