11/2/2016 Unit Operations in Food Processing - R. Earle UNIT OPERATIONS IN FOOD PROCESSING Search Contents Heat-Transfer Applications.
This is the free web edition of a popular textbook known for its simple approach to the diversity and complexity of food processing.
First published in 1966 but still relevant today, Unit Operations in Food Processing explains the principles of operations and illustrates them by individual processes.
Each Chapter contains unworked examples to help the student food technologist or process engineer gain a grasp of the subject.
Now in electronic form, fully searchable and cross-linked, this online resource will also be a useful quick reference for technical workers in the food industry.
The author, Dick Earle (owner of the copyright) gives permission to download and print any part or all of the text for any nonprofit purposes. Content can be printed by individual page, or as complete Chapters.
Funding, publication and hosting for the book is provided by the New Zealand Institute of Food Science & Technology (NZIFST).
This web edition of Unit Operations in Food Processing is given by Dick and Mary Earle, with the support of the NZIFST, as a service to education in food technology, and to the wider food industry.
Unit Operations in Food Processing - the Web Edition
https://www.nzifst.org.nz/resources/
unitoperations/index.htm
First published in 1966 but still relevant today, Unit Operations in Food Processing explains the principles of operations and illustrates them by individual processes.
Each Chapter contains unworked examples to help the student food technologist or process engineer gain a grasp of the subject.
Now in electronic form, fully searchable and cross-linked, this online resource will also be a useful quick reference for technical workers in the food industry.
The author, Dick Earle (owner of the copyright) gives permission to download and print any part or all of the text for any nonprofit purposes. Content can be printed by individual page, or as complete Chapters.
Funding, publication and hosting for the book is provided by the New Zealand Institute of Food Science & Technology (NZIFST).
This web edition of Unit Operations in Food Processing is given by Dick and Mary Earle, with the support of the NZIFST, as a service to education in food technology, and to the wider food industry.
Unit Operations in Food Processing - the Web Edition
https://www.nzifst.org.nz/resources/
unitoperations/index.htm
UNITOPERATIONS IN FOOD PROCESSING Basic principles of food process engineeringthispage(email link)CHAPTER1INTRODUCTION(cont'd)BASIC PRINCIPLES OF FOOD PROCESS ENGINEERING.The study of process engineering is an attempt to combine all forms ofphysical processing into a small number of basic operations, which arecalled unit operations. Food processes may seem bewildering in their diversity,but careful analysis will show that these complicated and differing processescan be broken down into a small number of unit operations.
For example,consider heating of which innumerable instances occur in every food industry.There are many reasons for heating and cooling - for example, the bakingof bread, the freezing of meat, the tempering of oils.But in process engineering, the prime considerations are firstly, theextent of the heating or cooling that is required and secondly, the conditionsunder which this must be accomplished. Thus, this physical process qualifiesto be called a unit operation. It is called 'heat transfer'.The essential concept is therefore to divide physical food processes intobasic unit operations, each of which stands alone and depends on coherentphysical principles. For example, heat transfer is a unit operation andthe fundamental physical principle underlying it is that heat energy willbe transferred spontaneously from hotter to colder bodies.Becauseof the dependence of the unit operation on a physical principle, ora small group of associatedprinciples, quantitative relationships in the form of mathematical equationscan be built to describe them. Intothe box go the raw materials and energy, out of the box come the desiredproducts, by-products,wastes and energy. The equipment within the box will enable the requiredchanges to be made with as little waste of materials and energy aspossible.In other words, the desired products are required to be maximized andthe undesired by-products and wastes minimized.
Control over the processisexercised by regulating the flow of energy, or of materials, or of both.UnitOperations in Food Processing. Earle.:: Published by NZIFST (Inc.).