George Saravacos

Food process design.

Food science in process design: introduction food preservation processes chemical kinetics food microbiology and food safety quality changes in food processing nomenclature References. Principles of food process design: introduction design offood processes food safety and quality food plant design project evaluation and cost estimation application to tomato paste processing plant nomenclature references. Computer-aided process design: introduction principles of spreadsheet-aidedprocess design application example nomenclature references. Heating processes: introduction heat transfer coefficients food heating equipment simplified design of a heat exchanger detailed design of a shell and tube heat exchanger detailed designof a plate heat exchanger hygienic and quality considerations nomenclature references. (Part contents).

RHEOLOGICAL PROPERTIES OF FLUID FRUIT AND VEGETABLE PUREE PRODUCTS: COMPILATION OF LITERATURE DATA

Recently published values of rheological properties of fluid fruit and vegetable puree products were retrieved from the literature and analyzed. The results of more than 10 materials are presented, concerning the reported ranges of variation of Consistency Coefficient and Flow Behavior Index, together with the corresponding ranges of variation of concentration and temperature. The related literature sources are presented for each material. Empirical models, relating both Consistency Coefficient and Flow Behavior Index to concentration and temperature, are proposed and fitted to all retrieved data for each material. The data were screened carefully, using residual analysis techniques.

Moisture Diffusivity: Literature Data Compilation for Foodstuffs

Abstract There is a wide variation of the reported experimental data of moisture diffusivity of solid food materials, making difficult their utilization in drying and other applications. Recently published values of moisture diffusivity in various foods were retrieved from the literature, and they were classified and analyzed. The results of more than 100 food materials classified in 11 food categories are presented. The results concern the reported range of variation of moisture data together with the corresponded range of variation of material moisture content and temperature. The relative literature sources are presented for each food material.

MOISTURE DIFFUSIVITY DATA COMPILATION FOR FOODSTUFFS: EFFECT OF MATERIAL MOISTURE CONTENT AND TEMPERATURE

There is a wide variation of the reported experimental data of moisture diffusivity of solid food materials, making difficult their utilization in drying and other applications. Published values of moisture diffusivity in various foods were retrieved from the literature, and these were classified and analyzed statistically to reveal the influence of material moisture content and temperature. Empirical models, relating moisture diffusivity to material moisture content and temperature, were fitted to all examined data for each material. The data were screened carefully using residual analysis techniques. The most promising model was proposed, which is based on an Arrhenius-type effect of temperature and it uses a parallel structural model to take into account the effect of material moisture content.

THERMAL CONDUCTIVITY: LITERATURE DATA COMPILATION FOR FOODSTUFFS

Published experimental data on thermal conductivity of food materials are scattered, and their utilization in food processing operations is difficult. Data of thermal conductivity for various foods in recent literature were classified and analyzed. The results of more than 100 food materials, classified in 11 food categories, are presented. The results concern the reported range of variation of moisture data together with the corresponding range of material moisture content and temperature. The relative literature sources are presented for each food material.

Food plant economics

INTRODUCTION Food System Food Process Technology Food Plant Economics Economic Analysis of Food Processing Plants Food Research and Development STRUCTURE OF THE FOOD INDUSTRY Food Systems OVERVIEW OF FOOD PROCESS AND PLANT DESIGN Food Process Design Food Plant Design Food Plant Utilities Food Plant Economics PROCESS ENGINEERING ECONOMICS Money Flow in a Business Enterprise Capital Cost Manufacturing Cost Cash Flow Analysis Plant Profitability Sensitivity Analysis CAPITAL COST OF FOOD PLANTS Quotations from Fabricators Equipment Cost Estimation Data for Preliminary Equipment Cost Estimation Short-Cut Equipment Sizing OPERATING COST OF FOOD PLANTS Raw Materials Food Product Cost Data Packaging Materials Utilities Utility Cost Estimating Model Labor Labor Cost Estimation Model FOOD PRESERVATION PLANTS Tomato Paste Plant Orange Juice Concentration Plant UHT Sterilized Milk Plant Fruit Canning Plant Vegetable Freezing Plant Vegetable Dehydration Plant Techno-Economic Comparison Suppliers of Major Food Processing Equipment FOOD MANUFACTURING PLANTS Bread Manufacturing Plant Yogurt Manufacturing Plant Wine Processing Plant Economic Comparison FOOD INGREDIENTS PLANTS Beet Sugar Plant Overview of Process Plant Optimization APPENDIX Glossary of Economic Terms Notation and Conversion to SI Units Useful Thermophysical Properties of Water Thermophysical Properties of Some Food Materials Rheological Properties Overall Heat Transfer Coefficients Accompanying CD INDEX

LITERATURE DATA OF THERMAL CONDUCTIVITY OF FOODSTUFFS

ABSTRACT Published data on thermal conductivity of food materials are selected from the literature and organized into a database. Useful information concerning both the characteristics of the database, and statistics of the included data are presented.

THERMAL CONDUCTIVITY PREDICTION FOR FOODSTUFFS: EFFECT OF MOISTURE CONTENT AND TEMPERATURE

ABSTRACT A wide variation of the reported experimental data of thermal conductivity of solid food materials makes difficult their utilization in food processing applications. The published values of thermal conductivity of various foods were classified and analyzed statistically to reveal the influence of material moisture content and temperature. Empirical models, relating thermal conductivity to material moisture content and temperature, are fitted to all literature data for each material. The data are screened carefully using residual analysis techniques. A potential model is proposed and parameters are estimated for different foods.

Food Process Economics

The principles and techniques of process economics can be applied to food processing by evaluating the economics of a particular food process. Material and energy balances, sizing of process equipment, and cost data on raw materials, labor, and utilities are used in the design of new food processes, and in economic evaluation of industrial processing operations. Raw materials and labor are the major cost items in most food processes, while packaging cost may be important in food manufactured products. Utilities, especially energy, may be important in food preservation processes, which use evaporation and dehydration. Food manufacturing plants, which produce consumer food products from raw food materials and food ingredients, are in general more profitable than food preservation plants.

Membrane Separation Processes

Die Erfindung betrifft ein Verfahren zur Aufbereitung einer Flussigkeit. In mindestens einem Membranmodul (3) wird ein Feedstrom (2) in einen Permeatstrom (5) und einen Retentatstrom (6) getrennt. Erfindungsgemas durchstromt zumindest ein Teil des Retentatstroms (6) und ein Teil des Feedstroms (2) eine Baueinheit. In der Baueinheit verschiebt der Retentatstrom (6) Kolben (20) in Zylindern (19) einer ersten Trommel (18). Die Drehbewegung der ersten Trommel (18) wird uber eine Wellenanordnung (26) auf eine zweite Trommel (30) ubertragen. Die zweite Trommel (30) verschiebt Kolben (32) in Zylindern (31) zur Forderung des Feedstroms (2).