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This timely reference utilizes simplified computer strategies to analyze, develop, and optimize industrial food processes and offers procedures to assess various operating conditions, engineering and economic relationships, and the physical and transport properties of foods for the design of the most efficient food manufacturing technologies and equipment. "Food Process Design" discusses the integration and economic profitability of the entire food processing plant including effective use of water, energy, and raw materials; process profitability; and wastewater reduction. The book offers detailed numerical examples for major food processes including heating, cooling, freezing, and more.
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FOOD PROCESS DESIGN Zacharias B. Maroulis National Technical University of Athens Athens, Greece
George D. Saravacos Rutgers, the State University of New Jersey New Brunswick, New Jersey, U.S.A. and National Technical University of Athens Athens, Greece
Copyright © 2003 by Marcel Dekker, Inc. All Rights Reserved.
MARCEL
MARCEL DEKKER, INC.
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Although great care has been taken to provide accurate and current information, neither the author(s) nor the publisher, nor anyone else associated with this publication, shall be liable for any loss, damage, or liability directly or indirectly caused or alleged to be caused by this book The material contained herein is not intended to provide specific advice or recommendations for any specific situation Trademark notice Product or corporate names may be trademarks or registered trademarks and are used only for identification and explanation without intent to infringe Library of Congress Catalogmg-in-Publication Data A catalog record for this book is available from the Library of Congress ISBN: 0-8247-4311-3 This book is printed on acid-free paper Headquarters Marcel Dekker, Inc , 270 Madison Avenue, New York, NY 10016, U S A tel 212-696-9000 fax 212-685-4540 Distribution and Customer Service Marcel Dekker, Inc , Cimarron Road, Monticello, New York 12701, U S A tel 800-228-1160, fax 845-796-1772 Eastern Hemisphere Distribution Marcel Dekker AG, Hutgasse4, Postfach 812, CH-4001 Basel, Switzerland tel 41-61-260-6300, fax" 41-61-260-6333 World Wide Web http //www dekker com The publisher offers discounts on this book when ordered in bulk quantities For more information, write to Special Sales/Professional Marketing at the headquarters address above Copyright © 2003 by Marcel Dekker, Inc. All Rights Reserved. Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming, and recording, or by any information storage and retrieval system, without permission in writing from the publisher Current printing (last digit) 10 9 8 7 6 5 4 3 2 1 PRINTED IN THE UNITED STATES OF AMERICA
Copyright © 2003 by Marcel Dekker, Inc. All Rights Reserved.
FOOD SCIENCE AND TECHNOLOGY A Series of Monographs, Textbooks, and Reference Books
EDITORIAL BOARD Senior Editors Owen R. Fennema University of Wisconsin-Madison Y. H. Hui Science Technology System Marcus Karel Rutgers University (emeritus) Pieter Walstra Wageningen University John R. Whitaker University of California-Davis Additives P. Michael Davidson University of Tennessee-Knoxville Dairy science James L. Steele University of Wisconsin-Madison Flavor chemistry and sensory analysis John H. Thorngate III University of California-Davis Food engineering Daryl B. Lund University of Wisconsin-Madison Food lipids and flavors David B. Min Ohio State University Food proteins/food chemistry Rickey Y. Yada University of Guelph Health and disease Seppo Salminen University of Turku, Finland Nutrition and nutraceuticals Mark Dreher Mead Johnson Nutritionals Phase transition/food microstructur