By George D. Saravacos, Athanasios E. Kostaropoulos (auth.)
ISBN-10: 1461507251
ISBN-13: 9781461507253
Recent courses in meals engineering difficulty mostly nutrients strategy engi neering, that is on the topic of chemical engineering, and bargains essentially with unit operations and unit methods, as utilized to the wide range of nutrients processing operations. particularly much less consciousness is paid to the layout and operation of meals processing gear, that's essential to perform the entire meals procedures within the meals plant. major technical advances on processing gear were made through the brands, as evidenced by means of the effective modem meals seasoned cessing crops. there's a have to relate advances in procedure engineering to proc ess gear, and vice versa. This ebook is an try and follow the proven rules of delivery phe nomena and unit operations to the layout, choice, and operation of nutrients professional cessing apparatus. seeing that meals processing apparatus continues to be designed empiri cally, because of the complexity of the approaches and the uncertainty of nutrition houses, description of a few general commercial devices is important to appreciate the working features. Approximate values and information are used for illustra tive reasons, because there's an comprehensible loss of released business data.
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For example, the separation of oil from orange peels may include an oil press, a grinder, a mixer of pulp/water, and one or more centrifuges (Kimball, 1999). 3. Material and Energy Balances The principles and techniques of material and energy balances of chemical engineering are, in general, applicable to most food process calculations. However, food processes require special attention, due to the complexity of food materials, and the importance of food quality. In material balances, accurate food composition data are difficult to obtain, due to variability even for the same food material.
The following factors are important for effective design: (1) product flow through the processing system without cross-contamination; (2) prevention of contamination of foreign bodies; (3) restriction of employee traffic; and (4) positive air pressure in the processing areas. 3. Food Plant Economics a. Overview of Food Plant Economics The basic aim of economic overview of plant design is to explore the economic implications of plant tasks undertaken. , energy savings through additional investment), or quite extended, as estimation of the profitability of a whole investment.
The CE (Chemical Engineering) plant cost index, also published in the journal Chemical Engineering, is the weighted average of chemical plant costs (66 items, including equipment, buildings, and engineering). o o o ..... ,- x o C/) :J ~ ~ () .... ,- ~ Q) (J) CIl £ e:::l a.. 100 100 1000 Heating Area, m2 Figure 1-1 Guthrie chart for long-tube evaporators (stainless steel, 2000 prices). Data from Peters and Timmerhaus (1990). 10 HANDBOOK OF FOOD PROCESSING EQUIPMENT Figure 1-2 shows the continued increase of both indices during the last 35 years, with a sharp rise during the decade 1970-1980, due to rising energy costs, and a leveling off after 1990.
Handbook of Food Processing Equipment by George D. Saravacos, Athanasios E. Kostaropoulos (auth.)
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