E-Book, Englisch, 763 Seiten
ISBN: 978-0-8155-1751-1
Verlag: Elsevier Science & Techn.
Format: EPUB
Kopierschutz: 6 - ePub Watermark
The 22 chapters are contributed by leading experts worldwide with numerous illustrations, tables, and references. The book includes the new USDA regulations for ôcertified organicö processing, as well as state-of-the-art technologies for equipment both on the farm and in the plant.
Autoren/Hrsg.
Weitere Infos & Material
1;Front Cover;1
2;Handbook of Farm, Dairy, and Food Machinery;4
3;Copyright Page;5
4;Table of Contents;8
5;Contributors;26
6;Preface;28
7;PART 1: INTRODUCTION TO FOOD ENGINEERING;32
7.1;Chapter 1. The Food Engineer;34
7.1.1;1.1 Nature of Work and Necessary Skills;34
7.1.2;1.2 Academic and Industry Preparation;35
7.1.3;1.3 Work Opportunities for a Food Engineer;38
7.1.4;1.4 Engineering Jobs;43
7.1.5;1.5 Future Opportunities;45
7.1.6;1.6 Conclusions;45
7.1.7;References;45
7.2;Chapter 2. Food Regulations;46
7.2.1;2.1 Background;46
7.2.2;2.2 Sanitation Programs;49
7.2.3;2.3 Hazard Analyses and Critical Control Point Program (HACCP);51
7.2.4;2.4 Current Good Manufacturing Processes (cGMP);53
7.2.5;2.5 Meat Processing;55
7.2.6;2.6 Shell Eggs;57
7.2.7;2.7 Seafood Processing;58
7.2.8;2.8 Fruits, Vegetables, and Nuts;60
7.2.9;2.9 Beverages;60
7.2.10;2.10 Canned Foods;65
7.2.11;2.11 Foodservice/Restaurants;66
7.2.12;2.12 Export Foods;66
7.2.13;2.13 Imported Foods;67
7.2.14;2.14 Organic Food Processing;69
7.2.15;2.15 Conclusions;70
7.2.16;References;70
7.2.17;Acronyms;73
7.3;Chapter 3. Food Safety Engineering;76
7.3.1;3.1 Introduction;76
7.3.2;3.2 Intervention Technologies;77
7.3.3;3.3 Control/Monitoring/Identification Techniques;85
7.3.4;3.4 Packaging Applications in Food Safety;90
7.3.5;3.5 Tracking and Traceability;92
7.3.6;3.6 Byproducts of Processing;93
7.3.7;3.7 Conclusions;94
7.3.8;3.8 Acknowledgment;95
7.3.9;References;95
8;PART 2: FARM MACHINERY DESIGN;102
8.1;Chapter 4. Farm Machinery Automation for Tillage Planting, Cultivation, and Harvesting;104
8.1.1;4.1 Introduction;104
8.1.2;4.2 Vehicle Guidance;105
8.1.3;4.3 Implement Guidance Systems;111
8.1.4;4.4 Guidance Methods;111
8.1.5;4.5 Challenges Facing Autonomous Vehicles;117
8.1.6;4.6 Conclusions;120
8.1.7;References;122
8.1.8;Other Contacts;122
8.2;Chapter 5. Grain Harvesting Machinery Design;124
8.2.1;5.1 Introduction;124
8.2.2;5.2 History;124
8.2.3;5.3 Machine Design: Pre-harvest Issues;125
8.2.4;5.4 Performance Factors;126
8.2.5;5.5 Heads: Grain Platforms, Corn Heads, and Strippers;126
8.2.6;5.6 Feederhouse;130
8.2.7;5.7 Cylinder or Rotor and Concave;130
8.2.8;5.8 Separation: Straw Walkers and Rotary Separation;134
8.2.9;5.9 Cleaning Shoe;135
8.2.10;5.10 Elevators: Clean Grain and Tailings;137
8.2.11;5.11 Grain Bin and Unloading Auger;137
8.2.12;5.12 Other Attachments;138
8.2.13;5.13 Operator’s Station, Adjustments, and Monitoring Systems;140
8.2.14;5.14 Field Performance;141
8.2.15;5.15 Grain Damage;141
8.2.16;5.16 Combine Trends;142
8.2.17;References;142
8.3;Chapter 6. Grain Storage Systems Design;144
8.3.1;6.1 Introduction;144
8.3.2;6.2 Materials;145
8.3.3;6.3 Physical Properties of Agricultural Grains;145
8.3.4;6.4 Management Factors;146
8.3.5;6.5 Codes;147
8.3.6;6.6 Drying;147
8.3.7;6.7 Structural Loads;153
8.3.8;6.8 Stresses in Granular Materials;157
8.3.9;6.9 Temperature Cables;158
8.3.10;6.10 Thermal Loads and Moisture-induced Loads;159
8.3.11;6.11 Conical Grain Bins;160
8.3.12;6.12 Snow and Wind Loads;168
8.3.13;6.13 Seismic Loads;172
8.3.14;6.14 Grain Handling;174
8.3.15;6.15 Chutes;184
8.3.16;6.16 Grain Cleaning;184
8.3.17;6.17 Testers for Measuring Flow Properties;186
8.3.18;6.18 Modeling of Granular Materials;189
8.3.19;References;193
8.4;Chapter 7. Milking Machines and Milking Parlors;198
8.4.1;7.1 Introduction;198
8.4.2;7.2 The Milking Routine;198
8.4.3;7.3 The Milking Machine;199
8.4.4;7.4 Milking Unit;201
8.4.5;7.5 Milking Systems;203
8.4.6;7.6 Milking System Piping;204
8.4.7;7.7 Vacuum Production;205
8.4.8;7.8 Vacuum Regulation;207
8.4.9;7.9 Vacuum Gauge;208
8.4.10;7.10 Test Ports;209
8.4.11;7.11 Distribution Tank or Interceptor;209
8.4.12;7.12 Receiver Group;209
8.4.13;7.13 Pipe Sizing and Layout;210
8.4.14;7.14 Milkline Sizing—Pipeline Systems;210
8.4.15;7.15 Pulsator Airline Sizing;211
8.4.16;7.16 Main Airline;212
8.4.17;7.17 Vacuum Pump Sizing;212
8.4.18;7.18 Milking Parlors;213
8.4.19;7.19 Milking Parlor Construction Methods;214
8.4.20;7.20 Environmental Control;214
8.4.21;7.21 Milking Parlor Types;215
8.4.22;7.22 Other Milking Parlor Design Elements and Support Equipment;218
8.4.23;7.23 Milking Parlor Hygiene;220
8.4.24;References;220
9;PART 3: FOOD PROCESSING OPERATING SYSTEMS AND MACHINERY DESIGN;222
9.1;Chapter 8. Dairy Product Processing Equipment;224
9.1.1;8.1 Introduction;224
9.1.2;8.2 Clarification, Separation, and Standardization;225
9.1.3;8.3 Pasteurization;227
9.1.4;8.4 UHT Sterilization;233
9.1.5;8.5 Homogenization;233
9.1.6;8.6 Membrane Processing;236
9.1.7;8.7 Evaporation;236
9.1.8;8.8 Drying;239
9.1.9;8.9 Ice Cream Manufacturing Equipment;241
9.1.10;8.10 Butter Manufacturing Equipment;243
9.1.11;8.11 Cheese Manufacturing Equipment;244
9.1.12;References;245
9.2;Chapter 9. Grain Processing Engineering;246
9.2.1;9.1 Introduction;246
9.2.2;9.2 Drying;246
9.2.3;9.3 Pre-storage Grain Treatments;251
9.2.4;9.4 Post-harvest Value Additions;256
9.2.5;9.5 Cooking and Processing;262
9.2.6;9.6 Quality Evaluation;269
9.2.7;9.7 Conclusions;273
9.2.8;References;273
9.3;Chapter 10. Technology of Processing of Horticultural Crops;282
9.3.1;10.1 Introduction;282
9.3.2;10.2 Properties of Fruits and Vegetables;284
9.3.3;10.3 Biological Deterioration and Control;293
9.3.4;10.4 Methods for Minimizing Deterioration;295
9.3.5;10.5 General Methods of Fruit and Vegetable Preservation;298
9.3.6;10.6 Some Important Methods of Processing of Fruits and Vegetables;305
9.3.7;10.7 Quality Control/Assurance;318
9.3.8;10.8 Fruit and Vegetable Processing Units;321
9.3.9;References;327
9.4;Chapter 11. Food Drying and Evaporation Processing Operations;334
9.4.1;11.1 Introduction;334
9.4.2;11.2 Water in Foods;334
9.4.3;11.3 Types of Water in Foods;336
9.4.4;11.4 Food Stability and Moisture Relationships;337
9.4.5;11.5 Drying;341
9.4.6;11.6 Drying Curves and Mechanisms of Drying;342
9.4.7;11.7 Types of Dryers;347
9.4.8;11.8 Quality Changes during Drying;357
9.4.9;11.9 Evaporation;359
9.4.10;11.10 The Basic Evaporator;360
9.4.11;11.11 Tube Evaporators;361
9.4.12;11.12 Single Effect Evaporators;365
9.4.13;11.13 Multi-Effect Evaporators;366
9.4.14;11.14 Mechanical Vapor Recompression;367
9.4.15;11.15 Quality Changes During Evaporation;369
9.4.16;11.16 Conclusion;369
9.4.17;References;370
9.5;Chapter 12. Food Freezing Technology;372
9.5.1;12.1 Introduction;372
9.5.2;12.2 Freezing Point Depression;373
9.5.3;12.3 Freezing Process;373
9.5.4;12.4 Phase Change and Ice Crystals Formation;376
9.5.5;12.5 Product Heat Load;377
9.5.6;12.6 Freezing Time Estimations;378
9.5.7;12.7 Freezing Equipment;382
9.5.8;12.8 Effects of Freezing and Frozen Storage on Foods;390
9.5.9;12.9 Developments in Freezing Techniques;393
9.5.10;12.10 Energy Conservation in Freezing;394
9.5.11;12.11 Scope for Future Focus;394
9.5.12;References;395
9.6;Chapter 13. Heat and Mass Transfer in Food Processing;398
9.6.1;13.1 Basic Concepts of Heat and Mass Transfer;398
9.6.2;13.2 Case Study 1: Thermal Sterilization Using Computational Fluid Dynamics;403
9.6.3;13.3 Case Study 2: New Approach to the Analysis of Heat and Mass Transfer in Drying and Frying;409
9.6.4;13.4 Case Study 3: Microwave Thawing of Frozen Meat;412
9.6.5;References;420
9.7;Chapter 14. Food Rheology;422
9.7.1;14.1 Introduction;422
9.7.2;14.2 Basic Concepts in Rheology;422
9.7.3;14.3 Rheology of Fluids;426
9.7.4;14.4 Rheology of Semi-Solid Materials;434
9.7.5;14.5 Interfacial Rheology;442
9.7.6;14.6 Conclusions;444
9.7.7;References;445
9.8;Chapter 15. Thermal Processing for Food Sterilization and Preservation;446
9.8.1;15.1 Introduction;446
9.8.2;15.2 Scientific Principles: Food Microbiology Considerations;446
9.8.3;15.3 Scientific Principles: (Engineering Heat Transfer Considerations);451
9.8.4;15.4 Process Calculation;454
9.8.5;15.5 Commercial Retort Sterilization Equipment Systems;457
9.8.6;15.6 Commercial Aseptic Process Equipment Systems;469
9.8.7;15.7 Low-Acid Canned Food Regulations;474
9.8.8;References;479
9.9;Chapter 16. Food Process Modeling, Simulation and Optimization;480
9.9.1;16.1 Introduction;480
9.9.2;16.2 Modeling Based on Mass and Energy Balances;483
9.9.3;16.3 Finite Difference Techniques;490
9.9.4;16.4 Process Modeling and Simulation;492
9.9.5;16.5 Process Optimization;507
9.9.6;References;513
9.10;Chapter 17. Design of Food Process Controls Systems;516
9.10.1;17.1 Introduction;516
9.10.2;17.2 Benefits of Automation;516
9.10.3;17.3 Computer Integrated Manufacturing;517
9.10.4;17.4 Automation Components and Terminology;519
9.10.5;17.5 Control System Objectives;521
9.10.6;17.6 Controllers;535
9.10.7;17.7 Sensor Fundamentals;543
9.10.8;17.8 Actuators;574
9.10.9;References;583
9.11;Chapter 18. Ohmic Pasteurization of Meat and Meat Products;584
9.11.1;18.1 Introduction;584
9.11.2;18.2 Conventional Thermal Methods for the Preservation of Meats;586
9.11.3;18.3 Basic Principle of Ohmic Heating;587
9.11.4;18.4 Microbial Inactivation during Ohmic Heating;596
9.11.5;18.5 Quality of Ohmically Heated Meat Products;596
9.11.6;18.6 Economics of Ohmic Processing;599
9.11.7;18.7 Ohmic Heating for Commercial Scale Production of Cooked Meats;599
9.11.8;18.8 Conclusion and Future Work;603
9.11.9;18.9 Acknowledgements;603
9.11.10;18.10 Abbreviations;603
9.11.11;References;604
9.12;Chapter 19. Food Processing Facility Design;610
9.12.1;19.1 Introduction;610
9.12.2;19.2 Background;611
9.12.3;19.3 Key Facility Issues;612
9.12.4;19.4 Project Phases;618
9.12.5;19.5 Conclusion;636
9.12.6;References;636
9.13;Chapter 20. Agricultural Waste Management in Food Processing;640
9.13.1;20.1 Introduction;640
9.13.2;20.2 Common Unit Processes Employed in Food Waste Treatment;642
9.13.3;20.3 Characteristics of Wastes and Treatment Types;645
9.13.4;20.4 Physical-Chemical Treatment Process;650
9.13.5;20.5 Biological Treatment Process;662
9.13.6;20.6 Land Treatment of Waste;674
9.13.7;20.7 Bioprocess Technology from Waste;677
9.13.8;20.8 Conclusions;684
9.13.9;References;687
10;PART 4: FOOD PACKAGING SYSTEMS AND MACHINERY DESIGN;694
10.1;Chapter 21. Damage Reduction to Food Products during Transportation and Handling;696
10.1.1;21.1 Introduction;696
10.1.2;21.2 Functions of Packaging;696
10.1.3;21.3 Food Product Categories;701
10.1.4;21.4 Food Product Distribution Environment;706
10.1.5;21.5 Major Causes of Food Spoilage/Damage in Supply Chain;708
10.1.6;21.6 Packaging Materials;710
10.1.7;21.7 “Smart” Packaging;715
10.1.8;21.8 Trends in Protective Food Packaging of 2000 and Beyond;717
10.1.9;References;723
10.2;Chapter 22. Food Packaging Machinery;726
10.2.1;22.1 Introduction;726
10.2.2;22.2 Filling Machines;727
10.2.3;22.3 Volumetric Fillers;729
10.2.4;22.4 Weight Filling;732
10.2.5;22.5 In-Line or Rotary Filling Machines;734
10.2.6;22.6 Cap Application Machines;736
10.2.7;22.7 Induction Capsealing;739
10.2.8;22.8 Flexible Packaging;741
10.2.9;22.9 Form-Fill-Seal Equipment;741
10.2.10;22.10 Canning Machinery;744
10.2.11;22.11 Carton Filling and Closing Machinery;746
10.2.12;22.12 Metal Detectors;748
11;Index;750
