Contents -- Chapter 1: Design of Food Processes and Food Processing Plants -- 1.1 Introduction -- 1.2 Overview of Chemical Process and Plant Design -- 1.2.1 Process Flow Sheets -- 1.2.2 Types of Process Designs -- 1.2.3 Material and Energy Balances -- 1.2.4 Design of Equipment -- 1.2.5 Plant Layout and Buildings -- 1.2.6 Economic Analysis in Process/Plant Design -- 1.2.6.1 Fixed Capital Investment -- 1.2.6.2 Cost of Equipment -- 1.2.6.3 Engineering Cost Indices -- 1.2.7 Manufacturing Cost and Profitability -- 1.2.7.1 Manufacturing Cost -- 1.2.7.2 Profitability -- 1.2.7.3 Breakeven Point -- 1.2.8 Computer-Aided Process/Plant Design -- 1.3 Design of Food Processes -- 1.3.1 Unit Operations in Food Processing -- 1.3.2 Food Process Flow Sheets -- 1.3.3 Material and Energy Balances -- 1.3.4 Computer-Aided Food Process Design -- 1.4 Food Plant Design -- 1.4.1 Elements of Food Plant Design -- 1.4.1.1 General Aspects -- 1.4.1.2 New Food Plants -- 1.4.1.3 Plant Improvement -- 1.4.1.4 Plant Expansion -- 1.4.1.5 Mobile Food Plants -- 1.4.1.6 Advanced Food Plants -- 1.4.2 Good Manufacturing Practices -- 1.4.2.1 GMPs -- 1.4.2.2 Food Safety Programs and HACCP -- 1.4.3 Food Plant Economics -- 1.4.3.1 Overview of Food Plant Economics -- 1.4.3.2 Economic Analysis of Food Plants -- References -- Chapter 2: Design and Selection of Food Processing Equipment -- 2.1 Introduction -- 2.2 Sizing and Costing of Equipment -- 2.3 Materials of Construction -- 2.3.1 Metals -- 2.3.1.1 Steel -- 2.3.1.2 Stainless Steels -- 2.3.1.3 Aluminum -- 2.3.1.4 Copper -- 2.3.1.5 Other Metals -- 2.3.2 Plastics-Rubber -- 2.3.3 Glass-Ceramics -- 2.3.4 Wood -- 2.4 Fabrication of Equipment -- 2.4.1 Strength of Construction -- 2.4.1.1 General Aspects -- 2.4.1.2 Sensitive Construction Points -- 2.4.1.3 Proper Engineering -- 2.4.2 Fabrication and Installation of Equipment.

2.4.2.1 General Process Equipment -- 2.4.2.2 Food Processing Equipment -- 2.4.2.3 Installation of Process Equipment -- 2.5 Hygienic Design of Food Processing Equipment -- 2.5.1 Hygienic Standards and Regulations -- 2.5.2 CleaningCIP systems of Food Equipment -- 2.6 Selection of Food Processing Equipment -- 2.6.1 Selection of Equipment -- 2.6.1.1 Construction Characteristics -- Dimensions/Weight -- Cleaning Facility -- Maintenance -- Standardization of Spare Parts -- Quality of Materials -- Firmness/Durability -- Automation -- 2.6.1.2 Operational Characteristics -- Reliability -- Convenience -- Safety -- Instrumentation -- Ergonomics -- Efficiency -- Effectiveness -- Accuracy -- Environmental Impact -- 2.6.2 Testing of Equipment -- 2.6.3 Equipment Specifications -- 2.7 Directories of Equipment -- 2.7.1 Directories of Food Equipment -- 2.7.2 Exhibitions of Food Equipment -- References -- Chapter 3: Mechanical Transport and Storage Equipment -- 3.1 Introduction -- 3.2 Mechanical Transport Equipment -- 3.2.1 Fluid Food Transport EquipmentFluid food transport equipment -- 3.2.1.1 Rheological Properties -- 3.2.1.2 Mechanical Energy Balance -- 3.2.1.3 Friction Losses -- 3.2.1.4 Pump Characteristics -- Centrifugal Pumps -- Positive Displacement Pumps -- Other Pumps -- Requirements for Food Pumps -- Pump Selection -- 3.2.1.5 Pump Auxiliaries -- Electric Motors -- Mechanical Seals -- 3.2.1.6 Process Piping and Valves -- Piping -- Valves -- 3.2.1.7 Hygienic Considerations -- 3.2.2 Pneumatic and Hydraulic Transport EquipmentHydraulic conveyorsPneumatic conveyors -- 3.2.2.1 Pneumatic Conveyors -- 3.2.2.2 Hydraulic Conveying -- 3.2.3 Mechanical Conveyors -- 3.2.3.1 Introduction -- 3.2.3.2 Selection of Conveyors -- Uniform Belt Conveyors -- Segmented Belt Conveyors -- Roll and Skate Wheel Conveyors -- Chain Conveyors -- Screw Conveyors -- Vibratory Conveyors.

Mobile Transport Systems, Hoists Cranes, and Elevators -- Robots -- Hygienic Considerations -- 3.3 Food Storage Equipment -- 3.3.1 Introduction -- 3.3.2 Storage of SolidsStorage of Solids -- 3.3.2.1 Pallets -- 3.3.2.2 Box Pallets -- Characteristics of Box Pallets -- Selection and Use of Box Pallets -- 3.3.2.3 Bags -- Characteristics of Bags -- 3.3.2.4 Bins and SilosBins and silos -- Characteristics of Bins and Silos -- Construction Consideration -- Emptying of Bins and Silos -- Environmental Considerations -- Material Flowability -- Safety Considerations -- 3.3.3 Storage of LiquidsStorage of liquids -- 3.3.3.1 Vats and VesselsVats and vessels -- Basic Characteristics -- Construction Considerations -- Processing Aspects -- 3.3.3.2 Tanks -- Characteristics of Tanks -- Fermentation Tanks -- Tank Regulations -- References -- Chapter 4: Mechanical Processing Equipment -- 4.1 Introduction -- 4.2 Size Reduction -- 4.2.1 Introduction -- 4.2.2 CuttingCutting -- 4.2.2.1 General Aspects -- 4.2.2.2 Cutting Tools -- Cutting Elements -- Portable Cutting Tools -- Cutting Equipment -- Band Saws -- Slicers/Dicers -- Meat Mincers -- Cutters -- Other Cutting Tools -- 4.2.2.3 Selection of Equipment -- 4.2.3 Crushing and Grinding Equipment -- 4.2.3.1 Introduction -- Rittinger -- Kick -- Bond -- 4.2.3.2 Particle Size Distribution -- 4.2.3.3 Crushing and Grinding Equipment -- General Aspects -- Product Between Two Crushing/Grinding Tools -- Roll Crushers -- Roll Mills -- Pan Mills -- Strainers/Pulpers -- Product Impact -- Hammer Mills -- Hammer Crushers -- Disk Grinders -- Disintegrators -- Stresses Due to Relative Particle Motion -- Rotary Grinders -- Impeller Attritors -- Jet Mills -- 4.2.3.4 Selection of Equipment -- 4.3 Size Enlargement -- 4.3.1 Introduction -- 4.3.2 Agglomeration Equipment -- 4.3.2.1 General Aspects -- 4.3.2.2 Free Structure Equipment.

General Aspects -- Rolling Agglomeration -- Rotating Pans -- Rotating Drums -- Slow Agitation Equipment -- Vibration Equipment -- Mixing Agglomeration Equipment -- High-Speed Agitation -- Fluidized Bed-Spray Agglomerators (Vometec, Glatt) -- Drying Agglomeration -- 4.3.2.3 Compression Agglomeration -- General Aspects -- Compression Agglomeration Equipment -- Tableting Equipment -- Roll Pressing Equipment -- Pelletizing Equipment -- 4.3.3 Selection of Agglomeration Equipment -- 4.4 Homogenization -- 4.4.1 Introduction -- 4.4.2 Homogenization Equipment -- 4.4.2.1 Pressure Homogenization -- 4.4.2.2 Colloid Mills -- 4.4.2.3 Rotor-Stator Homogenizers -- 4.4.2.4 Ultrasonic Homogenizers -- 4.4.2.5 High-Pressure Homogenization -- 4.5 Mixing and Forming Equipment -- 4.5.1 Introduction -- 4.5.2 Fluid Mixing Equipment -- 4.5.2.1 Agitated Tanks -- 4.5.2.2 Power of Mixing -- 4.5.2.3 Industrial Mixers -- 4.5.2.4 Food Mixers -- 4.5.2.5 Selection of Mixers -- 4.5.3 Paste and Dough Mixing Equipment -- 4.5.4 Extrusion and Forming Equipment -- 4.5.4.1 Extruders -- 4.5.4.2 Forming Equipment -- 4.5.5 Butter and Cheese Processing Equipment -- 4.5.6 Solid Mixing and Encrusting Equipment -- References -- Chapter 5: Mechanical Separation Equipment -- 5.1 Introduction -- 5.2 Classification Operations -- 5.2.1 Grading -- 5.2.2 Sorting -- 5.3 Solid/Solid SeparationsSolid/solid separation -- 5.3.1 Screening -- 5.3.1.1 Sieve Sizes -- 5.3.1.2 Sieving Equipment -- Grizzlies/Belt Screens -- Trommels -- Flat Screens -- Rotating Sifters -- Screening Cloths -- Magnetic Separators -- Electrostatic Separators -- 5.3.1.3 Sieving of Flour -- 5.3.2 Fluid Classification -- 5.3.2.1 Air Classifiers -- 5.3.2.2 Wet Classifiers -- Wet Sieving -- Hydrocyclones -- 5.4 Solid/Liquid Separators -- 5.4.1 Screens -- 5.4.2 Sedimentation Equipment -- 5.4.3 Industrial FiltersIndustrial filters.

5.4.3.1 Cake Filtration -- Plate-and-Frame Filters -- Vacuum Rotary Filters -- Pressure Filters -- Filtration of Juices -- 5.4.3.2 Depth Filtration -- Sand Filters -- Dual Media Filters -- Sterile Filters -- 5.4.4 Centrifuges -- 5.4.4.1 Centrifugal Separators -- 5.4.4.2 Filtering Centrifuges -- 5.4.5 Mechanical ExpressionMechanical expression, solid/liquid separation -- 5.4.5.1 General Aspects -- 5.4.5.2 Batch Presses -- Box and Pot Presses -- Curb and Cage Presses -- 5.4.5.3 Continuous Presses -- Screw Presses -- Roller Presses -- Belt Presses -- Juice Reamers -- 5.4.5.4 Fruit Juice Expression Equipment -- Apple and Grape Juices -- Citrus Juices -- 5.5 Solid/Air Separators -- 5.5.1 Cyclone Separators -- 5.5.2 Bag Filters -- 5.5.3 Air Filters -- 5.5.4 Electrical Filters -- 5.5.5 Wet Scrubbers -- 5.6 Removal of Food-Related Parts -- 5.6.1 General Aspects -- 5.6.2 Removal of Undesired Own Parts -- 5.6.2.1 Separations in Animal Products -- Skinning -- De-hairing -- Cutting -- Screening -- Removal of Mussel Shells -- Blood -- 5.6.2.2 Separations in Plant Products -- Breaking -- Dehulling -- Brushing/Polishing -- Destemming -- Pitting -- Coring/Scooping -- Cutting/Slicing -- Peeling -- 5.6.3 Removal of Desired Parts -- 5.6.4 Food Cleaning Operations -- 5.6.4.1 General Aspects -- 5.6.4.2 Wet Cleaning -- 5.6.4.3 Dry Cleaning -- References -- Chapter 6: Heat Transfer Equipment -- 6.1 Introduction -- 6.2 Heat Transfer CoefficientsHeat/film transfer coefficient (h) -- 6.3 Empirical Correlations of (h) -- 6.3.1 General Correlations -- 6.3.2 Simplified Equations for Air and Water -- 6.3.3 Heat Transfer Factor -- 6.4 Heat Heat exchangersExchangers -- 6.4.1 Overall Heat Transfer Coefficients -- 6.4.2 Fouling of Heat Exchangers -- 6.4.3 Residence Time Distribution -- 6.4.4 Tubular Heat Exchangers -- 6.4.5 Plate Heat Exchangers -- 6.4.6 Agitated Kettles.

6.4.7 Scraped Surface Heat Exchangers.