Agro-processing and food engineering : operational and application aspects /

Agro-processing and food engineering : operational and application aspects /

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This textbook highlights the engineering fundamentals and processing aspects of agricultural produce and covers important aspects of agro-processing and food engineering in one place. The chapters cover material handling, drying, size reduction process, mixing and forming, cleaning and separation, s...

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Bibliographic Details
Other Authors: Kumar, Navneet (Editor), Sharma, Harish K. (Editor)
Format: Book
Language:English
Published: Singapore : Springer, [2022]
Subjects:
Agricultural processing
Food industry and trade > Technological innovations
Produits agricoles > Traitement
Comerç d'aliments
Indústria alimentària
Innovacions tecnològiques
Llibres electrònics
Table of Contents:
  • Chapter 1. Agro Processing: Scopeand Importance
  • Chapter 2. Engineering Properties of Foods
  • Chapter 3. Material Handling and Transportation Devices
  • Chapter 4. Design of Material Handling Systems
  • Chapter 5. Drying
  • Chapter 6. Size Reduction
  • Chapter 7. Mixing and Forming
  • Chapter 8. Cleaning and Separation
  • Chapter 9. Storage
  • Chapter 10. Processing of Cereals
  • Chapter 11. Processing of Pulses
  • Chapter 12. Processing of Oilseeds
  • Chapter 13. Processing of Fruits and Vegetables.-
  • Intro
  • Preface
  • Acknowledgments
  • Contents
  • Editors and Contributors
  • 1: Agro Processing: Scope and Importance
  • 1.1 Introduction
  • 1.2 Agro-Processing Industries
  • 1.3 Cereal Industry
  • 1.4 Fruit and Vegetable Industry
  • 1.5 Fish Industry
  • 1.6 Livestock Industry and Poultry Industry
  • 1.7 Sugarcane Industry
  • 1.8 Pulse Industry
  • 1.9 Tea Industry
  • 1.10 Oilseed Industry
  • 1.11 Spice Industry
  • 1.12 Dairy Industry
  • 1.13 Exercise
  • References
  • 2: Engineering Properties of Foods
  • 2.1 Size
  • 2.1.1 Methods of Size Measurement
  • 2.1.1.1 Projected Area Method
  • 2.1.1.2 Micrometer Measurement
  • 2.1.1.3 Measurement of Particle Size of Particulate Foods
  • 2.2 Shape
  • 2.2.1 Sphericity
  • 2.2.2 Aspect Ratio
  • 2.2.3 Radius of Curvature
  • 2.2.4 Roundness
  • 2.3 Volume
  • 2.3.1 Types of Volume
  • 2.3.1.1 Solid Volume
  • 2.3.1.2 Apparent Volume
  • 2.3.1.3 Bulk Volume
  • 2.3.2 Measurement of Volume
  • 2.3.2.1 Estimation of Volume of Regularly Shaped Samples
  • 2.3.2.2 Determination of Volume by Solid Displacement Method
  • 2.3.2.3 Liquid Displacement Method
  • 2.3.2.4 Gas Displacement Method
  • 2.4 Density
  • 2.4.1 Solid Density
  • 2.4.1.1 True Density
  • 2.4.1.2 Particle Density (PD)
  • 2.4.1.3 Apparent Density
  • 2.4.1.4 Bulk Density (BD)
  • 2.4.2 Liquid Density
  • 2.5 Porosity
  • 2.5.1 Measurement of Porosity
  • 2.5.1.1 Direct Method
  • 2.5.1.2 Optical Microscopic Method
  • 2.5.1.3 Density Method
  • Apparent Porosity
  • Bulk Porosity
  • 2.6 Frictional Properties
  • 2.6.1 Angle of Repose
  • 2.6.2 Coefficient of Frictions
  • 2.6.2.1 Coefficient of External Friction
  • 2.6.2.2 Coefficient of Internal Friction
  • 2.7 Water Activity
  • 2.7.1 Water Activity Measurement Methods
  • 2.7.1.1 Dew Point Method
  • 2.7.1.2 Capacitive Sensor Method
  • 2.7.1.3 Vapor Pressure Method
  • 2.7.1.4 Freezing Point Depression Method
  • 2.7.1.5 Thermocouple Psychrometer Method
  • 2.7.1.6 Isopiestic Method
  • 2.7.2 Water Activity Analyzer
  • 2.8 Rheological Properties of Foods
  • 2.8.1 Rheology of Solids
  • 2.8.2 Viscoelastic Behavior
  • 2.8.2.1 Stress Relaxation Test
  • 2.8.3 Rheological Models
  • 2.8.4 Texture
  • 2.8.4.1 TPA and Texture Analyzer
  • 2.8.5 Rheology of Liquid Foods
  • 2.8.5.1 Viscous Fluid
  • 2.8.5.2 Shear-Thinning (Pseudoplastic) Fluids
  • 2.8.5.3 Shear-Thickening (Dilatant) Fluids
  • 2.8.5.4 Plastic Fluids
  • 2.8.5.5 Time-Dependent Fluid
  • 2.9 Colors
  • 2.9.1 Color Models and Space
  • 2.9.1.1 Spectral Sensitivity
  • 2.9.1.2 Standard Observer
  • 2.9.1.3 Tristimulus Values
  • 2.9.1.4 Chromaticity Coordinates
  • 2.9.1.5 Hunter L, a, b Color Scale
  • 2.9.1.6 CIELAB Color Scale
  • 2.9.1.7 Munsell Color System
  • 2.9.1.8 Other Color Spaces
  • 2.9.2 Estimation of Important Color Parameters
  • 2.9.2.1 Browning Index
  • 2.9.2.2 Whiteness Index
  • 2.9.2.3 Yellowness Index
  • 2.9.3 Color Measurement Working Principle
  • 2.9.3.1 Colorimeter with 8 Illumination
  • 2.9.3.2 Colorimeter with 45 Annular Illumination
  • 2.10 Thermal Properties
  • 2.10.1 Thermal Conductivity
  • 2.10.1.1 Prediction of Thermal Conductivity Using Compositional Criteria
  • 2.10.1.2 Determination of Thermal Conductivity Under Steady State
  • Longitudinal Heat Flow Method
  • Radial Heat Flow Methods
  • Concentric Cylinder Method
  • Sphere with Central Heating Source Method
  • 2.10.1.3 Determination of Thermal Conductivity Under Unsteady State
  • 2.10.2 Specific Heat
  • 2.10.2.1 Measurement of Specific Heat
  • 2.10.3 Thermal Diffusivity
  • 2.10.4 Differential Scanning Calorimeter (DSC)
  • References
  • 3: Material Handling and Transportation Devices
  • 3.1 Introduction
  • 3.1.1 Principles of Material Handling Devices
  • 3.1.2 Importance of Material Handling Devices
  • 3.1.3 Selection Criteria for Conveyor Systems
  • 3.2 Powerless Material Handling Devices
  • 3.2.1 Gravity Conveyors
  • 3.2.2 Functions and Design Considerations
  • 3.2.3 Advantages
  • 3.3 Powered Conveyors
  • 3.3.1 Roller Conveyors
  • 3.3.1.1 Belt Driven Roller Conveyors
  • 3.3.1.2 Toothed Belt Driven Roller Conveyors
  • 3.3.1.3 Chain Driven Roller Conveyors
  • 3.3.2 Belt Conveyor
  • 3.3.3 Chain Conveyors
  • 3.3.4 Vibratory Conveyor
  • 3.3.4.1 Conveying Principles
  • 3.3.4.2 Design Limitations
  • 3.3.5 Pneumatic Conveying
  • 3.3.5.1 Dense Phase Pneumatic Conveying Technique
  • Dense Phase Pressure Conveying
  • Dense Phase Vacuum Conveying (DPVC)
  • 3.3.5.2 Dilute Phase Pneumatic Conveying
  • Dilute Phase Pressure Conveying
  • Dilute Phase Vacuum Conveying (DPVC)
  • 3.3.6 Screw Conveyor (SC)
  • 3.3.6.1 Types of Screw Conveyors
  • Horizontal Screw Conveyors (HSC)
  • Inclined Screw Conveyors (ISC)
  • Shaftless Screw Conveyors
  • Vertical Screw Conveyors
  • 3.3.7 Hydraulic Conveying
  • 3.3.8 Bucket Elevators
  • 3.4 Other Movable Material Handling Devices
  • 3.4.1 Cranes
  • 3.4.2 Hoist
  • 3.4.3 Trucks
  • 3.5 Transportation of Fluids
  • 3.5.1 Pumps
  • 3.5.1.1 Classification of Pumps
  • Reciprocating Pumps
  • Piston Pump
  • Plunger Pump
  • Diaphragm Pump
  • Rotary Pumps
  • Spur Gear Pump
  • Internal Gear Pump
  • Centrifugal Pump
  • 3.5.2 Valves
  • 3.5.2.1 Butterfly Valves
  • 3.5.2.2 Single and Double Seat Valves
  • 3.5.2.3 Diaphragm Valves
  • 3.5.2.4 Ball Valves
  • 3.5.2.5 Other Valves
  • 3.5.3 Pipes
  • 3.5.4 Pipe Fitting and Joints
  • 3.5.4.1 Elbow
  • 3.5.4.2 Bend
  • 3.5.4.3 Tee
  • 3.5.4.4 Reducers
  • 3.5.4.5 Union
  • 3.5.4.6 Coupling
  • 3.5.4.7 Nipple
  • 3.6 Hygienic Considerations During Material Handling
  • 3.7 Exercise
  • References
  • 4: Design of Material Handling Systems
  • 4.1 Introduction
  • 4.2 Belt Conveyor
  • 4.2.1 Types of Belt Conveyors
  • 4.2.2 Selection of Belt Conveyors
  • 4.2.3 Design of Belt Conveyor
  • 4.2.3.1 Width of Conveyor Belt
  • 4.2.3.2 Conveyor Inclination
  • 4.2.3.3 Width of Material on Conveyor Belt
  • 4.2.3.4 Roller Diameter
  • 4.2.3.5 Length of Conveyor Belt
  • 4.2.3.6 Conveyor Pulley Diameter
  • 4.2.4 Capacity of Belt Conveyor
  • 4.2.4.1 Cross-Sectional Area of Single Horizontal Roller Belt Conveyor
  • 4.2.4.2 Cross-Sectional Area of Triple Roller Troughed Belt Conveyor
  • 4.2.4.3 Estimation of Belt Conveyor Capacity
  • 4.2.5 Speed of Belt
  • 4.2.6 Driving Force in Belt Conveyor
  • 4.2.6.1 Main Resistance (R)
  • 4.2.6.2 Secondary Resistance (RS)
  • 4.2.6.3 Special Main Resistances (Rsp1)
  • 4.2.6.4 Special Secondary Resistances (Rsp2)
  • 4.2.6.5 Slope Resistance (Rsl)
  • 4.2.7 Power Requirement
  • 4.3 Bucket Elevator
  • 4.3.1 Types of Bucket Elevator
  • 4.3.1.1 Centrifugal Bucket Elevator (CBE)
  • 4.3.1.2 Positive Discharge Elevators
  • 4.3.1.3 Continuous Bucket Elevator
  • 4.3.2 Selection for the Type of Bucket Elevator
  • 4.3.3 Design of Bucket Elevator
  • 4.3.3.1 Capacity
  • 4.3.3.2 Selection of Buckets
  • 4.3.3.3 Selection of Casing and Take-Ups
  • 4.3.3.4 Selection of Chain and Belt
  • 4.3.4 Estimation of Tension in Chain/Belt
  • 4.3.5 Selection of Plies in Belt
  • 4.3.6 Sprocket Diameter and Speed of Elevators
  • 4.3.7 Spacing between Buckets
  • 4.3.8 Power Requirement
  • 4.4 Screw Conveyor
  • 4.4.1 Design Consideration
  • 4.4.2 Design Calculations
  • 4.4.2.1 Nominal Size of Screw Conveyor
  • 4.4.2.2 Pitch of Screw
  • 4.4.2.3 Shaft Diameter
  • 4.4.2.4 Trough Height and Width
  • 4.4.2.5 Radial Clearances
  • 4.4.2.6 Guarding
  • 4.4.2.7 Conveying Velocity
  • 4.4.3 Capacity of Screw Conveyor
  • 4.4.4 Effect of Inclination on Capacity of Screw Conveyor
  • 4.4.5 Power Requirement
  • 4.5 Exercise
  • References
  • 5: Drying
  • 5.1 Basic Concepts
  • 5.1.1 States and Phases of Water
  • 5.1.2 Vapour Pressure of Water
  • 5.2 Drying
  • 5.3 Moisture
  • 5.3.1 Determination of Moisture Content
  • 5.3.1.1 Direct/Primary Methods
  • Air Oven
  • Vacuum Oven
  • Brown-Duvel Fractional Distillation
  • Infrared Moisture Meter
  • 5.3.1.2 Indirect/Secondary Methods
  • Chemical Method
  • Electrical Resistance Method
  • Dielectric Method
  • Near-Infrared Method
  • 5.4 Equilibrium Moisture Content
  • 5.4.1 Estimation of Equilibrium Moisture Content
  • 5.5 Heat Requirements
  • 5.5.1 Sensible Heat
  • 5.5.2 Latent Heat
  • 5.6 Psychrometrics
  • 5.6.1 Dry Bulb Temperature
  • 5.6.2 Wet Bulb Temperature
  • 5.6.3 Dew Point Temperature
  • 5.6.4 Humidity
  • 5.6.4.1 Absolute Humidity/Humidity Ratio
  • 5.6.4.2 Relative Humidity
  • 5.6.5 Measurement of Humidity
  • 5.6.5.1 Wet and Dry Bulb Thermometers
  • 5.6.5.2 Hair Hygrometers
  • 5.6.5.3 Electrical Resistance Hygrometers
  • 5.6.5.4 Dew Point Meter
  • 5.6.5.5 Specific Volume
  • 5.6.5.6 Enthalpy
  • 5.7 Heat Transfer in Drying
  • 5.8 Mass Transfer in Drying
  • 5.9 Drying Rates
  • 5.10 Constant Rate Drying
  • 5.10.1 Estimation of Rate of Drying During Constant Rate Period
  • 5.11 Falling Rate Drying
  • 5.11.1 Material with One Falling Rate and Drying Curve Passes through Origin
  • 5.11.2 Materials with More Falling Rate Periods
  • 5.11.3 Thin Layer Drying
  • 5.11.4 Calculation of Effective Diffusivities
  • 5.11.5 Calculation of Activation Energy
  • 5.12 Types of Dryers
  • 5.12.1 Tray Dryers
  • 5.12.2 Tunnel Dryers
  • 5.12.3 Drum/Rotary Dryers
  • 5.12.4 Fluidized Bed Dryers
  • 5.12.5 Pneumatic Dryers
  • 5.12.6 Spray Dryers
  • 5.12.7 Belt/Trough Dryers
  • 5.12.8 Bin Dryers
  • 5.12.9 Vacuum Dryers
  • 5.12.10 Freeze Dryers/Lyophilizer
  • 5.12.11 Flat Bed Dryers
  • 5.12.12 Continuous Flow Dryer
  • 5.12.13 LSU Dryer
  • 5.12.14 Solar Dryers
  • 5.13 Advanced Drying Technologies
  • 5.14 Dryer Performance and Efficiency

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