CHAPTER 5 Product Design and Process Development
CHAPTER 5 Product Design and Process Development 5.1 Introduction Product design takes a long time and a great deal of effort. It is important to target the
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CHAPTER 6 HEAT TRANSFER APPLICATIONS - …
www.nzifst.org.nzCHAPTER 6 HEAT TRANSFER APPLICATIONS The principles of heat transfer are widely used in food processing in many items of equipment.
CHAPTER 2 MATERIAL AND ENERGY BALANCES - …
www.nzifst.org.nzCHAPTER 2 MATERIAL AND ENERGY BALANCES Material quantities, as they pass through food processing operations, can be described by material balances.
CHAPTER 6 HEAT TRANSFER APPLICATIONS - NZIFST
www.nzifst.org.nzFor the heat exchanger, from the heat balance, heat loss from brine = heat gain to water q = heat passed across heat transfer surface = UA T m Therefore 3.38 x 1.8 x 18 = U x 55 x 18.3 -U - -= 0.11kJm 2s 1oC 1 Overall heat transfer coefficient = 110 Jm-2s-1oC 1 Parallel flow can be worked out similarly making appropriate adjustments.
CHAPTER 2 MATERIAL AND ENERGY BALANCES - NZIFST
www.nzifst.org.nzEnergy balances are often complicated because forms of energy can be interconverted, for example mechanical energy to heat energy, but overall the quantities must balance. MATERIAL BALANCES The first step is to look at the three basic categories: materials in, materials out and materials stored.
CHAPTER 5 HEAT TRANSFER THEORY - NZIFST
www.nzifst.org.nzAn example of conduction is the heat transfer through the solid walls of a refrigerated store. Radiation is the transfer of heat energy by electromagnetic waves, which transfer heat from one body to another, in the same way as electromagnetic light waves transfer light energy. An example of radiant heat transfer is when a foodstuff is passed ...
CHAPTER 7 DRYING - NZIFST
www.nzifst.org.nzweight of the original material, for drying under atmospheric pressure. The latent heat of vaporization of water at 100oC and at standard atmospheric pressure is 2257kJkg-1. The specific heat capacity of the food is 3.8 kJkg-1oC 1 and of water is 4.186 kJkg-1oC . Find also the energy requirement/kg water removed. Calculating for 1 kg food
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