Evaporation technology in food processing : unit operations and processing equipment in the food industry /

Evaporation Technology in Food Processing, Volume Nine in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for recent invented non-thermal processing of different food products, including ozonation, plasma processing...

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Bibliographic Details
Corporate Author:	ScienceDirect (Online service)
Other Authors:	JAFARI, SEID MAHDI
Format:	eBook
Language:	English
Published:	Cambridge, MA : Woodhead Publishing, 2024.
Subjects:	Food > Drying. Aliments > Déshydratation. dehydration. Electronic books.
Online Access:	Connect to the full text of this electronic book

Table of Contents:

Front Cover
Evaporation Technology in Food Processing
Copyright Page
Contents
List of contributors
About the editors
1 Evaporation basics
1 Introduction to evaporation technology for the food industry
1.1 Introduction
1.2 Different types of evaporators
1.3 Application of evaporators in the food industry
1.4 Design, control, and efficiency of evaporators
1.5 Conclusions and final remarks
References
2 Elements of an evaporation system for concentration of foods
2.1 Introduction
2.2 Points to consider in evaporation systems
2.2.1 Concentration
2.2.2 Foaming ability
2.2.3 Fouling
2.2.4 Temperature sensitivity
2.2.5 Equipment building material
2.2.6 Characteristics of the evaporated material
2.3 Elements of an evaporation system
2.3.1 Evaporation vessel
2.3.2 Vapor and liquid separators
2.3.3 Heat source
2.3.4 Vacuum system
2.3.5 Condenser
2.3.6 Evaporator type
2.3.7 Configurations of evaporation systems
2.3.7.1 Forward feed
2.3.7.2 Backward feed
2.3.7.3 Mixed feed
2.3.7.4 Parallel feed
2.4 Mass and energy balance in different evaporators
2.4.1 Single-effect evaporators
2.4.1.1 Mass balance
2.4.1.2 Energy balance
2.4.1.3 Simplified energy balance
2.4.2 Multiple-effect evaporators
2.4.2.1 Mass balances
2.4.2.2 Energy balances
2.5 Conclusion
References
2 Different types of evaporators
3 Single-effect evaporators
3.1 Introduction
3.2 Mass and energy balance of the single-effect evaporators
3.3 Main parts and types of single-effect evaporators
3.3.1 Main parts of the single-effect evaporators
3.3.1.1 Heat exchanger
3.3.1.2 Separator
3.3.1.3 Condenser
Types of condensers
3.3.2 Types of single-effect evaporators
3.3.2.1 Pan and batch evaporators
3.3.2.2 Short tube evaporators.
3.3.2.3 Rising film evaporators
3.3.2.4 Falling film evaporators
3.3.2.5 Agitated film evaporators
3.3.2.6 Forced circulation evaporators
3.3.2.7 Plate evaporators
3.4 Advantages and disadvantages of single-effect evaporator
3.5 Industrial applications of single-effect evaporators
3.5.1 Fruit and vegetable juices
3.5.2 Dairy products
3.5.3 Sugar production
3.6 Using artificial intelligence in evaporating systems
3.7 Conclusion
References
4 Multiple-effect evaporators in the food industry
4.1 Introduction
4.2 Types of evaporators
4.2.1 Natural circulation evaporators
4.2.2 Forced circulation evaporators
4.2.3 Agitated thin-film evaporator
4.2.4 Rising (climbing) film evaporators
4.2.5 Falling film evaporators
4.2.6 Rising/falling film evaporators
4.3 Multiple-effect evaporators
4.4 Vapor recompression
4.5 Applications of multiple-effect evaporators in the food industry
4.6 Recent advances in the multiple-effect evaporators
4.7 Conclusion
References
5 Vapor recompression systems for food processing evaporators
5.1 Introduction
5.2 Vapor recompression systems
5.2.1 Mechanical recompression
5.2.2 Thermal recompression
5.3 Applications of vapor recompression systems in food industry
5.4 Conclusion
References
3 Application of evaporators in the food industry
6 Evaporation in the fruit juice industry
6.1 Introduction
6.2 Importance and nutritional value of fruits
6.3 World production and world trade of fruits
6.4 Fruit juice processing
6.5 Concentration of fruit juice
6.6 Evaporation in production of fruit juice concentrates
6.6.1 Evaporators used in the production of fruit juice concentrates
6.6.1.1 Open pan or kettle-like evaporators
6.6.1.2 Vacuum pan evaporators
6.6.1.3 Rising/falling film evaporator.
6.6.1.4 Scraped-surface evaporator
6.6.1.5 Multieffect evaporator
Thermal and mechanical vapor recompression
6.6.1.6 Spray drying
6.6.2 Process parameters affecting evaporation of fruit juices
6.7 Alternative techniques in the production of fruit juice concentrates
6.7.1 Freeze concentration/cryoconcentration
6.7.2 Membrane processes
6.7.3 Recent advances in fruit juice evaporation
6.7.3.1 Microwave vacuum evaporation
6.7.3.2 Ohmic heating assisted vacuum evaporation
6.8 Aroma recovery during fruit juice evaporation
6.9 Conclusion remarks
References
7 Evaporation in the dairy industry
7.1 Introduction
7.1.1 Importance of the dairy industry
7.1.2 Milk composition and properties
7.1.3 Microstructural aspects
7.1.4 Composition and characteristics of dairy products
7.2 Dairy industry
7.2.1 Milk properties
7.2.2 Application of food process operations
7.2.3 Heating operation in dairy processing
7.2.4 Relevance of milk evaporation
7.3 Concentrated milk and engineering design
7.3.1 Evaporation equipment in dairy industry
7.3.2 Types of evaporation units
7.3.2.1 Pot for food processing
7.3.2.2 Batch-tubular evaporator
7.3.3 Changes in milk properties
7.3.3.1 Density
7.3.3.2 Thermal properties
7.3.3.3 Viscosity
7.3.3.4 Effect of concentration and storage time
7.3.3.5 Effect of concentration and high temperature
7.3.3.6 Effect of concentration and pressure
7.4 Engineering and parameter design
7.4.1 Mass and energy balances
7.4.2 Overall heat transfer coefficient
7.4.3 Heat transfer area
7.4.4 Other milk and liquid food considerations
7.5 Commercial types of concentrated milk
7.5.1 Evaporated milk
7.5.2 Sweetened condensed milk
7.5.3 Dried milk
7.6 Examples of milk evaporation design
7.6.1 Simple effect.
7.6.1.1 Mass balance
7.6.1.2 Energy balance
7.6.2 Double effect
7.6.2.1 Mass balance
7.6.2.2 Energy balances with boiling point rise of 0
First effect balances
Second effect balances
Heat transfer
Conclusion
7.7 Recent research studies and future perspectives
7.7.1 Heat stability of concentrated milk products
7.7.2 Energy efficiency and sustainability
7.7.3 Fouling and microbiological aspects
7.8 Final remarks
References
8 Evaporation in the sugar industry
8.1 Introduction
8.2 Raw materials of the sugar industry
8.3 Sugar juice-processing steps from sugar beet and sugarcane
8.4 Importance of evaporation process in the sugar industry
8.4.1 Evaporation theory
8.4.2 Single-effect evaporation
8.4.3 Multiple-effect evaporation
8.5 Process parameters affecting evaporation
8.5.1 Feed temperature
8.5.2 Steam temperature
8.5.3 Boiling point temperature
8.5.4 Surface area
8.5.5 Overall heat transfer coefficient
8.6 Types of evaporators used in the sugar industry
8.6.1 Vertical short-tube evaporators
8.6.2 Thin film evaporators
8.6.3 Plate evaporators
8.7 Evaporation control and energy saving
8.8 Conclusion
References
9 Evaporation in the edible oil industry
9.1 Introduction
9.2 Edible oils
9.2.1 Plant sources of oils
9.2.2 Extraction of oils from oilseeds
9.2.2.1 Traditional extraction methods
Chemical extraction
Mechanical expression
Aqueous extraction
9.2.2.2 Innovative extraction methods
Supercritical fluid extraction
Microwave-assisted extraction
Ultrasound-assisted extraction
Instant controlled pressure drop-assisted extraction
9.2.3 Types of edible oils
9.2.3.1 Refined edible oils
9.2.3.2 Unrefined edible oils
9.2.4 Refining of edible oils
9.2.5 Evaporation in edible oil industry.
9.2.5.1 Deodorization of crude vegetable oil
Steam stripping
Steam-free deodorization
Vacuum-evaporation and nitrogen-assisted deodorization
Thermomechanical multiflash autovaporization
9.2.5.2 Cake desolventizing
Desolventizer-toaster
Flash desolventizing
9.2.5.3 Evaporators
Classification of evaporators
9.2.5.4 Types of evaporators
Batch-type pan evaporator
Natural-circulation evaporator
Rising-film tubular evaporator
Falling-film tubular evaporator
Rising/falling-film tubular evaporator
Forced-circulation evaporator
Agitated thin-film evaporator
Plate-type evaporators
9.2.6 Storage and stability of edible oils
9.3 Conclusion
References
10 Evaporation in the tomato paste industry
10.1 Introduction
10.1.1 Importance of the tomato paste industry
10.1.2 Tomato composition, properties, and characteristics
10.1.3 Microbial aspects
10.2 Methods for producing tomato paste
10.3 Production line of tomato paste
10.4 Evaporation technology in production of tomato paste
10.4.1 Types of evaporators
10.4.2 Process parameters affecting the evaporation of tomato paste
10.4.3 Rheological properties of tomato paste and its effect on evaporation
10.4.4 Heat transfer in evaporation
10.5 Advantages of evaporation technology in the production of tomato paste
10.6 Simulation examples of evaporation in the tomato paste industry
10.7 Recent advances in evaporation in the tomato paste industry
10.8 Conclusion and final remarks
References
4 Design, control and efficiency of evaporators
11 Design, model, and simulation of evaporators for the food industry
11.1 Introduction
11.2 Mass and energy balances in evaporators for the food industry
11.2.1 Mass balances
11.2.2 Energy balances.