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Handbook of Food Process Design
Handbook of Food Process Design
Volume I
Edited by
Jasim Ahmed, PhDKuwait Institute for Scientific ResearchSafat, Kuwait
Mohammad Shafiur Rahman, PhDSultan Qaboos UniversityMuscat, Sultanate of Oman
A John Wiley & Sons, Ltd., Publication
This edition first published 2012 © 2012 by Blackwell Publishing Ltd.
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Library of Congress Cataloging-in-Publication DataHandbook of food process design / edited by Jasim Ahmed, M.Shafiur Rahman. p. cm. Includes bibliographical references and index. ISBN-13: 978-1-4443-3011-3 (hardback) ISBN-10: 1-4443-3011-X (hardback)1. Food processing plants–Design and construction. 2. Food processing machinery. 3. Food industry and trade. I. Rahman, Shafiur. TH4526.H36 2011 664'.02–dc23 2011022689
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Preface xixAcknowledgements xxiAbout the Editors xxiiContributors xxiv
Volume I
1 Food Preservation and Processing Methods 1Mohammad Shafiur Rahman
Introduction 1PurposeofFoodPreservation 2FoodPreservationMethods 3References 16
2 Food Process Design: Overview 18Mohammad Shafiur Rahman and Jasim Ahmed
Introduction 18ComponentsofFoodProcessDesign 19UnitOperationsandCompleteProcess 20ProcessFlowDiagram 20Codes,StandardsandRecommendedPractices 21ProcessSeverity,QualityandSafety 22References 23
3 Units and Dimensions 24E. Özgül Evranuz
Introduction 24SystemsofMeasurement 25
Contents
vi Contents
TheSISystem 27DefinitionofSomeDerivedPhysicalQuantities 28DimensionalConsistency 35PrecisionandAccuracy 35UnitConversions 36GuidelinesforUsingSIUnits 36References 38
4 Material and Energy Balances 39E. Özgül Evranuz and Meral Kılıç‑Akyılmaz
Introduction 39FundamentalsofMaterialBalances 40ExamplesofMaterialBalanceCalculationswithandwithout
Reaction 45OverviewofFoodProcesses 53EnergyBalances 56ExamplesofMaterialandEnergyBalancesinFoodProcessing 65References 71
5 Thermodynamics in Food Process Design 74Santanu Basu and Pinaki Bhattacharya
Introduction 74ThermodynamicFundamentals 75FirstLawofThermodynamics:ConservationofEnergy 76SecondLawofThermodynamics:Entropy 82ApplicationofThermodynamicsinFoodSystems 89References 111
6 Chemical Reaction Kinetics Pertaining to Foods 113Jasim Ahmed, Kirk Dolan and Dharmendra Mishra
Introduction 113BasicsofChemicalReactionKinetics 114TypesofReactions 115FractionConversionConcept 118TemperatureDependenceoftheRateConstants 119TypesofReactor 120ReactionKineticsRelatedtoFood 122StatisticalAspectsofKineticModeling 144Conclusions 158References 159
Contents vii
7 Thermal Food Processing Optimization: Single and Multi-objective Optimization Case Studies 167Ricardo Simpson and Alik Abakarov
Introduction 167TypesofOptimizationMethods 169Single-objectiveOptimizationofThermalFoodProcessing 171Multi-objectiveOptimizationofThermalFoodProcessing 173ResultsandDiscussion 177SummaryandConclusion 185References 185
8 Instrumentation, Sensor Design and Selection 190Weibiao Zhou and Nantawan Therdthai
Introduction 190ClassificationofSensors 191MeasurementsandSensorsinFoodProcessControlSystems 192CriteriaforSelectionofSensors 197RecentlyDevelopedMeasurementTechniquesforFoodProcesses 201Summary 207References 207
9 Automation and Process Control 211Kazi Bayzid Kabir and M.A.A. Shoukat Choudhury
Introduction 211FoodProcessingAutomationandControl:CurrentStatus 212BasicControlTheory 217CurrentPracticeandFutureTrendsinFoodProcessAutomation 233Conclusions 236References 236
10 Use of Various Computational Tools and gPROMS for Modelling Simulation Optimisation and Control of Food Processes 239I.M. Mujtaba
Introduction 239ReactorinFoodProcessing 240DistillationinFoodProcessing 242ExtractioninFoodProcessing 244ThermalTreatmentsinFoodProcessing 245Model-basedTechniquesinFoodProcessing:Simulation,Optimisation
andControl 246FoodPropertiesinModel-basedTechniques 250ComputationalSoftwareinFoodProcessing 251
viii Contents
Conclusions 253References 254
11 Fluid Flow and Pump Selection 262Jasim Ahmed and Rajib Ul Alam Uzzal
Introduction 262NatureofFluids 262BasicEquationsRelatedtoFluidFlow 269MeasurementofFlowingFluids 278Pipes,FittingsandValves 282Pumps 290Fans,BlowersandCompressors 294SelectionofPumpandPerformanceEvaluation 295References 296
12 Heating and Cooling System Analysis Based on Complete Process Network 299Martín Picón‑Núñez
Introduction 299DeterminationofProcessHeatingandCoolingNeeds 300ProcessHeating 310ProcessCooling 315HeatExchangersforHeatingandCoolingintheFoodIndustry 329Summary 332References 333
13 Pasteurisation Process Design 335Gary Tucker
Introduction 335HACCPinPasteurisationProcessDesign 336ProcessingOptions 337PasteurisationDesignPrinciples 339EmpiricalDataandP-ValueGuidelines 341EquipmentforPasteurisationProcesses 343SummaryandFutureTrends 360References 361FurtherReading 361
14 Sterilization Process Design 362Ricardo Simpson, Helena Núñez and Sergio Almonacid
Introduction 362ImportanceofMicroorganismsinSterilizationandPasteurization 363HeatTransferinThermalProcessing 370
Contents ix
QualityEvaluation 373IndustrialEquipment 375Acknowledgments 379References 379
15 Refrigeration, Air Conditioning and Cold Storage 381Mohd. Kaleem Khan
Introduction 381Refrigeration 382AirConditioningSystems 399ColdStorage 410WorkedExamples 413References 428
16 Chilling, Freezing and Thawing Process Design 430Mohammad Shafiur Rahman
Introduction 430Chilling 430Freezing 433Thawing 452Nomenclature 453References 455
17 Thermal Evaporator Design 460Tarif Ali Adib
Introduction 460ThermophysicalPropertiesofLiquidFood 461CharacteristicsofLiquidsandSomeEvaporatorProblems 462Single-effectEvaporatorandDesignCalculationsforEvaporators 463TypesofEvaporator 465HeatTransferCoefficientinEvaporators 470EnergyEconomics 475HygienicDesignandMethodsofCleaning 479Example 481Nomenclature 485References 487
18 Food Processing and Control by Air Jet Impingement 489Gianpaolo Ruocco and Maria Valeria De Bonis
Introduction 489PrinciplesofAirJetImpingement 491AConjugateApproach 493
x Contents
FoodProcessingandControlofHeating/DryingTreatments 499Conclusions 505Nomenclature 506References 508
19 Hot Air Drying Design: Tray and Tunnel Dryer 510Jasim Ahmed, U.S. Shivhare and Rajib Ul Alam Uzzal
Introduction 510DryingofFood 513DryingSystems 518DesignConsiderationsinTrayandTunnelDryers 519DesignofTrayDryers 520DesignofTunnelDryers 528EconomicPerformanceofTrayandTunnelDryers 536EnergyManagementofTrayandTunnelDryers 538CostsofDryingOperations 538Conclusions 539Acknowledgment 539References 539
20 Hot Air Drying Design: Fluidized Bed Drying 542R.T. Patil and Dattatreya M. Kadam
Introduction 542DesignFeatures 544DesignofHTSTPneumaticFluidizedBedDryer 559TypesofFluidizedBedDryers 564ApplicationofFluidizedBedDrying 572Acknowledgment 576FurtherReading 576Websites 577
21 Heat Pump Design for Food Processing 578M.N.A. Hawlader and K.A. Jahangeer
Introduction 578TypesofHeatPump 580DryingofAgriculturalProductsandHeatPump 582HeatPumpsforFoodProcessing 584Modelling,SimulationandDesignofHeatPumps 594PracticeProblems 612Summary 615Nomenclature 616References 618
Contents xi
22 Freeze-drying Process Design 621Cristina Ratti
Introduction 621UnderlyingPrinciplesofFreeze-drying 622ProcessDesign 625ModelingtheProcess 636IndustrialFreeze-drying 636Costs 639UnconventionalFreeze-drying 640Conclusions 641References 642
23 Crystallization Process Design 648John J. Fitzpatrick
Introduction 648Crystallization 651CrystallizationEquipment 660ProcessDesignofBatchCoolingCrystallizers 663ProcessDesignofContinuousEvaporativeandVacuumEvaporative
Crystallizers 672MonitoringandControlofCrystallizationProcesses 678References 680
24 Aseptic Process Design 682Prabhat Kumar, K.P. Sandeep and Josip Simunovic
Introduction 682HistoryofAsepticProcessing 683ImportantAspectsofAsepticProcessDesign 686RegulationsRelatedtoAsepticProcessing 705CaseStudy:AsepticProcessingofSweetpotatoPurée 705FutureTrends 707References 707
25 Extrusion Process Design 710Kasiviswanathan Muthukumarappan and Chinnadurai Karunanithy
Introduction 710TypesofExtruder 711ExtruderComponents 712ExtruderVariables 720FeedIngredientVariables 720InteractionsBetweenExtruderandIngredientVariables 722ProductQualities 727
xii Contents
SupercriticalFluidExtrusion 732CostEconomicsofExtrusion 734Conclusions 734References 735
Index to Volumes I and II
Volume II
26 Baking Process Design 743Emmanuel Purlis
Introduction 743TheBakingProcess 745BakingDesignBasedonProcessModellingandSimulation 751BakingEquipment 756TrendsinBakingTechnology 759Conclusions 760Appendix:WorkedExamples 761Nomenclature 765References 766
27 Membrane Separation and Design 769Rohit Ruhal and Bijan Choudhury
Introduction 769ProcessFlow-sheetforMembraneOperation 770BasicTheoreticalPrinciple,MembraneOperationMode
andMembraneMaterials 772MembraneModules 773TypesofMembraneProcess 775FluxEquations 779ModeofOperation 781DesignofMembrane 782FoulingofMembraneinUltrafiltrationandMicrofiltration 784CleaningandSanitation 784Cost 784Applications 784Conclusions 786References 787
28 Food Frying Process Design 789Ferruh Erdogdu and T. Koray Palazoglu
Introduction 789FriedProducts 793
Contents xiii
QualityAttributesofFriedProducts 793FryingOils 795FryingEquipment 797HeatandMassTransferduringFrying 801ProcessControl 805ConclusionsandFutureNeeds 806References 807
29 Mechanical Separation Design 811Timothy J. Bowser
DefinitionandPurpose 811FoodProductsProcessedbyMechanicalSeparation 812TheoreticalPrinciplesofMechanicalSeparation 812EquipmentUsedforMechanicalSeparation 816DesignofMechanicalSeparationProcesses 824ProcessControl 827HazardandSafetyIssues 828CleaningandSanitationMethods 828CapitalandOperatingCosts 829FutureNeeds 829References 830
30 Mixing and Agitation Design 834Siddhartha Singha and Tapobrata Panda
Introduction 834MixingandAgitation:TheoreticalPrinciples 835MixingEquipment:ModeofOperationandComparativeAnalysis 839DesignPrinciplesofMixersintheFoodIndustry 849OperationalIssuesofMixingEquipment 863CapitalandOperatingCostsforDifferent-sizedEquipment 866SummaryandFutureNeeds 867References 868
31 Extraction Process Design 871Q. Tuan Pham and Frank P. Lucien
Introduction 871Liquid–LiquidExtraction 872Solid–LiquidExtraction(Leaching) 890SupercriticalFluidExtraction 901HygienicDesignAspects 909Economics 911SummaryandFutureNeeds 912
xiv Contents
Nomenclature 913References 915
32 Size Reduction Process Design 919M. Reza Zareifard, Ali Esehaghbeygi and Amin Allah Masoumi
Introduction 919TextureofMaterials 921SizeClassifications 921SizeReductionProcedures 925TypesofStressesandEnergyRequirements 928PerformanceCharacteristics 934Devices 936SolidFoodsSizeReduction 949LiquidFoodsSizeReduction 951NanoparticlesintheFoodIndustry 955References 961
33 Irradiation Process Design 967Rod Chu
Introduction 967ApplicationsofFoodIrradiation 969TheFoodIrradiationProcess 970TheFoodIrradiationProcessFlow 971BasicTheoreticalPrinciples 972DesignConsiderationsforFoodIrradiators 975RulesofThumb 980SimpleEquations 982ProcessControl 985SoftwareforModelingFoodIrradiators 987CleaningandSanitationMethods 990CapitalandOperatingCostsforDifferentSizesofEquipment 991SummaryandFutureNeeds 992ExamplesofFoodIrradiators 993References 994
34 Design for High-Pressure Processing 998Tatiana Koutchma
Introduction 998TheCommercialMarketforHHP-ProcessedProducts 999ThePotentialofHHPTechnologyasaUnitOperation 999TheHHPProcessingCycle 1002
Contents xv
HHPPasteurization 1004HHPSterilization 1005ModeofOperation 1005TheDesignofHigh-PressureVessels 1008CommercialHHPVesselsandProcessEconomics 1010TheRegulatoryStatusofHHPProcessing 1011BasicTheoreticalPrinciples 1012DesignandCalculationsforHHPPreservationProcesses 1017SummaryandFutureNeeds 1024References 1025
35 Microwave and Radio-Frequency Heating Processes for Food 1031Francesco Marra
Introduction 1031IndirectElectroheating:BasicInformationaboutMWandRFHeating 1032EmpiricalDataandPropertiesNeededforDesigningMW
andRFProcesses 1038ConceptualDesignofElectroheatingProcesses 1040Equipment 1041Processes,ProductsandPotentialProducts 1044MWandRFSafetyGuidelines 1049TheEconomicsofMWandRFProcessing 1050References 1052
36 Design of Ohmic Heating Processes 1057Ilkay Sensoy
Introduction 1057ApplicationsofOhmicHeatingandModerate-Electric-FieldProcessing 1059TheOhmicHeatingProcess 1062SummaryandFutureNeeds 1071Nomenclature 1071References 1072
37 Design of Equipment for Pulsed Electric Field Processing 1078Federico Gómez Galindo and Pär Henriksson
Introduction 1078PrinciplesandTechnology 1080Calculations,MonitoringandOptimizationofTreatmentParameters 1093CapitalandOperatingCosts 1097SummaryandFutureNeeds 1098References 1100
xvi Contents
38 Process Design Involving Ultrasound 1107Jordi Salazar, Antoni Turó, Juan A. Chávez and Miguel J. García‑Hernández
Introduction 1107FundamentalsofUltrasound 1108Low-IntensityUltrasound 1109High-IntensityUltrasound 1134Conclusions 1155References 1156
39 Process Design Involving Pulsed UV Light 1166Ali Demirci and Nene M. Keklik
Introduction 1166EndProductsoftheProcess 1167ProcessComponents 1170BasicTheoreticalPrinciplesandModeofOperation 1171Equipment(AdvantagesandLimitations)andParameters 1173EmpiricalDataandRulesofThumb 1174EstimationoftheDesignParameters 1177ProcessControl,OperationsandMaintenance 1178AdvancedLevelsofProcessDesignforComplicatedSystems 1178CleaningandSanitationTechniques 1179CapitalandOperatingCosts 1180ExamplesofStudies 1180WorkedExamples 1182SummaryandFutureNeeds 1183References 1184
40 High-Voltage Food Processing Technology: Theory, Processing Design and Applications 1188Paul Takhistov
Introduction 1188UnifiedAnalysisofElectric-Field-BasedFood
ProcessingTechnologies 1190PulsedElectricFieldsinFoodProcessingandPreservation 1202TreatmentChambersandEquipment 1203MechanismsofMicrobialInactivation 1207EventsinElectroporationandMicrobialLysis 1208KineticsofMicrobialInactivation 1211PEFProcessCalculationsandVariables 1213MathematicalModelofContinuousOperation(Esplugaset al.,2001) 1218
Contents xvii
ProcessCalculations 1219PhysicalPropertiesofFoodProductsforPEFProcessing 1219ApplicationofPEFTreatmenttoFoodPreservation 1221PEFTreatmentasaHurdleTechnology 1225References 1229
41 An Overview of Food Packaging: Material Selection and the Future of Packaging 1237Jasim Ahmed and Tanweer Alam
Introduction 1237WhyDoWeNeedPackaging? 1239MassTransferandFood–PackageInteractions 1242FoodPackagingMaterials 1245SterilizationofPackagingMaterials 1256PackagingDesign 1258PackagingforNonthermalProcesses 1260BiodegradablePackaging 1266TheFutureofPackaging 1268PackagingSafety,LegislationandRegulations 1274Conclusions 1276References 1276
42 Mass Transport Phenomena in Food Packaging Design 1284Marcella Mastromatteo, Amalia Conte and Matteo Alessandro Del Nobile
Introduction 1284BarrierProperties:SteadyState 1288BarrierProperties:TransientState 1320References 1332
43 Design of Modified and Controlled Atmospheres 1340Gurbuz Gunes and Celale Kirkin
Introduction 1340GasesUsedinModifiedAtmospheres 1341PackagingMaterials 1342DesignofModified-AtmospherePackagingforFoods 1343EquipmentforMAP 1359Controlled-AtmosphereStorage 1360Nomenclature 1361References 1362
xviii Contents
44 Packaging for Processed Food and the Environment 1369Eva Almenar, Muhammad Siddiq and Crispin Merkel
Introduction 1369PackagingforProcessedFoodandtheEnvironment 1370TraditionalPackagingMaterialsandtheEnvironment 1379NovelPackagingMaterialsandtheEnvironment 1390TheFuture:theRoleofConsumersandtheFoodIndustryinthe
ImpactofPackagingontheEnvironment 1395Acknowledgment 1397References 1398
45 Food Quality and Safety Assurance by Hazard Analysis and Critical Control Point 1406Tomás Norton and Brijesh Tiwari
Introduction 1406IntroductiontoHazardAnalysisCriticalControlPoints(HACCP) 1408TheAdvantagesofUsingtheHACCPApproach 1410PrerequisiteProgrammes 1411DevelopingaHACCPPlan 1412TheSevenPrinciplesofHACCP 1413ImplementingtheHACCPPlan 1415UsingHACCPduringFoodManufacturing 1420HACCPinaMeatPlant 1422HACCPinaCheesePlant 1425HACCPinaFish-SmokingPlant 1425TheInfluenceofHACCPonHygienicDesign 1429CombiningHACCPandISO22000:2005 1431References 1433
46 Commercial Imperatives 1436Gerard La Rooy
Introduction 1436FundamentalFinancialMatters 1437FinancialImpactsofTechnicalProjects 1442AnalyticalConceptsandTechniques 1444ProcessVariability 1452Adoptinga‘Process-BasedApproach’ 1455ASoundDesignProcess 1460ApplyingtheConceptsandTechniques 1470References 1470
Index to Volumes I and II
Generally, a process is defined as a sequence of events that transforms the biological materials of food products, via biochemical changes, into stable forms with added value. This can create new products or modify existing ones. Process design refers to the design of food processes and manufacturing methods, while plant design refers to the design of the whole processing plant. The processing of food is no longer as simple or straightforward as in the past. Food process design is an interdisciplinary science that is highly regarded by the food industry. The architecture of food process engineer-ing is based on the solid foundations of chemical and mechanical engineering, together with the basics of microbiology, chemistry, nutrition, and economics. Other related disciplines, including instrumentation, computer science and mathematics, complete the discipline. Process design is the core of food engineering, and frequently begins with a concept and eventually ends in fabrication. Many types of documentation are involved in the process to test theories, display results, and organize data.
Today, the food industry is one of the largest manufacturing industries in the world and the significant contribution of food engineers to the industry is well recognized. A professional food engineer should be well versed in the basic principles, processes, flow diagrams, instrumentation and process control. The Handbook of Food Process Design has been developed primarily for fulfilling these expectations and is intended to be used by students in undergraduate and graduate courses in food process engineer-ing/food technology/biochemical engineering, as well as by professionals working in the food industry. It could also be used by graduates in other disciplines, such as chemical and/or mechanical engineering.
The editors of this book have vast experience in teaching, research, and extension activities related to the food industry and have long realized the need for such a hand-book on process equipment design to fill the current gap in the basic and applied fields of food engineering. They have endeavoured to gather eminent academics and profes-sionals from across the globe and have succeeded in securing their participation in this book. All the contributors have diverse backgrounds, ranging from electronic engineering to food science.
The book contains 46 chapters in two volumes, with chapters grouped according to their similar subject matter. Chapters 1–12 are devoted to the basic principles, starting with units and dimensions, moving on to thermodynamics and reaction kinetics per-taining to foods, and followed by sensors and instrumentation involved in process automation. The handbook is well balanced by its coverage of unit operations involved in conventional and novel processing technologies to be used by the food industry.
Preface
xx Preface
Each chapter is intended to provide concise up-to-date descriptions of fundamentals, applications, solved problems, and methods of cost analysis. Chapters 13–18 cover heating and cooling systems used in food processing, including pasteurization, steri-lization, refrigeration, and freezing. Drying is considered one of the most successful unit operations used in the food industry. Process design related to the drying of food materials is covered in Chapters 19–22.
Some important process designs, such as crystallization, extrusion, aseptic process-ing, baking, and frying, are well discussed in Chapters 23–28. Chapters 29–32 cover mechanical operations related to food process industries, including mixing/agitation, size reduction, and extraction and leaching processes. Chapters 33–40 focus on novel process designs, including pulsed light, ultrasound, ohmic heating, pulsed electric field, high pressure, and irradiation. Food packaging is discussed in Chapters 41–44, while quality systems and cost analysis are covered in Chapters 45 and 46.
The editors are confident that this handbook will prove to be interesting, informa-tive, and enlightening to readers in the field. They would appreciate receiving new information and comments to assist in future development of the next edition.
Jasim AhmedMohammad Shafiur Rahman
We would like to thank Almighty Allah for giving us life and the opportunity to gain knowledge to write this important book. We wish to express our sincere gratitude to the Sultan Qaboos University, Polymer Source Inc. and Kuwait Institute for Scientific Research for providing the opportunity and facilities to execute such an exciting project, and for supporting us in research and other intellectual activities around the globe.
We sincerely acknowledge the sacrifices made by our parents during our early edu-cation. Appreciation is due to all our teachers in the course of our careers. Special thanks to our colleagues and other research team members for their support and encouragement. We are grateful to our contributors for their wonderful cooperation and, finally, we are indebted to our families for their continued support and patience throughout the project.
Acknowledgements
Jasim Ahmed
Jasim Ahmed, Research Scientist, at Kuwait Institute for Scientific Research, Kuwait, is the author or co-author of over 150 technical articles including 95 refereed journal papers, 40 conference papers, 18 book chapters, 20 popular articles, and 4 books. He has edited several books including Novel Food Processing: Effects on Rheological and Functional Properties and Starch-based Polymeric Materials and Nanocomposites: Starch Chemistry, Processing and Applications published by CRC Press, Boca Raton, Florida, and Handbook of Vegetables and Vegetables Processing and Handbook of Tropical and Subtropical Fruits Processing and Packaging published by Wiley-Blackwell, NJ.
Dr Ahmed has served as an editor of the International Journal of Food Properties for more than 5 years. Furthermore, he has served as special editor for a number of other journals. He is also associated with the editorial boards of three international journals. In 2010, he was invited to serve as a sub-panel member for the Food Processing and Packaging Section of the Institute of Food Technology (IFT), Chicago, USA.
Dr Ahmed is a professional member of the Institute of Food Technology (IFT) and a life member of the Association of Food Scientists and Technologists (AFST), India. He has been involved in many professional activities, such as organizing international conferences, industrial training and workshops. He received the BTech (Food and Biochemical Engineering) in 1991 and MTech (Food and Biochemical Engineering) in 1993 from Jadavpur University, Kolkata, India, and PhD in Food Technology in 2000 from GND University, India. He worked as Visiting Professor and Research Director at McGill University, and Polymer Source Inc., Montreal, Canada, before moving to Kuwait.
Dr Ahmed was awarded a gold medal by Jadavpur University, India for securing the top position in the M.Tech degree. He has received several grants from various funding agencies to carry out his research during his academic career. He received a best reviewers’ award by Elsevier in the area of food engineering in 2009.
Dr Ahmed has been involved in food processing teaching, research and industry over 18 years and has proved himself an active scientist in the area of food engineering. He has worked on food product development, food rheology and structure, novel food processing and the thermal behaviors of foods. His current research focus is on biopolymer and starch-based nanocomposites. Dr Ahmed’s work has been well recog-nized globally: there are more than 1000 citations of his work and his h-index is 20.
About the Editors
About the Editors xxiii
Mohammad Shafiur Rahman
Mohammad Shafiur Rahman, Professor at the Sultan Qaboos University, Sultanate of Oman, is the author or co-author of over 250 technical articles including 90 refereed journal papers, 87 conference papers, 58 book chapters, 34 reports, 12 popular articles, and seven books. He is the author of the internationally acclaimed and award-wining Food Properties Handbook, published by CRC Press, Boca Raton, Florida, which was one of CRC’s bestsellers in 2002. The second edition is now released under his editor-ship. He was also the editor of the popular book Handbook of Food Preservation published by CRC Press, Boca Raton, Florida. The first edition was one of CRC’s bestsellers in 2003, and the second edition is now on the market. He was invited to serve as one of the associate editors for the Handbook of Food Science, Engineering and Technology, and as one of the editors for the Handbook of Food and Bioprocess Modeling Techniques published by CRC Press.
Professor Rahman initiated the International Journal of Food Properties (published by Marcel Dekker) and has served as the founding editor for more than 10 years. He also serves on the editorial boards of eight international journals. He is a member on the Food Engineering Series Editorial Board of Springer Science, New York, and serves as a section editor for the Sultan Qaboos University Journal of Agricultural Sciences. In 1998 he was invited to serve as a Food Science Adviser for the International Foundation for Science (IFS) in Sweden.
Professor Rahman is a professional member of the New Zealand Institute of Food Science and Technology and the Institute of Food Technologists, a member of the American Society of Agricultural Engineers and the American Institute of Chemical Engineers, and Member of the Executive Committee of the International Society of Food Engineering (ISFE). He has been involved in many professional activities, such as organizing international conferences, training workshops and other extension activ-ities related to the food industry. He has been a keynote/plenary speaker at many international conferences. He received the BSc Eng. (Chemical) in 1983 and MSc Eng. (Chemical) in 1984 from Bangladesh University of Engineering and Technology, Dhaka, MSc in food engineering in 1985 from Leeds University, England, and PhD in food engineering in 1992 from the University of New South Wales, Sydney, Australia.
Professor Rahman has received numerous awards and fellowships in recognition of his research and teaching achievements, including the HortResearch Chairman’s Award, the Bilateral Research Activities Program (BRAP) Award, CAMS Outstanding Researcher Award 2003, SQU Distinction in Research Award 2008, and the British Council Fellowship. In 2008 Professor Rahman ranked among the top five leading scientists and engineers of 57 OIC member states in the agroscience discipline.
Professor Rahman is an eminent scientist and academic in the area of food process-ing. He is recognized for his significant contributions to the basic and applied knowl-edge of food properties related to food structure, engineering properties and food stability. His total SCOPUS citation is more than 1200 and his h-index is 20, which indicates the high impact of his research in the international scientific community.
Mohammad Shafiur Rahman, PhDProfessorDepartment of Food Science and Nutrition, Sultan Qaboos University, Muscat, Omanemail: [email protected]
Jasim Ahmed, PhDResearch ScientistFood and Nutrition Program, Kuwait Institute for Scientific Research, Safat, Kuwaitemail: [email protected] and [email protected]
Alik Abakarov, PhDVisiting ProfessorTechnical University of Madrid, Higher Technical School of Agricultural Engineering, Madrid, Spainemail: [email protected]
Tarif Ali Adib, PhDResearch ScientistWater Quality Observation Laboratory, Lattakia, Syriaemail: [email protected]
Rajib Ul Alam Uzzal, PhDPowertrain Control EngineerChrysler Technical CenterChrysler Drive, Auburn Hills, Michigan, USAemail: [email protected]
Tanweer Alam, PhDAssociate Professor (Joint Director)Indian Institute of Packaging, Mumbai, Indiaemail: [email protected]
Contributors
Contributors xxv
Eva Almenar, PhDAssistant ProfessorSchool of Packaging, Michigan State University, East Lansing, Michigan, USAemail: [email protected]
Sergio Almonacid, PhDAssociate ProfessorDepartment of Chemical and Environmental Engineering, Universidad Técnica Federico Santa María, Valparaíso, Chile.email: [email protected]
Santanu Basu, PhDAssociate ProfessorDepartment of Food EngineeringNational Institute of Food Technology, Entrepreneurship and Management, Kundli, Haryana, Indiaemail: [email protected]
Pinaki Bhattacharya, PhDProfessorDepartment of Chemical Engineering, Jadavpur University, Kolkata, Indiaemail: [email protected]
Timothy J. Bowser, PhD, PEAssociate ProfessorDepartment of Biosystems and Agricultural Engineering, and the Robert M.Kerr Food and Agricultural Products CenterOklahoma State University, Stillwater, Oklahoma, USAemail: [email protected]
Juan A. Chávez, PhDAssociate ProfessorSensor Systems Group, Department of Electronic Engineering, Universitat Politècnica de Catalunya, Barcelona, Spainemail: [email protected]
Bijan Choudhury, PhDAssistant ProfessorDepartment of Biotechnology, Indian Institute of Technology, Roorkee, Indiaemail: [email protected]
xxvi Contributors
M.A.A. Shoukat Choudhury, PhDAssistant ProfessorDepartment of Chemical Engineering, Bangladesh University of Engineering and Technology, Dhaka, Bangladeshemail: [email protected]
Rod Chu, BSRetired ScientistOttawa, Ontario, Canadaemail: [email protected]
Amalia Conte, PhDResearcherDepartment of Food Science, University of Foggia and Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione dei Prodotti Tipici e di Qualità – BIOAGROMED, Foggia, Italyemail: [email protected]
Maria Valeria De Bonis, PhDPost-doctoral teaching assistantCFDfood-DITEC, Università degli Studi della Basilicata, Potenza, Italyemail: [email protected]
Matteo Alessandro Del Nobile, PhDAssociate ProfessorDepartment of Food Science, University of Foggia and Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione dei Prodotti Tipici e di Qualità – BIOAGROMED, Foggia, Italyemail: [email protected]
Ali Demirci, PhDProfessorDepartment of Agricultural and Biological Engineering, Pennsylvania State University, University Park, Pennsylvania, USAemail: [email protected]
Kirk Dolan, PhDAssociate ProfessorDepartment of Food Science and Human Nutrition, Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Michigan, USAemail: [email protected]
Contributors xxvii
Ferruh Erdogdu, PhDProfessor of Food Process EngineeringDepartment of Food Engineering, University of Mersin, Mersin, Turkeyemail: [email protected]
Ali Esehaghbeygi, PhDAssociate ProfessorDepartment of Farm Machinery, College of Agriculture, Isfahan University of Technology, Isfahan, Iranemail: [email protected]
E. Özgül Evranuz, PhDProfessor of Food Process EngineeringFood Engineering Department; Faculty of Chemical & Metallurgical Engineering;Istanbul Technical University, Maslak, İstanbul, Turkeyemail: [email protected]
John J. Fitzpatrick, PhDAssistant ProfessorDepartment of Process and Chemical Engineering, University College, Cork, Irelandemail: [email protected]
Federico Gómez Galindo, PhDResearch ScientistDepartment of Food Technology, Engineering and Nutrition, Lund University, Swedenemail: [email protected]
Miguel J. García-Hernández, PhDProfessorSensor Systems Group, Department of Electronic Engineering, Universitat Politècnica de Catalunya, Barcelona, Spainemail: [email protected]
Gurbuz Gunes, PhDAssociate ProfessorFood Engineering Department College of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkeyemail: [email protected]
xxviii Contributors
M.N.A. Hawlader, PhDProfessorDepartment of Mechanical Engineering, Faculty of EngineeringInternational Islamic University Malaysia, Jalan Gombak, Kuala Lumpur, Malaysiaemail: [email protected]
Pär HenrikssonManaging DirectorArc Aroma Pure AB, Lund, Swedenemail: [email protected]
K.A. Jahangeer, MEng, MIESProfessional Officer (Academic Research)Department of Mechanical Engineering, National University of Singapore, Singaporeemail: [email protected]
Kazi Bayzid Kabir, PhDAssistant ProfessorDepartment of Chemical Engineering, Bangladesh University of Engineering and Technology, Dhaka, Bangladeshemail: [email protected]
Dattatreya M. Kadam, PhDSenior ScientistCentral Institute of Post-Harvest Engineering and Technology (CIPHET), Ludhiana, Punjab, Indiaemail: [email protected]
Chinnadurai Karunanithy, PhDResearch AssociateAgricultural and Biosystems Engineering Department, South Dakota State University, Brookings, South Dakota, USAemail: [email protected].
Nene M. Keklik, PhDAssistant ProfessorDepartment of Food Engineering, Cumhuriyet University, Sivas, Turkeyemail: [email protected]
Mohd. Kaleem Khan, PhDAssistant ProfessorDepartment of Mechanical Engineering, Indian Institute of Technology, Patna, Indiaemail: [email protected]
