Abstract
At the core of chemical engineering is design, frequently of continuous processes. A food process plant will consist of a series of process units, each of which carries out some specific job, such as mixing, fermentation, sterilization, or separation. Each of these units is designed using physical and chemical principles; later chapters of this book will consider the principles which underpin these designs. However, to produce an efficient process it is necessary to consider the whole process, to understand the way in which material moves around the plant and to calculate the heating and cooling duties needed.
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Further reading
Basic texts
Atkins, P.W. (1990) Physical Chemistry, 4th edn, Oxford University Press, Oxford.
Charm, S.E. (1978) The Fundamentals of Food Engineering, AVI Publishing Co., Westport, CT, USA.
Coulson, J.M., Richardson, J.F. and Sinnott, R.K. (1983) Chemical Engineering, Volume 6, An Introduction to Chemical Engineering Design, Pergamon, London.
Felder, R.M. and Rousseau, R.W. (1978) Elementary Principles of Chemical Processes, Wiley, New York.
Henley, E.J. and Rosen, E.M. (1969) Material and Energy Balance Computations, Wiley, New York.
Toledo, R.T. (1980) Fundamentals of Food Process Engineering, AVI Publishing Co., Westport, CT, USA.
Whitwell, J.C. and Toner, R.K. (1969) Conservation of Mass and Energy, McGraw-Hill, New York.
Unit operations, food engineering applications
Brennan, J.G., Butters, J.R., Cowell, N.D. and Lilly, A.E.V. (1976) Food Engineering Operations, Applied Science Publishers, London.
Coulson, J.M. and Richardson, J.F. (1983) Chemical Engineering, Volume 2, Pergamon Press, London.
Fellows, P. (1988) Food Processing Technology, Ellis-Horwood, Chichester, UK.
Leniger, H.A. and Beverloo, W. (1975) Food Process Engineering, D. Reidel Publishing Co., Dordrecht, Holland.
Loncis, M. and Merson, R.L. (1979) Food Engineering: Principles and Selected Applications, Academic Press, New York.
Process economics
Allen, D.H. (1972) A Guide to the Economic Evaluation of Projects, Institution of Chemical Engineers, London.
Hacking, A.J. (1986) Economic Aspects of Biotechnology, Cambridge University Press, Cambridge, UK.
Holland, F.A., Watson, F.A. and Wilkinson, J.K. (1974) Introduction to Process Economics, Wiley, London.
Institution of Chemical Engineers (1977) A New Guide to Capital Cost Estimation, Institution of Chemical Engineers, London.
Peters, M.S. and Timmerhaus, K.D. (1980) Plant Design and Economics for Chemical Engineers, McGraw-Hill, New York.
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© 1997 Springer Science+Business Media Dordrecht
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Pyle, D.L. (1997). Introduction to process design. In: Fryer, P.J., Pyle, D.L., Rielly, C.D. (eds) Chemical Engineering for the Food Industry. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-3864-6_1
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DOI: https://doi.org/10.1007/978-1-4615-3864-6_1
Publisher Name: Springer, Boston, MA
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