Food Unit Operation 1

L Ngc Liu
Office: A1-706
Email: lnlieu@hcmiu.edu.vn

1
 Introduction
What is difference between food science and food technology?
Food science comprises different fundamental areas such as food chemistry,
food physics, microbiology, preservation, food nutrition, food analysis

Technology is the output of the advanced usage of science, or called applied

science
process of making food product

Apple juice processing

Apple Receiving Washing/ Grinding Pressing Separation/ Filtration Pasteurization Filling Packaging
harvest Sorting Centrifugation

Unit operation

2
 Unit operation

Definition: a basic step in a process, in common with many industrial

processes because it has common techniques and is based on the same
scientific principles

Apple juice processing

Apple Receiving Washing/ Grinding Pressing Separation/ Filtration Pasteurization Filling Packaging
harvest Sorting Centrifugation

Filling:

Pasteurization:

Filtration:

3
 Unit operation - Classification
Depend on the nature of transformation

 Physical stages: grinding, sieving, mixture, fluidization, sedimentation, flotation,

filtration, rectification, absorption, extraction, adsorption, heat exchange, evaporation,
drying, etc.
 Chemical stages: refining, chemical peeling
 Biochemical stages: fermentation, sterilization, pasteurization, enzymatic peeling

Depend on the nature of transferred property

 Mass transfer: distillation, absorption, adsorption, extraction, ionic exchange.

 Heat transfer: sterilization, pasteurization, evaporation, heat exchanger, oven.
 Momentum transfer: pumps, compressors, blowers, fans, fluidization, sedimentation,
filtration.

 Simultaneous massheat transfer: Humidification and dehumidification,

crystallization, dehydration

 Complementary unit operations: grinding, milling, sieving, mixing of solids and

pastes 4
 Course schedule
Week Activity

1 Chapter 1: Introduction & Heat transfer

2
3 Chapter 2: Water in Foods
4

5
6 Chapter 3: Drying
7

8 Chapter 4: Freezing
9 Mid-term examination
10 Chapter 4: Freezing
11
12 Chapter 5: Heat preservation
13
14
15 Chapter 6: Irradiation
16
17 Back-up week
18 Final examination
5
 Course evaluation

Method Frequency Percentage

Homework and lab report 3 30%

Mid-term exam 1 35%
Final exam 1 35%
Bonus - 0.5-1 mark

6
 References

1. Toledo, R.T. 1999. Fundamentals of Food Process Engineering, Aspen Publ. MD.
USA
2. R. Paul Singh, Dennis R. Heldman. 2009. Introduction to food engineering.
Academic Press. 4th Edition.
3. Ibarz, A., Barbosa-Cnovas, G.V. 2003. Unit operations in food engineering, Boca
Raton, Fla., CRC Press, 889p.
4. Evans J.A. 2008. Frozen Food Science and Technology. Wiley-blackwell Publishing

7
 Table of content

Heat transfer

Conduction

Convection

Radiation

8
 Heat transfer

Heat as the form of energy that can be transferred from one system to
another as a result of temperature difference.

The transfer of energy as heat is always from the higher-temperature

medium to the lower-temperature one, and heat transfer stops when the
two mediums reach the same temperature

Heat can be transferred in three basic modes:

Conduction
Convection
Radiation

9
 Thermal properties of foods

Specific heat: quantity of heat that is gained or lost by a unit mass of product to
accomplish a unit change in temperature, without a change in state

Q: heat gained or lost (kJ)

m: mass (kg)
T: temperature change in the material (oC)
cp: specific heat (kJ/[kg oC])

Thermal conductivity: amount of heat that will be conducted per unit time through a
unit thickness of the material if a unit temperature gradient exists across that thickness

Thermal diffusivity: a ratio involving thermal conductivity, density, and specific heat

: thermal diffusivity (m2/s)

: density (kg/m3)
10
 Conductive heat transfer
Conduction: the transfer of energy from the more energetic particles of a substance to
the adjacent less energetic ones as a result of interactions between the particles.
No physical movement of the object undergoing heat transfer

The rate of heat transfer depends on:

 Surface area of the wall (a wall with larger
surface area will conduct more heat)
 Thermal properties of construction
materials
 (steel will conduct more heat than brick)
 Wall thickness (more heat transfer through
a thin wall than thick)
 Temperature difference (more heat transfer
will occur when the outside temperature is
much hotter than the inside room
temperature)

Fouriers law

 : rate of heat flow in the direction of heat transfer by conduction (W)
  k: thermal conductivity (W/[m oC])

    A: area (normal to the direction of heat transfer) through which heat flows (m2)
  T: temperature (oC)
 x: length (m) 11
 Typical units for Fourier equation

S.I British

 W Btu/hr

A m2 ft2

T K or oC oF

x m ft

k W/m K (Btu/hr)(ft-1)(oF)-1

Conversion:

1 W/m K = 0.578 Btu hr-1 ft-1 oF-1

1 Btu = 1055 J

12
Typical values for k

13
 Steady-state and unsteady-state heat transfer

Steady-state condition: time has no influence on the temperature distribution

within an object, although temperature may be different at different locations
within the object.
 Simple  Rectangular slab
 Uncommon  Tubular pipe
 Composite rectangular wall
 Composite cylindrical tube

Unsteady-state condition:
temperature changes with location
and time.

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 Rectangular slab

Fouriers law
  


 : rate of heat flow in the direction of heat transfer by
conduction (W)

  k: thermal conductivity (W/[m oC])
 A: area (normal to the direction of heat transfer) through
which heat flows (m2)
 T: temperature (oC)
 x: length (m)

Boundary conditions:


   


    or
 

 



Thermal resistance 
 

Driving force
or Rate of heat transfer =
Resistance 15
 Composite rectangular wall
We will now consider heat transfer through a composite wall made of several materials of
different thermal conductivities and thicknesses. An example is a wall of a cold storage,
constructed of different layers of materials of different insulating properties.

Rate of heat transfer:



 





 
or:
 
 +  + 

Thermal resistance:
RB RC RD
  
     
     

16
 Tubular pipe
Fouriers law in cylindrical coordinates may
be written as



  

Substituting for circumferential area of the pipe


  2


Boundary conditions:

Thermal resistance
2       

  or
   ln   
 ln   
ln     
  2
2
17
 Composite cylindrical tube



RA RB

  #   #

  or
   
$ +  ln 
 ln # 


+
2$ 2
18
 Convective heat transfer

Convection: The mode of energy transfer between a solid

surface and the adjacent liquid or gas that is in motion.

It involves the combined effects of conduction and fluid

motion.

Two modes: forced or natural

The rate of heat transfer (Newtons law):


  % &  '

h is the convective heat-transfer coefficient, W/(m2 oC)

&  ' Thermal resistance:




1 1
% )*)+* 
%
Units of h: S.I.: W/m2 K or J s-1 m-2 K-1
British: Btu hr-1 ft-2 oF-1
19
Conversion: 1 W/m2 K = 0.176 Btu hr-1 ft-2 oF-1
 Estimation of overall heat-transfer coefficient
The figure involves heat transfer in a pipe that carries a fluid at a temperature greater than the
temperature of the environment surrounding the outside of the pipe. In this case, heat must first transfer
from the inside fluid by forced convection to the inside surface of the pipe, then by conduction through
the pipe wall material, and finally by free convection from the outer pipe surface to the surrounding
environment

Rate of heat transfer:

   

  

Total thermal resistance:  *&- )*)+* + )*-.)+* + .+&- )*)+*


1 ln
  1 1 1

 + +  
%  2 %  ,  , 

  ,      ,    

Ui, Uo: overall heat transfer coefficient based on the inside and outside area of the pipe, respectively
20
 Summary of heat equation

Heat:
 /01  Q: heat gained or lost (kJ)

m: mass (kg)
T: temperature change in the material (oC)
cp: specific heat (kJ/[kg oC])
Rate of heat transfer in a fluid stream

 : rate of heat transfer (kJ/s)
: mass flow rate (kg/s)

  /01 
T: temperature change in the material (oC)
cp: specific heat (kJ/[kg oC])

To calculate


Rate of heat transfer if there is a phase change
  /: H: enthalpy of phase change

Rate of heat transfer for a process

2

  3456788
9
 ,     To calculate Ai or to design equipment
21
 Log mean temperature difference (LMTD)
Assumption:

1. Heat transfer is under steady-state

conditions.
2. The overall heat-transfer coefficient is
constant throughout the length of pipe.
3. There is no axial conduction of heat in
the metal pipe.
4. The heat exchanger is well insulated. The
heat exchange is between the two liquid
streams flowing in the heat exchanger.
There is negligible heat loss to the
surroundings.

The duty of heat exchanger: Log mean temperature difference

between cold and hot stream

  , ;

 
; 

ln 
 22

 Radiation heat transfer
Radiation: The energy emitted by matter in the form of
electromagnetic waves (or photons)

Heat transfer by radiation is fastest (at the speed of light)

Different from conduction and convection, radiation

does not require the presence of a material medium to
take place.
All solids, liquids, and gases emit, absorb, or transmit
radiation to varying degrees
All objects at a temperature above absolute zero emit
thermal radiation

Rate of heat emission (or radiation)

: Stefan-Boltzmann constant, equal to 5.669x10-8 W/(m2 K4)
TA: temperature, absolute (K)
A: area (m2)
: emissivity, which describes the extent to which a surface is
similar to a blackbody. For a blackbody, = 1
23
 Example 1.1

The bottle of an aluminum kettle is 20 cm diameter and 1.2 mm thick. If water in

the kettle is boiling off at 0.833 g/s, what is the temperature drop through the
kettle bottom?
Enthalpy of vaporization of water is 2260 kJ/kg. The thermal conductivity of
aluminum is 204 W/m K

Given: Equations used:

x = 1.2 mm = 1.2 x 10-3 m

  /: 
r = 20/2 = 10 cm = 10 x 10-2 m 
= 0.833 g/s = 0.833 x 10-3 kg/s   

Hv = 2260 kJ/kg
 
k = 204 W/m K

Answer: T = 0.35 K

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 Example 1.2
A furnace wall is made of 230 mm thick layer of firebrick and a 75 mm layer of
insulating brick, with thermal conductivities of 1.3 and 0.14 W/m K respectively.
The inner surface is at 800 oC, the other at 40 oC.
a) What is the rate of heat loss per unit area through the wall?
b) What is the temperature at the junction of the two layers?
c) What is the rate of heat loss through a wall 6m x 6m under these conditions?
What assumptions are involved in your solutions?
Given: x1 = 230 mm = 230 x 10-3 m
x2 = 75 mm = 75 x 10-3 m
230 mm 75 mm k1 = 1.3 W/m K
800 oC k1 = 0.14 W/m K
T2 T1 = 800 oC

 T3 = 40 oC
k1 k2 40 oC
Equations used:
Answer:
a)
/A = 1066.5 W/m2 

 
b) T2 = 611.3 oC 
c)
 = 38.4 kW
25
 Example 1.3
Saturated steam at 800 kPa flows through a pipe of outside diameter 4.8 cm. The
outside of the pipe is insulated with magnesia insulation, 5 cm thick; the thermal
conductivity of the magnesia is 0.07 W/m K. The outside pipe surface of the
insulation is at 35 oC. Calculate the rate of condensation of the steam in a 30 m
length of pipe.
The enthalpy of condensation of the steam at 800 kPa is 2040 kJ/kg.

Given: r1 = 4.8/2 = 2.4 cm = 2.4 x 10-2 m

r = 5 cm = 5 x 10-2 m
L = 30 m
r1 r T1 = 170 oC
T2 = 35 oC
170 oC
35 oC k = 0.07 W/m K

Equations used:
 <= 
/

  /:
  
2

Answer: / = 0.78 kg/s

26
 Example 1.4
The bottle of an aluminum kettle is 20 cm diameter and 1.2 mm thick. If water in
the kettle is boiling off at 0.833 g/s. Find the flame temperature for the following
values of heat transfer coefficients:
hi (boiling) = 4000 W/m2K and ho (gas flame) = 40 W/m2K
Enthalpy of vaporization of water is 2260 kJ/kg. The thermal conductivity of
aluminum is 204 W/m K
Given:

 o
T3 = 100 C x = 1.2 mm = 1.2 x 10-3 m
h
Water i T2 r = 20/2 = 10 cm = 10 x 10-2 m
x = 0.833 g/s = 0.833 x 10-3 kg/s
T1 Hv = 2260 kJ/kg
Flame k = 204 W/m K
ho To ho = 40 W/m2K
hi = 4000 W/m2K

Equations used:

  /:
  , 
 
1 1 1
Answer: To = 1614 oC  + +
,  %   % 
27
 Example 1.5
There is a heat exchanger designed as below. How much area is required for the
heat exchanger? With cp for oil is 0.74 Btu/lbm oF and Uo for the steam is 150
Btu/(hr ft2 oF)

Saturated steam Saturated water

Hot
280 oF 280 oF

Oil Cold Oil

110 oF, 900 lbm/min 35 oF, 900 lbm/min

Equations used: Answer: 104 ft2

  /01 


 
; 

ln 



  , ; 28