ApPENDIX A Notation and Conversion of Units I. NOTATION A Bi BOD Br C C Cd C p COD D D D d Dn E E Ea ED EU F F f f FC Fa FR Fr G g Gr transport area, m 2 Biot number biological oxygen demand Brinkman number concentration, kg/m3 cost drag coefficient heat capacity at constant pressure, kJ/mol K chemical oxygen demand thermal resistance, min mass diffusivity, m 2 /s diameter, m diameter, m Dean number electric field strength, V activation energy, kJ/kmol activation energy for viscous flow, kJ/kmol energy of activation for diffusion, kJ/mol European Union force, N thermal death time, min fraction friction factor fixed cost Fourier number fouling resistance Froude number mass flow rate, kg/m 2 s 9.81 mls 2 Grashof number 627
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Notation and Conversion of Units978-1-4615-0725-3/1.pdffixed cost Fourier number fouling resistance Froude number mass flow rate, kg/m2s 9.81 mls2 Grashof number ... r film flow rate,
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ApPENDIX A
Notation and Conversion of Units
I. NOTATION
A Bi BOD Br C C Cd Cp
COD D D D d Dn E E Ea ED EU F F
f f FC Fa FR Fr G g Gr
transport area, m2
Biot number biological oxygen demand Brinkman number concentration, kg/m3 cost drag coefficient heat capacity at constant pressure, kJ/mol K chemical oxygen demand thermal resistance, min mass diffusivity, m2/s diameter, m diameter, m Dean number electric field strength, V activation energy, kJ/kmol activation energy for viscous flow, kJ/kmol energy of activation for diffusion, kJ/mol European Union force, N thermal death time, min fraction friction factor fixed cost Fourier number fouling resistance Froude number mass flow rate, kg/m2s 9.81 mls2
Grashof number
627
628 HANDBOOK OF FOOD PROCESSING EQUIPMENT
Gz Graetz number H(h) height, "head," m h height, m h heat transfer coefficient, W/m2K h(R) enthalpy, kJlkg HE heat exchanger HTST high temperature short time j lag factor JA mass flux of A, kg/m2s or kmol/m2s jH heat transfer factor jM mass transfer factor K flow consistency coefficient, Pa sn K drying constant, lis K partition coefficient kc mass transfer coefficient, m/s L lethality, min L length, m LTV length of transfer unit M molecular weight, kglkmol m mass flow rate, kg/s N number N rotational speed, lis n flow behavior index NTV number of transfer units Nu Nusselt number P pressure, Pa or bar P permeability, kg/m s Pa Po power, W Pr Prandtl number Q volumetric flow rate (capacity), m3/s q heat transport rate, W R flux ratio R gas constant, 8.314 kJlkmol K R resistance R = (X-Xe)/(Xo-Xe) moisture ratio r radius, m rj inside radius, m ro outside radius, m Re Reynolds number RPM,rpm rounds per minute S solubility, kgim3Pa Sc Schmidt number Sh Sherwood number Sf Stanton number
Appendix A 629
T temperature, K, °C T tension, N t time, s Tg glass transition temperature, K, °C U overall heat transfer coefficient, W/m2K u velocity, mls UHT ultrahigh temperature usn u.s. dollars ($) V volume, m3
W weight, kg W work, J w loading, kg/m2 X moisture content, kg/kg dm x distance, size x mole fraction, liquid phase y mass fraction gas phase, kglkg dm y mole fraction, vapor phase z temperature factor, °C Z height, m
Greek
a thermal diffusivity, m2/s a relative volatility r film flow rate, kg/m s
'Y activity coefficient
'Y shear rate, lis M> pressure drop, Pa I:lT temperature difference, K e porosity
1'\ efficiency (fractional)
1'\ viscosity, Pa s
1'\a apparent viscosity, Pa s e angle of cone/plate A thermal conductivity, W/m K
~ coefficient of friction v momentum diffusivity (kinematic viscosity), m2/s ~ mass fraction 7T 3.141 p density, kg/m3 or mollm3
(J surface tension, N/m T shear stress, Pa
'P shape factor w rotational speed, rpml60, lis
630 HANDBOOK OF FOOD PROCESSING EQUIPMENT
Subscripts
A B b c c (cr) D e G h id K L L M 0
P v w
Multipliers of SI units
h (hecto) k (kilo) M (mega) G (giga) c (centi) m (milli) fl (micro) n (nano)
x x X X X X X X
component A (diffusant) component B (medium) boiling cooling critical diffusion equilibrium gas heating ideal Knudsen liquid logarithmic mean dilute, initial particle vapor wall
ft m 0.305 ft-Ib J 1.355 ftlmin (FPM) m/s 0.0051 ft of water Pa 2990 gallons (U.S.) m3 3.785 x 10-3
gallons (Imperial) m3 4.543 x 10-3
gallons/min (GPM) m3/s 0.063 x 10-3
hp kW 0.745 hp (boiler) kW 9.80 in (inches) m 0.0254 in Hg Pa 3386 kcal kJ 4.18 kg force (kp) N 9.81 L (lit, I) m3 0.001 Ib force N 4.45 Ib mass kg 0.454 Ib/cuft kg/m3 16.02 Ib/ft2 Pa 47.9 Ib/ft2 h kg/m2 s 0.00133 Ib/tt s kg/m s 1.488 Ib/inch2 (psi) Pa 6894 miles km 1.609 mm water Pa 9.81 P (poise) Pa s 0.10 Pa N/m2 1.00 Pa s kg/ m s 1.00 RPM (rpm) 1/s 1/60 sq ft (ft2) m2 0.093 sq in (inch2) m2 0.645 x 10-3
ton (metric) kg 1 000 ton (US, short) kg 907.2 ton-refrigeration kW 3.51 Torr (mm Hg) Pa 133.3 W J/s 1.00
K = °C + 273 °C = (OF - 32)/1.8
ApPENDIX B
Selected Tbermopbysical Properties
Table 8-1 Thermodynamic Properties of Saturated Water and Steam
T (OC) P (bar) PI (kg/rn3) Pv (kg/rn3) aHv (kJ/kg)
Density (p), kg/m3 Specific heat (Cp), kJ/kg K Viscosity (1]), m Pa s Thermal conductivity (A), W/m K Thermal diffusivity (ex = AleCp) , m2/s Mass diffusivity (0), m2/s
Water/water Air/water Air/air
Water
1000 4.18 1.0 0.60 1.4 x 10-7
1 X 10-9
1.4954 1.5811 1.6708 1.7646 1.8625
1.9647 2.0713 2.1826 2.2986 2.4195
2.5454 2.6786 2.8131 2.9581 3.1028 3.2564
Air (dry)
1.3 1.1 0.018 0.025 1.7 x 10-5
1.9 X 10-9
1.8 X 10-5
2174.0 2168.2 2162.4 2156.5 2150.6
2144.6 2138.6 2132.5 2126.4 2120.3
2114.1 2107.8 2101.5 2098.3 2088.8 2082.3
Note. The properties of water vapor/air mixtures are obtained from the psychrometric charts or related equations/programs (see Figures 8-1, B-1, and 8-2).
Table B-3 Physical and Thermal Properties of Liquid Foods (20°C)
Liquid food p, kg/fTi3 Cp, kJ/kg 1], mPa s A, W/mK
Milk 1030 3.8 2 0.48 Clear apple juice 12° Brix 1050 3.6 1.5 0.46 Clear apple juice 65° Brix 1320 2.2 80 0.35 Vegetable oil 920 1.8 70 0.17 Honey 1350 2.0 9000 0.33
Note. For rheological constants of typical non-Newtonian food fluids, see Table 3-2.
636 HANDBOOK OF FOOD PROCESSING EQUIPMENT
Table B-4 Typical Physical Properties of Solid Foods
Food product X, kglkgdm e,- Cp , kJlkg K A, WlmK D, x 10- 10 m21s
Notes. 1. X, moisture content; e, porosity; Cp, specific heat; A, thermal conductivity; D, moisture diffusivity. 2. Thermal diffusivity a = A/Pb Cp, bulk density Pb = (1-e)pp, average particle density Pp = 1300 kg/m3.
3. Approximate values of D at other temperatures can be obtained, using the Arrhenius equation with energy of activation for diffusion E = 40 or 20 kJ/mol for low- and high-porosity materials, respectively (data from Saravacos and Maroulis, 2001).
4. Approximate values of thermal conductivity: High moisture foods above freezing, 0.4-0.58 W/m K; dry porous foods, 0.04-Q.08 W/m K; fats and oils, 0.1-0.3 W/m K; frozen foods, 1.0-1/5 W/m K (data from Kostaropoulos, 1981).
REFERENCES
Fooddb. 2000. Food properties database. European Cooperative Project. http://www.nel.uk/fooddb/ Haar, L., Gallagher, J.S., and Kell, G.S. 1984. NBSINRC Steam tables. New York: Hemisphere Publ.
(Harper & Row). Hayes, G.D. 1987. Food engineering data handbook. London: Longman Scientific and Technical. Jowitt, R., Escher, F., Hallstrom, B., Meffert, H.F.T., Spiess, WE.L., and Vos, G. 1983. Physical
properties offoods. London: Applied Science Publ. Jowitt, R., Escher, F., Kent, M., McKenna, B., and Roques, M. 1987. Physical properties offoods-
2. London: Elsevier Applied Science. Kostaropoulos, AS.E. 1971. Waermeleitzahlen von Lebensmittel und Methoden zu derem
Bestimmung. Bulletin No. 16. Frankfurt, Germany: LTV NDA Kostaropoulos, AE. 1981. Letter to the editor. Food Technology, 35(10): 33-34. Lewis, MJ. 1990. Physical properties of foods and food processing systems. London: Ellis Horwood. Mohsenin, N.N. 1960. Physical properties of plant and animal materials. Structure, physical char-
acteristics and mechanical properties. New York: Gordon and Breach Science Publ. Mohsenin, N.N. 1978. Thermal properties offoods and agricultural materials. New York: Gordon
and Breach Science Publ. Okos, M.R., ed. 1986. Physical and chemical properties offood. St. Joseph, MO: ASAE. Rahman, S. 1995. Food properties handbook. New York: CRC Press. Rao, M.A 1999. Rheology offluid and semisolid foods. Gaithersburg, MD: Aspen Publ. Rao, M.A., and Rizvi, S.S.H., eds. 1995. Engineering properties of foods, 2nd ed. New York:
Marcel Dekker.
Appendix B 637
Saravacos, G.D., and Maroulis, Z.B. 2001. Transport properties of foods. New York: Marcel Dekker.
Singh, R.p. 1993. Food properties database. New York: eRe Press. Urbicain, M.I, and Lozano, IE. 1997. Thermal and rheological properties of foodstuffs. In
Handbook of Food Engineering Practice. K.I Valentas, E. Rotstein, and R.P. Singh, eds. New York: eRe Press.
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ApPENDIX C
Control of Food Processing Equipment
Control and automation of food processes, processing equipment, and processing plants increases significantly the process efficiency and maintains the quality of the food products. Process control brings accuracy, repeatability and flexibility of production in food processing plants. Control of scheduling of batch processes increases the utilization of food processing equipment.
Control of food processes and food processing equipment is more difficult than chemical processing, because food properties are not well known and sometimes variable, and food processes are often difficult to model and simulate.
Process control should be considered early in the design process, with electrical and control engineers working together with food process engineers. Process instrumentation and control equipment is provided by specialized suppliers.
Process block diagrams (PBD) and process flow diagrams (PFD) are essential in the design of control systems. They are used to perform material and energy balances, and visualize the various food processing units, before preparing the process control and the piping and instrumentation diagrams (PCD, PID).
Simple control systems include the following elements: sensors (e.g., temperature) , actuators (e.g., valves), comparator, and controller. These functions are combined into the programmed logic controllers (PLC), which are attached to a computer.
In food processing, temperature, pressure, moisture, and flow rate are the most common process parameters measured with sensors. Parameters of food quality, such as viscosity, texture, color, and flavor (volatile components), are difficult to measure on-line, and therefore cannot be controlled easily. Computer-aided machine vision, and modern techniques, like fiber optics, are used in control sensors.
The simple "on-off" or proportional controllers (P) have large "dead" response times and they cannot correct effectively the process errors. Improved control is achieved by using combination systems, such as proportional + integral (PI), or proportional + integral + derivative (PID) action. Feedback control systems are used mostly in food processing, while feedforward systems are difficult to apply, because of inadequate modeling of the complex processes.
639
640 HANDBOOK OF FOOD PROCESSING EQUIPMENT
PLCs are used to monitor and control various process units. Supervisory control and data acquisition (SCADA) systems, used in other industries, can be applied to food process control. The PLCs of the various process units transmit information through a server to the central computer control system
Load cells, attached to microprocessors and PLCs, are used widely in weighing, filling, and packaging operations (see Chapter 13).
Advanced process control and computer integrated manufacturing (CIM), used in chemical processing, can be applied to food processing, if adequate process data are available. It involves adaptive control, expert control, and neural control. Food process simulators, based on mathematical modeling of processes/equipment, e.g., dryers or sterilizers, can be used to train the operators of food processing plants and improve plant efficiency and product quality.
Suppliers of basic food processing equipment (e.g., pasteurizers and sterilizers) usually provide specialized control equipment for their food processing units.
REFERENCES
ACoFoP Iv. 1998. Automatic Control of Food and Biological Processes. International Symposium, SIK, Gothenburg, Sweden.
ASAE. 1990. Food processing automation. St. Joseph, MO: ASAE. ASAE. 1995. Food processing automation. St. Joseph, MO: ASAE. Bimbenet, J.J., and Trystram, G. eds. 1990. Automatic control offood processes. Paris: ENSIA. Bimbenet, 11, Dumoulin, E., and Trystram, G., eds. 1994. Automatic control offood and biologi-
cal processes. Amsterdam: Elsevier Science. Coughanowr, D.R. 1991. Process systems analysis and control. 2nd ed. New York. McGraw-Hill. Hubbard, M.R. 1999. Choosing a quality control system. Lancaster, PA: Technomic Publ. Kress-Rogers, E., and Brimelow, lB., eds. 2001. Instrumentation and sensors for the food indus-
try. New York: CRC Press. Martin, T. 2000. Process control: designing processes and control systems for dynamic perfor
mance. New York: McGraw-Hill. McFarlane, I. 1983. Automatic control offood manufacturing processes. Applied Science, Essex,
UK. Mittal, G.S., ed. 1997. Computerized control systems in the food industry. New York: Marcel
Dekker. Moreira, R.G. 2001. Automatic control for food processing systems. Gaithersburg, MD: Aspen
Publ.
ApPENDIX D
Food Plant Utilities
I. INDUSTRIAL WATER
Water is required in several food processing operations, such as steam generation, washing of raw materials, cooling, and addition to food products. Water is supplied from deep wells, or from clean rivers and lakes. Water pretreatment may involve removal of suspended solids by sedimentation and filtration, and breakpoint chlorination. Potable water used as food ingredient may require some physicochemical treatment like carbon filtration, and membrane treatment (UF or RO).
Water reuse can reduce wastewater, using the above mechanical and physicochemical methods.
II. STEAM BOILERS
Steam boilers (steam generators) are an important part of the food processing plant, providing process steam for heating, blanching, sterilization, peeling, cleaning, evaporation, and drying.
In some large processing plants, e.g., beet sugar refineries, cogeneration installations are used, producing both process steam and electricity, with better utilization (up to 80%) of the fuel energy and reduction of the thermal and material pollution of the environment. Two cogeneration systems are used: (1) the topping system, in which high-pressure steam (e.g., 120 bars) produces power (electricity), while the exhaust low-pressure steam (about 2 bars) is used for process applications; (2) the bottoming system, in which high-pressure combustion gases operate gas turbines and the exhaust gases are used to produce process steam. Closed cycle gas turbines operate with high pressure air, heated by combustion of fuel gas, oil, or combustible organic wastes.
Process steam boilers produce 5 to 200 tonslh steam at a pressure of about 20 bars, which is reduced to about 2 bars, near the steam consumption. Steam generators are usually housed in a separate room for safety and noise reasons. In food processing, natural gas or LPG are the usual fuels, because they are clean and do not pollute the environment. The feed water for steam boilers is normally
641
642 HANDBOOK OF FOOD PROCESSING EQUIPMENT
treated with chemicals, ion exchange, or membranes to remove the undesirable salts, which may cause scaling or corrosion. Production of culinary (potable) steam, used for direct injection in foods, should comply with the hygienic requirements of public health authorities.
III. AIR MOVING AND VACUUM EQUIPMENT
Fans and blowers are used widely in food plants to move process air in heating, cooling, drying, and air conditioning equipment. Centrifugal and coaxial fans are used for relatively low pressure drops, while blowers and compressors operate at higher pressures.
The fans are characterized by the capacity (m3/h or cfm)-pressure drop (mm water or inches water) curves, which are similar to those of centrifugal pumps (Chapter 3). Compressors for moving air are similar to the compressors used in refrigeration (Chapter 9).
Industrial vacuum pump equipment includes steam ejectors and liquid (water) ring pumps. The water ring pumps can operate in wet environments, like' vacuum evaporation and drying. Steam ejectors require high-pressure steam (about 10 bars). Multistage (e.g., three-stage) ejectors are used to create and maintain vacuum down to about 5 mbar in industrial processing equipment. Liquid ring pumps cannot reach vacuum lower than 10 mbar, because of vapor pressure limitation.
Rotary mechanical pumps, similar to rotary (Roots) blowers, can produce high vacuum, below 1 mbar, which is needed in freeze-drying and in some vacuum distillation equipment (Ryans and Bays, 2001).
Air conditioning is applied in food plants either for comfort (offices) or for storage of some products.
IV. ELECTRICAL EQUIPMENT
Electrical equipment, used in food processing plants, includes electric motors, electric heating, illumination, and control equipment. Electric motors are particularly important, since they operate most of the food processing equipment.
Alternating-current motors of constant or variable speed are normally used, while direct-current motors are used in some applications. The voltage of motors is 220 volts for relatively small motors (up to 100 kW). Higher voltage is required, e.g., 440 volts, for motors up to 250 kW
The speed of the alternating-current motors (rpm) is related to the current frequency (Hz) and the number of poles (P), according to the equation
rpm = 120 Hz / p
Thus, for 60 Hz current (EU) and two poles, rpm = 3 600. For 50-Hz current (USA), rpm = 3 000.
Direct-current motors operate at 115,230, or 600 volts.
Appendix D 643
V. WASTE TREATMENT
Food process and plant design, and operating food processing plants should consider environmental pollution problems caused by liquid, gas, and solid discharges from the plants. The pollution control laws and regulations of the country and the region should be taken into consideration in selecting the appropriate measures for the specific processing plant.
Waste pollution is the major problem in food processing, since large amounts of water are used in washing the raw materials, in cleaning, and in cooling operations. Air pollution is important in some food plants with particulate and odorous emissions. Management of solid wastes concerns several food processing plants.
Water and solid wastes from small food processing plants, located near agricultural land, can be disposed to the fields by spray irrigation and soil mixing, if the waste load is not excessive, and if no toxic substances are present. Disposal of wastewater to municipal treatment plants is an alternative, ifthe treatment cost is acceptable.
1. Wastewater Treatment
Large quantities of water are used in the washing of fruits and vegetables prior to processing. Wastewater may contain significant amounts of organic compounds (BOD, COD), suspended solids, and oils. Clean water regulations impose strict limits on the pollutants discharged into rivers, lakes, and seas . . Wastewater may require pretreatment, primary, secondary, and tertiary treat
ment, before it is discharged to the environment or reused. Pretreatment includes neutralization and removal of oils. Primary treatment involves sedimentation, screening, and filtration. Secondary (biological) treatment involves bio-oxidation of organic compounds in ponds, activated sludge, or biofilters. Tertiary treatment may include adsorption and membrane separations.
The equipment used in wastewater treatment is similar to some of the food processing equipment, described in this book. Examples are filters, membrane systems (MF, UF, RO), gas absorption and adsorption. Economic, high capacity systems are required in wastewater treatment, in contrast to the specialized, more expensive and efficient equipment used in food processing.
2. Solid Wastes
Reduction of solid wastes from food processing plants is of primary importance, e.g., by using more efficient peeling processes. Solid wastes can be used in composting and biogas (methane) production. Production of dehydrated food by-products for animal feeds is an economic alternative, e.g., wastes from sugar, citrus, and fish processing. Land disposal of nontoxic solid wastes may be applied, if the food processing plant is located in an agricultural area, away from populated areas.
644 HANDBOOK OF FOOD PROCESSING EQUIPMENT
3. Gas Pollution
Gas and vapor exhausts may create air pollution problems in the environment of food processing plants, especially if the plant is located close to residential areas. For example, particulate (dust) pollution from spray dryers can be reduced and prevented by proper design of separation equipment, such as cyclones and bag filters.
Odorous gas discharges from edible oil plants and fish processing (e.g., fish meal drying) can be treated in wet scrubbers, using water or alkaline solutions (Chapter 11). Offensive fish odors require special scrubbing solutions, such as chlorine compounds.
REFERENCES
Alley, E.R 2000. Water quality control handbook. New York: McGraw-Hill. Bhatia, M.Y. and Cheremisinoff, P.N. 1981. Air movement and vacuum systems. Technomic Pub!.,
Lancaster, PA. Clifford, G.E. 1984. Heating, ventilating and air conditioning. Reston, VA: Reston Pub!. Co. Droste, RL. 1997. Theory and practice of water and wastewater treatment. New York: Wiley. Eckenfelder, w.w. 1989. Industrial water pollution control. New York: McGraw-Hill. Fink, Beaty. 1984. Standard handbook for electrical engineers. New York: McGraw-Hill. Jorgensen, R 1970. Fan engineering. Buffalo, NY: Buffalo Forge Co. Marks' standard handbook for mechanical engineers. 1987 . New York: McGraw-Hill. NAFM. Standards, definitions, terms and test codes for centrifugal, axial, and propeller fans.
Detroit: National Association of Fan Manufacturers, Inc. Perry, R.H., and Green, D. 1984, 1997. Chemical engineers 'handbook, 6th and 7th eds. New York:
McGraw-Hill. Roberts, T.C. 2002. Food plant engineering systems. Boca Raton, FL: CRC Press. Ryans, J., and Bays, J. 2001. Run clean dry vacuum pumps. Chemical Engineering Progress 97
(10): 32-41. Tchobanog1ous, G., and Franklin, R L. 1991. Wastewater engineering, treatment, disposal, reuse,
3rd ed. New York: McGraw-Hili. USPH. 1967. Air pollution engineering manual. Cincinnati: U.S. Public Health Service. Vadagriff, R.L. 2001. Practical guide to industrial boiler systems. New York: Marcel Dekker.
ApPENDIX E
Manufacturers and Suppliers of Food Equipment
Directories and Equipment Exhibitions are given in Chapter 2 of this book. Representative suppliers of processing equipment, described in the individual chapters of the book, are presented in the following partial lists.
CHAPTER 2: DESIGN AND SELECTION OF FOOD PROCESSING EQUIPMENT
Cleaning! Sanitazing Equipment
Note: The numbers in parentheses following the name of the firm, indicate the type of cleaning equipment supplied: (1) high pressure/ water jet; (2) vapor; (3) ultrasonic; (4) mechanical means; (5) ClP; (6) gas/liquid disinfection.
AmeriVap (2),(6) 1292 Logan Circle Atlanta, GA 30318, USA Tel.: (800) 763 7687 Fax: (404) 350 9214 e-M: [email protected]
Waukesha Cherry-Burrell (8), (9) 611 Sugar Creek Road Delavan, WI 53115 U.S.A. Tel.: (800) 252 5200 or 414728 1900 Fax: (800) 2525012 or 4147284904 e-M: [email protected]
Note: The numbers in parentheses following the name of the firm, indicate the type of conveyor mainly supplied: (1) belt/uniform; (2) belt/segmented; (3) modular chain; (4)rollerlskate; (5) chain; (6) bucket; (7) screw; (8) vibratory; (9) spiral; (10) magnetic (11) pneumatic.
Note: The numbers in parentheses following the name of the firm indicate the type of storage equipment mainly supplied: (1) containers; box pallets, (2) silos; (3) Silo emptying (e.g. activator).
Biro (1), (2) 1114 West Main Street Marblehead, Oh, 43440, USA Tel.: (419) 798 4451 Fax: (419) 798 9106 e-M: [email protected] http://www.birosaw.com
British Rema Lucas Works (8) Sheffield Road Dronfield, Sheffield, S 18 2HX , UK Tel.: +441246411771 Fax: +441246417216 e-M: [email protected] http://www.britishrema.co.uk
Wenger (12) Suite 510 Northpointe Circle I 7505 N.W Tiffany Springs Parkway Kansas City, MO 64153, USA Tel.: (816) 891 9272 Fax: (816) 891-8969 http://www.wenger.com
Note: The numbers in parentheses following the name of the firm, indicate the type of equipment mainly supplied: (1) washing; (2) peeling; (3) dehulling; (4) pitting; (5) sorting; (6) color/electronic sorting; (7) dry cleaning;(8) metal detection;, (9) air filters, (10) liquid filters; (11) sieving, (12) pressing; (13) centrifugation; (14) air-solid separation; (15) decanters; (16).1iquid mixers.
Rossi & Catelli Via Traversetolo 2/ A 43100 Parma, Italy Tel.: +39521240345 Fax: +39521242690 e-M: [email protected]
Appendix E 665
Swenson Process Equipment, Inc. 26000 Whiting Way Monee, IL 60449-8060, USA Tel.:(708) 3315500,210-5062 Fax: (708) 331 5559,587-2225 e-M: [email protected] http://www.swenson-equip.com
Note: The numbers in parentheses following the name of the firm, indicate the type of equipment mainly supplied: (1) fluid bed dryers; (2) tower dryers; (3) silo driers; (4) cabinet dryers; (5) belt dryers; (6) vacuum dryers; (7) freeze dryers; (8) spray dryers; (9) tunnel dryers; (10) microwave dryers; (*) more than one type of equipment.
Note: The numbers in parentheses following the name of the firm, indicate the type of the refrigeration equipment mainly supplied. (1) compressors; (2) freezing equipment; (3) ice; (4) controlled atmosphere; (5) cryogenic liquids; (*) More than one type of equipment
Pick Heaters P.O.Box 516 West Bend, WI 53095, USA Tel.: (414) 338 1191 Fax: (414) 338 8489 e-M : [email protected] http://www.pickheaters.com
Appendix E 671
Rossi & Catelli Via Traversetolo 2/ A 43100 Parma, Italy Tel: +39521240345 Fax: +395212422690 e-M: [email protected]
Stock America Inc. Corporate Headquarters 995 Badger Circle Grafton, WI 53024, USA Tel.: (262) 375 4100 Fax: (262) 375 4101 http://www.stockamerica.com
Dow Chemical Co. Liquid Separations Systems Midland, MI 48674, USA Tel. (800) 447 4369 Fax: (989) 832 1465 e-M: [email protected]
E.I. du Pont de Nemours 1007 Market Street Wilmington, DE 19898, USA Tel.: (800) 441 7515 Fax: (302) 999 4754 e-M: [email protected] http://www.dupont.com
Film Tec Corp. 7200 Ohms Lane Edina, MN 55439, USA Tel.: (612) 8974386
Graver Separations, Inc. 200 Lake Drive Newark, DE 19702, USA Tel.: (302) 731 3539
Hydranautics. Inc. (Nitto-Denko) 401 Jones Rd. Oceanside, CA 92054, USA Tel.: (619) 9012500 Fax: (619) 901 2478 e-M: [email protected]
674 HANDBOOK OF FOOD PROCESSING EQUIPMENT
lonics, Inc. 65 Grove Street Watertown, MA 02472, USA Tel.: (617) 9262500 Fax: (617) 926 4304 e-M: [email protected]
Koch Membrane Systems 850 Main Street Wilmington, MA 01887, USA Tel.: (978) 698 7000 Fax: (978) 698 5208 e-M: [email protected] http://www.kochmembrane.com
Nitto-Denko 10th floor, East Tower, Gate City
Ohsaki 1-11-2, Ohsaki, Shinagawa, Tokyo
141-0032, Japan Tel.:+81 3 57402101 Fax: +81 3 57402250 http://www.nitto.com
ABB Pressure Systems AB S-22186 Lund, Sweden Tel. +46 46 36 10 94 Fax: +4646363191
Flow International Corp. (Avure Technologies) 2350 64 th Ave. South Kent, WA 98032, USA Tel.: (206) 813 3346 Fax: (206) 813-3280 http://www.flowcorp.com http://www.avure.com
Food Irradiation Equipment
E-Beam, Inc. 118 Melrich Rd. Cranbury, NJ 08512, USA Tel. (877) 413 2326 e-M: [email protected]
Sterigenics International, Inc. P.O.Box 5030 Fremont, CA 94537, USA Tel. (800) 777 9012 http://www.sterigenics.com
GecAlsthom Prairie au Duc 44945 Nantes, Cedex 9, France Tel. : +33240411616 Fax: +33240470151 http://www.ind.alstom.com
SureBeam Corp. Division of Titan Corp. 3033 Science Park Rd. San Diego, CA 92121, USA Tel. (858) 552 9500 http://www.titan.com
CHAPTER 13: FOOD PACKAGING EQUIPMENT
Note: The numbers in parentheses following the name of the firm, indicate the type of packaging equipment mainly supplied. (1) Dosing, (2) Aseptic-, ModifiedAtmoshere, (3) Vacuum (4)Bottle and jar filling, (5) Carton filling and closing, (6) Cup filling, (7) Form-Fill-Seal/ Aseptic and non aseptic (bags, pouches), (8) Blow mold bottle/container forming-filling-sealing (9) Filling and seaming of cans, (10) Bottle and jar closing/capping etc., (11) Forming (errection) and closing cartons and boxes, (12) Clip-fasting and bag sewing, (13) Shrink packaging (small packages), (14) Packaging into boxes (and eventually closing) of boxes for shipment, (15) Bag and net filling, (16) Palletizing, (17) Wrapping for shipment, (18) Weighing/Checkweihing, (19)Unscramblling
SIG packaging companies SIG Simonazzi, Italy SIG Pack, Switzerland & US SIG Pack /Eagle Packaging ([email protected]) SIG Sapal, S witzerland( [email protected])
Total Control Systems (TCS) 2515 Charleston Place Fort Wayne, Indiana 46808, USA Tel.: (800) 348 4753 Fax: (260) 484 9230 e-M: [email protected]
684 HANDBOOK OF FOOD PROCESSING EQUIPMENT
APPENDIXD
Utilities
Note: The numbers in parentheses following the name of the firm, indicate the type of equipment mainly supplied: (1) steam production; (2) water and eftluent treatment
Magnetic separators, 219, 258 Magnetrons, 287 Magnitude estimation, 3 Maintenance, 47-48, 66 Malt, water extraction, 519 Manufacturers and suppliers of
equipment, 645--685 Manufacturing cost, 10 Marshall and Swift (M&S)
equipment cost index, 9 Martin diameter, 47 Mass transfer