01About This Special Issue
The conservation of energy is an essential step we can all take towards overcoming the mounting problems of the worldwide energy crisis and environmental degradation. In the food processing industry a substantial amount of energy is consumed. Excessive use of energy is usually associated with many industrial plants worldwide, and food processing plants are no exception. Enormous potential exists for cost effective improvement in existing energy usage equipment.This special issue will deal with:
1. Process Engineering: this field will deal with sterilization, extrusion process, Requirements for the design of food processing equipment and drying of fruit and vegetables.
2. Energy conservation: this field will talk about optimum operating conditions of unit operation used in food industry and how physical and rheological properties affects these unit operation in order to rationalize energy consumption in factories.
3. Water Conservation: this field will talk about water treatment in food industry and methods used for waste water treatment. Also how we can use agricultural wastes as an adsorber of heavy metals and phenols found in waste water or using nanoparticles in water treatment.
02Meet the Guest Editors
Our distinguished editors bring deep subject-matter expertise to curate high-quality research and ensure a rigorous peer-review process.
Lead Guest Editor
Manal Sorour
Food Engineering and packaging Dept.-Food Technology research institute-Agriculture research center, Giza, Egypt
Guest Editor
Entsar Sayed Abdou
Food Engineering and Packaging Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
03Published Articles
The following articles have been published in this special issue.
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Natural Antioxidant Changes in Fresh and Dried celery (Apium graveolens)
Issue: Volume 3, Issue 2-1, March 2015Pages: 12-16Received: 7 February 2015Accepted: 8 February 2015Published: 27 February 2015Abstract: The effect of temperature on natural antioxidant changes in fresh and dried celery was studied. Celery herbs were dried at 50 and 90ᵒC using a laboratory scale hot air dryer. Fifteen phenolic components (gallic acid, protocatechuic acid, catechol , chlorogenic acid, syringic acid, caffeine , p-coumaric acid, ferulic acid, salycilic acid, cinnamic ... Show More -
Optimization of Multiple Effect Evaporators Designed for Fruit Juice Concentrate
Issue: Volume 3, Issue 2-1, March 2015Pages: 6-11Received: 1 February 2015Accepted: 1 February 2015Published: 14 February 2015Abstract: The most important running cost item in evaporation is energy. However, energy consumption per unit production can be reduced considerably through the use of multi effect evaporation. A multiple effect evaporation scheme was studied and economically analyzed. Different economic items, including cost of steam and cost of evaporator in addition to an... Show More -
Scale-Up of Flat Bladed Mixer in Orange Juice Concentrate Process
Issue: Volume 3, Issue 2-1, March 2015Pages: 1-5Received: 20 January 2015Accepted: 20 January 2015Published: 14 February 2015Abstract: Mixing of orange concentrates to be homogenized was investigated using flat – bladed impeller. The rheological properties of orange juice concentrate were studied over the range 10-70°C, solid concentration 66 wt% and speed of spindle 50-250 rpm. Shear stress-shear rate data indicate that the concentrate behaves as non-Newtonian pesudoplastic fluid... Show More
