Transporting Operations of Food Materials within Food Factories

400 Pages·2022·22.818 MB·English

by  Seid Mahdi Jafari, Narges Malekjani

Transporting Operations
of Food Materials
Within Food Factories
This page intentionally left blank
Transporting Operations
of Food Materials
Within Food Factories
Unit Operations and Processing
Equipment in the Food Industry
Edited by
Seid Mahdi Jafari
Department ofFood Materials& Process Design Engineering,Gorgan
University ofAgricultural Sciences and NaturalResources, Gorgan,Iran
Nutrition and Bromatology Group, Analytical andFoodChemistry
Department, Faculty ofFood Science andTechnology, University ofVigo,
Ourense Campus,Ourense, Spain
Narjes Malekjani
DepartmentofFoodScienceandTechnology,FacultyofAgriculturalSciences,
University ofGuilan, Rasht,Iran
An imprint of Elsevier
WoodheadPublishingisanimprintofElsevier
50HampshireStreet,5thFloor,Cambridge,MA02139,UnitedStates
TheBoulevard,LangfordLane,Kidlington,OX51GB,UnitedKingdom
Copyright©2023ElsevierInc.Allrightsreserved.
Nopartofthispublicationmaybereproducedortransmittedinanyformorbyanymeans,
electronicormechanical,includingphotocopying,recording,oranyinformationstorageand
retrievalsystem,withoutpermissioninwritingfromthepublisher.Detailsonhowtoseek
permission,furtherinformationaboutthePublisher’spermissionspoliciesandourarrangements
withorganizationssuchastheCopyrightClearanceCenterandtheCopyrightLicensingAgency,can
befoundatourwebsite:www.elsevier.com/permissions.
Thisbookandtheindividualcontributionscontainedinitareprotectedundercopyrightbythe
Publisher(otherthanasmaybenotedherein).
Notices
Knowledgeandbestpracticeinthisfieldareconstantlychanging.Asnewresearchandexperience
broadenourunderstanding,changesinresearchmethods,professionalpractices,ormedical
treatmentmaybecomenecessary.
Practitionersandresearchersmustalwaysrelyontheirownexperienceandknowledgeinevaluating
andusinganyinformation,methods,compounds,orexperimentsdescribedherein.Inusingsuch
informationormethodstheyshouldbemindfuloftheirownsafetyandthesafetyofothers,
includingpartiesforwhomtheyhaveaprofessionalresponsibility.
Tothefullestextentofthelaw,neitherthePublishernortheauthors,contributors,oreditors,
assumeanyliabilityforanyinjuryand/ordamagetopersonsorpropertyasamatterofproducts
liability,negligenceorotherwise,orfromanyuseoroperationofanymethods,products,
instructions,orideascontainedinthematerialherein.
ISBN:978-0-12-818585-8(print)
ISBN:978-0-12-819705-9(online)
ForinformationonallWoodheadpublications
visitourwebsiteathttps://www.elsevier.com/books-and-journals
Publisher:NikkiP.Levy
AcquisitionsEditor:NinaBandeira
EditorialProjectManager:AndreaR.Dulberger
ProductionProjectManager:SuryaNarayananJayachandran
CoverDesigner:MatthewLimbert
TypesetbySTRAIVE,India
Dedication
To my dear wife Elham. Without her love and support, the completion of this
work wouldnothave been possible.
Seid Mahdi Jafari
To my dear sister Mona. Without her love and support, the completion of this
work wouldnothave been possible.
Narjes Malekjani
This page intentionally left blank
Contents
Contributors xi
Preface xv
1 Introduction tofood material handling within food factories 1
NarjesMalekjaniandSeidMahdiJafari
1.1 Introduction 1
1.2 Whymaterialhandlingisimportant? 3
1.3 Handlingrelatedfoodproperties 3
1.4 Howtoselectapropermaterialhandlingsystem? 5
1.5 Materialhandlingprinciples 6
1.6 Classificationofmaterialhandlingequipment 6
1.7 Receivingandstoragefacilities 7
1.8 Liquidfoodtransportation 9
1.9 Solidmaterialtransportation 9
1.10 Industrialtransportationvehicles 9
1.11 Roboticsformaterialhandling 10
1.12 Conclusions 10
References 10
Part One Receiving and storage facilities
2 Storagevats, vessels,and tanks 15
VahidBaeghbali,SaraHedayati,andSeidMahdiJafari
2.1 Introduction 15
2.2 Industrialvats,vessels,andtanks:Typesandapplications 18
2.3 Engineeringaspectsoftanksandvessels 25
2.4 Noveltechnologiesinstoragetanksandvessels 27
2.5 Conclusions 29
References 29
3 Pallets and bags 31
EleonoraIaccheri,ChiaraCevoli,PatrickDavison,andAngeloFabbri
3.1 Introduction 31
3.2 Packaging 32
3.3 Pallet 33
3.4 Bigbags 54
References 58
vii
viii Contents
4 Silos and bins 61
VenkatSaicharanKolli,SouravGarg,andShivanandS.Shirkole
4.1 Introduction 61
4.2 Storageprinciples 64
4.3 Differentstoragestructures 66
4.4 Concludingremarks 91
References 91
Part Two Liquid food transportation
5 Transportation and metering offluids 97
AliEsin
5.1 Generalelementsandequipmentofthesystem 97
5.2 Pipesandchannels 98
5.3 Controlofflowrate 107
5.4 Flow-inducingmachinery,pumps,blowers,andcompressors 124
References 154
Suggestedbooks 154
6 Centrifugal pumps 155
ZahraMohammadi,FatemehHeidari,MahdisFasamanesh,
AnaSaghafian,FaezehAmini,andSeidMahdiJafari
6.1 Introduction 155
6.2 Classificationandapplicationofcentrifugalpumps 159
6.3 Centrifugalpumpstandards 166
6.4 Mainpartsofcentrifugalpumps 170
6.5 Centrifugalpumpaccessories 179
6.6 Centrifugalpumpsselections 188
References 198
7 Positivedisplacement pumps 201
RahulIslamBarbhuiya,PoonamSingha,andSushilKumarSingh
7.1 Positivedisplacementpumps 201
7.2 Typesofpositivedisplacementpumps 201
7.3 Positivedisplacementpumpcharacteristiccurve 213
7.4 Benefitsandlimitationsofpositivedisplacementpumps 214
7.5 Applicationsofpositivedisplacementpumpsinthefoodand
beverageindustry 214
7.6 Considerationsformaintenanceandoperations 215
7.7 Summary 217
References 217
Contents ix
Part Three Solid and semi-solid transportation
8 Fundamentals of conveyors 221
NavneetKumar
8.1 Introduction 221
8.2 Scopeandimportanceofsolidandsemi-solidmaterialhandling
systems 221
8.3 Classificationofmaterials 223
8.4 Engineeringpropertiesoffoodmaterialsrelatedtoconveying
systems 224
8.5 Principlesofmaterialhandlingforselectionofconveyors 227
8.6 Classificationofsolidandsemi-solidmaterialhandlingsystems
andconveyors 231
8.7 Typeofconveyors 232
8.8 Pneumaticconveyors 248
References 250
9 Different mechanicalconveyors infood processing 253
SumiraRashid,OmarBashir,andIshratMajid
9.1 Introduction 253
9.2 Basicdesignrules 255
9.3 Materialsofconstruction 255
9.4 Designformanufacturingandassembly(DFMA)
ofconveyors 256
9.5 Foodconveyingsystemsandtheirhygiene 260
9.6 Conclusions 262
References 262
10 Pneumatic conveyors 265
AdelBakhshipourandHosseinRahmanian-Koushkaki
10.1 Introduction 265
10.2 Advantagesofpneumaticconveying 266
10.3 Disadvantagesofpneumaticconveying 268
10.4 Applicationsofpneumaticconveyinginthefood
industry 269
10.5 Systemcomponents 271
10.6 Systemtypes 281
10.7 Pressuredropinapneumaticconveyingsystem 288
10.8 Conclusions 288
References 289