Food Process Engineering

Theory and Laboratory Experiments

Häftad, Engelska, 1999

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Beskrivning

This lab manual covers both principles and laboratory applications of food process engineering.* Complete step-by-step procedures for laboratory experiment* Thorough description of necessary equipment, including proper operating procedures* Work-out examples provided for important calculations (e.g., Poisson ratio, flex modulus, lethal rate, etc.)* Several computer simulation tests provided and information on use of computer spreadsheets is also provided* Each experiment is preceded by questions and objectives; each experiment followed by data analysis and interpretation for a complete treatment

Produktinformation

Utgivningsdatum:1999-11-30
Mått:179 x 259 x 18 mm
Vikt:649 g
Format:Häftad
Språk:Engelska
Antal sidor:368
Förlag:John Wiley & Sons Inc
ISBN:9780471322412

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Mer om författaren

SHRI K. SHARMA, PhD, is a lecturer in food processing and engineering in the Department of Food Science at Cornell University, Ithaca, New York. STEVEN J. MULVANEY, PhD, is an associate professor of food processing and engineering in the Department of Food Science at Cornell University. SYED S. H. RIZVI, PhD, is a professor in food engineering in the Department of Food Science at Cornell University.

Recensioner i media

"This is a book that comes highly recommended and is good value for the soft cover version." (Food & Biproducts Processing, June 2000)

Innehållsförteckning

Product Formulation and Process Optimization Using Linear Programming. Material Testing and Rheology of Solid Foods. Rheology of Liquid and Semisolid Foods. Concepts of Heat Transfer and Thermal Death Times. Canning, Retort Thermal Processing, and Lethality Computation by General Method. Heat Penetration Test and Thermal Process Design Using Ball's Formula Method. Blanching and Freezing of Foods. Ultra-High-Temperature Processing. Membrane Processing of Liquid Foods. Evaporation Concentration of Liquid Foods. Principles of Experimental Design. Spray and Drum Drying. Convective Drying of Foods. Osmotic Dehydration of Foods. Microwave Heating of Foods. Frying of Foods. Extrusion Cooking of Foods. Packaging of Foods. Process Controls in Food Manufacturing. Appendices. Index.