Shri K. Sharma,
Steven J. Mulvaney,
Syed S. H. Rizvi
Food Process Engineering
Theory and Laboratory Experiments
Paperback Engels 1999 9780471322412Levertijd ongeveer 8 werkdagen
Gratis verzonden
Samenvatting
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
Specificaties
ISBN13:9780471322412
Taal:Engels
Bindwijze:Paperback
Aantal pagina's:368
Uitgever:John Wiley & Sons Inc
Lezersrecensies
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Inhoudsopgave
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.
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.
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