Food Engineering Laboratory Manual

This manual facilitates the understanding of the most relevant unit operations in food engineering. It presents information on how to approach laboratory experiments. The book covers topics include safety, preparing for a laboratory exercise and effectively performing an experiment.

List of contents

1. Planning Experiments 2. Friction Losses Determination in a Pipe 3. Convective Heat Transfer Coefficient Determination 4. Thermal Processing of Foods: Part I. Heat Penetration 5. Thermal Processing of Foods: Part II. Lethality Determination 6. Freezing of Foods 7. Drying of Foods: Part I. Tray Drying 8. Drying of Foods: Part II. Spray Drying 9. Drying of Foods: Part III. Freeze Drying 10. Extrusion of Foods 11. Evaporation 12. Physical Separations

About the author

Barbosa-Canovas, Gustavo V.; Ma, Li; Barletta, Blas J.

Summary

This manual facilitates the understanding of the most relevant unit operations in food engineering. It presents information on how to approach laboratory experiments. The book covers topics include safety, preparing for a laboratory exercise and effectively performing an experiment.

Product details

• Authors: Gustavo V Barbosa-Canovas, Gustavo V. Barbosa-Canovas, Gustavo V. Ma Barbosa-Canovas, Blas J Barletta, Blas J. Barletta, Li Ma
• Publisher: Taylor & Francis Ltd.
• Languages: English
• Product format: Paperback / Softback
• Released: 02.12.2019
• EAN: 9780367448240
• ISBN: 978-0-367-44824-0
• No. of pages: 141
• Subjects: Guides > Health > Diet; Natural sciences, medicine, IT, technology > Technology > Chemical engineering