Food Engineering Laboratory Manual

 
 
CRC Press Inc
  • 1. Auflage
  • |
  • erschienen am 22. Mai 1997
 
  • Buch
  • |
  • Hardcover
  • |
  • 141 Seiten
978-1-56676-541-1 (ISBN)
 
FROM THE PREFACE The purpose of this laboratory manual is to facilitate the understanding of the most relevant unit operations in food engineering. The first chapter presents information on how to approach laboratory experiments; topics covered include safety, preparing for a laboratory exercise, effectively performing an experiment, properly documenting data, and preparation of laboratory reports. The following eleven chapters cover unit operations centered on food applications: dehydration., thermal processing, friction losses in pipes, freezing, extrusion, evaporation, and physical separations. These chapters are systematically organized to include the most relevant theoretical background pertaining to each unit operation, the objectives of the laboratory exercise, materials and methods., expected results, examples, questions, and references. The experiments presented have been designed for use with generic equipment to facilitate the adoption of this manual.
  • Englisch
  • Bosa Roca
  • |
  • USA
Taylor & Francis Inc
  • Für höhere Schule und Studium
  • Höhe: 235 mm
  • |
  • Breite: 159 mm
  • 263 gr
978-1-56676-541-1 (9781566765411)
1566765412 (1566765412)
weitere Ausgaben werden ermittelt
Each chapter ends with a section of references.
PREFACE
Planning Experiments: - Introduction - Mass Balance - Energy Balance - Laboratory Orientation - Laboratory Reports - Appendix: Sample Team Contract
Friction Losses Determination in a Pipe: - Introduction - Objectives - Materials and Methods - Experimental Results - Questions
Convective Heat Transfer Coefficient Determination: - Introduction - Objectives - Materials and Methods - Expected Results - Questions
Thermal Processing of Foods: Part I. Heat Penetration: - Introduction - Objectives - Materials and Methods - Expected Results - Questions
Thermal Processing of Foods: II. Lethality Determination: - Introduction - Objectives - Materials and Methods - Expected Results - Questions
Freezing of Foods
Drying of Foods: Part I. Tray Drying: - Introduction - Theory and Calculations - Objectives - Materials and Methods - Examples - Expected Results - Questions/Instructions
Drying of Foods: Part II. Spray Drying: - Introduction - Objectives - Materials and Methods - Expected Results - Questions
Drying of Foods: Part III. Freeze Drying: - Introduction - Objectives - Materials and Methods - Expected Results - Questions
Extrusion of Foods: - Introduction - Objectives - Materials and Methods - Expected Results - Questions
Evaporation: - Introduction - Thermodynamics of Evaporation - Objectives - Procedures - Expected Results - Examples - Questions
Physical Separations: - Introduction - Objectives - Materials and Methods - Expected Results - Examples
28 figures, 4 tables

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