Designed for food engineers and workers in food science laboratories, this lab manual provides a set of experiments that can be conducted in most food science laboratories or pilot plants. Covering important food engineering principles, each experiment contains a summary of the purpose of the lab, background information on significant theoretical concepts, and mathematical equations to be used for each given experiment. Question and problem sets are also included to expedite understanding.
Auflage
Sprache
Verlagsort
Verlagsgruppe
Kluwer Academic Publishers Group
Zielgruppe
Illustrationen
Maße
Höhe: 280 mm
Breite: 210 mm
Dicke: 17 mm
Gewicht
ISBN-13
978-0-442-00886-4 (9780442008864)
Schweitzer Klassifikation
Laboratory report writing. Cover page sample. Units, functions and data presentation. Mass and energy balances. Rheological properties of fluid foods. Evaluation of pump performance. Pipes, fittings and pressure drop measurements. Measurement of flow. Heat exchangers. Applications of plate heat exchangers. Thermal properties of foods. Surface heat transfer coefficient. Thermodynamics of food freezing. Colligative properties of foods. Surface tension properties. Thermal processing of foods. Drying characteristics of foods. Performance of a refrigeration system. Water vapor transmission of food packaging films. Psychometrics - use and applications. References. Computer programs. Problem sets.
