Experimental Methods in Food Engineering
Published on 29. February 1992
Book
Paperback/Softback
XII, 290 pages
978-0-442-00886-4 (ISBN)
Description
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.
More details
Edition
1992 ed.
Language
English
Place of publication
New York
United States
Publishing group
Kluwer Academic Publishers Group
Target group
Professional and scholarly
Research
Illustrations
XII, 290 p.
Dimensions
Height: 280 mm
Width: 210 mm
Thickness: 17 mm
Weight
749 gr
ISBN-13
978-0-442-00886-4 (9780442008864)
Schweitzer Classification
Content
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.