Food Engineering Laboratory Manual

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Food Engineering Laboratory Manual image
ISBN-10:

0367448246

ISBN-13:

9780367448240

Edition: 1
Released: Dec 02, 2019
Publisher: CRC-Press
Format: Paperback, 156 pages
Related ISBN: 9781566765411

Description:

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 . . . .

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