Food Engineering Laboratory Manual: 1st Edition (Hardback) book cover

Food Engineering Laboratory Manual

1st Edition

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

CRC Press

141 pages

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Hardback: 9781566765411
pub: 1997-05-22
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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 . . . .

Table of Contents

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

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science