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

Food Engineering Laboratory Manual

• Broschiertes Buch

Produktbeschreibung

This manual facilitates the understanding of the most relevant unit operations in food engineering. It presents information on how to approach laboratory experiments. The book covers topics include safety, preparing for a laboratory exercise and effectively performing an experiment.

Produktdetails

• Verlag: Taylor & Francis Ltd (Sales)
• Seitenzahl: 156
• Erscheinungstermin: 2. Dezember 2019
• Englisch
• Abmessung: 229mm x 152mm x 8mm
• Gewicht: 218g
• ISBN-13: 9780367448240
• ISBN-10: 0367448246
• Artikelnr.: 58442810

Autorenporträt

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

Inhaltsangabe

1. Planning Experiments 2. Friction Losses Determination in a Pipe 3.
Convective Heat Transfer Coefficient Determination 4. Thermal Processing of
Foods: Part I. Heat Penetration 5. Thermal Processing of Foods: Part II.
Lethality Determination 6. Freezing of Foods 7. Drying of Foods: Part I.
Tray Drying 8. Drying of Foods: Part II. Spray Drying 9. Drying of Foods:
Part III. Freeze Drying 10. Extrusion of Foods 11. Evaporation 12. Physical
Separations