Food Science and Technology Book
from C.H.I.P.S.
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Food Process Engineering:
Theory and Laboratory Experiments
by Shri K. Sharma, Steven J. Mulvaney, and Syed S. H. Rizvi
This unique manual combines in-depth coverage of the principles of food process engineering
with a complete set of laboratory experiments illustrating their practical applications.
Special features include:
- Thorough, lucid explanations of the underlying science for each process
- Complete, step-by-step experimental protocols
- Descriptions of necessary equipment as well as proper operating procedures
- Worked-out examples for important calculations such as Poisson ratio, flex modules, and lethality
- Information on useful computer simulation tests and spreadsheets
- Detailed analysis and interpretation for each experiment
Contents
- Product Formulation and Process Optimization Using Linear Programming
- Material Testing and Rheology of Solid Foods
- Rheology of Liquid and Semisolid Foods
- Concepts of Heat Transfer and Thermal Death Times
- Canning, Retort Thermal Processing, and Lethality Computation by General Method
- Heat Penetration Test and Thermal Process Design Using Ball's Formula Method
- Blanching and Freezing of Foods
- Ultra-High-Temperature Processing
- Membrane Processing of Liquid Foods
- Evaporation Concentration of Lliquid Foods
- Principles of Experimental Design
- Spray and Drum Drying
- Convective Drying of Foods
- Osmotic Dehydration of Foods
- Microwave Heating of Foods
- Frying of Foods
- Extrusion Cooking of Foods
- Packaging of Foods
- Process Controls in Food Manufacturing
Appendices
Index
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Food Process Engineering
by Shri K. Sharma, Steven J. Mulvaney, Syed S. H. Rizvi
348 pages • $120.95 + shipping
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