Food Engineering: Theory and Laboratory Experiments - Tapa blanda

Sharma, Shri K.

 
9780471322412: Food Engineering: Theory and Laboratory Experiments
Tapa blanda
ISBN 10: 0471322415 ISBN 13: 9780471322412
Editorial: John Wiley & Sons, 1999

Sinopsis

This lab manual covers both principles and laboratory applications of food process engineering.
* Complete step-by-step procedures for laboratory experiment
* Thorough description of necessary equipment, including proper operating procedures
* Work-out examples provided for important calculations (e.g., Poisson ratio, flex modulus, lethal rate, etc.)
* Several computer simulation tests provided and information on use of computer spreadsheets is also provided
* Each experiment is preceded by questions and objectives; each experiment followed by data analysis and interpretation for a complete treatment

"Sinopsis" puede pertenecer a otra edición de este libro.

Acerca del autor

SHRI K. SHARMA, PhD, is a lecturer in food processing and engineering in the Department of Food Science at Cornell University, Ithaca, New York.

STEVEN J. MULVANEY, PhD, is an associate professor of food processing and engineering in the Department of Food Science at Cornell University.

SYED S. H. RIZVI, PhD, is a professor in food engineering in the Department of Food Science at Cornell University.

De la contraportada

A highly practical and accessible guide for food scientists and engineers

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. The nineteen chapters clearly lay out all major areas of food manufacturing; explore a variety of products; and emphasize the interplay between the engineering, chemistry, microbiological, and sensory aspects involved. Topics range from linear programming techniques for product development to the rheology of liquid and semisolid foods to drying, heating, frying, and extrusion cooking of different foods. Plus, Food Process Engineering provides readers with essential quantitative tools that can be applied to diverse food manufacturing operations. 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 modulus, and lethality
* Information on useful computer simulation tests and spreadsheets
* Detailed analysis and interpretation for each experiment

"Sobre este título" puede pertenecer a otra edición de este libro.

Editorial
John Wiley & Sons
Año de publicación
1999
Idioma
Inglés
ISBN 10 
0471322415
ISBN 13 
9780471322412
Encuadernación
Tapa blanda
Número de páginas
364
Contacto del fabricante
no disponible
Persona responsable
no disponible

Otras ediciones populares con el mismo título

9788126538485: Food Process Engineering: Theory And Laboratory Experiments

Edición Destacada

ISBN 10:  8126538481 ISBN 13:  9788126538485
Editorial: WILEY INDIA, 2013
Tapa blanda