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      Food Engineering Laboratory Manual
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      Book

      Food Engineering Laboratory Manual

      DOI link for Food Engineering Laboratory Manual

      Food Engineering Laboratory Manual book

      Food Engineering Laboratory Manual

      DOI link for Food Engineering Laboratory Manual

      Food Engineering Laboratory Manual book

      ByGustavo V. Barbosa-Cánovas, Li Ma, Blas Barletta
      Edition 1st Edition
      First Published 1997
      eBook Published 29 November 2019
      Pub. Location Boca Raton
      Imprint CRC Press
      DOI https://doi.org/10.1201/9780203755662
      Pages 141
      eBook ISBN 9780203755662
      Subjects Food Science & Technology
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      Get Citation

      Barbosa-Cánovas, G.V., Ma, L., & Barletta, B. (1997). Food Engineering Laboratory Manual (1st ed.). CRC Press. https://doi.org/10.1201/9780203755662

      ABSTRACT

      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

      chapter 1|11 pages

      Planning Experiments

      chapter 2|10 pages

      Friction Losses Determination in a Pipe

      chapter 3|6 pages

      Convective Heat Transfer Coefficient Determination

      chapter 4|9 pages

      Thermal Processing of Foods: Part I. Heat Penetration

      chapter 5|14 pages

      Thermal Processing of Foods: Part II. Lethality Determination

      chapter 6|9 pages

      Freezing of Foods

      chapter 7|16 pages

      Drying of Foods: Part I. Tray Drying

      chapter 8|14 pages

      Drying of Foods: Part II. Spray Drying

      chapter 9|11 pages

      Drying of Foods: Part III. Freeze Drying

      chapter 10|6 pages

      Extrusion of Foods

      chapter 11|13 pages

      Evaporation

      chapter 12|11 pages

      Physical Separations

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