Food Process Engineering
Theory and Laboratory Experiments

Shri K. Sharma (Author), Steven J. Mulvaney (Author), Syed S. H. Rizvi (Author)

9780471322412, Wiley

Paperback / softback, published 30 November 1999

368 pages
25.8 x 17.9 x 1.8 cm, 0.649 kg

"This is a book that comes highly recommended and is good value for the soft cover version." (Food & Biproducts Processing, June 2000)

In diesem Laborhandbuch werden zunächst die Grundprinzipien der Lebensmitteltechnik vorgestellt. Es folgen viele Seiten nützlicher Hinweise für den Laboralltag: ausführlich erklärte Versuchsabläufe, exakte Angaben zur instrumentellen Ausrüstung und zum Betrieb der Geräte, Computersimulationstests und vieles mehr. Vor jeder Versuchsanleitung werden die Ziele des Experiments genau definiert. Im Anschluß finden sich Hilfestellungen zur Datenanalyse und Interpretation. (01/00)

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 Liquid 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.

Subject Areas: Chemistry [PN]