Food Engineering Laboratory Manual
Author:   Gustavo V. Barbosa-Canovas ,  Li Ma ,  Blas J. Barletta
Publisher:   Taylor & Francis Ltd
ISBN:  

9780367448240


Pages:   156
Publication Date:   02 December 2019
Format:   Paperback
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

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Food Engineering Laboratory Manual


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Author:   Gustavo V. Barbosa-Canovas ,  Li Ma ,  Blas J. Barletta
Publisher:   Taylor & Francis Ltd
Imprint:   CRC Press
Weight:   0.453kg
ISBN:  

9780367448240


ISBN 10:   0367448246
Pages:   156
Publication Date:   02 December 2019
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

Table of Contents

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

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

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