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

Food Process Engineering

Theory and Laboratory Experiments

• Broschiertes Buch

Produktbeschreibung

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)

Produktdetails

• Verlag: Wiley & Sons
• 1. Auflage
• Seitenzahl: 368
• Erscheinungstermin: 4. November 1999
• Englisch
• Abmessung: 254mm x 178mm x 20mm
• Gewicht: 638g
• ISBN-13: 9780471322412
• ISBN-10: 0471322415
• Artikelnr.: 09463902

Autorenporträt

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.

Inhaltsangabe

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.

Rezensionen

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