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Food Engineering Laboratory Manual
Langbeschreibung
This manual facilitates the understanding of the most relevant unit operations in food engineering. It presents information on how to approach laboratory experiments. The book covers topics include safety, preparing for a laboratory exercise and effectively performing an experiment.
Inhaltsverzeichnis
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
Barbosa-Canovas, Gustavo V.; Ma, Li; Barletta, Blas J.
ISBN-13:
9781351447645
Veröffentl:
2017
Seiten:
141
Autor:
Gustavo V. Barbosa-Canovas
eBook Typ:
EPUB
eBook Format:
EPUB
Kopierschutz:
2 - DRM Adobe
Sprache:
Englisch
78,49 €*
Lieferzeit: Sofort lieferbar
Alle Preise inkl. MwSt.