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Food processing engineering : a laboratory manual / S. K. Sharma, S. Mulvaney and S. S. H. Rizvi.

By: Contributor(s): Material type: TextTextPublication details: New York ; Chichester : Wiley, 2000.Description: 352pISBN:
  • 9780471322412 (pbk.) :
  • 9780471322412
Subject(s): DDC classification:
  • 664 SHA
LOC classification:
  • TP370 .S423 2000
Contents:
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.
Summary: This laboratory manual covers both principles and laboratory applications of food process engineering. Contents include a complete procedure for laboratory experiments, and descriptions of necessary equipment, including proper operating procedures.
Holdings
Item type Current library Call number Copy number Status Date due Barcode
Long Loan TUS: Midlands, Main Library Athlone General Lending 664 SHA (Browse shelf(Opens below)) 1 Available 129734
Long Loan TUS: Midlands, Main Library Athlone General Lending 664 SHA (Browse shelf(Opens below)) 1 Available 129733

Includes bibliographical references and index.

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.

This laboratory manual covers both principles and laboratory applications of food process engineering. Contents include a complete procedure for laboratory experiments, and descriptions of necessary equipment, including proper operating procedures.

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