Experimental Methods in Food Engineering

€ 129,99
Lieferbar innerhalb von 2-3 Tagen
Februar 1992



Designed for food engineers and workers in food science laboratories, this lab manual provides a set of experiments that can be conducted in most food science laboratories or pilot plants.


Laboratory report writing. Cover page sample. Units, functions and data presentation. Mass and energy balances. Rheological properties of fluid foods. Evaluation of pump performance. Pipes, fittings and pressure drop measurements. Measurement of flow. Heat exchangers. Applications of plate heat exchangers. Thermal properties of foods. Surface heat transfer coefficient. Thermodynamics of food freezing. Colligative properties of foods. Surface tension properties. Thermal processing of foods. Drying characteristics of foods. Performance of a refrigeration system. Water vapor transmission of food packaging films. Psychometrics - use and applications. References. Computer programs. Problem sets.
EAN: 9780442008864
ISBN: 0442008864
Untertitel: 1992. Auflage. Book. Sprache: Englisch.
Verlag: Springer
Erscheinungsdatum: Februar 1992
Seitenanzahl: 304 Seiten
Format: kartoniert
Es gibt zu diesem Artikel noch keine Bewertungen.Kundenbewertung schreiben