Food Process Engineering: Theory and Laboratory Experiments

A highly practical and accessible guide for food scientists and engineers
This unique manual combines in–depth coverage of the principles of food process engineering with a complete set of laboratory experiments illustrating their practical applications. The nineteen chapters clearly lay out all major areas of food manufacturing; explore a variety of products; and emphasize the interplay between the engineering, chemistry, microbiological, and sensory aspects involved. Topics range from linear programming techniques for product development to the rheology of liquid and semisolid foods to drying, heating, frying, and extrusion cooking of different foods. Plus, Food Process Engineering provides readers with essential quantitative tools that can be applied to diverse food manufacturing operations. Special features include:
∗ Thorough, lucid explanations of the underlying science for each process
∗ Complete, step–by–step experimental protocols
∗ Descriptions of necessary equipment as well as proper operating procedures
∗ Worked–out examples for important calculations such as Poisson ratio, flex modulus, and lethality
∗ Information on useful computer simulation tests and spreadsheets
∗ Detailed analysis and interpretation for each experiment

Spis treści:
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.

Nota biograficzna:
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.

Okładka tylna:
A highly practical and accessible guide for food scientists and engineers
This unique manual combines in–depth coverage of the principles of food process engineering with a complete set of laboratory experiments illustrating their practical applications. The nineteen chapters clearly lay out all major areas of food manufacturing; explore a variety of products; and emphasize the interplay between the engineering, chemistry, microbiological, and sensory aspects involved. Topics range from linear programming techniques for product development to the rheology of liquid and semisolid foods to drying, heating, frying, and extrusion cooking of different foods. Plus, Food Process Engineering provides readers with essential quantitative tools that can be applied to diverse food manufacturing operations. Special features include:
∗ Thorough, lucid explanations of the underlying science for each process
∗ Complete, step–by–step experimental protocols
∗ Descriptions of necessary equipment as well as proper operating procedures
∗ Worked–out examples for important calculations such as Poisson ratio, flex modulus, and lethality
∗ Information on useful computer simulation tests and spreadsheets
∗ D etailed analysis and interpretation for each experiment