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Food Science and Technology Book from C.H.I.P.S.

Food Process Engineering:
Theory and Laboratory Experiments
by Shri K. Sharma, Steven J. Mulvaney, and Syed S. H. Rizvi

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.

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 modules, and lethality
  • Information on useful computer simulation tests and spreadsheets
  • Detailed analysis and interpretation for each experiment
Contents
  1. Product Formulation and Process Optimization Using Linear Programming
  2. Material Testing and Rheology of Solid Foods
  3. Rheology of Liquid and Semisolid Foods
  4. Concepts of Heat Transfer and Thermal Death Times
  5. Canning, Retort Thermal Processing, and Lethality Computation by General Method
  6. Heat Penetration Test and Thermal Process Design Using Ball's Formula Method
  7. Blanching and Freezing of Foods
  8. Ultra-High-Temperature Processing
  9. Membrane Processing of Liquid Foods
  10. Evaporation Concentration of Lliquid Foods
  11. Principles of Experimental Design
  12. Spray and Drum Drying
  13. Convective Drying of Foods
  14. Osmotic Dehydration of Foods
  15. Microwave Heating of Foods
  16. Frying of Foods
  17. Extrusion Cooking of Foods
  18. Packaging of Foods
  19. Process Controls in Food Manufacturing

Appendices
Index

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Food Process Engineering
by Shri K. Sharma, Steven J. Mulvaney, Syed S. H. Rizvi
348 pages $120.95 + shipping

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