Description
Taylor & Francis Ltd Food Engineering Laboratory Manual 1997 Edition by Gustavo V. Barbosa-Canovas
FROM THE PREFACE The purpose of this laboratory manual is to facilitate the understanding of the most relevant unit operations in food engineering. The first chapter presents information on how to approach laboratory experiments; topics covered include safety, preparing for a laboratory exercise, effectively performing an experiment, properly documenting data, and preparation of laboratory reports. The following eleven chapters cover unit operations centered on food applications: dehydration . . . . , thermal processing, friction losses in pipes, freezing, extrusion, evaporation, and physical separations. These chapters are systematically organized to include the most relevant theoretical background pertaining to each unit operation, the objectives of the laboratory exercise, materials and methods . . ., expected results, examples, questions, and references. The experiments presented have been designed for use with generic equipment to facilitate the adoption of this manual . . . . Each chapter ends with a section of references. PREFACE Planning Experiments: - Introduction - Mass Balance - Energy Balance - Laboratory Orientation - Laboratory Reports - Appendix: Sample Team Contract Friction Losses Determination in a Pipe: - Introduction - Objectives - Materials and Methods - Experimental Results - Questions Convective Heat Transfer Coefficient Determination: - Introduction - Objectives - Materials and Methods - Expected Results - Questions Thermal Processing of Foods: Part I. Heat Penetration: - Introduction - Objectives - Materials and Methods - Expected Results - Questions Thermal Processing of Foods: II. Lethality Determination: - Introduction - Objectives - Materials and Methods - Expected Results - Questions Freezing of Foods Drying of Foods: Part I. Tray Drying: - Introduction - Theory and Calculations - Objectives - Materials and Methods - Examples - Expected Results - Questions/Instructions Drying of Foods: Part II. Spray Drying: - Introduction - Objectives - Materials and Methods - Expected Results - Questions Drying of Foods: Part III. Freeze Drying: - Introduction - Objectives - Materials and Methods - Expected Results - Questions Extrusion of Foods: - Introduction - Objectives - Materials and Methods - Expected Results - Questions Evaporation: - Introduction - Thermodynamics of Evaporation - Objectives - Procedures - Expected Results - Examples - Questions Physical Separations: - Introduction - Objectives - Materials and Methods - Expected Results - Examples 28 figures, 4 tables