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 . . . .

Food Engineering Laboratory Manual

Cookbooks, Food & Wine

Barbosa-Cánovas, Gustavo V.

Ma, Li

Barletta, Blas J.

Canning & Preserving

CRC-Press

Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet. The engineering processes that are needed to obtain top-quality foods are a major challenge due to the diversity of raw materials, intermediates, and final products. As in any other enterprise, the food industry must optimize each of the steps in the production chain to attain the best possible results. There is no question that a very important aspect to take into consideration when developing a process, designing a food factory, or modifying existing facilities is the in-depth knowledge of the basic engineering aspects involved in a given project.
Introduction to Food Process Engineering covers the fundamental principles necessary to study, understand, and analyze most unit operations in the food engineering domain. It was conceived with two clear objectives in mind: 1) to present all of the subjects in a systematic, coherent, and sequential fashion in order to provide an excellent knowledge base for a number of conventional and unconventional processes encountered in food industry processing lines, as well as novel processes at the research and development stages; 2) to be the best grounding possible for another CRC Press publication, Unit Operations in Food Engineering, Second Edition, by the same authors. These two books can be consulted independently, but at the same time, there is a significant and welcomed match between the two in terms of terminology, definitions, units, symbols, and nomenclature. Highlights of the book include: <ul>
<li>Dimensional analysis and similarities</li> <li>Physicochemistry of food systems</li> <li>Heat and mass transfer in food</li> <li>Food rheology</li> <li>Physical properties </li> <li>Water activity</li> <li>Thermal processing</li> <li>Chilling and freezing </li> <li>Evaporation</li> <li>Dehydration</li> <li>Extensive examples, problems, and solutions</li> </ul>

Introduction to Food Process Engineering (Food Preservation Technology)

Business & Money

Ibarz, Albert

Economics

In order to successfully produce food products with maximum quality, each stage of processing must be well designed. Unit Operations in Food Engineering systematically presents the basic information necessary to design food processes and the equipment needed to carry them out. It covers the most common food engineering unit operations in detail, including guidance for carrying out specific design calculations. Initial chapters present transport phenomena basics for momentum, mass, and energy transfer in different unit operations. Later chapters present detailed unit operation descriptions based on fluid transport and heat and mass transfer. Every chapter concludes with a series of solved problems as examples of applied theory.

Unit Operations in Food Engineering, Second Edition (Food Preservation Technology)

Science & Math

Chemistry

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 . . . .

Initial chapters present transport phenomena basics for momentum, mass, and energy transfer in different unit operations. Later chapters present detailed unit operation descriptions based on fluid transport and heat and mass transfer. Every chapter concludes with a series of solved problems as examples of applied theory.

Operaciones Unitarias en la Ingenieria de Alimentos

In order to successfully produce food products with maximum quality, each stage of processing must be well-designed. Unit Operations in Food Engineering systematically presents the basic information necessary to design food processes and the equipment needed to carry them out. It covers the most common food engineering unit operations in detail, including guidance for carrying out specific design calculations. Initial chapters present transport phenomena basics for momentum, mass, and energy transfer in different unit operations. Later chapters present detailed unit operation descriptions based on fluid transport and heat and mass transfer. Every chapter concludes with a series of solved problems as examples of applied theory.

Unit Operations in Food Engineering (Food Preservation Technology)

Conservación no térmica de alimentos

Editorial Acribia, S.A.

OPERACIONES UNITARIAS EN LA INGENIERIA DE ALIMENTOS

Operaciones unitarias en la ingeniería de alimentos

Ediciones Mundi-Prensa

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Books by Barbosa-Cánovas, Gustavo V.

See the best price to sell, buy, or rent books by Barbosa-Cánovas, Gustavo V.. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Food Engineering Laboratory Manual

Introduction to Food Process Engineering (Food Preservation Technology)

Unit Operations in Food Engineering, Second Edition (Food Preservation Technology)

Food Engineering Laboratory Manual

Operaciones Unitarias en la Ingenieria de Alimentos

Unit Operations in Food Engineering (Food Preservation Technology)

Conservación no térmica de alimentos

Operaciones unitarias en la ingeniería de alimentos