{"product_id":"food-process-engineering-9780471322412","title":"Food Process Engineering","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eThis lab manual covers both principles and laboratory applications of food process engineering.\u003cbr\u003e * Complete step-by-step procedures for laboratory experiment\u003cbr\u003e * Thorough description of necessary equipment, including proper operating procedures\u003cbr\u003e * Work-out examples provided for important calculations (e.g., Poisson ratio, flex modulus, lethal rate, etc.)\u003cbr\u003e * Several computer simulation tests provided and information on use of computer spreadsheets is also provided\u003cbr\u003e * Each experiment is preceded by questions and objectives; each experiment followed by data analysis and interpretation for a complete treatment\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\"This is a book that comes highly recommended and is good value for the soft cover version.\" (Food \u0026amp; Biproducts Processing, June 2000)\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003eProduct Formulation and Process Optimization Using Linear Programming.\u003cbr\u003e \u003cbr\u003e Material Testing and Rheology of Solid Foods.\u003cbr\u003e \u003cbr\u003e Rheology of Liquid and Semisolid Foods.\u003cbr\u003e \u003cbr\u003e Concepts of Heat Transfer and Thermal Death Times.\u003cbr\u003e \u003cbr\u003e Canning, Retort Thermal Processing, and Lethality Computation by General Method.\u003cbr\u003e \u003cbr\u003e Heat Penetration Test and Thermal Process Design Using Ball's Formula Method.\u003cbr\u003e \u003cbr\u003e Blanching and Freezing of Foods.\u003cbr\u003e \u003cbr\u003e Ultra-High-Temperature Processing.\u003cbr\u003e \u003cbr\u003e Membrane Processing of Liquid Foods.\u003cbr\u003e \u003cbr\u003e Evaporation Concentration of Liquid Foods.\u003cbr\u003e \u003cbr\u003e Principles of Experimental Design.\u003cbr\u003e \u003cbr\u003e Spray and Drum Drying.\u003cbr\u003e \u003cbr\u003e Convective Drying of Foods.\u003cbr\u003e \u003cbr\u003e Osmotic Dehydration of Foods.\u003cbr\u003e \u003cbr\u003e Microwave Heating of Foods.\u003cbr\u003e \u003cbr\u003e Frying of Foods.\u003cbr\u003e \u003cbr\u003e Extrusion Cooking of Foods.\u003cbr\u003e \u003cbr\u003e Packaging of Foods.\u003cbr\u003e \u003cbr\u003e Process Controls in Food Manufacturing.\u003cbr\u003e \u003cbr\u003e Appendices.\u003cbr\u003e \u003cbr\u003e Index.","brand":"John Wiley \u0026 Sons Inc","offers":[{"title":"Default Title","offer_id":49402564018519,"sku":"9780471322412","price":140.35,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780471322412.jpg?v=1730480773","url":"https:\/\/bookcurl.com\/products\/food-process-engineering-9780471322412","provider":"Book Curl","version":"1.0","type":"link"}