Food Process Engineering

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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