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Format: Häftad (Paperback / softback)
Språk: Engelska
Antal sidor: 368
Utgivningsdatum: 1999-11-30
Förlag: John Wiley & Sons Inc
Medarbetare: Sharma, Shri K (förf.) / Mulvaney, Steven J (förf.) / Rizvi, Syed S H (förf.)
Dimensioner: 255 x 180 x 20 mm
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ISBN: 9780471322412

Food Process Engineering

Name: Food Process Engineering
Price: 2060.00 SEK
Availability: InStock
Author: Shri K Sharma, Steven J Mulvaney, Syed S H Rizvi, Sharma, Mulvaney
ISBN: 9780471322412

Theory and Laboratory Experiments

av Shri K Sharma, Steven J Mulvaney, Syed S H Rizvi, Sharma, Mulvaney

Häftad, Engelska, 1999-11-30

2060

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This lab manual covers both principles and laboratory applications of food process engineering. * Complete step-by-step procedures for laboratory experiment * Thorough description of necessary equipment, including proper operating procedures * Work-out examples provided for important calculations (e.g., Poisson ratio, flex modulus, lethal rate, etc.) * Several computer simulation tests provided and information on use of computer spreadsheets is also provided * Each experiment is preceded by questions and objectives; each experiment followed by data analysis and interpretation for a complete treatment

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SHRI K. SHARMA, PhD, is a lecturer in food processing and engineering in the Department of Food Science at Cornell University, Ithaca, New York. STEVEN J. MULVANEY, PhD, is an associate professor of food processing and engineering in the Department of Food Science at Cornell University. SYED S. H. RIZVI, PhD, is a professor in food engineering in the Department of Food Science at Cornell University.