Experimental Methods In Food Engineering

(Size: 28x21.5 cms.), Content, Preface, Laboratory Report Writing, Cover Page Sample, 1 Units, Functions and Data Presentation, 2 Mass and Energy Balances, 3 Rheological Properties of Fluid Foods, 4 Evaluation of Pump Performance, 5 Pipes, Fittings and Pressure Drop Measurements, 6 Measurement of Flow, 7 Heat Exchangers, 8 Application of Plate Heat Exchangers, 9 Thermal Properties of Food, 10 Surface Heat Transfer Coefficient, 11 Thermodynamics of Food Freezing, 12 Colligative Properties of Food, 13 Surface Tension Properties, 14 thermal Processing of Food, 15 Drying Characteristics of Foods, 16 Performance of a Refrigeration System, 17 Water Vapor Transmission of Food Packaging Films, 18 Psychometrics-use and Application, Appendices, Index. (1st ed 1997, rep. 2004) ISBN:9788123903280 x+289 Yr. of Pub.2004 Paper Back