Food Process Engineering Theory and Laboratory Experiments

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

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