FROM THE PREFACE
The purpose of this laboratory manual is to facilitate the
understanding of the most relevant unit operations in food
engineering. The first chapter presents information on how to
approach laboratory experiments; topics covered include safety,
preparing for a laboratory exercise, effectively performing an
experiment, properly documenting data, and preparation of
laboratory reports. The following eleven chapters cover unit
operations centered on food applications: dehydration . . . .,
thermal processing, friction losses in pipes, freezing, extrusion,
evaporation, and physical separations. These chapters are
systematically organized to include the most relevant theoretical
background pertaining to each unit operation, the objectives of the
laboratory exercise, materials and methods . . ., expected results,
examples, questions, and references. The experiments presented have
been designed for use with generic equipment to facilitate the
adoption of this manual . . . .
General
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