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

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.