Food Process Engineering: Theory and Laboratory Experiments by Shri K. SharmaFood Process Engineering: Theory and Laboratory Experiments by Shri K. Sharma

Food Process Engineering: Theory and Laboratory Experiments

byShri K. Sharma, Steven J. Mulvaney, Syed S. H. Rizvi

Paperback | November 4, 1999

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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
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 e...
Title:Food Process Engineering: Theory and Laboratory ExperimentsFormat:PaperbackDimensions:368 pages, 10.18 × 7.05 × 0.7 inPublished:November 4, 1999Publisher:WileyLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0471322415

ISBN - 13:9780471322412


Table of Contents

Product Formulation and Process Optimization Using Linear Programming.

Material Testing and Rheology of Solid Foods.

Rheology of Liquid and Semisolid Foods.

Concepts of Heat Transfer and Thermal Death Times.

Canning, Retort Thermal Processing, and Lethality Computation by General Method.

Heat Penetration Test and Thermal Process Design Using Ball's Formula Method.

Blanching and Freezing of Foods.

Ultra-High-Temperature Processing.

Membrane Processing of Liquid Foods.

Evaporation Concentration of Liquid Foods.

Principles of Experimental Design.

Spray and Drum Drying.

Convective Drying of Foods.

Osmotic Dehydration of Foods.

Microwave Heating of Foods.

Frying of Foods.

Extrusion Cooking of Foods.

Packaging of Foods.

Process Controls in Food Manufacturing.



From Our Editors

Editors Shri K. Sharma, Steven Mulvaney and Syed S. H. Rivzi give chemists and engineers in the food industry the perfect alternative to many of the incomplete and outdated laboratory texts currently available. Food Process Engineering: A Laboratory Manual features information about poison ratios, flex modules, lethal rate listings, simulation tests and the equipment and procedures that the industry currently uses. With balanced coverage of theory and its applications, this excellent text can benefit countless professionals in food-related fields. 

Editorial Reviews

"This is a book that comes highly recommended and is good value for the soft cover version." (Food & Biproducts Processing, June 2000)