Food Process Engineering: Theory and Laboratory Experiments

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Today, the field of food technology and processing has become a well-established academic discipline, with food scientists and technologists constantly conducting active and productive food research and development programmes. This book has been written to cater to the needs of students of food science on a laboratory manual on food processing techniques. The text not only offers lucid, easy-to-follow content of experiments and processing techniques in food technology, but offers pertinent information on the methodology, principles and concepts involved, making sure to include experiments which are currently the most relevant. Aiding readers on how to handle food technology equipment, the ways of working with them and the fundamentals applied in experimental science, emphasis has been equally placed an delineating theoretical as well as practical information. In addition, the book also gives space to visual information to enhance the comprehension of food technology processing and experiments.