Designed for food engineers and workers in food science laboratories, this lab manual provides a set of experiments that can be conducted in most food science laboratories or pilot plants. Covering important food engineering principles, each experiment contains a summary of the purpose of the lab, background information on significant theoretical concepts, and mathematical equations to be used for each given experiment. Question and problem sets are also included to expedite understanding.

The Handbook of Membrane Separations: Chemical, Pharmaceutical, Food, and Biotechnological Applications, Second Edition provides detailed information on membrane separation technologies from an international team of experts.

The handbook fills an important gap in the current literature by providing a comprehensive discussion of membrane applications in the chemical, food, pharmaceutical, and biotechnology industries as well as in the treatment of toxic industrial effluents.

This revised second edition has been updated and expanded with...

The need for understanding the fundamentals of supercritical fluid processing and their applications to ever-widening ranges of materials and conditions continues to expand. There has been much interest in the use of supercritical fluids as solvents in bioprocessing of food and related materials. Admittedly, a few successful applications of supercritical fluids could be cited but these are minuscule in comparison with the potential applications as yet undeveloped and unexploited. This volume is based on the papers presented at the symposium on Super- critical fluid processing of biomaterials:...