Singh, Heldman: Introduction to Food Engineering, 5th Editionth Edition

Chapter 2. Fluid Flow in Food Processing

Virtual Experiment—Temperature Sensors — Response Time of Thermocouples

Chapter 4. Heat Transfer in Food Processing

Virtual Experiment—Convective Heat Transfer — Determining Heat Transfer Coefficient in Air and Water

Chapter 10. Mass Transfer

Virtual Experiment—Water Absorption — Modeling Water Absorption in Pasta

Chapter 12. Dehydration

Virtual Experiment—Sorption Phenomena in Foods — Determining Sorption Isotherms of Corn

Chapter 15. Packaging Concepts

Virtual Experiment—Modified Atmosphere Packaging — Determining Gas Concentrations in a Package of Blueberries during Storage