Food Process and Technology Analysis Laboratory Manua

This comprehensive guide explores the essential experimental techniques for determining key physical properties of food, such as density and viscosity, vital for food science and engineering applications. Through a series of practical experiments, including methods for solid and liquid food density, capillary tube viscometry, and Brookfield viscometry, this book provides detailed procedures and calculations. Ideal for students and professionals in food science, biotechnology, and nutrition, it offers hands-on approaches to understanding material characteristics and their significance in food processing, formulation, and quality control.