Food Processing Technology: Principles and Practice (Third Edition)
- Language: English
- 928 Pages
- Published: June 2009
- Region: World
- Praised by students and faculty for its clarity, use of humor, and appropriate amount of detail.
- Emphasis on safety in the lab encourages students to maintain safe practices.
- Succinct coverage of information makes it ideal for quick reference in the lab.
- Short sections with targeted information make information easier to find and comprehend.
Chapter 1. Safety First, Last, And Always.
Chapter 2. Keeping A Notebook .
Chapter 3. Interpreting A Handbook.
Chapter 4. Jointware.
Chapter 5. Microscale Jointware.
Chapter 6. Other Interesting Equipment.
Chapter 8. Syringes, Needles, And Septa.
Chapter 9. Clean And Dry.
Chapter 10. Drying Agents.
Chapter 11. On Products.
Chapter 12. The Melting-Point Experiment.
Chapter 13. Recrystallization.
Chapter 14. Recrystallization: Microscale.
Chapter 15. Extraction And Washing.
Chapter 16. Extraction And Washing: Microscale.
Chapter 17. And Now—Boiling Stones.
Chapter 18. Sources Of Heat.
Chapter 19. Clamps And Clamping.
Chapter 20. Distillation.
Chapter 21. Microscale Distillation.
Chapter 22. The Rotary Evaporator.
Chapter 23. Reflux And Addition.
Chapter 24. Reflux: Microscale.
Chapter 25. Sublimination.
Chapter 26. Microscale Boiling Point.
Chapter 27. Chromatography: Some Generalities.
Chapter 28. Thin-Layer Chromatography: Tlc.
Chapter 29. Wet-Column Chromatography.
Chapter 30. Refractometry.
Chapter 31. Instrumentation In The Lab.
Chapter 32. Gas Chromatography.
Chapter 33. Hp Liquid Chromatography.
Chapter 34. Infrared Spectroscopy.
Chapter 35. Nuclear Magnetic Resonance.
Chapter 36. Theory Of Distillation.
Chapter 37. Theory Of Extraction.
Index.
James W. Zubrick is Professor of Chemistry at Hudson Valley Community College.
| Format | Properties | |
|---|---|---|
| Hard Copy | The book will be shipped to you. |