This laboratory manual has been developed for diploma students in food engineering course. This laboratory manual consists of 8 different laboratories on food engineering aspects, including machine operation and procedures: Steam Boiler, Retort Operation, Heat Exchanger, Spray Dryer, Heat Transfer, Drying, Reynolds Number and Flow Measurement. This lab manual helps students conduct food engineering experiments. Each lab has objectives, a background to help students understand, and procedures to follow. Students will make their observations, measurements, and calculations based on the question given.
