Students entering the food processing stream need to acquire knowledge of concepts and analytical skills together with the knowledge of their applications. Food Engineering: Principles and Practices explains the different unit operations in food processing with an emphasis on the principles of food engineering as well as the different types of equipment used for the purpose.

An approach in which propounding concepts and theory is immediately followed by numerical examples makes this book unique among food engineering textbooks. The examples, which are thoroughly explicated, have been taken, in general, from different competitive examinations and have been selected with practical applications for a better appreciation and understanding by the students. In the case of equipment, the constructional and operational features are discussed along with the specialty features of these types of equipment for better understanding their applications.

Key Features:

Merges a presentation of food engineering fundamentals with a discussion of unit operations and food processing equipment
Reviews concepts comprehensively with suitable illustrations and problems
Provides an adequate number of examples with different levels of difficulty to give ample practice to students
Explains equipment units in three broad subheadings: construction and operation, salient features, and applications

This book is written as a textbook for students of food processing and food technology. Therefore, the book is meant for undergraduate and graduate students pursuing food processing and food technology courses. It also serves as a reference book for shop floor professionals and food processing consultants.

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Yes, you can access Food Engineering by Sanjaya K. Dash, Pitam Chandra, Abhijit Kar in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Information

Publisher

CRC Press

Year

2023

ISBN

9781000933956

Edition

Topic

Technology & Engineering

Subtopic

Food Science

Index

Technology & Engineering

Cover
Half-Title
Title
Copyright
Contents
Preface
About the Authors
1 Introduction
Section A Basic Concepts and Principles
3 Material and Energy Balance
4 Reaction Kinetics
5 Psychrometry
6 Fluid Properties and Flow Behaviors
7 Heat and Mass Transfer
8 Refrigeration and Air Conditioning
9 Water Activity and Thermobacteriology
Section B Unit Operations
Section B1 Primary Processing, Separation, Size Reduction and Mixing
Section B2 Processing Involving Application of Heat
Section B3 Processing Involving Removal of Heat or Moisture
Section B4 Processing at/ near Ambient Temperature
Section B5 Food Packaging and Material Handling
Section C Food Quality, Safety and Waste Disposal
Annexures
Index