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Synopsis
D. G. Raos Fundamentals of Food Engineering, published by Phi Learning Private Ltd., is a comprehensive book for Agricultural Engineering, B. Tech. (Food Engineering Food Technology), M.Sc. (Food Technology), Biochemical Engineering, Biotechnology and Chemical Engineering students. Food technology is the application of food science to processes like selection, preservation, processing, packaging, distributing and usage of wholesome food by preserving its nutritious qualities. The book comprises of a large number of worked-out examples. Concepts are explained without much usage of mathematical derivations and expressions. Several review questions are included at the end of each chapter. The four main sections covered in this book are: General Introduction, Basic Engineering Principles, Unit Operations and Food Industry Management.
About Phi Learning Private Ltd.
Phi Learning Private Ltd. was founded in the year 1963. They have been one of the leading publishers of education textbooks and academic books in India. They publish books in the areas of study of Engineering, Sciences, and Management, computer Science, Social Sciences and Humanities among many other subjects. Their books are widely read and used not only by students but also teachers and professionals in various fields. They develop and publish books by choosing the most elite academicians from various backgrounds, including the IITs and IIMs and other famous educational institutions. Some of the books published by Phi Learning Private Ltd. are Object-Oriented Programming, Veterinary and Animal Science, Internet Security and Acceleration, Human Resource Information and Metallurgy and Materials Engineering.
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Fundamentals Of Food Engineering
Seller: Vedams eBooks (P) Ltd, New Delhi, India
Seller rating 4 out of 5 stars
Soft cover. Condition: New. Contents Foreword Preface I General Introduction 1 Introduction 2 Food Preservation Methods II Basic Engineering Principles 3 Basic Principles 4 Thermodynamics 5 Steam Generation And Utilization 6 Refrigeration 7 Humidity And Humidification 8 Measurement And Control Of Process Parameters III Unit Operations 9 Fluid Mechanics 10 Rheology Of Foods 11 Heat Transfer By Conduction 12 Heat Transfer By Convection 13 Heat Transfer Equipment 14 Heat Transfer By Radiation 15 Microwave Heating 16 Evaporation 17 Diffusion And Mass Transfer 18 Dehydration 19 Equilibrium Stage Operations 20 Extraction 21 Crystallization 22 Filtration 23 Sedimentation And Centrifugation 24 Mixing 25 Size Reduction And Separation 26 Material Handling And Transportation IV Food Industry Management 27 Cleaning And Sanitation Of Process Plants 28 Food Process Economics 29 Plant Design Location And Equipment LayoutAppendices Index ?Food technology is the application of food science to the selection preservation processing packaging distribution and use of safe nutritious and wholesome food The amalgamation of food technology with engineering operations has given birth to the discipline of food engineering Divided into four parts the book begins with a brief introduction to food technology and its historical importance and development in the first part The second part covers the basic principles materials and energy balance concepts that prepare a solid ground for easy comprehension of the technology involved The third part which deals with unit operations in food processing is the core component of the book It includes all the transport phenomena mechanical operations size reduction grinding and milling A separate chapter is devoted to microwave heating in view of its importance in food processing Dehydration solvent extraction distillation crystallization and mechanical operations have been discussed extensively The fourth part deals with food industry management and the peripheral and integrated food engineering operations" 704 pp. Seller Inventory # 85915
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Fundamentals of Food Engineering
Published by
Prentice-Hall of India Pvt.Ltd, 2010
ISBN 10: 8120338715
ISBN 13: 9788120338715
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Paperback
Seller: Revaluation Books, Exeter, United Kingdom
Seller rating 5 out of 5 stars
Paperback. Condition: Brand New. 704 pages. 9.61x6.93x1.10 inches. In Stock. Seller Inventory # zk8120338715
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