D. G. Rao Fundamentals of Food Engineering

ISBN 13: 9788120338715

Fundamentals of Food Engineering

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9788120338715: Fundamentals of Food Engineering
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D.G. Rao
ISBN 10: 8120338715 ISBN 13: 9788120338715
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Book Description Softcover. Condition: New. 1st edition. Brand NEW, Paperback International Edition. Black & White or color, Cover and ISBN same with similar contents as US editions. Standard delivery takes 5-9 business days by USPS/DHL with tracking number. Choose expedited shipping for superfast delivery 3-5 business days by UPS/DHL/FEDEX. We also ship to PO Box addresses but by Standard delivery and shipping charges will be extra. International Edition Textbooks may bear a label -Not for sale in the U.S. or Canada- etc. printed only to discourage U.S. students from obtaining an affordable copy. Legal to use despite any disclaimer on cover as per US court. No access code or CD included unless specified. In some instances, the international textbooks may have different exercises at the end of the chapters. Printed in English. We may ship the books from multiple warehouses across the globe, including India depending upon the availability of inventory storage. In case of orders from Europe, custom charges may comply by the relevant government authority and we are not liable for it. 100% Customer satisfaction guaranteed! Please feel free to contact us for any queries. Seller Inventory # AB1421919

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Rao, D. G.
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Book Description 2009. Soft cover. Condition: New. Dust Jacket Condition: New. International Edition. Book Condition: BRAND NEW. International/Eastern Economy Edition, Paperback/Softcover with SAME TITLE, AUTHOR AND EDITION as listed. ISBN and Cover design differs. **100% IDENTICAL CONTENTS as U.S Edition**. Standard Delivery within 7-14 business days ACROSS THE GLOBE. We can ship to PO Box, APO address in US. International Edition Textbooks may bear a label (Not for sale in the U.S. or Canada) or (For sale in Asia only) or similar restrictions- printed only to discourage students from obtaining an affordable copy. US Court has asserted your right to buy and use International edition. Access code/CD may not provided with these editions. We may ship the books from MULTIPLE WAREHOUSES ACROSS THE GLOBE including Asia depending upon the availability of inventory. Printed in English. Customer satisfaction guaranteed. Seller Inventory # ABECA4768

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D.G. Rao
Published by PHI Learning (2010)
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Book Description PHI Learning, 2010. Softcover. Condition: New. First edition. 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. Key Features : Provides numerous worked-out examples Explains the concepts without excessive mathematical expressions and derivations Covers all engineering principles that are needed for a successful operation of a food processing plant Includes an extensive set of review questions at the end of each chapter The present textbook is designed for students of BTech (Food Technology/Food Engineering) and MSc (Food Technology). Besides, the students of Biochemical Engineering, Chemical Engineering and Biotechnology will find it immensely useful. CONTENTS: Foreword ? Preface Part I: GENERAL INTRODUCTION Chapter 1 Introduction Chapter 2 Food Preservation Methods Part II: BASIC ENGINEERING PRINCIPLES Chapter 3 Basic Principles Chapter 4 Thermodynamics Chapter 5 Steam Generation and Utilization Chapter 6 Refrigeration Chapter 7 Humidity and Humidification Chapter 8 Measurement and Control of Process Parameters Part III: UNIT OPERATIONS Chapter 9 Fluid Mechanics Chapter 10 Rheology of Foods Chapter 11 Heat Transfer by Conduction Chapter 12 Heat Transfer by Convection Chapter 13 Heat Transfer Equipment Chapter 14 Heat Transfer by Radiation Chapter 15 Microwave Heating Chapter 16 Evaporation Chapter 17 Diffusion and Mass Transfer Chapter 18 Dehydration Chapter 19 Equilibrium: Stage Operations Chapter 20 Extraction Chapter 21 Crystallization Chapter 22 Filtration Chapter 23 Sedimentation and Centrifugation Chapter 24 Mixing Chapter 25 Size Reduction and Separation Chapter 26 Material Handling and Transportation Part IV: FOOD INDUSTRY MANAGEMENT Chapter 27 Cleaning and Sanitation of Process Plants Chapter 28 Food Process Economics Chapter 29 Plant Design, Location and Equipment Layout Appendices ? Index Printed Pages: 704. Seller Inventory # 12202

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Book Description PHI Learning Pvt. Ltd. Condition: New. International Edition. Seller Inventory # PHI-9788120338715(2)

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Book Description Prentice-Hall of India Pvt.Ltd. Paperback. Condition: Brand New. In Stock. Seller Inventory # __8120338715

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Book Description PHI Learning, 2009. Condition: New. book. Seller Inventory # M8120338715

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Book Description PHI Learning, India, 2009. Paperback. Condition: New. Language: English. Brand new Book. Seller Inventory # AAN9788120338715

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