Dash, Sanjaya K. <br/><br/>
Food engineering  : principles and practices 
/ Sanjaya K. Dash, Pitam Chandra, Abhijit Kar 
 - First edition 
 - xvii, 531 pages :  illustrations 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>1. Introduction Section A. Basic concepts and principles 2. Dimensions and units 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 10. Primary processing 11. Size reduction 12. Mechanical separation 13. Extraction 14. Mixing and emulsification Section B2. Processing involving application of heat 15. Heat exchange 16. Thermal processing 17. Evaporation 18. Distillation 19. Crystallization 20. Extrusion 21. Novel heating technologies Section B3. Processing involving removal of heat or moisture 22. Drying 23. Chilling and freezing Section B4. Processing at/ near ambient temperature 24. Non-thermal processing of foods 25. Food fermentation and biotechnology application 26. Nanomaterial applications in food processing Section B5. Food packaging and material handling 27. Filling and packaging 28. Material handling Section C. Food quality, safety and waste disposal 29. Shelf-life estimation of food products 30. Food quality, safety, and hygiene 31. Effluent treatment 
<br/><br/><label>ISBN: </label>9781032231853 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food science<br/>Food industry and trade
<br/><br/><label>Dewey Class. No.: </label>664