TY  - BOOK
AU  - Dash,Sanjaya K.
AU  - Chandra,Pitam
AU  - Kar,Abhijit
TI  - Food engineering: : principles and practices
SN  - 9781032231853
U1  - 664 
PY  - 2024///
CY  - Boca Raton, Florida
PB  - CRC Press
KW  - Food science
KW  - Food industry and trade
N1  - Includes bibliographical references and index; 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
ER  -