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Food engineering : principles and practices / Sanjaya K. Dash, Pitam Chandra, Abhijit Kar

By: Contributor(s): Material type: TextTextPublisher: Boca Raton, Florida : CRC Press, 2024Edition: First editionDescription: xvii, 531 pages : illustrationsContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781032231853
Subject(s): DDC classification:
  • 664
Contents:
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
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Holdings
Item type Current library Collection Call number Copy number Status Barcode
Book Book Lagro Branch Reference Section Reference R 664 D229f 2024 (Browse shelf(Opens below)) c. 2 Room use only 57683QC
Book Book Main Library Reference Section Reference R 664 D229f 2024 (Browse shelf(Opens below)) c. 1 Room use only 57682QC

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

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