Food Engineering: Principles and Practices 1st Edition by Sanjaya K. Dash 9781000933956 1000933954

Food Engineering: Principles and Practices 1st Edition Sanjaya K. Dash – Ebook Instant Download/Delivery ISBN(s): 9781032258003, 1032258004, 9781000933956, 1000933954

Product details:

• ISBN 10: 1000933954
• ISBN 13: 9781000933956
• Author:  Sanjaya K. Dash 

Students entering the food processing stream need to acquire knowledge of concepts and analytical skills together with the knowledge of their applications. Food Engineering: Principles and Practices explains the different unit operations in food processing with an emphasis on the principles of food engineering as well as the different types of equipment used for the purpose. An approach in which propounding concepts and theory is immediately followed by numerical examples makes this book unique among food engineering textbooks. The examples, which are thoroughly explicated, have been taken, in general, from different competitive examinations and have been selected with practical applications for a better appreciation and understanding by the students. In the case of equipment, the constructional and operational features are discussed along with the specialty features of these types of equipment for better understanding their applications. Key Features: Merges a presentation of food engineering fundamentals with a discussion of unit operations and food processing equipment Reviews concepts comprehensively with suitable illustrations and problems Provides an adequate number of examples with different levels of difficulty to give ample practice to students Explains equipment units in three broad subheadings: construction and operation, salient features, and applications This book is written as a textbook for students of food processing and food technology. Therefore, the book is meant for undergraduate and graduate students pursuing food processing and food technology courses. It also serves as a reference book for shop floor professionals and food processing consultants.

Table contents:

1 Introduction

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

10 Primary Processing

11 Size Reduction

12 Mechanical Separation

13 Extraction

14 Mixing and Emulsification

15 Heat Exchange

16 Thermal Processing

17 Evaporation

18 Distillation

19 Crystallization

20 Extrusion

21 Novel Heating Technologies

22 Drying

23 Chilling and Freezing

24 Non-Thermal Processing of Foods

25 Food Fermentation and Biotechnology Applications

26 Nanomaterial Applications in Food Processing

27 Filling and Packaging

28 Material Handling

29 Shelf-Life Estimation of Food Products

30 Food Quality, Safety, and Hygiene

31 Effluent Treatment

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