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Food Engineering & Technology: A Practice Book deals with objective type questions and answers. The book is aimed to provide number of questions related to almost all the main aspects of the Food Technology. Efforts have been made to cover wide range of topics in accordance to the syllabus of various competitive examinations like JRF, SRF, ARS, GATE, etc. It is expected that the book will be much sought by the students of Food Science/Technology/Engineering and related disciplines who can prepare themselves for both written as well as oral examinations. At the same time, this can be used as a readily available handbook for quick reference by practicing researchers/technologists and engineers. Besides faculty members involved in teaching Food Technology will find the book useful as a good question bank.
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No eChapter available for this eBook
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1. Carbohydrates
2. Proteins
3. Lipids
4. Pigments
5. Enzymes and Food Flavour
6. Nutrition, Vitamins, Minerals and Anti-Nutritional Factors
7. Food and Microorganisms: General Concepts
8. Food Spoilage and Food Borne Illness
9. Microorganisms in Food Production
10. Processing: Principles and Methods
11. Food Additives and Preservatives
12. Food Packaging
13. Grains and Oilseeds Processing
14. Fruits, Vegetables and Plantation Products Processing
15. Animal Products
16. Food Safety and Regulations
17. Basic Concepts
18. Food Rheology and Pumps
19. Heat Transfer
20. Mass Transfer Operations
21. Unit Operations: Size reduction, Filtration, Separation Mixing, Agitation and Extrusion
22. Food Processing
23. Numerical Problems in Food Engineering
24. Bakery Products
25. Non Thermal Methods in Food Processing
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