Unit Operations In Food Processing
authored by: Prabhat K NemaLength: 152 mm | Breadth: 32 mm | Height: 229 mm | Imprint: NIPA | Weight: 820 GMS
Buy from FlipkartKeywords
Food processing units, Processing equipment, Heat transfer in food, Mass transfer operations, Separation processes, Mechanical operations in food, Fluid flow in processing, Food engineering, Food preservation techniques, Food quality control, Unit operations examples, Food industry machinery, Mixing in food processing, Size reduction operations, Filtration in food, Evaporation in food, Distillation processes, Unit operations principles, Food manufacturing processes, Food unit operations course, Unit processes in food industry, Thermal processing of food, Food packaging technology, Crystallization in foodThis book constitutes a noteworthy addition to the field of "Unit Operations in Food Processing." It comprehensively encompasses the curriculum outlined for students of Agricultural Engineering and Food Processing. The book consists of 24 chapters, each of which elucidates the foundational principles of the various unit operations employed in food processing, along with relevant illustrations.
The language employed in this text is clear and concise, making it an ideal resource for undergraduate students across multiple universities and institutions.
1. Material Balance Shivmurti Srivastav and R.K. Jain
2. Energy Balance Kshitiz Kumar and Vijay Singh Sharanagat
3. Fluid Flow Ramanpreet Kaur, U.S. Shivhare and Santanu Basu
4. Heat Transfer Debabandya Mohapatra
5. Psychrometry Vijay S. Sharanagat and Vinkel Kumar Arora
6.Thermodynamics Vinkel Kumar Arora
7. Refrigeration Vinkel Kumar Arora
8.Cleaning and Grading in Food Processing Harsh Prakash Sharma, Subir Kumar Chakraborty and H. Pandey
9. Size Reduction Subir Kumar Chakraborty and Harsh Prakash Sharma
10. Homogenization Anit Kumar, Ashutosh Upadhayay, Rachna Sehrawat, Babar Onkar Avinash and Rupesh Chavan
11. Mixing Smriti Pillai, Sunil C.K. and Akash Pare
12. Freezing Kshitiz Kumar and Vijay Singh Sharanagat
13. Pasteurization Ajit Kumar Singh, Anit Kumar, Rupesh Chavan and Kumar Sandeep
14. Cleaning in Place Kumar Sandeep, Kumaresh Halder, Kirtiraj K. Gaikwad and Ajit Kumar Singh
15. Evaporation Subir Kumar Chakraborty and Harsh Prakash Sharma
16. Drying Rachna Sehrawat, Somya Tewari, Prabhat K. Nema and Khursheed A. Khan
17. Membrane Separation Process in Food Industry Prodyut Kumar Paul
18. Food Extrusion Hridyesh Pandey, Harah P. Sharma, D.C. Joshi and H.N. Mishra
19. Microwave Assisted Processing of Food S.S. Shirkole and Parag Prakash Sutar
20. Ohmic Heating and Its Applications in Food Processing Hilal A. Makroo, Sajad A. Sofi and Brijesh Srivastava
21. Pulsed Electric Field Processing of Foods Akhil K.G., Madaraboina Venkateswara Rao, Akash Pare and Sunil C.K.
22. Atmospheric Cold Plasma and Its Applications in Food Processing Dipsikha Kalita, Pramod K. Prabhakar and Brijesh Srivastava
23.Packaging Kshitiz Kumar and Vijay Singh Sharanagat
Index