Unit Operations In Food Processing

authored by: Prabhat K Nema
Browse all books of Prabhat Kumar Nema
ISBN: 9789387973138 | Binding: Hardback | Pages: 484 | Language: English | Year of Publishing: 2023
Length: 152 mm | Breadth: 32 mm | Height: 229 mm | Imprint: NIPA | Weight: 820 GMS
INR 6,995.00 INR 6,296.00
 
Free Worldwide Delivery Within 10-15 Days By Indian Post (Traceable Methods)

Keywords

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 food

This 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

 
3746
Submit Your Email, To Receive Regular Updates. You Can Unsubscribe Anytime