Agro-Processing and Food Engineering : Operational and Application Aspects / edited by Harish Kumar Sharma, Navneet Kumar.

Format:

Book

Contributor:

Sharma, Harish K., editor.

Kumar, Navneet, editor.

Series:

Biomedical and Life Sciences Series

Language:

English

Subjects (All):

Food science.

Biochemical engineering.

Food--Safety measures.

Food.

Food Engineering.

Food Science.

Bioprocess Engineering.

Food Safety.

Local Subjects:

Food Engineering.

Food Science.

Bioprocess Engineering.

Food Safety.

Physical Description:

1 online resource (590 pages)

Edition:

1st ed. 2022.

Place of Publication:

Singapore : Springer Nature Singapore : Imprint: Springer, 2022.

Summary:

This textbook highlights the engineering fundamentals and processing aspects of agricultural produce and covers important aspects of agro-processing and food engineering in one place. The chapters cover material handling, drying, size reduction process, mixing and forming, cleaning and separation, storage, and processing of cereals, pulses, oilseeds, fruit and vegetables, and their products. The book’s contents are systematically designed to provide a balanced overview of agro-processing techniques from the basic concepts to the case study, handling of the materials, and different unit operations. The systematic and simple elaboration of scientific aspects will make it unique and help to develop skills in the field. Many illustrations in form of diagrams/charts/pictures provide a clear understanding. Solved numerical problems, which are given in the chapters, will provide students clarity in conceptualizing the basics. The book covers the syllabus related to agro-processing and food engineering at the undergraduate and postgraduate level in various universities, agricultural universities, allied institutes, and colleges across the globe. It will be extremely beneficial to students as it covers the most important and relevant topics, which are hardly covered in any other single compilation and published textbooks. It would be a good textbook for universities, agricultural universities, institutes, and colleges running courses in agriculture, horticulture, postharvest technology, process and food engineering, food engineering, food engineering and technology, food technology, food science, and food and nutrition.

Contents:

Chapter 1. Agro Processing: Scopeand Importance

Chapter 2. Engineering Properties of Foods

Chapter 3. Material Handling and Transportation Devices

Chapter 4. Design of Material Handling Systems

Chapter 5. Drying

Chapter 6. Size Reduction

Chapter 7. Mixing and Forming

Chapter 8. Cleaning and Separation

Chapter 9. Storage

Chapter 10. Processing of Cereals

Chapter 11. Processing of Pulses

Chapter 12. Processing of Oilseeds

Chapter 13. Processing of Fruits and Vegetables.-.

Notes:

Includes bibliographical references.

Other Format:

Print version: Sharma, Harish Kumar Agro-Processing and Food Engineering

ISBN:

981-16-7289-X

981-16-7288-1

OCLC:

1305439031