Food engineering : principles and practices/ Sanjaya K. Dash, Pitam Chandra and Abhijit Kar

By:

Dash, Sanjaya K

Contributor(s):

Material type: Text

TextBoca Raton, FL, CRC Press, c2024Description: xvii, 531 pages : illustrations ; 30 cmContent type:

Media type:

Carrier type:

ISBN:

9781032231853

Subject(s):

LOC classification:

TP 368 D37 2024

Contents:

1. Introduction. SECTION A: BASIC CONCEPTS AND PRINCIPLES. 2. Dimensions and Units. 3. Material and Energy Balance. 4. Reaction Kinetics. 5. Psychrometry. 6. Fluid Properties and Flow Behaviours. 7. Heat and Mass Transfer. 8. Refrigeration and Airconditioning. 9. Water Activity and Thermo-Microbiology. SECTION B: UNIT OPERATIONS. B1. Primary processing, separation, size reduction and mixing. 10. Primary Processing. 11. Size Reduction. 12. Mechanical Separation. 13. Extraction. 14. Mixing and Emulsification. B2. Processing involving application of heat 15. Heat Exchange. 16. Thermal Processing. 17. Evaporation. 18. Distillation. 19. Crystallisation. 20. Extrusion. 21. Ohmic, Infrared and Dielectric Heating. B3. Processing involving removal of heat or moisture. 22. Drying. 23. Chilling and Freezing. B4. Processing at/ near ambient temperature 24. Non-Thermal Processing. 25. Food Fermentation and Biotechnology Applications. 26. Nanomaterial Utilisation in Food Processing. B5. Food Packaging and material handling 27. Food Packaging. 28. Material Handling. B6. Food quality, safety and waste disposal 29. Shelf-Life Estimation of Food Products. 30. Food Quality, Safety and Hygeine. 31. Effluent Treatment. A. Annexures

Summary: :"Students entering the food processing course sequence need the concepts and the analytical skills together with the knowledge of their applications. This textbook explains the different unit operations in food processing with emphasis on the principles of food engineering as well as the different types of equipment used for the purpose"-- Provided by publisher

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Holdings
Item type	Current library	Shelving location	Call number	Status	Date due	Barcode
Book	TUP Manila Library	General Circulation Section-GF	TP 368 D37 2024 (Browse shelf(Opens below))	Available		P00034283

Includes bibliographic references and index.

:"Students entering the food processing course sequence need the concepts and the analytical skills together with the knowledge of their applications. This textbook explains the different unit operations in food processing with emphasis on the principles of food engineering as well as the different types of equipment used for the purpose"-- Provided by publisher

Dash, S. K., Chandra, P., & Kar, A. (2024). Food engineering: Principles and practices (1st ed.). Boca Raton, FL: CRC Press.

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