000			02718nam a22003257a 4500
003			OSt
005			20250930133709.0
008			250930b |||||||| |||| 00| 0 eng d
020			_a9781032231853
040			_beng _cTUPM _erda
050			_aTP 368 _bD37 2024
100			_aDash, Sanjaya K.
245			_aFood engineering : _bprinciples and practices/ _cSanjaya K. Dash, Pitam Chandra and Abhijit Kar
264			_aBoca Raton, FL, _bCRC Press, _cc2024.
300			_axvii, 531 pages : _billustrations ; _c30 cm.
336			_2rdacontent
337			_2rdamedia
338			_2rdacarrier
504			_aIncludes bibliographic references and index.
505			_a1. 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
520			_a:"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"-- _bProvided by publisher
590			_aDash, S. K., Chandra, P., & Kar, A. (2024). Food engineering: Principles and practices (1st ed.). Boca Raton, FL: CRC Press.
650			_aFood _xProcessing.
650			_aFood _xQuality _vControl.
650			_aFood industry and trade _xEquipment and supplies.
700			_aPitam Chandra
700			_aAbhijit Kar
942			_2lcc _cBK _n0
999			_c30769 _d30769