Susanta Kumar Das, Madhusweta Das

Fundamentals and Operations in Food Process Engineering

• Gebundenes Buch

Produktbeschreibung

The book deals with basic engineering principles and transport processes applied to food processing, followed by specific unit operations. It focuses on the fundamentals in food process engineering, mechanical operations in food processing, thermal operations in food processing and mass transfer operations in food processing.

---

Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.

Produktdetails

• Verlag: Taylor & Francis Inc
• Seitenzahl: 582
• Erscheinungstermin: 15. März 2019
• Englisch
• Abmessung: 254mm x 178mm x 33mm
• Gewicht: 1310g
• ISBN-13: 9781466560901
• ISBN-10: 1466560908
• Artikelnr.: 55982624

Autorenporträt

Susanta Kumar Das, PhD, is former Professor in the Post Harvest Engineering and Food and Process Engineering Disciplines, Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, India. He is currently associated with the School of Community Science and Technology, Indian Institute of Engineering Science and Technology, Shibpur, Howrah, India as Visiting Faculty. Dr. Das has about 35 years teaching experience at various levels at IIT Kharagpur and IIEST Shibpur. He has guided 12 doctoral students several postgraduate students, and published more than 60 research papers in refereed international journals. He has written several chapters in edited books. He is a life member of different professional bodies in India and a member of ASABE and IFT, USA. Dr. Das's research interests include cereal process engineering, traditional foods, and solar thermal energy application to foods. Madhusweta Das, PhD, a food technologist and biochemical engineer at Jadavpur University, Kolkata, is a former Associate Professor in the Food Process Engineering Discipline, Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, India. She is teaches at the School of Community Science and Technology, Indian Institute of Engineering Science and Technology, Shibpur, Howrah, India. Dr. Das has more than 30 years teaching and research experience in various capacities and has taught undergraduate, graduate and doctoral students specializing in several different engineering disciplines, such as chemical, biochemical, dairy and food, post harvest, food process, and aquacultural engineering. She has contributed more than 110 publications in national and international refereed journals, book chapters, and national and international conferences. She has obtained patents on edible plastic, and many others are in the line. Her research interests include ediable and biodegradable plastics, biosurfctants, functional foods, and food waste utilization. She has guided 5 doctoral students and more than 40 postgraduate students. She is also involved in guiding doctoral students at IIT Kharagpur. Dr. Das is a life member of several professional bodies in India and a member of ASABE and IFT, USA. She has received several awards and accolades.

Inhaltsangabe

Section I: Fundamentals in Food Process Engineering 1. Mass and Energy
Balances in Food Processing 2. Flow of Fluids in Food Processing 3. Heat
Transfer in Food Processing 4. Mass Transfer in Food Processing 5.
Particulate Solids in Food Processing Section II: Mechanical Operations in
Food Processing 6. Mechanical and Membrane Separation Processes 7. Size
Modulation Operations 8. Mixing and Agitation in Food Processing Section
III: Thermal Operations in Food Processing 9. Thermal Sterilization of
Foods 10. Evaporation of Foods 11. Freezing of Foods Section IV: Mass
Transfer Operations in Food Processing 12. Water Activity and Moisture
Sorption Isotherm 13. Humidification and Dehumidification Operations 14.
Drying of Foods