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This book 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. What makes it unique among food engineering textbooks is its approach where the propounding of concepts and theory is immediately followed by numerical examples.
This book 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. What makes it unique among food engineering textbooks is its approach where the propounding of concepts and theory is immediately followed by numerical examples.
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Autorenporträt
Sanjaya Kumar Dash is currently Dean, College of Agricultural Engineering and Technology, Odisha University of Agriculture and Technology, Bhubaneswar. He earned his doctorate from ICAR - Indian Agricultural Research Institute, New Delhi in the year 1999 and Master of Engineering from Rajasthan Agricultural University, Udaipur in 1989. He is a 1987 graduate in Agricultural Engineering from Odisha University of Agriculture and Technology, Bhubaneswar. Dr Dash has undergone overseas special programs at Hebrew University, Jerusalem; University of Göttingen, Germany; Ohio State University; Michigan State University; University of Saskatchewan; and Wageningen University. Samanta Chandra Sekhar Award of Govt of Odisha and Best Teacher Award from Odisha University of Agriculture and Technology and among the several awards and recognitions that he has received.
Pitam Chandra retired as Director, ICAR-Central Institute of Agricultural Engineering, Bhopal in 2014. He was Assistant Director General (Proc. Engg) at Indian Council of Agricultural Research, New Delhi during 2003-2009. Pitam received hid doctorate degree from Cornell University, USA in 1979 and MS degree from University of Manitoba, Canada in 1976. His 1974 Bachelor of Technology (Hon) in Agricultural Engineering is from GB Pant University of Agriculture and Technology, Pantnagar. Pitam worked as a Post-doctoral Research Associate at North Carolina State University, Raleigh, USA during 1979-80 before accepting the position of Associate Professor at Junagadh Agricultural University, Junagadh (erstwhile Gujarat Agricultural University). Pitam has been successful in introducing appropriate greenhouse technology in India, leading to intensification of horticultural production in the country and export of flowers from India. It was for his efforts in greenhouse technology that he received Rafi Ahmed Kidwai Award from Indian Council of Agricultural Research, New Delhi. Pitam continues to teach after retirement, first at National Institute of Food Technology Entrepreneurship and Management (2014-17) and now at Sharda University.
Abhijit Kar is Principal Scientist in Division of Food Science & Postharvest, Technology at Indian Agricultural Research Institute, New Delhi. He received Ph.D. from ICAR - Indian Agricultural Research Institute, New Delhi in the year 2002. His Master of Technology degree is from G.B. Pant University of Agriculture & Tech., Pantnagar. He graduated from Odisha University of Agriculture and Technology, Bhubaneswar. He pursued Post-Doctoral Research on Non-destructive Quality Evaluation using Imaging Techniques at Purdue University, Indiana, USA in 2010. Abhijit is a certified auditor/ lead auditor of Food Safety Management Systems in addition to being a certified GLOBALGAP and intellectual property professional. Abhijit is a recipient of several prestigious awards and recognitions such as Lal Bahadur Shastri Outstanding Young Scientist Award, Jawaharlal Nehru Award for outstanding post-graduate agricultural research, and J.C. Anand Memorial Gold Medal for outstanding contribution in the field of Post-Harvest Technology.
Inhaltsangabe
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
