Food Engineering : Principles and Practices

Sanjaya K. Dash

ISBN 10: 1032258004 / ISBN 13: 9781032258003

Editore: Taylor & Francis, CRC Press, 2023

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nach der Bestellung gedruckt Neuware - Printed after ordering - Students entering the food processing stream need to acquire knowledge of concepts and analytical skills together with the knowledge of their applications. Food Engineering: Principles and Practices explains the different unit operations in food processing with an emphasis on the principles of food engineering as well as the different types of equipment used for the purpose.An approach in which propounding concepts and theory is immediately followed by numerical examples makes this book unique among food engineering textbooks. The examples, which are thoroughly explicated, have been taken, in general, from different competitive examinations and have been selected with practical applications for a better appreciation and understanding by the students. In the case of equipment, the constructional and operational features are discussed along with the specialty features of these types ofequipment for better understanding their applications.Key Features:Merges a presentation of food engineering fundamentals with a discussion of unit operations and food processing equipmentReviews concepts comprehensively with suitable illustrations and problemsProvides an adequate number of examples with different levels of difficulty to give ample practice to studentsExplains equipment units in three broad subheadings: construction and operation, salient features, and applicationsThis book is written as a textbook for students of food processing and food technology. Therefore, the book is meant for undergraduate and graduate students pursuing food processing and food technology courses. It also serves as a reference book for shop floor professionals and food processing consultants.

Codice articolo 9781032258003

Dati bibliografici

• Titolo: Food Engineering : Principles and Practices
• Editore: Taylor & Francis, CRC Press
• Data di pubblicazione: 2023
• Lingua: Inglese
• ISBN 10: 1032258004
• ISBN 13: 9781032258003
• Rilegatura: Buch
• Condizione: Neu
• Dimensioni: 280 L x 210 A x 33 P (millimetri) 280 millimetri di larghezza per 210 millimetri di altezza per 33 millimetri di profondità
• Peso: 1180 grammi

Descrizione articolo

Riassunto

Students entering the food processing stream need to acquire knowledge of concepts and analytical skills together with the knowledge of their applications. Food Engineering: Principles and Practices explains the different unit operations in food processing with an emphasis on the principles of food engineering as well as the different types of equipment used for the purpose.

An approach in which propounding concepts and theory is immediately followed by numerical examples makes this book unique among food engineering textbooks. The examples, which are thoroughly explicated, have been taken, in general, from different competitive examinations and have been selected with practical applications for a better appreciation and understanding by the students. In the case of equipment, the constructional and operational features are discussed along with the specialty features of these types of equipment for better understanding their applications.

Key Features:

• Merges a presentation of food engineering fundamentals with a discussion of unit operations and food processing equipment
• Reviews concepts comprehensively with suitable illustrations and problems
• Provides an adequate number of examples with different levels of difficulty to give ample practice to students
• Explains equipment units in three broad subheadings: construction and operation, salient features, and applications

This book is written as a textbook for students of food processing and food technology. Therefore, the book is meant for undergraduate and graduate students pursuing food processing and food technology courses. It also serves as a reference book for shop floor professionals and food processing consultants.

Informazioni sull'autore

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.