amalendu chakraverty (31 risultati)

Condizione: New. pp. 365 Figures.

Condizione: Gut. Zustand: Gut | Sprache: Englisch | Produktart: Bücher.

Condizione: New. pp. 581.

Condizione: New.

Condizione: New. pp. 581.

Condizione: New. In.

Paperback / softback. Condizione: New. New copy - Usually dispatched within 4 working days. 1080.

Condizione: New.

Condizione: New.

Condizione: New. pp. 581.

Condizione: As New. Unread book in perfect condition.

Condizione: As New. Unread book in perfect condition.

Paperback. Condizione: Brand New. reprint edition. 581 pages. 9.25x6.14x1.34 inches. In Stock.

Hardcover. Condizione: New. New. book.

Condizione: New. Amalendu Chakraverty, a former professor at the Indian Institute of Technology at Kharagpur, was engaged in teaching and research in postharvest technology and food engineering for nearly 30 years. He had the opportunity to be associated.

Condizione: New. pp. 583 Index.

Hardcover. Condizione: Brand New. 1st edition. 581 pages. 9.50x6.25x1.25 inches. In Stock.

Hardcover. Condizione: Like New. Like New. book.

Condizione: New. pp. 583.

Buch. Condizione: Neu. Neuware - This book combines postharvest technology and food process engineering into one volume as they relate to the primary processing of cereals, pulses, fruits, and vegetables. It covers food preservation and processing methods, including storage principles, drying, parboiling, hydrothermal treatment, and milling. It also explores the utilization of by-products and biomass, postharvest management of fruits and vegetables, food preservation, food chemistry, and food engineering operations. The book is an introduction for students, professionals, and others engaged in agricultural science and engineering as well as food science and technology.

Hardcover. Condizione: new. Hardcover. Cereals, legumes, oilseeds, fruits, and vegetables are the most important food crops in the world, with cereal grains contributing the bulk of food calories and proteins worldwide. Generally, the supply of grains and other food can be enhanced by increasing production and by reducing postharvest losses. While food production has increased significantly over the last few decades, minimizing huge postharvest losses as well as utilizing their by-products/wastes is the optimal way for a country to become self-sufficient in food. Postharvest Technology and Food Process Engineering combines these two subject areas as it covers both the primary processing of cereals, pulses, fruits, and vegetables and utilization of by-products/biomass.This book covers postharvest food preservation and processing methods, with an emphasis on grains. It is divided into five parts: Grain-Properties, Drying and DryersGrain StorageParboiling and MillingBy-Products/Biomass UtilizationFood Process EngineeringThe text covers grain structure and composition, psychrometry, the theory and methods of grain drying, and design, testing, specification and selection of grain dryers. It describes processes such as parboiling of grain, hydrothermal treatment of grain, and milling of rice and other grains and pulses. The text also addresses biomass utilization and conversion technologies for energy, chemicals, food, and feed. The final section on food process engineering examines postharvest management including cooling, and packaging, and discusses preservation and processing, factors that affect deterioration, and various industrial preservation methods of fruits and vegetables. It also provides an overview of food chemistry and covers food engineering operations, including fluid mechanics and heat transfer. Now in its third edition, this book examines engineering principles, problems, designs, testing, and other practical aspects of various grain dryers, milling machines and furnaces. It also explores the utilization of by-products and biomass of post-harvest management of fruits and vegetables and other chemicals and value-added products. The book is an introduction for students, professionals, and others engaged in agricultural science and engineering as well as food science and technology--particularly in the field of primary processing of cereals, pulses, fruits, and vegetables. It features three new chapters that cover fruit and vegetable process engineering, food chemistry, and food engineering operations. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Hardcover. Condizione: New.

Hardcover. Condizione: new. Hardcover. Cereals, legumes, oilseeds, fruits, and vegetables are the most important food crops in the world, with cereal grains contributing the bulk of food calories and proteins worldwide. Generally, the supply of grains and other food can be enhanced by increasing production and by reducing postharvest losses. While food production has increased significantly over the last few decades, minimizing huge postharvest losses as well as utilizing their by-products/wastes is the optimal way for a country to become self-sufficient in food. Postharvest Technology and Food Process Engineering combines these two subject areas as it covers both the primary processing of cereals, pulses, fruits, and vegetables and utilization of by-products/biomass.This book covers postharvest food preservation and processing methods, with an emphasis on grains. It is divided into five parts: Grain-Properties, Drying and DryersGrain StorageParboiling and MillingBy-Products/Biomass UtilizationFood Process EngineeringThe text covers grain structure and composition, psychrometry, the theory and methods of grain drying, and design, testing, specification and selection of grain dryers. It describes processes such as parboiling of grain, hydrothermal treatment of grain, and milling of rice and other grains and pulses. The text also addresses biomass utilization and conversion technologies for energy, chemicals, food, and feed. The final section on food process engineering examines postharvest management including cooling, and packaging, and discusses preservation and processing, factors that affect deterioration, and various industrial preservation methods of fruits and vegetables. It also provides an overview of food chemistry and covers food engineering operations, including fluid mechanics and heat transfer. Now in its third edition, this book examines engineering principles, problems, designs, testing, and other practical aspects of various grain dryers, milling machines and furnaces. It also explores the utilization of by-products and biomass of post-harvest management of fruits and vegetables and other chemicals and value-added products. The book is an introduction for students, professionals, and others engaged in agricultural science and engineering as well as food science and technology--particularly in the field of primary processing of cereals, pulses, fruits, and vegetables. It features three new chapters that cover fruit and vegetable process engineering, food chemistry, and food engineering operations. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.

Condizione: New. pp. xviii + 884.

Condizione: New. pp. xviii + 884.

Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Amalendu Chakraverty, a former professor at the Indian Institute of Technology at Kharagpur, was engaged in teaching and research in postharvest technology and food engineering for nearly 30 years. He had the opportunity to be associated.

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Cereals, legumes, oilseeds, fruits, and vegetables are the most important food crops in the world, with cereal grains contributing the bulk of food calories and proteins worldwide. Generally, the supply of grains and other food can be enhanced by increasing production and by reducing postharvest losses. While food production has increased significantly over the last few decades, minimizing huge postharvest losses as well as utilizing their by-products/wastes is the optimal way for a country to become self-sufficient in food. Postharvest Technology and Food Process Engineering combines these two subject areas as it covers both the primary processing of cereals, pulses, fruits, and vegetables and utilization of by-products/biomass.This book covers postharvest food preservation and processing methods, with an emphasis on grains. It is divided into five parts:Grain-Properties, Drying and DryersGrain StorageParboiling and MillingBy-Products/Biomass UtilizationFood Process EngineeringThe text covers grain structure and composition, psychrometry, the theory and methods of grain drying, and design, testing, specification and selection of grain dryers. It describes processes such as parboiling of grain, hydrothermal treatment of grain, and milling of rice and other grains and pulses. The text also addresses biomass utilization and conversion technologies for energy, chemicals, food, and feed. The final section on food process engineering examines postharvest management including cooling, and packaging, and discusses preservation and processing, factors that affect deterioration, and various industrial preservation methods of fruits and vegetables. It also provides an overview of food chemistry and covers food engineering operations, including fluid mechanics and heat transfer. 584 pp. Englisch.

Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Cereals, legumes, oilseeds, fruits, and vegetables are the most important food crops in the world, with cereal grains contributing the bulk of food calories and proteins worldwide. Generally, the supply of grains and other food can be enhanced by increasing production and by reducing postharvest losses. While food production has increased significantly over the last few decades, minimizing huge postharvest losses as well as utilizing their by-products/wastes is the optimal way for a country to become self-sufficient in food. Postharvest Technology and Food Process Engineering combines these two subject areas as it covers both the primary processing of cereals, pulses, fruits, and vegetables and utilization of by-products/biomass.This book covers postharvest food preservation and processing methods, with an emphasis on grains. It is divided into five parts:Grain-Properties, Drying and DryersGrain StorageParboiling and MillingBy-Products/Biomass UtilizationFood Process EngineeringThe text covers grain structure and composition, psychrometry, the theory and methods of grain drying, and design, testing, specification and selection of grain dryers. It describes processes such as parboiling of grain, hydrothermal treatment of grain, and milling of rice and other grains and pulses. The text also addresses biomass utilization and conversion technologies for energy, chemicals, food, and feed. The final section on food process engineering examines postharvest management including cooling, and packaging, and discusses preservation and processing, factors that affect deterioration, and various industrial preservation methods of fruits and vegetables. It also provides an overview of food chemistry and covers food engineering operations, including fluid mechanics and heat transfer.

Condizione: New. pp. 583 500+ equations This item is printed on demand.

Condizione: New. pp. xviii + 884 Illus. This item is printed on demand.