Experiments in Food Process Engineering

B.C. Sarkar,H. Pandey,H.K. Sharma,M.B. Bera,R.C. Chauhan

Verlag: CBS Publishers & Distributors Pvt. Ltd., 2010
ISBN 10: 8123910630 / ISBN 13: 9788123910635
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Beschreibung:

Experiments in Food Process Engineering is an introduction to the basic engineering aspects in Food Engineering and Technology Efforts have been made to-cover wide range of experiments with simplistic approach which are considered to be necessary for the professionals in the field of Food Technology/Engineering. All the experiments are well illustrated by the appropriate Figures and Tables wherever deemed necessary. Unit operations in Food processing viz, cleaning, size reduction, drying, thermal processing, freezing, which require sound knowledge of reaction kinetics, thermodynamics, heat and mass transfer etc are explained The experiments based on various aspects like fluid flow, colligative properties, mass and energy balance, heat transfer in foods, psychrometrics, drying, refrigeration, freezing and food storage are well illustrated among a long list Substantial theory prior to experiments is given for the better understanding of the students. Numerical problems are also included to clearly comprehend the given experiment book also includes viva voce questions and a question bank of multiple objective questions to examine the understanding of the students. These questions will also be beneficial to the students appearing in competitive exams like ARS, GATE, as well as for entrance examination of various institutes like CFTRI, NDRI, IARI, GBPUAT, PAU, SLIET etc. It is hoped that this book will serve as a good teaching aid in the field of Food Engineering/Technology. 1 laboratory sefety. 2 units and dimensions and their conversion. 3 mass and energy balance. 4 collegative properties and surface tension. 5 fluid flow in foods. 6 rheological properties of food materials. 7 pumps and fans. 8 heat transfer in foods. 9 heat exchangers. 10 thermal processing in foods. 11 application of psychrometric chart. 12 equilibrium moisture content and water activity. 13 drying and dehydration. 14 mass transfer. 15 food grain properties. 16 size reduction and screening. 17 refrigeration. 18 freezing. 19 packaging of foods. 20 food storage. Printed Pages: 0. Buchnummer des Verkäufers 25818

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Inhaltsangabe: Experiments in Food Process Engineering is an introduction to the basic engineering aspects in Food Engineering and Technology Efforts have been made to-cover wide range of experiments with simplistic approach which are considered to be necessary for the professionals in the field of Food Technology/Engineering. All the experiments are well illustrated by the appropriate Figures and Tables wherever deemed necessary. Unit operations in Food processing viz, cleaning, size reduction, drying, thermal processing, freezing, which require sound knowledge of reaction kinetics, thermodynamics, heat and mass transfer etc are explained The experiments based on various aspects like fluid flow, colligative properties, mass and energy balance, heat transfer in foods, psychrometrics, drying, refrigeration, freezing and food storage are well illustrated among a long list Substantial theory prior to experiments is given for the better understanding of the students. Numerical problems are also included to clearly comprehend the given experiment book also includes viva voce questions and a question bank of multiple objective questions to examine the understanding of the students. These questions will also be beneficial to the students appearing in competitive exams like ARS, GATE, as well as for entrance examination of various institutes like CFTRI, NDRI, IARI, GBPUAT, PAU, SLIET etc. It is hoped that this book will serve as a good teaching aid in the field of Food Engineering/Technology. 1 laboratory sefety. 2 units and dimensions and their conversion. 3 mass and energy balance. 4 collegative properties and surface tension. 5 fluid flow in foods. 6 rheological properties of food materials. 7 pumps and fans. 8 heat transfer in foods. 9 heat exchangers. 10 thermal processing in foods. 11 application of psychrometric chart. 12 equilibrium moisture content and water activity. 13 drying and dehydration. 14 mass transfer. 15 food grain properties. 16 size reduction and screening. 17 refrigeration. 18 freezing. 19 packaging of foods. 20 food storage.

About the Author: Er. H. Pandey is presently working as a Lecturer at Department of Food Technology, SLIET, Longowal. He obtained his B.Tech. from HBTI Kanpur and M.Tech. from GBPUAT, Pantnagar. He has been awarded Late D.V. Tamhane Prize for best essay in year 1997. He has published/presented 15 papers in National/International Journals and Conferences. He has edited two manuals and a proceeding of the National Seminar. He is life member of various professional societies. He had been reviewer for the Journal of Food Science for the year 2002-03. Dr. H.K. Sharma is an Assistant Professor at Food Technology Department, SLIET, Longowal. He obtained his B.Tech. degree from HBTI, Kanpur then completed his Master s and Doctoral degree program in Food Technology from UICT, Mumbai. He has nearly 10 years experience inclusive of industrial, research and teaching. He is life member of various professional societies and member of Editorial Board of an international Journal as well as Referee to two different Journals. He has been awarded with number of scholastic awards and fellowships. Recently, he has been awarded SGSITS National Award for Best Research Teacher of engineering colleges by ISTE. He has authored two manuals and edited two proceedings. Prof. R.C. Chauhan is currently Director at SLIET, Longowal. He has nearly 35 years of teaching, research, industrial and administrative experience on the different challenging positions. He is fellow and life member of various professional societies and has received numerous scholastic awards. Recently he has been awarded National Award for Best Principal of engineering colleges by ISTE. He has guided more than 25 research scholars and published various technical reports and numerous research papers and has organized number of seminars and conferences. He has the credit of founding REC, Hamirpur. He continues to be a member of various national level committees. He has extensively travelled to USA, UK, Canada, Singapore and number of other countries and also successfully completed and implemented various consultancy projects. - Prof. B.C. Sarkar is presently Head at Food Technology Department SLlET He is known for his contribution in designing the courses and starting a new postgraduate programme in Food Biotech. Engineering at GBPUAT, Pantnagar. His area of interest is Food Process Engineering, Bioprocess Engineering and Food Biotechnology:He received advanced training from USA as FAO/UNDP fellow and is a life member of many professional societies such as ISTE, ISAE, AFST(I) etc. Prof. M.B. Bera is working as Dean (R&D), SLIET, Longowal. He has more than 21 years of teaching and research experience in the area of Post Harvest Technology, Food and Bioprocess Engineering. He is the member of various professional societies and alask force member at the National level to Department of Biotechnology Govt of India, for Food & Nutritional Security.

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Bibliografische Details

Titel: Experiments in Food Process Engineering
Verlag: CBS Publishers & Distributors Pvt. Ltd.
Erscheinungsdatum: 2010
Einband: Softcover
Zustand: New

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