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. The 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.
|Publishers||CBS Publishers & Distributors|
|Subject||Food Science & Technology|
|About the Author||NA|
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