Cart
Sign In
Fast Delivery
Multiple courier options
Fundamentals Of Food Engineering
D. G. Rao
Rs.956
Rs. 1,195
20% OFF
Inclusive all taxes
This Product is out of stock
Description
Food technology is the application of food science to the selection, preservation, processing, packaging, distribution and use of safe nutritious and wholesome food. The amalgamation of food technology with engineering operations has given birth to the discipline of food engineering. Divided into four parts, the book begins with a brief introduction to food technology and its historical importance and development in the first part. The second part covers the basic principles, materials and energy balance concepts that prepare a solid ground for easy comprehension of the technology involved. The third part, which deals with unit operations in food processing, is the core component of the book. It includes all the transport phenomena, mechanical operations, size reduction, grinding and milling. A separate chapter is devoted to microwave heating in view of its importance in food processing. Dehydration, solvent extraction, distillation, crystallization and mechanical operations have been discussed extensively. The fourth part deals with food industry management, and the peripheral and integrated food engineering operations.
Additional Info
| Author | D. G. Rao |
| Publisher | PHI Learning Private Limited |
| Language | English |
| Binding Type | Paper Back |
| Main Category | Engineering |
| ISBN13 | 9788120338715 |
| SKU | BK 0116169 |
You may also be interested in
Measurements And Metrology (Mechanical Engineering Diploma Courses)
S. B. Ingole
Rs. 225
Rs. 191
15% OFF
Perspectives On Multimedia : Communication, Media And Information Technology
Robert Burnett
Rs. 130
Rs. 110
15% OFF
Concrete Structures Repair, Rehabilitation And Retrofitting
J. Bhattacharjee
Rs. 595
Rs. 417
30% OFF
Replacement
Within 15 Days
Secure Payment
100% Secure Payment
24/7 Support
Within 1 Business Day
