Fundamentals and Operations in Food Process Engineering
CRC Press (Verlag)
978-1-032-89603-8 (ISBN)
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Features
Balanced coverage of fundamentals and quantitative analyses for comprehensive learning.
Elaborate discussion on all the unit operations in food processing with illustrations and figures.
Conveying systems and high-temperature processing techniques have been included for wider coverage.
Solving numerical problems without using complex charts and figures
Numerical problems and exercise problems have practical relevance to the food processing operations.
This revised volume with additional chapters has been designed for undergraduates and graduate students of any branch of Food Science and Process Engineering, Dairy Science and Engineering, Food Technology or allied engineering disciplines pursuing minor in Food Process Engineering and Technology, as well as for the persons in industries, practicing engineers who desire a good understanding of the fundamental principles of the process fundamentals and the operations related to the food processing systems.
Susanta Kumar Das, a former Professor in the Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, India, earned his bachelor’s and master’s degrees from the Department of Food Technology & Biochemical Engineering, followed by a Post Graduate Diploma in Computer Science, all from Jadavpur University, India. He completed his doctoral degree at IIT Kharagpur, India. He worked at IIT Kharagpur over 35 years. Madhusweta Das, a former Associate Professor in the Department of Agricultural & Food Engineering, IIT Kharagpur, India, obtained her bachelor’s degree with Honours in Chemistry from the University of Calcutta, followed by Bachelor's, Master's, and Doctoral degrees in Food Technology and Biochemical Engineering from Jadavpur University, Kolkata, India. She was a former Associate Professor and later an Adjunct Professor in the Food Process Engineering Discipline in the Department of Agricultural and Food Engineering, IIT, Kharagpur, India.
Section I : Fundamentals in Food Process Engineering 1 Mass and Energy Balances in Food Processing 2 Flow of Fluids in Food Processing 3 Heat Transfer in Food Processing 4 Mass Transfer in Food Processing 5 Particulate Solids in Food Processing Section II: Mechanical Operations in Food Processing 6 Mechanical and Membrane Separation Processes 7 Size Modulation Operations 8 Mixing and Agitation in Food Processing Section III :Thermal Operations in Food Processing 9 Thermal Sterilization of Foods 10 Evaporation of Foods 11 Freezing of Foods Section IV : Mass Transfer Operations in Food Processing 12 Water Activity and Moisture Sorption Isotherm 13 Humidification and Dehumidification Operations 14 Drying of Foods 15 Distillation in Food Processing 16 Leaching and Extraction in Food Processing Section V : Solid Transportation Systems and Supplementary Processing Operations 17 Conveying of Solids in Food Processing 18 High Temperature Processing of Foods
| Erscheint lt. Verlag | 16.6.2026 |
|---|---|
| Zusatzinfo | 77 Tables, black and white; 400 Line drawings, black and white; 400 Illustrations, black and white |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 178 x 254 mm |
| Themenwelt | Naturwissenschaften ► Chemie ► Technische Chemie |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 1-032-89603-5 / 1032896035 |
| ISBN-13 | 978-1-032-89603-8 / 9781032896038 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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