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Agro-processing and food engineeringoperational and application aspects /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Agro-processing and food engineeringedited by Harish Kumar Sharma, Navneet Kumar.
Reminder of title:	operational and application aspects /
other author:	Sharma, Harish Kumar.
Published:	Singapore :Springer Singapore :2022.
Description:	xv, 584 p. :ill., digital ;24 cm.
Contained By:	Springer Nature eBook
Subject:	Food industry and tradeTechnological innovations.
Online resource:	https://doi.org/10.1007/978-981-16-7289-7
ISBN:	9789811672897$q(electronic bk.)

Agro-processing and food engineeringoperational and application aspects /
Agro-processing and food engineeringoperational and application aspects /[electronic resource] :edited by Harish Kumar Sharma, Navneet Kumar. - Singapore :Springer Singapore :2022. - xv, 584 p. :ill., digital ;24 cm.

Chapter 1. Agro Processing: Scopeand Importance -- Chapter 2. Engineering Properties of Foods -- Chapter 3. Material Handling and Transportation Devices -- Chapter 4. Design of Material Handling Systems -- Chapter 5. Drying -- Chapter 6. Size Reduction -- Chapter 7. Mixing and Forming -- Chapter 8. Cleaning and Separation -- Chapter 9. Storage -- Chapter 10. Processing of Cereals -- Chapter 11. Processing of Pulses -- Chapter 12. Processing of Oilseeds -- Chapter 13. Processing of Fruits and Vegetables.

This textbook highlights the engineering fundamentals and processing aspects of agricultural produce and covers important aspects of agro-processing and food engineering in one place. The chapters cover material handling, drying, size reduction process, mixing and forming, cleaning and separation, storage, and processing of cereals, pulses, oilseeds, fruit and vegetables, and their products. The book's contents are systematically designed to provide a balanced overview of agro-processing techniques from the basic concepts to the case study, handling of the materials, and different unit operations. The systematic and simple elaboration of scientific aspects will make it unique and help to develop skills in the field. Many illustrations in form of diagrams/charts/pictures provide a clear understanding. Solved numerical problems, which are given in the chapters, will provide students clarity in conceptualizing the basics. The book covers the syllabus related to agro-processing and food engineering at the undergraduate and postgraduate level in various universities, agricultural universities, allied institutes, and colleges across the globe. It will be extremely beneficial to students as it covers the most important and relevant topics, which are hardly covered in any other single compilation and published textbooks. It would be a good textbook for universities, agricultural universities, institutes, and colleges running courses in agriculture, horticulture, postharvest technology, process and food engineering, food engineering, food engineering and technology, food technology, food science, and food and nutrition.

ISBN: 9789811672897$q(electronic bk.)

Standard No.: 10.1007/978-981-16-7289-7doiSubjects--Topical Terms:

291394
Food industry and trade
--Technological innovations.

LC Class. No.: TP370.5 / .A47 2022

Dewey Class. No.: 664

Agro-processing and food engineeringoperational and application aspects /
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505 0 $a Chapter 1. Agro Processing: Scopeand Importance -- Chapter 2. Engineering Properties of Foods -- Chapter 3. Material Handling and Transportation Devices -- Chapter 4. Design of Material Handling Systems -- Chapter 5. Drying -- Chapter 6. Size Reduction -- Chapter 7. Mixing and Forming -- Chapter 8. Cleaning and Separation -- Chapter 9. Storage -- Chapter 10. Processing of Cereals -- Chapter 11. Processing of Pulses -- Chapter 12. Processing of Oilseeds -- Chapter 13. Processing of Fruits and Vegetables.
520 $a This textbook highlights the engineering fundamentals and processing aspects of agricultural produce and covers important aspects of agro-processing and food engineering in one place. The chapters cover material handling, drying, size reduction process, mixing and forming, cleaning and separation, storage, and processing of cereals, pulses, oilseeds, fruit and vegetables, and their products. The book's contents are systematically designed to provide a balanced overview of agro-processing techniques from the basic concepts to the case study, handling of the materials, and different unit operations. The systematic and simple elaboration of scientific aspects will make it unique and help to develop skills in the field. Many illustrations in form of diagrams/charts/pictures provide a clear understanding. Solved numerical problems, which are given in the chapters, will provide students clarity in conceptualizing the basics. The book covers the syllabus related to agro-processing and food engineering at the undergraduate and postgraduate level in various universities, agricultural universities, allied institutes, and colleges across the globe. It will be extremely beneficial to students as it covers the most important and relevant topics, which are hardly covered in any other single compilation and published textbooks. It would be a good textbook for universities, agricultural universities, institutes, and colleges running courses in agriculture, horticulture, postharvest technology, process and food engineering, food engineering, food engineering and technology, food technology, food science, and food and nutrition.
650 0 $a Food industry and trade $x Technological innovations. $3 291394
650 0 $a Agricultural processing. $3 649393
650 1 4 $a Food Engineering. $3 918693
650 2 4 $a Food Science. $3 274110
650 2 4 $a Bioprocess Engineering. $3 918932
650 2 4 $a Food Safety. $3 721462
700 1 $a Sharma, Harish Kumar. $3 923853
700 1 $a Kumar, Navneet. $3 923854
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856 4 0 $u https://doi.org/10.1007/978-981-16-7289-7
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