Food Engineering: Principles and Practices [Paperback]

1. Introduction. SECTION A: BASIC CONCEPTS AND PRINCIPLES. 2. Dimensions and Units. 3. Material and Energy Balance. 4. Reaction Kinetics. 5. Psychrometry. 6. Fluid Properties and Flow Behaviours. 7. Heat and Mass Transfer. 8. Refrigeration and Airconditioning. 9. Water Activity and Thermo-Microbiology. SECTION B: UNIT OPERATIONS. B1. Primary processing, separation, size reduction and mixing. 10. Primary Processing. 11. Size Reduction. 12. Mechanical Separation. 13. Extraction. 14. Mixing and Emulsification. B2. Processing involving application of heat 15. Heat Exchange. 16. Thermal Processing. 17. Evaporation. 18. Distillation. 19. Crystallisation. 20. Extrusion. 21. Ohmic, Infrared and Dielectric Heating. B3. Processing involving removal of heat or moisture. 22. Drying. 23. Chilling and Freezing. B4. Processing at/ near ambient temperature 24. Non-Thermal Processing. 25. Food Fermentation and Biotechnology Applications. 26. Nanomaterial Utilisation in Food Processing. B5. Food Packaging and material handling 27. Food Packaging. 28. Material Handling. B6. Food quality, safety and waste disposal 29. Shelf-Life Estimation of Food Products. 30. Food Quality, Safety and Hygeine. 31. Effluent Treatment. A. AnnexuresThis book explains the different unit operations in food processing with emphasis on the principles of food engineering as well as the different types of equipment used for the purpose. What makes it unique among food engineering textbooks is its approach where the propounding of concepts and theory is immediately followed by numerical examples.

Students entering the food processing stream need to acquire knowledge of concepts and analytical skills together with the knowledge of their applications. Food Engineering: Principles and Practices explains the different unit operations in food processing with an emphasis on the principles of food engil“|