Fundamentals and Operations in Food Process Engineering

 
 
CRC Press
  • erschienen am 8. März 2019
  • |
  • 604 Seiten
 
E-Book | PDF mit Adobe DRM | Systemvoraussetzungen
978-0-429-60834-6 (ISBN)
 
Fundamentals and Operations in Food Process Engineering deals with the basic engineering principles and transport processes applied to food processing, followed by specific unit operations with a large number of worked-out examples and problems for practice in each chapter. The book is divided into four sections: fundamentals in food process engineering, mechanical operations in food processing, thermal operations in food processing and mass transfer operations in food processing. The book is designed for students pursuing courses on food science and food technology, including a broader section of scientific personnel in the food processing and related industries.
  • Englisch
  • Milton
  • |
  • Großbritannien
Taylor & Francis Ltd
  • Für höhere Schule und Studium
266 schwarz-weiße Abbildungen, 84 schwarz-weiße Tabellen
978-0-429-60834-6 (9780429608346)
weitere Ausgaben werden ermittelt
Susanta Kumar Das, PhD, is former Professor in the Post Harvest Engineering and Food and Process Engineering Disciplines, Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, India. He is currently associated with the School of Community Science and Technology, Indian Institute of Engineering Science and Technology, Shibpur, Howrah, India as Visiting Faculty. Dr. Das has about 35 years teaching experience at various levels at IIT Kharagpur and IIEST Shibpur. He has guided 12 doctoral students several postgraduate students, and published more than 60 research papers in refereed international journals. He has written several chapters in edited books. He is a life member of different professional bodies in India and a member of ASABE and IFT, USA. Dr. Das's research interests include cereal process engineering, traditional foods, and solar thermal energy application to foods.


Madhusweta Das, PhD, a food technologist and biochemical engineer at Jadavpur University, Kolkata, is a former Associate Professor in the Food Process Engineering Discipline, Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, India. She is teaches at the School of Community Science and Technology, Indian Institute of Engineering Science and Technology, Shibpur, Howrah, India. Dr. Das has more than 30 years teaching and research experience in various capacities and has taught undergraduate, graduate and doctoral students specializing in several different engineering disciplines, such as chemical, biochemical, dairy and food, post harvest, food process, and aquacultural engineering. She has contributed more than 110 publications in national and international refereed journals, book chapters, and national and international conferences. She has obtained patents on edible plastic, and many others are in the line. Her research interests include ediable and biodegradable plastics, biosurfctants, functional foods, and food waste utilization. She has guided 5 doctoral students and more than 40 postgraduate students. She is also involved in guiding doctoral students at IIT Kharagpur. Dr. Das is a life member of several professional bodies in India and a member of ASABE and IFT, USA. She has received several awards and accolades.
Susanta Kumar Das, PhD, is former Professor in the Post Harvest Engineering and Food and Process Engineering Disciplines, Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, India. He is currently associated with the School of Community Science and Technology, Indian Institute of Engineering Science and Technology, Shibpur, Howrah, India as Visiting Faculty. Dr. Das has about 35 years teaching experience at various levels at IIT Kharagpur and IIEST Shibpur. He has guided 12 doctoral students several postgraduate students, and published more than 60 research papers in refereed international journals. He has written several chapters in edited books. He is a life member of different professional bodies in India and a member of ASABE and IFT, USA. Dr. Das's research interests include cereal process engineering, traditional foods, and solar thermal energy application to foods.


Madhusweta Das, PhD, a food technologist and biochemical engineer at Jadavpur University, Kolkata, is a former Associate Professor in the Food Process Engineering Discipline, Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, India. She is teaches at the School of Community Science and Technology, Indian Institute of Engineering Science and Technology, Shibpur, Howrah, India. Dr. Das has more than 30 years teaching and research experience in various capacities and has taught undergraduate, graduate and doctoral students specializing in several different engineering disciplines, such as chemical, biochemical, dairy and food, post harvest, food process, and aquacultural engineering. She has contributed more than 110 publications in national and international refereed journals, book chapters, and national and international conferences. She has obtained patents on edible plastic, and many others are in the line. Her research interests include ediable and biodegradable plastics, biosurfctants, functional foods, and food waste utilization. She has guided 5 doctoral students and more than 40 postgraduate students. She is also involved in guiding doctoral students at IIT Kharagpur. Dr. Das is a life member of several professional bodies in India and a member of ASABE and IFT, USA. She has received several awards and accolades.

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

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