Students entering the food processing course sequence need the concepts and the analytical skills together with the knowledge of their applications. Food Engineering: Principles and Practices 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 this book unique among food engineering textbooks is its approach where the propounding of concepts and theory is immediately followed by numerical examples. The worked-out examples, in general, have been taken from the competitive examinations like GATE/ JRF/ ARS. In case of equipment, the constructional and operational features are discussed along with the specialty features of these equipment for better understanding the applications.
Key Features:
The book is written as a textbook for students studying food processing and food technology related courses. Therefore, the book is meant for undergraduate and graduate students pursuing food processing/ food technology courses. It also serves as a reference book for shop floor professionals and food processing consultants.
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