Overview

In any agricultural nation, a multitude of agricultural products are cultivated in large quantities, and to manage such quantities during harvest, post-harvest processing, and transportation, various types of equipment are necessary. When designing specific equipment or determining the behavior of products for their handling, physical properties such as size, form, surface area, volume, and density are of utmost importance. The design of cleaning, grading, and separation equipment, for example, is based on the physical properties of seeds such as size, shape, and specific gravity. This book provides a comprehensive understanding of the engineering properties of agricultural produce and combines engineering knowledge with such properties. Each chapter of the book is designed to help students understand the relationship between engineering properties of raw, semi-finished, and processed food products and their desired shelf life and quality. The book discusses fundamental definitions, principles of engineering properties, and their measurement methods, along with recent research findings. It is an excellent resource for self-study and understanding how to analyze experimental data to generate practical information. It is also useful for students who conduct research on engineering properties. The book provides detailed information on methods to measure these properties.

Full Product Details

Author:   Suresh Chandra, Samsher, Suneel Kumar Goyal & Durvesh Kumari
Publisher:   New India Publishing Agency
Imprint:   New India Publishing Agency
Dimensions:   Width: 1.90cm , Height: 22.90cm , Length: 15.20cm
Weight:   0.540kg
ISBN:  

9788119103409

ISBN 10:   8119103408
Pages:   242
Publication Date:   28 October 2019
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Manufactured on demand  
We will order this item for you from a manufactured on demand supplier.

Table of Contents

1. Physical Properties of Multi-Commodity Flour Biscuits 2. Assessment of Physical Properties of Food Grains 3. Evaluation of Physical and Frictional Properties of Green Peas 4. Normal Water Soaking Depended Physical Properties of White Speckled Kidney Beans (Phaseolus vulgaris) 5. Cereal Grains: Frictional and Aerodynamic Properties 6. Rheological Properties of Dough 7. Dielectric Properties of Foods 8. Thermal Properties of Foods 9. Optical Properties: An Introduction and Application for Quality Assessment of Fruits and Vegetables 10. Properties 11. Physical Properties of Food Materials 12. Comparative Study on Physical Properties of Different Varietal Tomatoes 13. Engineering Properties of Garlic (Allium sativum L) Bulbs and Cloves 14. Physical Properties of Foods 15. Rheological Properties of Cereal: Starch, Dough 16. Texture and Viscosity Measurements 17. Properties of Developed Herbal Burfi 18. Physico-Chemical Properties of Edible Oils and Fats 19. Chemical and Medicinal Properties of Satavar and Safed Musli

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Author Information

Suresh Chandra, Associate Professor, Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture & Technology, Uttar Pradesh, India. Samsher, Professor, Sardar Vallabhbhai Patel University of Agriculture & Technology Department of Agricultural Engineering, Uttar Pradesh, India. Suneel Kumar Goyal, Assistant Professor, Institute of Agricultural Sciences, Banaras Hindu University, Uttar Pradesh, India. Durvesh Kumari, CDTRI (PCDF), Uttar Pradesh, India.

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