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OverviewFood technology is the application of food science to the selection, preservation, processing, packaging, distribution and use of safe nutritious and wholesome food. The amalgamation of food technology with engineering operations has given birth to the discipline of food engineering. The book is divided into four parts. The first part begins with a brief introduction to food technology and its historical importance and development. The second part covers the basic principles, materials and energy balance concepts that prepare a solid ground for easy comprehension of the technologies involved. The third part, which deals with unit operations in food processing, is the core component of the book. It includes all the transport phenomena, mechanical operations, size reduction, grinding and milling. A separate chapter is devoted to microwave heating in view of its importance in food processing. Dehydration, solvent extraction, distillation, and mechanical operations have been discussed extensively. The fourth part deals with food industry management, and the peripheral and integrated food engineering operations. The book caters to the needs of undergraduate and postgraduate students of food engineering and technology and food science and technology. Full Product DetailsAuthor: D.G. RAOPublisher: PHI Learning Imprint: PHI Learning Edition: 2nd Revised edition ISBN: 9788196378929ISBN 10: 8196378920 Pages: 640 Publication Date: 31 August 2023 Audience: College/higher education , Tertiary & Higher Education Format: Paperback Publisher's Status: Active Availability: Temporarily unavailable  The supplier advises that this item is temporarily unavailable. It will be ordered for you and placed on backorder. Once it does come back in stock, we will ship it out to you. Table of ContentsReviewsAuthor InformationD.G. Rao (Dubasi Govardhana Rao), Ph.D., formerly Scientist, Central Food Technological Research Institute (CSIR-CFTRI) Resource Centre, Hyderabad, has over four decades of teaching and professional experience. He worked in Muscat (Oman) and Ethiopia and in Sriperumbudur (TN) and taught Chemical Engineering. Dr. Rao has published 62 research papers in national and international journals in the fields of food technology, food engineering, wastewater treatment, and chemical engineering. He has authored 2 books on Food Engineering, Biochemical Engineering, and edited a book on Wastewater Treatment. A life member of Association of Food Scientists & Technologists (India), Indian Institute of Chemical Engineers and Oil Technologists Association of India, he has 8 patents to his credit in the area of food processing. Tab Content 6Author Website:Countries AvailableAll regions |
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