1st Edition
Engineering Properties of Agricultural Produce
242 Pages
40 B/W Illustrations
by
CRC Press
The book will provide a fundamental understanding of engineering properties of agricultural produce and the knowledge of engineering properties are combined with agriculture. Each chapter in the book will be helpful for the students to understand the relationship between engineering properties of raw, semi-finished and processed food to obtain products with desired shelf-life and quality. This... Read more
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 of 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 and 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
Biography
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
