Engineering Properties of Agricultural Produce  book cover
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1st Edition

Engineering Properties of Agricultural Produce



  • Available for pre-order. Item will ship after November 1, 2020
ISBN 9780367635008
October 31, 2020 Forthcoming by CRC Press
242 Pages - 40 B/W Illustrations

 
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Book Description

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 book discusses basic definitions, principles of engineering properties and their measurement methods with research findings. It will be helpful to the students for their self-study and to gain information how to analyze experimental data to generate practical information. It will also be helpful for students who deal with engineering properties in their research. Methods to measure these properties are also explained in details.

Note: T& F does not sell or distribute the Hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with New India Publishing Agency.

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 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

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Editor(s)

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