380 Pages
by
CRC Press
Essentials of Food Process Engineering provides basics and fundamentals of engineering subjects to students with a non-mathematical background who are perusing graduation and post-graduation career in Food Science and Engineering. This book is also useful as a handy refresher text for those involved in plant science and managers in the food processing and dairy industries. Beginning with... Read more
Preface 1. Introduction to Engineering Calculations 2. Engineering Parameters of Food Materials 3. Material Balances 4. Energy Balance 5. Fluid Mechanics 6. Fuels and Combustion of Fuels 7. Steam Generation 8. Steam and Its Properties 9. Heat Transfer 10. Mass Transfer 11. Psychrometry 12. Refrigeration 13. Thermal Processing 14. Measurements in Food Processing Industry, Appendix
Biography
Chandra Gopala Rao, Professor and Head, Department of Agricultural Engineering, College of Agriculture, ANGR Agricultural University, Rajendranagar, Hyderabad.
