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Item Details
Title: FUNDAMENTALS OF FOOD ENGINEERING
By: D. G. Rao
Format: Paperback

List price: £20.50
Our price: £17.43
Discount:
15% off
You save: £3.07
ISBN 10: 8120338715
ISBN 13: 9788120338715
Availability: Usually dispatched within 3-5 days.
 Delivery rates
Stock: Currently 6 available
Publisher: PHI LEARNING
Pub. date: 30 November, 2009
Pages: 704
Synopsis: The amalgamation of food technology with engineering operations has given birth to the discipline of food engineering. Divided into four parts, the book begins with a brief introduction to food technology and its historical importance and development in the first part. The second part covers the basic principles, materials and energy balance concepts that prepare a solid ground for easy comprehension of the technology 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, crystallization and mechanical operations have been discussed extensively. The fourth part deals with food industry management, and the peripheral and integrated food engineering operations.
Publication: India
Imprint: PHI Learning
Returns: Returnable
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