About the Book:

Essentials of Food Process Engineering provides basics and fundamentals of Engineering subjects to students with non-mathematical background, perusing graduation and post-graduation career in Food Science and Engineering. This book is also useful as a refresher handy book for Plant Engineers and Managers in Food Processing and Dairy industries.

     Beginning with engineering calculations, it covers the important topics like mass and energy balance, heat and mass transfer, psychrometry and refrigeration etc., which are extensively used in Food Process Industry. A separate chapter on instruments for measurement of various parameters including measurement of food parameters is included.

Salient Features

·     Useful for the students with non-mathematical background pursuing graduate and post graduate courses in Food Technology.

·     Thermal processing of food products, cold storage and measurements in Food Processing are covered.

All the chapters are provided with solved examples and practical problems.

Contents:

 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

About the Author:

Chandra Gopala Rao, is a graduate in Agricultural Engineering and Post graduate in Agricultural Process Engineering from GB Pant University of Agriculture and Technology, Pantnagar. Dr. Rao obtained Ph.D for Energy in Food Processing Industry from Punjab Agricultural University, Ludhiana. He has 34 years of teaching experience and has published several technical papers in Indian and Foreign journals. He is the founder member of the College of Agricultural Engineering ANGR Agricultural University, Bapatla and is a Life Member of the Indian Society of Agricultural Engineers.