Food Engineering and Technology

H.K.Sharma (Author), Ashutosh Upadhyay (Author), Manoj Mundada (Author)

9789383305483

Paperback / softback, published 15 January 2015

662 pages
25 x 15 x 1.5 cm, 0.86 kg

Food Engineering & Technology: A Practice Book is a comprehensive resource that includes objective-type questions and answers. The book is designed to cover a wide range of topics in accordance with the syllabus of various competitive examinations, including JRF, SRF, ARS, and GATE. This book is an essential resource for students of Food Science, Technology, and Engineering, as well as related disciplines, who are preparing for both written and oral examinations. In addition, practicing researchers, technologists, and engineers can use this book as a readily available handbook for quick reference. Furthermore, faculty members who teach Food Technology can find this book useful as a valuable question bank. The book is expected to be highly sought after by students and professionals alike, and it is hoped that it will serve as a valuable resource for those seeking to enhance their knowledge and understanding of Food Engineering and Technology.

• 1. Carbohydrates
• 2. Proteins
• 3. Lipids
• 4. Pigments
• 5. Enzymes and Food Flavour
• 6. Nutrition, Vitamins, Minerals and Anti-Nutritional Factors
• 7. Food and Microorganisms: General Concepts
• 8. Food Spoilage and Food Borne Illness
• 9. Microorganisms in Food Production
• 10. Processing: Principles and Methods
• 11. Food Additives and Preservatives
• 12. Food Packaging
• 13. Grains and Oilseeds Processing
• 14. Fruits, Vegetables and Plantation Products Processing
• 15. Animal Products
• 16. Food Safety and Regulations
• 17. Basic Concepts
• 18. Food Rheology and Pumps
• 19. Heat Transfer
• 20. Mass Transfer Operations
• 21. Unit Operations: Size reduction, Filtration, Separation Mixing, Agitation and Extrusion
• 22. Food Processing
• 23. Numerical Problems in Food Engineering
• 24. Bakery Products
• 25. Non Thermal Methods in Food Processing