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010   $a981-16-7289-X
010   $a981-16-7288-1
010   $a981-16-7289-X
024 7 $a10.1007/978-981-16-7289-7
035   $a(MiAaPQ)EBC6935550
035   $a(Au-PeEL)EBL6935550
035   $a(CKB)21418288800041
035   $a(PPN)261523996
035   $a(OCoLC)1305439031
035   $a(DE-He213)978-981-16-7289-7
035   $a(EXLCZ)9921418288800041
100   $a20220322d2022      u|         0
101 0 $aeng
135   $aurcnu||||||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aAgro-Processing and Food Engineering $eOperational and Application Aspects /$fedited by Harish Kumar Sharma, Navneet Kumar
205   $a1st ed. 2022.
210  1$aSingapore :$cSpringer Nature Singapore :$cImprint: Springer,$d2022.
215   $a1 online resource (590 pages)
225 1 $aBiomedical and Life Sciences Series
311 08$aPrint version: Sharma, Harish Kumar Agro-Processing and Food Engineering Singapore : Springer Singapore Pte. Limited,c2022 9789811672880 
320   $aIncludes bibliographical references.
327   $aChapter 1. Agro Processing: Scopeand Importance -- Chapter 2. Engineering Properties of Foods -- Chapter 3. Material Handling and Transportation Devices -- Chapter 4. Design of Material Handling Systems -- Chapter 5. Drying -- Chapter 6. Size Reduction -- Chapter 7. Mixing and Forming -- Chapter 8. Cleaning and Separation -- Chapter 9. Storage -- Chapter 10. Processing of Cereals -- Chapter 11. Processing of Pulses -- Chapter 12. Processing of Oilseeds -- Chapter 13. Processing of Fruits and Vegetables.-.
330   $aThis textbook highlights the engineering fundamentals and processing aspects of agricultural produce and covers important aspects of agro-processing and food engineering in one place. The chapters cover material handling, drying, size reduction process, mixing and forming, cleaning and separation, storage, and processing of cereals, pulses, oilseeds, fruit and vegetables, and their products. The book?s contents are systematically designed to provide a balanced overview of agro-processing techniques from the basic concepts to the case study, handling of the materials, and different unit operations. The systematic and simple elaboration of scientific aspects will make it unique and help to develop skills in the field. Many illustrations in form of diagrams/charts/pictures provide a clear understanding. Solved numerical problems, which are given in the chapters, will provide students clarity in conceptualizing the basics. The book covers the syllabus related to agro-processing and food engineering at the undergraduate and postgraduate level in various universities, agricultural universities, allied institutes, and colleges across the globe. It will be extremely beneficial to students as it covers the most important and relevant topics, which are hardly covered in any other single compilation and published textbooks. It would be a good textbook for universities, agricultural universities, institutes, and colleges running courses in agriculture, horticulture, postharvest technology, process and food engineering, food engineering, food engineering and technology, food technology, food science, and food and nutrition.
410  0$aBiomedical and Life Sciences Series
606   $aFood science
606   $aBiochemical engineering
606   $aFood$xSafety measures
606   $aFood Engineering
606   $aFood Science
606   $aBioprocess Engineering
606   $aFood Safety
615  0$aFood science.
615  0$aBiochemical engineering.
615  0$aFood$xSafety measures.
615 14$aFood Engineering.
615 24$aFood Science.
615 24$aBioprocess Engineering.
615 24$aFood Safety.
676   $a016.016
702   $aSharma$b Harish K.
702   $aKumar$b Navneet
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910743341203321
996   $aAgro-processing and food engineering$93559930
997   $aUNINA