Food and Bio Process Engineering
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Food and Bio Process Engineering

Food and Bio Process Engineering


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About the Book

Role of food and bio process engineering in economic and agricultural development need not be over emphasized. Developments in food science, technology and engineering have played a key role in making wide variety of foods available throughout the year in palatable, nutritious and well-packaged form. However, in the present age of globalization, knowledge of latest innovations in the field of food and bio process engineering is of utmost importance to keep pace with the advancing food industry. The theme "Food and Bio Process Engineering (FBPE)" of the International Conference on Emerging Technologies in Agricultural and Food Engineering (etae 2004) provided a forum for dissemination of relevant recent information among research scientists, academicians and industrial engineers working in this field. The present volume presents research findings related to engineering properties of biomaterials, concentration, dehydration and drying, food extrusion and thermal processing, post-harvest and storage engineering, food packaging, automation and process control, quality measurement and assurance, mathematical modeling in food process engineering, food processing technologies and food biotechnology. Use of new chemicals and their effect on rheological, thermal and physical properties of biomaterials, low cost and energy efficient dryers and graders, application of advanced methods in storage, use of x-ray computed tomography for quality evaluation of food products, Controlled Atmospheric Exposure (CAE) treatment of fruits for enhancement of shelf life, development of feed pelleting machine and biotransformation of sawdust to vanillin are also presented. This volume providing first hand information on new ideas and technologies applied in the field of food and bio process engineering and would be helpful not only to the researchers but also to industrial engineers working in the area.

Table of Contents:
Rheological Properties of Cassava Starch Settled in the Presence of Different Chemicals-M.S. Sajeev et al; Thermal Properties of Delinted Cotton Seeds-P.P. Sutar and P.M. Nimkar; Dynamic Hardness: A Measure of Moisture Content of Rice Grains-Mohan Singh and P.K. Chattopadhyay; Analysis on Impact and Compression Energy at Rupture for Drum-Roasted Cashew Nuts-J.P. Gupta and S.K. Swain; Development and Evaluation of Solar Tunnel Type Dehydrator for Vegetables-D.V.K. Samuel et al; Modelling of Thin-Layer Drying Kinetics of Marigold Flowers-S. Kaleemullah and S. Narsingh Rao; Microwave Assisted Dehydration of Banana (Dwarf cavendish) Slices: An Alternative Energy Efficient Method-Abhijit Kar et al; Large Scale Drying of Ripe Chillies (Capsicum annum) in Barns-CH.V.V. Satyanarayana, et al; Taro Crop for Better Utilization through Osmotic Dehydration Process-P. Hemasankari et al; Osmotic-cum-Hot Air Dehydration of Cauliflower, Mushroom and Greenpea-B.D. Shukla and S.P. Singh; Osmotic Concentration of Green Gram Prior to Air Drying-S.M. Pokharkar; Design and Testing of Solar Supplemented Electrical Drying Unit for Pulses-S.D. Deshpande and K.K. Singh; Thermal Control of Insects in Stored Grain by Utilizing Solar Energy-Ali M.S. Al-Amri; Natural Convection Heat Transfer to Food Materials-S. Ramakrishna et al; Emerging Trends in Extrusion Technology in the Utilization of Rice Bran for Human Consumption-S. Ediriweera et al; Optimization of Process Conditions for Steam Shelling of Coconut-Sujata Jena and H.Das; An Integrated System for Synthesis of Pure Amorphous Silica, Furfural and other Chemicals from Biomass-Amalendu Chakraverty; Post Harvest Temperature Management in Horticultural Crops: Effect of Colour, Size and Shading on the Pulp and Surface Temperature of Fruits and Vegetables-Satish Kumar et al; Immuno Policing of Hidden Insect Contamination in Foods-C.G. Udaya Kumari; Magnetic Resonance Imaging: Potential Use for Grain Research-Prabal K. Ghosh and Digvir S. Jayas; Effect of Pre-cooling Methods and Storage Temperatures on Shelf Life of Sapota Fruits-P.A. Unde et al; Design, Development and Performance Evaluation of Mango Grader-H.G. More et al; Effect of Liquid Nitrogen Flushing on O2 Concentration of CA Storage-P.V. Mahajan and T.K. Goswami; Estimation of Transient Refrigeration Load in Potato Cold Store-M.K. Chourasia et al; Effect of Storage Period on Physico-Mechanical Properties of Sweet Orange (Citrus sinensis) Peel and Fruit-K.K. Singh and B.S. Reddy; Optimizing Performance of a Batch Type Horizontal Abrasive Polisher-Jatindra Kumar Sahu and G.C. Majumdar; Effect of Storage Temperature and Packaging Film on the In-Package Atmosphere of Modified Atmosphere Packed Fresh Papaya-S.P. Singh and D.V. Sudhakar Rao; Development of Mathematical Model to Assess Post Harvest Grain Losses in Rice Combine Harvester-Sharanakumar Hiregoudar et al; Effect of Pneumatic Pressure Parboiling on Milling Quality of Paddy Varieties-P.V.K. Jagannadha Rao et al; Computer Aided Design of Cross Flow Air-to-Air Heat Exchangers for Grain Dryers-P. Anand Kumar et al; Rapid Analysis of Amino Acids in Soybeans Using Fourier-Transform Near-Infrared Spectroscopy-S. Nimaiyar and M.R. Paulsen; Various Aspects and Methods of Quality Measurement and Assurance in Food Processing Under Global Environment-Prabhat Kr. Dhara and Pratap Kr. Dhara; Quality Characteristics of Mango Soy Fortified Yoghurt Powder During Drying and Storage-Pradyuman Kumar and H.N. Mishra; Non-destructive Quality Assurance Techniques for Food and Agro Products Using Electronic Nose-Nabarun Bhattacharyya et al; Effect of Dehulling on Overall Quality of Rapeseed Meal and Oil-Minati Mohapatra and Maharaj Narain; Formulation, Processing and Quality Evaluation of Preventive/Curative Health Food for Diabetics-H. Pandey and H.N. Mishra; X-Ray CT: An Emerging Research Tool for Food Industry-S. Neethirajan et al; Computer Assisted Management System for Nutritional Quality Measurement and Assurance of Processed Indian Food Preparations-Gopalam, et al; Analytical Study of Qualitative Attributes of Banana Fruit and its Products-D.K. Chaturvedi; Textural Quality of Peanut Butter: Effect of Different Cultivars of Peanut-N.C. Patel and N.K. Dhamsaniya; Maturity Assessment of Mango Using Non Destructive Techniques-S.N. Jha et al; Effect of Cooking Temperature on the Microstructure and Rheological Properties of Squid Mantle, Loligo duvaucelli-Maya Raman and Saleena Mathew; Traditional Foods of Andhra Pradesh: A Case Study on Preparation and their Nutritive Value Evaluation-R. Aruna Kumari and P. Srinivasa Rao; Quality and Dehydration Characteristics of Red Chilli (Capsicum Annuum, L.) as Influenced by Cultivar, Pre-Drying Treatment and Temperature-R.S. Sharath et al; Artificial Neural Network Modelling of Sucrose and Pectin Mixture during Ultrafiltration-P. Rai et al; Milk Fouling Simulation in Triple Tube Heat Exchanger-P.K. Nema et al; Estimating Effective Moisture Diffusivity from Drying Data: A Neural Network Approach-M.K. Hazarika and A.K. Datta; Modeling Radio Frequency Assisted Hot Water Heating of Fruits-S.L. Birla et al; Application of High Intensity Pulsed Electrical Fields in Food Processing-N.K. Rastogi; Drying of Sago Using Solar Tunnel Dryer-S. Kulanthaisami et al; Optimization of Process Parameters for Microwave Drying of Garlic Cloves-G.P. Sharma and Suresh Prasad; Microwave-Vacuum Drying of High Moisture Food Products-S.K. Giri and S. Prasad; Utilization of Commercially Unmarketable Bell Pepper through Minimal Processing and Modified Atmosphere Packaging (MAP) Technology-R.K. Pal et al; Controlled Atmosphere Exposure (CAE) Treatment: An Innovative Method for Quality Assurance of cv. Dashehari for Long-term Storage-L. Manohar and R.K. Pal; Optimization of the Freeze-Thaw-Dehydration Process for Dehydrated Instant Potato Cubes-Smita Khodke and P.K. Chattopadhyay; Deep Fat Frying Characteristics of Fryums and Potato Flakes-P.K. Chattopadhyay et al; Technology of Ready-to-Eat Dehydrated Carrot Shreds-V.R. Sagar and R. Neelavathi; Energy Requirement in Cassava Processing Industries-J.T. Sheriff and S.K. Nanda; Meat Production and Processing Technology for Value Added Products: Indian Perspective-V.K. Singh and S.A. Karim; Environmental Conditions and Grain Cooling Affecting Milling Quality of Brown Rice-Debabandya Mohapatra and Satish Bal; Huller Bran Refinement for Edible Oil Extraction-S.L. Shrivastava; Technology for Small Scale Processing of Poultry-C. Jana et al; Improvement in Consumer Acceptability of Soy Paneer by Blending Soy Milk with Buffalo Milk-S.P. Tripathi et al; Effect of Processing Parameters on the Extrudates Quality of Soy-Kodo Blends-D.S. Singh et al; Genetic Variability of Milk Casein Loci in Indian Goats and their Effect on Milk Quality-P.K. Rout et al; Optimization of Enzyme Assisted Aqueous Process Parameters for Extraction of Sesame Oil using Response Surface Methodology-A.K. Sharma and B.K. Kumbhar; Biotransformation of Sawdust to Vanillin-Srilatha Chitiprolu et al.


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Product Details
  • ISBN-13: 9781844640478
  • Publisher: Paths Publishing Group
  • Publisher Imprint: Paths International Ltd
  • Height: 240 mm
  • ISBN-10: 1844640477
  • Publisher Date: 01 May 2005
  • Binding: Hardback
  • Width: 190 mm


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