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Fundamentals of Food Engineering and Applications

Fundamentals of Food Engineering and Applications


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About the Book

Food Processing Industry is emerging as one of the most potent sector in India, as the country moves from food scarcity to food surplus. Globally, India ranks almost in top five positions as a producer in various categories of plant and animal oriented food products. This urges to utilize surplus production in systematic and scientific way for its value addition to produce variety of food products for consumption and export. In view of this, India has a significant ability to establish itself as the World's Food Factory. Consequently, the technical manpower requirement in the area of food processing is increasing dramatically. To update and upgrade the technical and scientific knowledge, recent literature is required. The purpose of this book is to cement the gap between the fundamentals of food engineering and its application in the form of technologies at practical execution. The book is oriented towards basic fundamentals of food engineering and promising food processing technologies developed recently. This can be categorized in two sections i.e. Fundamentals of Food Engineering and Food Processing Technologies. It provides the understanding of unit operations carrying out in food industries. Numerical examples of units, dimensions and heat transfer are presented in a very simple and lucid manner. Moreover, application parts in terms of recently developed and well established technologies are presented so that even a new entrant in this field or student can understand the concepts. The book is a consolidated form of technical information related to Food Processing Industries in simplified form. Fundamentals of Food Engineering and Application dissects the entire range of food processing, from basic food engineering unit operations to applications in food processing. The book has been developed specifically for use in food engineering or processing courses of undergraduate level as well as post graduate level. All chapters of the book contain modest quantum of information to understand the students about the principles and application. Moreover, the research scholar and industry can also refer the book for understanding the principles and its applications in food industry.

About the Author :
Dr. Shivmurti Srivastav is presently serving as Professor and Head o f Department of Food Processing Technology at A.D. Patel Institute of Technology, New Vallabh Vidya Nagar, Anand, Gujarat. He has obtained B. Tech(Agricultural Engineering) and M. Tech. (Agricultural Process Engineering)from Orissa University of Agriculture and Technology and Gujarat Agricultural University respectively. He completed his Ph.D. from G.B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand. Presently he is president of Association of Food Scientist and Technology (India), Vallabh Vidyanagar Local Chapter, Anand. Moreover, he is also serving as Secretary in National Executive Body, Indian Society of Agricultural Engineering, New Delhi. He also served as Honorary Secretary, The Institution of Engineers (India), Vallabh Vidyanagar local chapter. He is life member of various national and international professional bodies like International Association of Engineers, Association ofFood Scientists and Technologists (India), International Society of Agricultural Engineering and Indian Society of Technical Education. He is fellow member of Institution of Engineers (India).To his credit, he published two books and one chapter. He also published research articles in national and international peer reviewed journals. He also filed a patent as one of the team member. Dr. Srivastav is the editor of many national and international journals. He also conducted summer school, seminars and short term training programme sponsored by All India Council of Technical Education (AICTE), New Delhi. Dr. Pravin M. Ganorkar has obtained B. Tech (Food Sciences) and M. Tech. (Food Sciences) from Marathwada Agricultural University, Parbhani (M.S.) in the year 1999 and 2001 respectively with first class in distinction. He completed his Ph.D. from Sardar Patel University, Vallabh Vidyanagar.Presently, he is working as Assistant Professor in Department of Food Processing Technology, A.D. Patel Institute of Technology, New Vallabh VidyaNagar, Anand since August, 2008. Earlier he worked with food industries for more than five years. He has also sponsored research projects funded by Science and Engineering Board, Ministry of Food Processing Industries and Gujarat Council on Science and Technology. He is actively involved in industrial consultancy projects. Moreover, he published ten research and review articles in national and international reputed journals. Presently, he is the editorial member of Indian Food Industry (Published by AFSTI, CFTRI, Mysore). He is also working as reviewer for national and international peer reviewed reputed journals like Agriculture Research, Biocatalysis and Agricultural Biotechnology, Journal of Food Science and Technology, Food Chemistry, International Food Research Journal. He actively participated in technical seminars, workshops, short term training programmes sponsored


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Product Details
  • ISBN-13: 9789387296152
  • Publisher: Brillion Publishing
  • Publisher Imprint: Brillion Publishing
  • Language: English
  • ISBN-10: 9387296156
  • Publisher Date: 30 Jun 2018
  • Binding: Digital (delivered electronically)
  • No of Pages: 218


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