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Author: Amalendu Chakraverty
Publisher: CRC Press
ISBN: 1466553219
Category : Technology & Engineering
Languages : en
Pages : 581
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Book Description
Cereals, legumes, oilseeds, fruits, and vegetables are the most important food crops in the world, with cereal grains contributing the bulk of food calories and proteins worldwide. Generally, the supply of grains and other food can be enhanced by increasing production and by reducing postharvest losses. While food production has increased significa
Author: Amalendu Chakraverty
Publisher: CRC Press
ISBN: 1466553219
Category : Technology & Engineering
Languages : en
Pages : 581
Get Book Here
Book Description
Cereals, legumes, oilseeds, fruits, and vegetables are the most important food crops in the world, with cereal grains contributing the bulk of food calories and proteins worldwide. Generally, the supply of grains and other food can be enhanced by increasing production and by reducing postharvest losses. While food production has increased significa
Author: Akash Pare
Publisher: New India Publishing Agency
ISBN: 9390175402
Category : Technology & Engineering
Languages : en
Pages : 4
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Book Description
"Food Process Engineering focuses on the design, operation and maintenance of chemical and other process manufacturing activities. The development of "Agro Processing" will spur agricultural diversification. There are several benefits of promoting small scale agro-processing units rather large scale for the promotion of rural entrepreneurship. Appropriate post harvest management and value addition to agricultural products, in their production catchments, will lead to employment and income generation in the rural sector and minimize the losses of harvested biomass. Adoption of suitable technology plays a vital role in fixing the cost of the final product and consequently makes the venture, a profitable one. It is observed that imported agro-processing machines or their imitations are used for preparing food products. Actually, the working of these machines should be critically studied in context of the energy input and the quality of the finished product."
Author: Zeki Berk
Publisher: Academic Press
ISBN: 0124159869
Category : Technology & Engineering
Languages : en
Pages : 721
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Book Description
The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. - Strong emphasis on the relationship between engineering and product quality/safety - Links theory and practice - Considers topics in light of factors such as cost and environmental issues
Author: Amalendu Chakraverty
Publisher:
ISBN:
Category : Business & Economics
Languages : en
Pages : 376
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Book Description
An introductory text for students, professionals and others engaged in agricultural engineering and food sciences and technology in the primary processing of cereals, pulses, fruits and vegetables.
Author: Amalendu Chakraverty
Publisher: CRC Press
ISBN: 9780203911310
Category : Technology & Engineering
Languages : en
Pages : 926
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Book Description
The Handbook of Postharvest Technology presents methods in the manufacture and supply of grains, fruits, vegetables, and spices. It details the physiology, structure, composition, and characteristics of grains and crops. The text covers postharvest technology through processing, handling, drying and milling to storage, packaging, and distribution. Additionally, it examines cooling and preservation techniques used to maintain the quality and the decrease spoilage and withering of agricultural products.
Author: Nigel H. Banks
Publisher: Academic Press
ISBN: 0080920780
Category : Technology & Engineering
Languages : en
Pages : 637
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Book Description
Consideration of the interactions between decisions made at one point in the supply chain and its effects on the subsequent stages is the core concept of a systems approach. Postharvest Handling is unique in its application of this systems approach to the handling of fruits and vegetables, exploring multiple aspects of this important process through chapters written by experts from a variety of backgrounds.Newly updated and revised, this second edition includes coverage of the logistics of fresh produce from multiple perspectives, postharvest handing under varying weather conditions, quality control, changes in consumer eating habits and other factors key to successful postharvest handling.The ideal book for understanding the economic as well as physical impacts of postharvest handling decisions.Key Features:*Features contributions from leading experts providing a variety of perspectives*Updated with 12 new chapters*Focuses on application-based information for practical implementation*System approach is unique in the handling of fruits and vegetables
Author: Susanta Kumar Das
Publisher: CRC Press
ISBN: 0429602820
Category : Technology & Engineering
Languages : en
Pages : 796
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Book Description
Fundamentals and Operations in Food Process Engineering deals with the basic engineering principles and transport processes applied to food processing, followed by specific unit operations with a large number of worked-out examples and problems for practice in each chapter. The book is divided into four sections: fundamentals in food process engineering, mechanical operations in food processing, thermal operations in food processing and mass transfer operations in food processing. The book is designed for students pursuing courses on food science and food technology, including a broader section of scientific personnel in the food processing and related industries.
Author: Sunil Pareek
Publisher: CRC Press
ISBN: 1498729924
Category : Technology & Engineering
Languages : en
Pages : 731
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Book Description
Consumption of fresh fruits and vegetables has increased dramatically in the last several decades. This increased consumption has put a greater burden on the fresh produce industry to provide fresher product quality, combined with a high level of food safety. Therefore, postharvest handling, storage and shipment of horticultural crops, including fruit and vegetable products has increased in importance. Novel Postharvest Treatments of Fresh Produce focuses mainly on the application of novel treatments for fruits and vegetables shipping and handling life. A greater emphasis is placed on effects of postharvest treatments on senescence and ripening, bioactive molecule contents and food safety. The work presented within this book explores a wide range of topics pertaining to novel postharvest treatments for fresh and fresh-cut fruits and vegetables including applications of various active agents, green postharvest treatments, physical treatments and combinations of the aforementioned.
Author: Myer Kutz
Publisher: Academic Press
ISBN: 0128148047
Category : Technology & Engineering
Languages : en
Pages : 805
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Book Description
Handbook of Agricultural and Farm Machinery, Third Edition, is the essential reference for understanding the food industry, from farm machinery, to dairy processing, food storage facilities and the machinery that processes and packages foods. Effective and efficient food delivery systems are built around processes that maximize efforts while minimizing cost and time. This comprehensive reference is for engineers who design and build machinery and processing equipment, shipping containers, and packaging and storage equipment. It includes coverage of microwave vacuum applications in grain processing, cacao processing, fruit and vegetable processing, ohmic heating of meat, facility design, closures for glass containers, double seaming, and more. The book's chapters include an excellent overview of food engineering, but also regulation and safety information, machinery design for the various stages of food production, from tillage, to processing and packaging. Each chapter includes the state-of-the art in technology for each subject and numerous illustrations, tables and references to guide the reader through key concepts. - Describes the latest breakthroughs in food production machinery - Features new chapters on engineering properties of food materials, UAS applications, and microwave processing of foods - Provides efficient access to fundamental information and presents real-world applications - Includes design of machinery and facilities as well as theoretical bases for determining and predicting behavior of foods as they are handled and processed
Author: P.J. Fellows
Publisher: Elsevier
ISBN: 1845696344
Category : Technology & Engineering
Languages : en
Pages : 932
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Book Description
The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, 'minimal' processing technologies, functional foods, developments in 'active' or 'intelligent' packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. - Introduces a range of processing techniques that are used in food manufacturing - Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods - Describes post-processing operations, including packaging and distribution logistics
