Overview

Food technology is the application of food science to the selection, preservation, processing, packaging, distribution and use of safe nutritious and wholesome food. The amalgamation of food technology with engineering operations has given birth to the discipline of food engineering. The book is divided into four parts. The first part begins with a brief introduction to food technology and its historical importance and development. The second part covers the basic principles, materials and energy balance concepts that prepare a solid ground for easy comprehension of the technologies involved. The third part, which deals with unit operations in food processing, is the core component of the book. It includes all the transport phenomena, mechanical operations, size reduction, grinding and milling. A separate chapter is devoted to microwave heating in view of its importance in food processing. Dehydration, solvent extraction, distillation, and mechanical operations have been discussed extensively. The fourth part deals with food industry management, and the peripheral and integrated food engineering operations. The book caters to the needs of undergraduate and postgraduate students of food engineering and technology and food science and technology.

Full Product Details

Author:   D.G. RAO
Publisher:   PHI Learning
Imprint:   PHI Learning
Edition:   2nd Revised edition
ISBN:  

9788196378929

ISBN 10:   8196378920
Pages:   640
Publication Date:   31 May 2023
Audience:   College/higher education ,  Tertiary & Higher Education
Format:   Paperback
Publisher's Status:   Active
Availability:   Temporarily unavailable  
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Table of Contents

Foreword Preface Preface to the First Edition 1. Introduction 2. Food Preservation Methods 3. Basic Principles 4. Steam Generation and Utilization 5. Refrigeration 6. Humidity and Humidification 7. Measurement and Control of Process Parameters 8. Fluid Mechanics 9. Rheology of Foods 10. Heat Transfer by Conduction 11. Heat Transfer by Convection 12. Heat Transfer Equipment 13. Heat Transfer by Radiation 14. Microwave Heating 15. Evaporation 16. Diffusion and Mass Transfer 17. Dehydration 18. Equilibrium-Stage Operations 19. Extraction 20. Filtration 21. Sedimentation and Centrifugation 22. Mixing 23. Size Reduction and Separation 24. Material Handling and Transportation 25. Fermentation 26. Cleaning and Sanitation of Process Plants 27. Food Process Economics 28. Plant Design, Location and Equipment Layout Appendices Index

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Author Information

D.G. Rao (Dubasi Govardhana Rao), Ph.D., formerly Scientist, Central Food Technological Research Institute (CSIR-CFTRI) Resource Centre, Hyderabad, has over four decades of teaching and professional experience. He worked in Muscat (Oman) and Ethiopia and in Sriperumbudur (TN) and taught Chemical Engineering. Dr. Rao has published 62 research papers in national and international journals in the fields of food technology, food engineering, wastewater treatment, and chemical engineering. He has authored 2 books on Food Engineering, Biochemical Engineering, and edited a book on Wastewater Treatment. A life member of Association of Food Scientists & Technologists (India), Indian Institute of Chemical Engineers and Oil Technologists Association of India, he has 8 patents to his credit in the area of food processing.

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