Food Processing Operations Analysis(English, Hardcover, Das H.)
Quick Overview
Product Price Comparison
The book tries to make the reader understand the food processing operations through a comprehensive numerical problem. Understanding of the operations becomes deeper when the reader solves the exercise problems given under each of the operations. Answers to most of the numerical problems have been provided in the book. The proposed book is unique as it includes (i) Comprehensive numerical problem based on actual data taken during food processing operations (ii) Mathematical modeling of the processing operations, (iii) Solution of the numerical problem based on mathematical models developed, (iv) Exercise problems and (v) Inclusion of MATLAB program in the book. The program will help the reader to find out the value of the responses as affected by varying the independent variables to different levels. Most of the materials have been class tested through the teaching of the subjects, e.g., Food Processing Operations, Transfer Processes in Food Materials and Food Process Modeling and Evaluation. Table of Contents Preface Part-I: Mechanical Operations—Size Reduction and Practice Size Analysis High Pressure Homogenization Flexible Packaging and Shelf life Prediction Modified Atmosphere Packaging and Storage Single Screw Extrusion Separation of Liquids in Disc Type Centrifugal Separator Separation and Conveying on Oscillating Tray Surface Solids Mixing Part II: Thermal Operations—Comparing Saturated steam and Flue Gas as Heat Transfer Media Liquid Heating in Plate Heat Exchanger Liquid Heating in Helical Tube Heat Exchanger Air Heating in Extended Surface Heat Exchanger In-Bottle Sterilization Fluid Bed Freezing Concentration in Rising Film Evaporator Concentration in Falling Film Multistage Mechanical Vapor Recompression Evaporator Concentration in Scraped Surface Evaporator Osmo-Concentration in Fruit Solid Differential and Flash Distillation Air-Recirculatory Tray Drying Vacuum Drying Spray Drying Freeze Drying Hot Air Puffing Part III: Experimentation and Optimization—Empirical Model Development Sensory Evaluation Using Fuzzy Logic Index.
