Overview
- Systematic, well-balanced, and skills oriented
- Rich illustrations of diagrams/ charts/ pictures provide a clear understanding
- Includes many worked examples and numerical problems with solutions
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Table of contents (13 chapters)
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Front Matter
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Back Matter
Keywords
About this book
This textbook highlights the engineering fundamentals and processing aspects of agricultural produce and covers important aspects of agro-processing and food engineering in one place. The chapters cover material handling, drying, size reduction process, mixing and forming, cleaning and separation, storage, and processing of cereals, pulses, oilseeds, fruit and vegetables, and their products. The book’s contents are systematically designed to provide a balanced overview of agro-processing techniques from the basic concepts to the case study, handling of the materials, and different unit operations. The systematic and simple elaboration of scientific aspects will make it unique and help to develop skills in the field. Many illustrations in form of diagrams/charts/pictures provide a clear understanding. Solved numerical problems, which are given in the chapters, will provide students clarity in conceptualizing the basics. The book covers the syllabus related to agro-processing and foodengineering at the undergraduate and postgraduate level in various universities, agricultural universities, allied institutes, and colleges across the globe. It will be extremely beneficial to students as it covers the most important and relevant topics, which are hardly covered in any other single compilation and published textbooks. It would be a good textbook for universities, agricultural universities, institutes, and colleges running courses in agriculture, horticulture, postharvest technology, process and food engineering, food engineering, food engineering and technology, food technology, food science, and food and nutrition.
Editors and Affiliations
About the editors
Dr. Navneet Kumar is an Associate Professor and Head of the Department of Processing and Food Engineering at the College of Agricultural Engineering and Technology, Anand Agricultural University, Godhra, Gujarat, India. He is involved in teaching undergraduate and postgraduate students and has taught more than ten food-process engineering subjects so far. He has guided several master’s students as a supervisor and doctoral students as a member of the advisory committees. Dr. Kumar has contributed more than 50 publications as research papers, review papers, books, and book chapters. He has been awarded Fellow of Institution of Engineers (FIE), Distinguished Service Certificate (ISAE), and best research paper award in the field of food engineering (AFSTI). He also has delivered lectures/talks on different aspects of food processing at various Institutes across India. He is currently working in drying, dehydration, mathematical modeling, storage stability, traditional foods, and minimal processing.
Bibliographic Information
Book Title: Agro-Processing and Food Engineering
Book Subtitle: Operational and Application Aspects
Editors: Harish Kumar Sharma, Navneet Kumar
DOI: https://doi.org/10.1007/978-981-16-7289-7
Publisher: Springer Singapore
eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)
Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Singapore Pte Ltd. 2022
Hardcover ISBN: 978-981-16-7288-0Published: 23 March 2022
Softcover ISBN: 978-981-16-7291-0Published: 24 March 2023
eBook ISBN: 978-981-16-7289-7Published: 22 March 2022
Edition Number: 1
Number of Pages: XV, 584
Number of Illustrations: 1 b/w illustrations
Topics: Food Microbiology, Food Science, Biochemical Engineering