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‘Fundamentals and Operations in Food Process Engineering’ deals with basic engineering principles and transport processes applied to food processing, followed by specific unit operations with large number of worked out examples and problems for practice in each chapter. This book is divided into four sections namely, fundamentals in food process engineering, mechanical operations in food processing, thermal operations in food processing and mass transfer operations in food processing. This volume aims at students pursuing courses on food science and food technology including broader section of scientific personnel working in food processing and related industries.
Table of Contents
Section I: Fundamentals in Food Process Engineering. Mass and Energy Balances in Food Processing. Flow of Fluids in Food Processing. Heat Transfer in Food Processing. Mass Transfer in Food Processing. Particulate Solids in Food Processing. Section II: Mechanical Operations in Food Processing. Mechanical and Membrane Separation Processes. Size Modulation Operations. Mixing and Agitation in Food Processing. Section III: Thermal Operations in Food Processing. Thermal Sterilization of Foods. Evaporation of Foods. Freezing of Foods. Section IV: Mass Transfer Operations in Food Process Processing. Water Activity and Moisture Sorption Isotherm. Humidification and Dehumidification Operations. Drying of Foods. Appendix A - Appendix G.
Dr. Susanta Kumar Das (Ph. D. IIT Kharagpur) is former Professor in the Post Harvest Engineering, and Food and Process Engineering Disciplines, Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, India. He is currently associated to School of Community Science and Technology, Indian Institute of Engineering Science and Technology, Shibpur, Howrah, India as Visiting Faculty. Dr. Das has about 35 years teaching experience to students at various levels at IIT Kharagpur and IIEST, Shibpur. He has guided 12 doctoral students several post graduate students, and published more than 60 research papers in refereed international journals. He has written several chapters in edited books. He is life member of different professional bodies in India and member of ASABE and IFT, USA. Dr. Das has research interest in cereal process engineering, traditional foods and solar thermal energy application to foods.
Dr. Madhusweta Das, basically a Food Technologist and Biochemical Engineer from Jadavpur University, Kolkata, is former Associate Professor in the Food Process Engineering Discipline, Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, India. She is involved in teaching at School of Community Science and Technology, Indian Institute of Engineering Science and Technology, Shibpur, Howrah, India. Dr. Das has more 30 years teaching and research experience in various capacities and taught undergraduate, graduate and doctoral level students specialized in different engineering disciplines, such as chemical, biochemical, dairy & food, post harvest, food process and aquacultural engineering. She has more than 110 publications in national and international refereed journals, book chapters and national and international conferences. She has obtained patents on edible plastic and many others are in the line. Her research interest is on ediable and biodegradable plastics, biosurfctants, functional foods and food waste utilization. She has guided 5 doctoral students and more than 40 postgraduate students. She is still involved in guiding doctoral students at IIT Kharagpur. Dr. Das is also life member of several professional bodies in India and Member of ASABE and IFT, USA. She has several awards and accolades in her credit.
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