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Full Description
With the ever-increasing population need of the hour is to feed the citizenry by suitably processing and preserving the excess food so that spoilage is minimum. Thus, to keep pace with the accelerating need of food preservation, food technology is making incredible growth around the globe. The spotlight of the book Food Engineering: Process and Technology is on - treatment, quantification and design which provide scholars and students with the skills to identify the threats and protect against them.
Contents
Food: Definition, Chemical Constituents, General Properties
Recent Food Analysis Methods and Instruments
Food Microbiology
Unit Operations and Processes in Industrial Food Technology
Food Colours, Species and Smell/Flavor for Product
Prevention of Food Adulteration : Laws and Safety Rules
Food Processing Industry Water Quality and Solid and Liquid Wastes Treatments and Disposal
Food Industry Waste Heat Water Recycling
Food Processing Equipment Design Calculations
Few Conventional and Unconventional Food Production
Principles of Bioengineered/Transgenic foods
Numerical Problems, Questions and MCQ in Food Technology
