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Full Description
Food Engineering & Technology: A Practice Book is a comprehensive resource that includes objective-type questions and answers. The book is designed to cover a wide range of topics in accordance with the syllabus of various competitive examinations, including JRF, SRF, ARS, and GATE. This book is an essential resource for students of Food Science, Technology, and Engineering, as well as related disciplines, who are preparing for both written and oral examinations. In addition, practicing researchers, technologists, and engineers can use this book as a readily available handbook for quick reference. Furthermore, faculty members who teach Food Technology can find this book useful as a valuable question bank. The book is expected to be highly sought after by students and professionals alike, and it is hoped that it will serve as a valuable resource for those seeking to enhance their knowledge and understanding of Food Engineering and Technology.
Contents
1. Carbohydrates
2. Proteins
3. Lipids
4. Pigments
5. Enzymes and Food Flavour
6. Nutrition, Vitamins, Minerals and Anti-Nutritional Factors
7. Food and Microorganisms: General Concepts
8. Food Spoilage and Food Borne Illness
9. Microorganisms in Food Production
10. Processing: Principles and Methods
11. Food Additives and Preservatives
12. Food Packaging
13. Grains and Oilseeds Processing
14. Fruits, Vegetables and Plantation Products Processing
15. Animal Products
16. Food Safety and Regulations
17. Basic Concepts
18. Food Rheology and Pumps
19. Heat Transfer
20. Mass Transfer Operations
21. Unit Operations: Size reduction, Filtration, Separation Mixing, Agitation and Extrusion
22. Food Processing
23. Numerical Problems in Food Engineering
24. Bakery Products
25. Non Thermal Methods in Food Processing
