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Full Description
In any agricultural country, a large quantity of various types of agricultural commodities are produced, and to handle such quantities during harvest, post-harvest processing, and transportation, various types of equipment are required.
In designing specific equipment or determining the behavior of the product during its handling, physical properties such as size, shape, surface area, volume, and density, as well as porosity, play a crucial role. Based on the physical properties of seeds, such as size, shape, and specific gravity, various types of cleaning, grading, and separation equipment are designed.
This book aims to provide a fundamental understanding of the engineering properties of agricultural produce and combines engineering knowledge with such properties. Each chapter in the book will assist students in understanding the relationship between engineering properties of raw, semi-finished, and processed food and obtaining products with the desired shelf-life and quality.
The book discusses basic definitions, principles of engineering properties, and their measurement methods, along with research findings. It will serve as a valuable resource for students self-study and to gain information on how to analyze experimental data to generate practical information. Additionally, it will benefit students who deal with engineering properties in their research, as it explains in detail the methods to measure these properties.
Contents
1. Physical Properties of Multi-Commodity Flour Biscuits
2. Assessment of Physical Properties of Food Grains
3. Evaluation of Physical and Frictional Properties of Green Peas
4. Normal Water Soaking Depended Physical Properties of White Speckled Kidney Beans (Phaseolus vulgaris)
5. Cereal Grains: Frictional and Aerodynamic Properties
6. Rheological Properties of Dough
7. Dielectric Properties of Foods
8. Thermal Properties of Foods
9. Optical Properties: An Introduction and Application for Quality Assessment of Fruits and Vegetables
10. Properties of
11. Physical Properties of Food Materials
12. Comparative Study on Physical Properties of Different Varietal Tomatoes
13. Engineering Properties of Garlic (Allium sativum L) Bulbs and Cloves
14. Physical Properties of Foods
15. Rheological Properties of Cereal: Starch, Dough
16. Texture and Viscosity Measurements
17. Properties of Developed Herbal Burfi
18. Physico-Chemical Properties of Edible Oils and Fats
19. Chemical and Medicinal Properties of Satavar and Safed Musli
