東華大學圖書館 |

語系: 繁體中文

說明(常見問題)

回圖書館首頁

手機版館藏查詢

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Agro-processing and food engineering...

Sharma, Harish Kumar.

FindBook

Google Book

Amazon

博客來

Agro-processing and food engineering = operational and application aspects /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Agro-processing and food engineering/ edited by Harish Kumar Sharma, Navneet Kumar.
其他題名:	operational and application aspects /
其他作者:	Sharma, Harish Kumar.
出版者:	Singapore :Springer Singapore : : 2022.,
面頁冊數:	xv, 584 p. :ill., digital ;24 cm.
內容註:	Chapter 1. Agro Processing: Scopeand Importance -- Chapter 2. Engineering Properties of Foods -- Chapter 3. Material Handling and Transportation Devices -- Chapter 4. Design of Material Handling Systems -- Chapter 5. Drying -- Chapter 6. Size Reduction -- Chapter 7. Mixing and Forming -- Chapter 8. Cleaning and Separation -- Chapter 9. Storage -- Chapter 10. Processing of Cereals -- Chapter 11. Processing of Pulses -- Chapter 12. Processing of Oilseeds -- Chapter 13. Processing of Fruits and Vegetables.
Contained By:	Springer Nature eBook
標題:	Food industry and trade - Technological innovations. -
電子資源:	https://doi.org/10.1007/978-981-16-7289-7
ISBN:	9789811672897

Agro-processing and food engineering = operational and application aspects /
Agro-processing and food engineeringoperational and application aspects /[electronic resource] :edited by Harish Kumar Sharma, Navneet Kumar. - Singapore :Springer Singapore :2022. - xv, 584 p. :ill., digital ;24 cm.

Chapter 1. Agro Processing: Scopeand Importance -- Chapter 2. Engineering Properties of Foods -- Chapter 3. Material Handling and Transportation Devices -- Chapter 4. Design of Material Handling Systems -- Chapter 5. Drying -- Chapter 6. Size Reduction -- Chapter 7. Mixing and Forming -- Chapter 8. Cleaning and Separation -- Chapter 9. Storage -- Chapter 10. Processing of Cereals -- Chapter 11. Processing of Pulses -- Chapter 12. Processing of Oilseeds -- Chapter 13. Processing of Fruits and Vegetables.

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 food engineering 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.

ISBN: 9789811672897

Standard No.: 10.1007/978-981-16-7289-7doiSubjects--Topical Terms:

911065
Food industry and trade
--Technological innovations.

LC Class. No.: TP370.5 / .A47 2022

Dewey Class. No.: 664

Agro-processing and food engineering = operational and application aspects /
LDR:03182nmm a2200325 a 4500 001 2298076
003 DE-He213
005 20220322083142.0
006 m d
007 cr nn 008maaau
008 230324s2022 si s 0 eng d
020 $a 9789811672897 $q (electronic bk.)
020 $a 9789811672880 $q (paper)
024 7 $a 10.1007/978-981-16-7289-7 $2 doi
035 $a 978-981-16-7289-7
040 $a GP $c GP
041 0 $a eng
050 4 $a TP370.5 $b .A47 2022
072 7 $a TDCT $2 bicssc
072 7 $a TEC012010 $2 bisacsh
072 7 $a TDCT $2 thema
082 0 4 $a 664 $2 23
090 $a TP370.5 $b .A281 2022
245 0 0 $a Agro-processing and food engineering $h [electronic resource] : $b operational and application aspects / $c edited by Harish Kumar Sharma, Navneet Kumar.
260 $a Singapore : $b Springer Singapore : $b Imprint: Springer, $c 2022.
300 $a xv, 584 p. : $b ill., digital ; $c 24 cm.
505 0 $a Chapter 1. Agro Processing: Scopeand Importance -- Chapter 2. Engineering Properties of Foods -- Chapter 3. Material Handling and Transportation Devices -- Chapter 4. Design of Material Handling Systems -- Chapter 5. Drying -- Chapter 6. Size Reduction -- Chapter 7. Mixing and Forming -- Chapter 8. Cleaning and Separation -- Chapter 9. Storage -- Chapter 10. Processing of Cereals -- Chapter 11. Processing of Pulses -- Chapter 12. Processing of Oilseeds -- Chapter 13. Processing of Fruits and Vegetables.
520 $a 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 food engineering 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.
650 0 $a Food industry and trade $x Technological innovations. $3 911065
650 0 $a Agricultural processing. $3 2018370
650 1 4 $a Food Engineering. $3 3591606
650 2 4 $a Food Science. $3 890841
650 2 4 $a Bioprocess Engineering. $3 3591868
650 2 4 $a Food Safety. $3 2147310
700 1 $a Sharma, Harish Kumar. $3 3594233
700 1 $a Kumar, Navneet. $3 3594234
710 2 $a SpringerLink (Online service) $3 836513
773 0 $t Springer Nature eBook
856 4 0 $u https://doi.org/10.1007/978-981-16-7289-7
950 $a Biomedical and Life Sciences (SpringerNature-11642)