Fundamentals of Food Engineering and Application

Shivmurthi Shrivastava, P.M. Ganorkar


Food Processing Industry is emerging as one of the most potent sector in India, as the country moves from food scarcity to food surplus. Globally, India ranks almost in top five positions as a producer in various categories of plant and animal oriented food products. This urges to utilize surplus production in systematic and scientific way for its value addition to produce variety of food products for consumption and export. In view of this, India has a significant ability to establish itself as the World’s Food Factory. Consequently, the technical manpower requirement in the area of food processing is increasing dramatically. To update and upgrade the technical and scientific knowledge, recent literature is required. The
purpose of this book is to cement the gap between the fundamentals of food engineering and its application in the form of technologies at practical execution.

The book is oriented towards basic fundamentals of food engineering and promising food processing technologies developed recently. This can be categorized in two sections i.e. Fundamentals of Food Engineering and Food Processing Technologies. It provides the understanding of unit operations carrying out in food industries. Numerical examples of units, dimensions and
heat transfer are presented in a very simple and lucid manner. Moreover, application parts in terms of recently developed and well established technologies are presented so that even a new entrant in this field or student can understand the concepts. The book is a consolidated form of technical information related to Food Processing Industries in simplified form.

Fundamentals of Food Engineering and Application dissects the entire range of food processing, from basic food engineering unit operations to applications in food processing. The book has been developed specifically for use in food engineering or processing courses of undergraduate level as well as post graduate level. All chapters of the book contain modest quantum of information to understand the students about the principles and application. Moreover, the research scholar and industry can also refer the book for understanding the principles and its applications in food industry.

1. Units and Dimensions
2. Conduction Heat Transfer in Food Processing
3. Size Reduction
4. Material Handling
5. Milling Technology of Grains
6. Extrusion Cooking Technology
7. Food Irradiation
8. Membrane Processing
9. High Pressure Processing of Foods
10. Edible Packaging for Fruits and Vegetables