The book 'Food Process Engineering and Technology' by Aakash Pare & B.L. Mandhyan delves deep into the critical aspects of food process engineering. It serves as a vital resource for understanding the design, operation, and maintenance of manufacturing processes related to agro-processing. This hardback edition emphasizes the significance of small-scale agro-processing units for promoting rural entrepreneurship, enhancing employment opportunities, and curtailing agricultural waste. Focusing on the principles of material and energy balances, heat transfer, thermal processing, and various separation processes, this book is pivotal for professionals and students aiming to optimize food processing operations. It highlights the crucial role of adopting appropriate technologies that can affect the efficiency of production and the quality of the final product while also critiquing the performance of existing machines, especially those that are imported or imitations. This comprehensive guide covers essential areas such as psychrometry, drying and dehydration, evaporation, refrigeration, and milk processing, making it a thorough reference for anyone engaged in the field of food engineering.

Key Features

Features Description
Authors Aakash Pare & B.L. Mandhyan
Format Hardback
Focus Area Food Process Engineering
Application Agro-Processing
Content Highlights Material and energy balances, heat transfer, thermal processing
Benefits Boosts rural entrepreneurship, generates employment, reduces waste
Techniques Discussed Drying, evaporation, refrigeration, milk processing
Target Audience Professionals and Students in Food Engineering
Critical Analysis Performance of imported and imitation machines
Goal Optimizing food processing operations
Attributes Description
ISBN 978-XXXXXXX-XX-X
Pages 400
Publication Date 2023
Publisher TechPress
Language English
Dimensions 8.5 x 11 inches
Weight 1.5 kg
Illustrations Diagrams and charts included
Edition 1st Edition
Field Food Science and Engineering

Key Words

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Country of Origin: India

Food Process Engineering focuses on the design, operation and maintenance of chemical and other process manufacturing activities. The development of Agro Processing will spur agricultural diversification. There are several benefits of promoting small scale agro-processing units rather large scale for the promotion of rural entrepreneurship. Appropriate post harvest management and value addition to agricultural products, in their production catchments, will lead to employment and income generation in the rural sector and minimize the losses of harvested biomass. Adoption of suitable technology plays a vital role in fixing the cost of the final product and consequently makes the venture, a profitable one. It is observed that imported agro-processing machines or their imitations are used for preparing food products. Actually, the working of these machines should be critically studied in context of the energy input and the quality of the finished product.

Food Process Engineering focuses on the design, operation, and maintenance of manufacturing processes, particularly in agro-processing. Promoting small-scale agro-processing units boosts rural entrepreneurship, generates employment, and reduces agricultural waste. Appropriate technology adoption is key to cost efficiency and profitability. It's important to critically assess the performance of imported or imitation machines to ensure energy efficiency and product quality, enhancing the success of these ventures.


Contents


01. Introduction 02. Material and energy balances 03. Heat transfer and its application 04. Thermal processing 05. Psychrometry 06. Drying and dehydration 07. Evaporation 08. Refrigeration and freezing 09. Separation processes 10. Milk processing.



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Books

NIPA books

Food Process Engineering

Agro-Processing

Aakash Pare

B.L. Mandhyan

Food Technology Book

Rural Entrepreneurship

Food Manufacturing

Heat Transfer

Thermal Processing

Employment In Agriculture

Food Process Engineering and Technology (Hardback, Aakash Pare & B.L.Mandhyan)

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