Engineering Properties of Agricultural Produce
CRC Press (Verlag)
978-0-367-63500-8 (ISBN)
Note: T& F does not sell or distribute the Hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with New India Publishing Agency.
The book will provide a fundamental understanding of engineering properties of agricultural produce and the knowledge of engineering properties are combined with agriculture. Each chapter in the book will be helpful for the students to understand the relationship between engineering properties of raw, semi-finished and processed food to obtain products with desired shelf-life and quality. This book discusses basic definitions, principles of engineering properties and their measurement methods with research findings. It will be helpful to the students for their self-study and to gain information how to analyze experimental data to generate practical information. It will also be helpful for students who deal with engineering properties in their research. Methods to measure these properties are also explained in details.
Note: T& F does not sell or distribute the Hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with New India Publishing Agency.
Suresh Chandra, Associate Professor, Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture & Technology, Uttar Pradesh, India Samsher, Professor, Sardar Vallabhbhai Patel University of Agriculture & Technology Department of Agricultural Engineering, Uttar Pradesh, India Suneel Kumar Goyal, Assistant Professor, Institute of Agricultural Sciences, Banaras Hindu University, Uttar Pradesh, India Durvesh Kumari, CDTRI (PCDF), Uttar Pradesh, India
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 and 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
| Erscheinungsdatum | 16.01.2021 |
|---|---|
| Zusatzinfo | 25 Tables, black and white; 40 Halftones, black and white; 40 Illustrations, black and white |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 152 x 229 mm |
| Gewicht | 458 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei | |
| ISBN-10 | 0-367-63500-3 / 0367635003 |
| ISBN-13 | 978-0-367-63500-8 / 9780367635008 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
aus dem Bereich
