Postharvest Technology and Food Process Engineering (PDF)
(Sprache: Englisch)
This book combines postharvest technology and food process engineering into one volume as they relate to the primary processing of cereals, pulses, fruits, and vegetables. It covers food preservation and processing methods, including storage principles,...
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This book combines postharvest technology and food process engineering into one volume as they relate to the primary processing of cereals, pulses, fruits, and vegetables. It covers food preservation and processing methods, including storage principles, drying, parboiling, hydrothermal treatment, and milling. It also explores the utilization of by-products and biomass, postharvest management of fruits and vegetables, food preservation, food chemistry, and food engineering operations. The book is an introduction for students, professionals, and others engaged in agricultural science and engineering as well as food science and technology.
Autoren-Porträt von Amalendu Chakraverty, R. Paul Singh
Amalendu Chakraverty, a former professor at the Indian Institute of Technology at Kharagpur, was engaged in teaching and research in postharvest technology and food engineering for nearly 30 years. He had the opportunity to be associated with the rice/grain, fruit, and vegetable processing industries for a long period and visited various rice milling/processing machinery manufacturing industries in Japan and India. Dr. Chakraverty has completed a number of national research projects and published about 100 papers on grain drying, parboiling, and milling and their by-products in reputed national and international research journals and proceedings. He has also contributed chapters in books and has authored several books on various aspects of postharvest technology and biomass utilization technologies.
Bibliographische Angaben
- Autoren: Amalendu Chakraverty , R. Paul Singh
- 2016, 1. Auflage, 581 Seiten, Englisch
- Verlag: Taylor & Francis
- ISBN-10: 1466553219
- ISBN-13: 9781466553217
- Erscheinungsdatum: 09.03.2016
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