Agricultural Processing and Food Engineering Book

Agricultural Processing and Food Engineering Book

Following books are useful for Agricultural Processing and Food Engineering students.

1. Question Bank on Agriculture and Food Engineering

This book has a set of objective type questions from various subjects of Agricultural Engineering and is useful for many competitive examinations. Though many chapters covers Farm machinery and power, irrigation and drainage engineering, Soil and water conservation engineering, some chapters are also written on Agricultural Processing, Dairy and Food Engineering subjects. This book contains following chapters.

1. Agricultural Processing
2. Dairy and Food Engineering
3. Agricultural structures and environmental control
4. Farm machinery
5. Farm power
6. Irrigation and drainage engineering
7. Soil and water conservation engineering
8. Miscellaneous topics
9. Match the following type questions
10. Important mathematical equations

2. Processing and Food Engineering–Objective Questions and answers

Agricultural Processing and Food Engineering Book

This book has many chapters on Agriculture Processing and Food Engineering subjects.

1. Introduction
2. Material and energy balances
3. Fluid flow
4. Heat and mass transfer
5. Thermal processing
6. Refrigeration
7. Food freezing
8. Evaporation
9. Psychrometrics
10. Drying/Dehydration
11. Separation
12. Size reduction
13. Storage
14. Mixing
15. Material handling
16. Engineering properties
17. Farm structures and environmental control
18. Renewable energy sources
19. Food industry management
20. Miscellaneous questions

At the end of book, match the following types questions from various topics of Agricultural processing and food engineering are provided.

3. Objective Type Questions Bank On Food Process Engineering And Technology

This book has 11 sections and 432 pages. Various topics of Food process engineering and technology have been covered in this book in the form of objective type questions. Following chapters are covered.

1. Units and Dimensions
2. Thermal and Physical Properties of Foods
3. Rheological Properties of Foods
4. Heat Transfer
5. Mass Transfer
6. Size Reduction and Mixing
7. Physical Separation Processes
8. Psychrometrics
9. Dehydration and Evaporation
10. Thermal Processing of Foods
11. Baking Roasting and Frying
12. Non-Thermal Processing of Foods
13. Low Temperature Processing of Foods
14. Post Harvest Management of Cereals Pulses and Oilseeds
15. Fruits and Vegetables Processing
16. Dairy Processing
17. Food Packaging
18. Steam and Boilers
19. Food Chemistry and Microbiology
20. Food Process Measurement and Quality Control
21. Information Technology

Agricultural Processing and Food Engineering Book

4. Concepts of Food Process Engineering

Though ‘Concepts of Food Process Engineering’ book is written in MCQ style, Authors have tried to use MCQs as a tool to develop the understanding of students about the subject. This book comprised of total 10 sections.

1. Properties of Biological Materials
2. Basics of Food Science and Nutrition
3. Processing and Storage of Food Grains
4. Processing and Storage of Fruits and Vegetables
5. Food Processing Principles and Equipment
6. Processing of Milk and Milk Products
7. Food Packaging
8. Food Plant Layout and Design of Equipments
9. Food Laws and Regulations
10. Basic Mathematics and Statistics

5. Agricultural Processing and Food Engineering (A Basic Approach)

Agricultural Processing and Food Engineering Book

The book ‘Agricultural processing and Food Engineering (A Basic Approach)’ has total 10 sections covering engineering properties of agricultural produce and different unit operations in food processing.

Content of the book:

1. Engineering properties of agricultural produce
2. Mechanical Separation
3. Size Reduction
4. Mixing
5. Heat Treatment
6. Thermal Processing
7. Drying and Dehydration
8. Milling
9. Storage
10. Packaging

6. Guide to Post Harvest Unit Operations

This book is divided in 15 chapters covering all unit operations in post harvest sector. Additionally questions from previous question papers of GATE, ARS, NET etc. are given with detailed answers which is helpful for students to prepare for such examination.

Content:

1. Engineering Properties of Biomaterials
2. Mechanical Separators
3. Size Reduction
4. Milling
5. Evaporation and Distillation
6. Principle of Heat Transfer
7. Application of Heat Transfer
8. Sterilization and Pasteurization
9. Refrigeration and Chilling
10. Equilibrium Moisture Content and Water Activity
11. Drying and Dehydration
12. Storage
13. Packaging
14. Material Handling and Transportation
15. Agricultural By Product Utilization

7. Theoretical Concepts and Formulas in Food Process Engineering

Agricultural Processing and Food Engineering Book

This book has several theoretical concepts and formulas in food process engineering subject.

Content

1. General Mathematical Formulae
2. Basic Physical Quantities
3. Engineering Properties of foods
4. Momentum Transfer
5. Heat transfer
6. Mass Transfer
7. Cleaning, size reduction and mixing
8. Thermal processing of foods
9. Refrigeration and Freezing
10. Psychrometrics
11. Drying
12. Evaporation
13. Physical Separation Processes
14. Food packaging , handling and storage

8. GATE Solved Problems in Food Process Engineering

This book contains solved problems from various sections of Agricultural processing and food engineering subject.

1. Engineering Properties of Food Materials
2. Momentum Transfer
3. Thermodynamics
4. Conduction, Convection and Radiation Heat Transfer
5. Heat Exchangers
6. Mass Transfer
7. Physical Separation Processes
8. Size Reduction and Mixing
9. Refrigeration and Freezing of Foods
10. Thermal Processing of Foods
11. Psychrometrics
12. Dehydration
13. Evaporation
14. Food Packaging, Handling and Storage
15. Miscellaneous Multiple Choice Questions

Agricultural Processing and Food Engineering Book

9. Solved numerical problems in food process engineering and technology

This book illustrates solved problems in food process engineering and technology. Content of this book is given below,

1. Engineering Properties of Food Materials
2. Mass and Energy Balances
3. Momentum Transfer
4. Conduction, Convection and Radiation Heat Transfer
5. Heat Exchangers
6. Mass Transfer
7. Physical Separation Processes
8. Size Reduction and Mixing
9. Thermal Processing of Foods
10. Refrigeration and Freezing
11. Psychrometrics
12. Dehydration
13. Evaporation
14. Food Packaging, Handling and Storage

At the end Multiple choice question and answer table is also provided in this book.

10. Objective Question Bank in Agricultural Process Engineering (Food Engineering)

This book has set of many questions which are important for any competitive examination.

Content:

1. Engineering Properties and Quality of Biomaterials
2. Heat and Mass Transfer
3. Post Harvest Unit Operations
4. Process Technology and Machinery
5. Design of Processing Machinery
6. Material Handling, Packaging and Transport
7. Storage Engineering
8. Process Plant Design
9. Instrumentation and Process Control
10. Agri-Project Planning and Management

Questions from ARS main examination 2013,2014 and 2016 was also covered.

Agricultural Processing and Food Engineering Book

11. Objective Type Question Bank in FOOD PROCESS ENGINEERING

This book has many objective type questions from food process engineering subject.