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

Agricultural Processing and Food Engineering Book

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 EngineeringObjective Questions and answers

Agricultural Processing and Food Engineering Book
Agricultural Processing and Food Engineering Book - My E Blackboard

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

Agricultural Processing and Food Engineering Book - My E Blackboard

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

Agricultural Processing and Food Engineering Book - My E Blackboard

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 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

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
theoretical concepts and formulas in food process engineering

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

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

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.

Objective Question Bank in Agricultural Process Engineering (Food Engineering)

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.

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