Indian Spices
Indian spices Spices are defined as a seed, fruit, bark, root or other plant parts used to improve the taste…
Abhimannyu Kalne
Er. Abhimannyu Kalne, M.Tech (Agricultural Engineering) is Assistant professor at Swami Vivekanand College of Agricultural Engineering and Technology & Research station, Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.). His specialization is in field of Agricultural Processing and Food Engineering. He has more than 6 years of experience in Research at ICAR Research Centers (National Research Center for Citrus, Nagpur and Central Institute of Agricultural Engineering, Bhopal) and 6 years of experience in teaching to UG and PG students. His interest areas are value addition and product developments from Agricultural, Horticultural, Medicinal and Aromatic Crops.
Parboiled Rice
Parboiled Rice Parboiled Rice Rice (Oryza sativa L.) is one of the important staple foods of large population of world.…
MCQ on post harvest technology of fruits and vegetables
Determination of moisture content by oven drying method
Determination of moisture content by oven drying method. Title: Determination of moisture content by oven drying method. Objective: To determine…
Grain separator
Grain separator Grain Separators are used to separate dust and any other foreign material from grains and to remove the…
Sieve Analysis
Sieve analysis In agricultural processing, sieving is a unit operation where mixture of various sizes of solid particles (here mixture…
Grain cleaners
Grain cleaners Grain cleaners All the food grains i.e. Cereals, pulses, oilseeds, nuts etc. go through number of processing operations…
Jaw crusher
Jaw crusher Jaw crushers are the machine used for size reduction of large material into smaller pieces. Jaw crushers are…
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…
