Unit Operations in Food Processing

Book Details

• Authors: Deepak Mudgil & Shweta Mudgil

• Publisher: Scientific Publishers

• Language: English

• Edition: 2024

• ISBN: 9788196247140

• E-ISBN: 9788196247164

• Binding: Hardcover

• Pages: 360

• Size: 6.50 x 9.50 x 1 inches

• Weight: 714 grams

• Book Type: Reference Book

About the Book

This comprehensive reference book covers the fundamental and advanced aspects of unit operations in food processing, providing essential knowledge for students and researchers in the field of food science and technology. The book encompasses a wide range of topics, from basic unit operations like material handling and cleaning to more advanced processes such as membrane separation and freeze drying.

Key topics covered include:

• Material Handling, Cleaning, Sorting, and Grading
  Detailed discussion on the foundational operations in food processing, ensuring efficient handling, cleaning, and sorting of raw materials.

• Size Reduction and Mixing
  Insights into the techniques for reducing the size of materials and blending them to achieve uniformity.

• Filtration and Membrane Separation
  Covers advanced methods of separating materials, including the use of membranes in modern food processing systems.

• Pasteurization, Canning, and Evaporation
  Examines essential preservation methods like pasteurization and canning, along with evaporation techniques used in food processing.

• Dehydration, Refrigeration, Freezing, and Freeze Drying
  In-depth analysis of various techniques for preserving food by reducing moisture content or controlling temperature.

• Recent Developments in Food Processing Operations
  Focuses on the latest innovations and trends in food processing technologies, ensuring the reader is aware of cutting-edge practices.

Key Features:

• A detailed guide to the unit operations involved in food processing.

• Focus on both traditional and recent advancements in food processing technologies.

• Tailored learning material for B.Tech, MSc/M.Tech students and research scholars.

• Included in the syllabus for competitive exams and essential for food-related disciplines.

This reference book is designed to serve as a crucial resource for students studying food science and technology at both undergraduate and postgraduate levels, as well as professionals seeking to update their knowledge on the latest trends in food processing.