The book analyzes unit operations by identifying independent and dependent variables affecting the operations and developing mathematical relationships among the variables. Based on the fundamental concepts of momentum, heat and mass transfer, the book gives comprehensive numerical problems for in-depth understanding of food processing operations.
The book has been divided into three parts viz., Mechanical operations covering eight topics; Thermal operations covering sixteen topics and Experimentation and Optimization covering two topics. Most of the materials have been class tested through teaching of undergraduate and post-graduate students of the Agricultural and Food Engineering Department at the I I T Kharagpur.
The book includes (i) Comprehensive numerical problems based on actual data taken during food processing operations (ii) Mathematical modeling of the operations, (iii) Solution of the problem based on mathematical models developed, (iv) MATLAB program and (vi) Exercise problems. |
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