This book constitutes a noteworthy addition to the field of Unit Operations in Food Processing. It comprehensively encompasses the curriculum outlined for students of Agricultural Engineering and Food Processing. The book consists of 24 chapters, each of which elucidates the foundational principles of the various unit operations employed in food processing, along with relevant illustrations.
The language employed in this text is clear and concise, making it an ideal resource for undergraduate students across multiple universities and institutions.
1.Material Balance Shivmurti Srivastav and R.K. Jain
2.Energy Balance Kshitiz Kumar and Vijay Singh Sharanagat
3. Fluid Flow Ramanpreet Kaur, U.S. Shivhare and Santanu Basu
4. Heat Transfer Debabandya Mohapatra
5.Psychrometry Vijay S. Sharanagat and Vinkel Kumar Arora
6.Thermodynamics Vinkel Kumar Arora
7. RefrigerationVinkel Kumar Arora
8.Cleaning and Grading in Food Processing Harsh Prakash Sharma, Subir Kumar
Chakraborty and H. Pandey
9. Size Reduction Subir Kumar Chakraborty and Harsh Prakash Sharma
10.Homogenization Anit Kumar, Ashutosh Upadhayay, Rachna Sehrawat, Babar
Onkar Avinash and Rupesh Chavan
11.Mixing Smriti Pillai, Sunil C.K. and Akash Pare
12.Freezing Kshitiz Kumar and Vijay Singh Sharanagat
13. Pasteurization Ajit Kumar Singh, Anit Kumar, Rupesh Chavan and Kumar
Sandeep
14.Cleaning in Place Kumar Sandeep, Kumaresh Halder, Kirtiraj K. Gaikwad and
Ajit Kumar Singh
15. Evaporation Subir Kumar Chakraborty and Harsh Prakash Sharma
16. Drying Rachna Sehrawat, Somya Tewari, Prabhat K. Nema and Khursheed A.
Khan
17. Membrane Separation Process in Food Industry Prodyut Kumar Paul
18.Food Extrusion Hridyesh Pandey, Harah P. Sharma, D.C. Joshi and H.N.
Mishra
19.Microwave Assisted Processing of Food S.S. Shirkole and Parag Prakash
Sutar
20. Ohmic Heating and Its Applications in Food ProcessingHilal A. Makroo,
Sajad A. Sofi and Brijesh Srivastava
21. Pulsed Electric Field Processing of FoodsAkhil K.G., Madaraboina
Venkateswara Rao, Akash Pare and Sunil C.K.
22.Atmospheric Cold Plasma and Its Applications in Food Processing Dipsikha
Kalita, Pramod K. Prabhakar and Brijesh Srivastava
23.PackagingKshitiz Kumar and Vijay Singh Sharanagat
Index
Prabhat K. Nema is a Professor in the Department of Food Engineering and Dean, Research at NIFTEM, India. He obtained B. Tech. in Agricultural Engineering from JNKVV, Jabalpur (1995) and M. Tech. in Dairy & Food Engineering from IIT, Kharagpur in India (1997). He has experience of working in Food Industry for about four years. He completed his PhD from IIT Kharagpur in Dairy and Food Engg (2008). He has more than twenty years of experience at various universities including NERIST (Itanagar, Arunachal Pradesh), JNKVV (Jabalpur, MP), RVSKVV (Gwalior, MP), AAU (Anand, Gujarat) and serving NIFTEM (Kundli, Haryana) since 2011.
He was National Vice President of AFSTI in 2019. He has published scientific research articles in the journals of national and international repute. He is Editor of Journal of Food Science and Technology (Springer). He has been instrumental in developing labs, conducting funded research projects, guiding research projects for number of food professionals at UG, PG and PhD level.
He offers consultancy services in the area of food processing. He is also recipient of Seligman APV Award by Society of Chemical Industry, London (UK) which enabled him to have research experience in the University of Reading (UK) in 2007. As a member of NIFTEM delegation, he has visited various academic and research institutions in Germany and the Netherland in 2013. He was awarded Travel Grant by Department of Science and Technology, Government of India to deliver Keynote Speech and Chair Technical Session in Asia Pacific Drying Conference in Wuxi, China in 2017.
He has organized First International Conference (2013), First and Second Drying Workshop (2014 & 2015) and various training programmes at NIFTEM.
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