Chakraverty amalendu (40 resultados)

Condición: New. pp. 365 Figures.

Soft cover. Condición: New. ISBN:9788120409699,Territorial restriction maybe printed on the book. This is an Int'l edition, ISBN and cover may differ from US edition, Contents same as US edition.

Paperback. Condición: New. Brand New! Fast Delivery This is an International Edition and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 6-10 days and we do have flat rate for up to 2LB. Extra shipping charges will be requested if the Book weight is more than 5 LB. This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability.…

Condición: As New. Unread book in perfect condition.

Condición: New. pp. 581.

Condición: New.

Condición: New.

Condición: As New. Unread book in perfect condition.

Condición: New. pp. 581.

Condición: New.

Paperback / softback. Condición: New. New copy - Usually dispatched within 4 working days.

Condición: New. pp. 581.

Condición: New. In English.

Taschenbuch. Condición: Neu. Postharvest Technology and Food Process Engineering | Amalendu Chakraverty (u. a.) | Taschenbuch | Einband - flex.(Paperback) | Englisch | 2016 | CRC Press | EAN 9781138198852 | Verantwortliche Person für die EU: Taylor and Francis, Taylor & Francis Verlag Gmbh, Kaufingerstr 24, 80331 München, gpsr[at]taylorandfrancis[dot]com | Anbieter: preigu. …

Paperback. Condición: Brand New. reprint edition. 581 pages. 9.25x6.14x1.34 inches. In Stock.

Hardcover. Condición: New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Condición: New.

Hardcover. Condición: new. Hardcover. Cereals, legumes, oilseeds, fruits, and vegetables are the most important food crops in the world, with cereal grains contributing the bulk of food calories and proteins worldwide. Generally, the supply of grains and other food can be enhanced by increasing production and by reducing postharvest losses. While food production has increased significantly over the last few decades, minimizing huge postharvest losses as well as utilizing their by-products/wastes is the optimal way for a country to become self-sufficient in food. Postharvest Technology and Food Process Engineering combines these two subject areas as it covers both the primary processing of cereals, pulses, fruits, and vegetables and utilization of by-products/biomass.This book covers postharvest food preservation and processing methods, with an emphasis on grains. It is divided into five parts: Grain-Properties, Drying and DryersGrain StorageParboiling and MillingBy-Products/Biomass UtilizationFood Process EngineeringThe text covers grain structure and composition, psychrometry, the theory and methods of grain drying, and design, testing, specification and selection of grain dryers. It describes processes such as parboiling of grain, hydrothermal treatment of grain, and milling of rice and other grains and pulses. The text also addresses biomass utilization and conversion technologies for energy, chemicals, food, and feed. The final section on food process engineering examines postharvest management including cooling, and packaging, and discusses preservation and processing, factors that affect deterioration, and various industrial preservation methods of fruits and vegetables. It also provides an overview of food chemistry and covers food engineering operations, including fluid mechanics and heat transfer. Now in its third edition, this book examines engineering principles, problems, designs, testing, and other practical aspects of various grain dryers, milling machines and furnaces. It also explores the utilization of by-products and biomass of post-harvest management of fruits and vegetables and other chemicals and value-added products. The book is an introduction for students, professionals, and others engaged in agricultural science and engineering as well as food science and technology--particularly in the field of primary processing of cereals, pulses, fruits, and vegetables. It features three new chapters that cover fruit and vegetable process engineering, food chemistry, and food engineering operations. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Condición: New. pp. 583 Index.

Condición: New.

Gebunden. Condición: New. Amalendu Chakraverty, a former professor at the Indian Institute of Technology at Kharagpur, was engaged in teaching and research in postharvest technology and food engineering for nearly 30 years. He had the opportunity to be associated.

Hardcover. Condición: new. Hardcover. Cereals, legumes, oilseeds, fruits, and vegetables are the most important food crops in the world, with cereal grains contributing the bulk of food calories and proteins worldwide. Generally, the supply of grains and other food can be enhanced by increasing production and by reducing postharvest losses. While food production has increased significantly over the last few decades, minimizing huge postharvest losses as well as utilizing their by-products/wastes is the optimal way for a country to become self-sufficient in food. Postharvest Technology and Food Process Engineering combines these two subject areas as it covers both the primary processing of cereals, pulses, fruits, and vegetables and utilization of by-products/biomass.This book covers postharvest food preservation and processing methods, with an emphasis on grains. It is divided into five parts: Grain-Properties, Drying and DryersGrain StorageParboiling and MillingBy-Products/Biomass UtilizationFood Process EngineeringThe text covers grain structure and composition, psychrometry, the theory and methods of grain drying, and design, testing, specification and selection of grain dryers. It describes processes such as parboiling of grain, hydrothermal treatment of grain, and milling of rice and other grains and pulses. The text also addresses biomass utilization and conversion technologies for energy, chemicals, food, and feed. The final section on food process engineering examines postharvest management including cooling, and packaging, and discusses preservation and processing, factors that affect deterioration, and various industrial preservation methods of fruits and vegetables. It also provides an overview of food chemistry and covers food engineering operations, including fluid mechanics and heat transfer. Now in its third edition, this book examines engineering principles, problems, designs, testing, and other practical aspects of various grain dryers, milling machines and furnaces. It also explores the utilization of by-products and biomass of post-harvest management of fruits and vegetables and other chemicals and value-added products. The book is an introduction for students, professionals, and others engaged in agricultural science and engineering as well as food science and technology--particularly in the field of primary processing of cereals, pulses, fruits, and vegetables. It features three new chapters that cover fruit and vegetable process engineering, food chemistry, and food engineering operations. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Hardcover. Condición: Brand New. 1st edition. 581 pages. 9.50x6.25x1.25 inches. In Stock.

Condición: New. pp. 583.

Condición: Gut. Zustand: Gut | Seiten: 912 | Sprache: Englisch | Produktart: Bücher | Keine Beschreibung verfügbar.

Buch. Condición: Neu. Neuware - Cereals, legumes, oilseeds, fruits, and vegetables are the most important food crops in the world, with cereal grains contributing the bulk of food calories and proteins worldwide. Generally, the supply of grains and other food can be enhanced by increasing production and by reducing postharvest losses. While food production has increased significantly over the last few decades, minimizing huge postharvest losses as well as utilizing their by-products/wastes is the optimal way for a country to become self-sufficient in food. Postharvest Technology and Food Process Engineering combines these two subject areas as it covers both the primary processing of cereals, pulses, fruits, and vegetables and utilization of by-products/biomass.This book covers postharvest food preservation and processing methods, with an emphasis on grains. It is divided into five parts: - Grain-Properties, Drying and Dryers - Grain Storage - Parboiling and Milling - By-Products/Biomass Utilization - Food Process Engineering The text covers grain structure and composition, psychrometry, the theory and methods of grain drying, and design, testing, specification and selection of grain dryers. It describes processes such as parboiling of grain, hydrothermal treatment of grain, and milling of rice and other grains and pulses. The text also addresses biomass utilization and conversion technologies for energy, chemicals, food, and feed. The final section on food process engineering examines postharvest management including cooling, and packaging, and discusses preservation and processing, factors that affect deterioration, and various industrial preservation methods of fruits and vegetables. It also provides an overview of food chemistry and covers food engineering operations, including fluid mechanics and heat transfer.…

Condición: As New. Unread book in perfect condition.

Gebunden. Condición: New. Amalendu Chakraverty, Indian Institute of Technology Kharagpur, India. Arun S. Mujumdar, National University of Singapore. G. S. Vijaya Raghavan and Hosahalli S. Ramaswamy, McGill University Sainte-Anne-de-Bellevue Quebec, Canada.The Handbook.

Hardcover. Condición: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Condición: As New. Unread book in perfect condition.