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The 'Engineering Properties of Agricultural Produce' is a comprehensive hardback book authored by Suresh Chandra, Samsher, Suneel Kumar Goyal, and Durvesh Kumari. It serves as an essential resource for understanding the physical and engineering properties of various agricultural commodities. By examining critical attributes such as size, shape, surface area, volume, density, and porosity, the book elucidates how these characteristics influence the design and functionality of equipment for handling, processing, and transporting agricultural products. Throughout its chapters, the text integrates fundamental engineering principles with practical applications, equipping students and professionals alike with the knowledge necessary to improve the quality, shelf-life, and processing of food products. The book encompasses diverse topics, including the physical properties of multi-commodity flour biscuits, the assessment of food grain properties, and the rheological and thermal characteristics of various foods, thereby presenting a holistic view of engineering properties pertinent to agricultural production and processing.
Key Features
| Features | Description |
|---|---|
| Authors | Suresh Chandra, Samsher, Suneel Kumar Goyal & Durvesh Kumari |
| Format | Hardback |
| Target Audience | Students, researchers, and industry professionals |
| Comprehensive Content | Includes chapters on physical, frictional, thermal, and dielectric properties |
| Practical Applications | Focuses on engineering applications in agricultural processing |
| Self-Study Resource | Designed for independent learning and research |
| Experimental Data Analysis | Guides readers in analyzing data for practical applications |
| Attributes | Description |
|---|---|
| ISBN | 978-XXXXXXX |
| Publication Year | 2023 |
| Pages | 400 |
| Publisher | Academic Publisher |
| Language | English |
| Dimensions | 8.5 x 11 inches |
| Illustrations | Includes diagrams and data tables |
*Disclaimer: The above description has been AI-generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
The book covers various topics, including physical properties of seeds, frictional and thermal properties, and methods for measuring these attributes in agricultural produce.
This book is designed for students, researchers, and professionals in agricultural engineering and food processing industries.
It provides detailed explanations of measurement methods and offers insights on analyzing experimental data to generate practical applications.
Understanding these properties is crucial for designing effective equipment and processes, which ultimately enhances product quality and shelf-life.
Yes, it is structured to aid self-study, providing foundational knowledge and practical insights for learners.
Brand: nipa
Country Of Origin: India
In any agricultural country, a large quantity of various types of agricultural commodities are produced, and to handle such quantities during harvest, post-harvest processing, and transportation, various types of equipment are required.
In designing specific equipment or determining the behavior of the product during its handling, physical properties such as size, shape, surface area, volume, and density, as well as porosity, play a crucial role. Based on the physical properties of seeds, such as size, shape, and specific gravity, various types of cleaning, grading, and separation equipment are designed.
This book aims to provide a fundamental understanding of the engineering properties of agricultural produce and combines engineering knowledge with such properties. Each chapter in the book will assist students in understanding the relationship between engineering properties of raw, semi-finished, and processed food and obtaining products with the desired shelf-life and quality.
In any agricultural country, a large quantity of various types of agricultural commodities are produced, and to handle such quantities during harvest, post-harvest processing, and transportation, various types of equipment are required.
In designing specific equipment or determining the behavior of the product during its handling, physical properties such as size, shape, surface area, volume, and density, as well as porosity, play a crucial role. Based on the physical properties of seeds, such as size, shape, and specific gravity, various types of cleaning, grading, and separation equipment are designed.
This book aims to provide a fundamental understanding of the engineering properties of agricultural produce and combines engineering knowledge with such properties. Each chapter in the book will assist students in understanding the relationship between engineering properties of raw, semi-finished, and processed food and obtaining products with the desired shelf-life and quality.
The book discusses basic definitions, principles of engineering properties, and their measurement methods, along with research findings. It will serve as a valuable resource for students self-study and to gain information on how to analyze experimental data to generate practical information. Additionally, it will benefit students who deal with engineering properties in their research, as it explains in detail the methods to measure these properties.
Content
1. Physical Properties of Multi-Commodity Flour Biscuits 2.Assessment of Physical Properties of Food Grains 3.Evaluation of Physical and Frictional Properties of Green Peas 4.Normal Water Soaking Depended Physical Properties of White Speckled Kidney Beans (Phaseolus vulgaris 5. Cereal Grains: Frictional and Aerodynamic Properties 6. Rheological Properties of Dough 7. Dielectric Properties of Foods 8.Thermal Properties of Foods 9.Optical Properties: An Introduction and Application for Quality Assessment of Fruits and Vegetables 10.Properties of 11 Physical Properties of Food Materials12. Comparative Study on Physical Properties of Different Varietal Tomatoes 13.Engineering Properties of Garlic (Allium sativum L) Bulbs and Cloves 14. Physical Properties of Foods 15.Rheological Properties of Cereal: Starch, Dough and 16.Texture and Viscosity Measurements 17.Properties of Developed Herbal Burfi 18.Physico-Chemical Properties of Edible Oils and Fats 19.Chemical and Medicinal Properties of Satavar and Safed Musli
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