Create an Account

Fundamentals Of Food Engineering

850.00

ISBN: 8179060101
ISBN 8179060101
Name of Authors R.C..Verma, Sanjay Kr. Jain
Book Type Hard Back
Year 2013
Pages 278
Language English

This book has been written to cover the syllabus of food, dairy, agricultural and chemical engineering courses in a very simplified manner. SI system od unit have been used extensively. It will be helpful to the students preparing for various competitive examinations like GATE, NET, ARS etc. The book deals with energy and mass balance, fluid flow and its properties, basics and applications of heat transfer including heat exchanger design, air water vapour properties and their use in grain conditioning operation including the drying of biological materials. There are about 230 problems and examples in this book which apper to apprapriate places within eacg chapter to help the stydents develop their problem solving skills.

Reviews

There are no reviews yet.

Be the first to review “Fundamentals Of Food Engineering”

Your email address will not be published. Required fields are marked *