<p style="text-align: justify;">Food Process Engineering is a field that deals with the planning, operation, and maintenance of chemical and other process-related manufacturing activities. The development of Agro Processing can significantly contribute to agricultural diversification. Promoting small-scale agro-processing units over large-scale ones can have several advantages in terms of promoting rural entrepreneurship. By adopting appropriate post-harvest management and value-added processes for agricultural products in their production areas, employment and income generation can be stimulated in the rural sector, and losses of harvested biomass can be minimized. The use of suitable technology plays a crucial role in determining the cost of the final product and ultimately makes the venture profitable. However, it has been observed that imported agro-processing machines or their imitations are often used for preparing food products. Critical assessment of these machines&#39; performance in terms of energy input and the quality of the finished product is essential.</p>

<p>01. Introduction 02. Material and energy balances 03. Heat transfer and its application 04. Thermal processing 05. Psychrometry 06. Drying and dehydration 07. Evaporation 08. Refrigeration and freezing 09. Separation processes 10. Milk processing</p>