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About The Author

H. K. Sharma
H. K. Sharma: Professor, Food Engineering and Technology Department, Sant Longowal Institute of Engineering and Technology (SLIET) (Deemed University) Longowal-148106, Distt Sangrur (Punjab),

Ashutosh Upadhyay
Ashutosh Upadhyay: Associate Professor, Food Science and Technology Department, National Institute of Food Technology and Management (NIFTEM), Kundli, Sonepat (Haryana), Manoj Mundada: QA Executive, Dani Foods India, Ahmedabad (Gujarat)

About The Book

Food Engineering & Technology: A Practice Book deals with objective type questions and answers. The book is aimed to provide number of questions related to almost all the main aspects of the Food Technology. Efforts have been made to cover wide range of topics in accordance to the syllabus of various competitive examinations like JRF, SRF, ARS, GATE, etc. It is expected that the book will be much sought by the students of Food Science/Technology/Engineering and related disciplines who can prepare themselves for both written as well as oral examinations. At the same time, this can be used as a readily available handbook for quick reference by practicing researchers/technologists and engineers. Besides faculty members involved in teaching Food Technology will find the book useful as a good question bank.

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  1. Start Pages

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  2. Carbohydrates

    1 - 22 (22 Pages)
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  3. Proteins

    23 - 36 (14 Pages)
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  4. Lipids

    37 - 50 (14 Pages)
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  5. Pigments

    51 - 64 (14 Pages)
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  6. Enzymes and Food Flavours

    65 - 84 (20 Pages)
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  7. Nutrition, Vitamins, Minerals and Anti-Nutritional Factors

    85 - 110 (26 Pages)
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  8. Food and Microorganisms General Concepts

    111 - 150 (40 Pages)
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  9. Food Spoilage and Food Borne Illness

    151 - 188 (38 Pages)
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  10. Microorganisms in Food Production

    189 - 212 (24 Pages)
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  11. 10 

    Processing : Principles and Methods

    213 - 246 (34 Pages)
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  12. 11 

    Food Additives and Preservatives

    247 - 260 (14 Pages)
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  13. 12 

    Food Packaging

    261 - 272 (12 Pages)
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  14. 13 

    Grains and Oilseeds Processing

    273 - 292 (20 Pages)
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  15. 14 

    Fruits, Vegetables and Plantation Products Processing

    293 - 342 (50 Pages)
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  16. 15 

    Animal Products

    343 - 394 (52 Pages)
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  17. 16 

    Food Safety and Regulations

    395 - 414 (20 Pages)
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  18. 17 

    Basic Concepts

    415 - 422 (8 Pages)
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  19. 18 

    Food Rheology and Pumps

    423 - 438 (16 Pages)
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  20. 19 

    Heat Transfer

    439 - 464 (26 Pages)
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  21. 20 

    Mass Transfer Operations (Properties of Air-Water Vapour Mixture, Humidification and Dehumidification Operations)

    465 - 496 (32 Pages)
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  22. 21 

    Unit Operations : Size reduction, Filtration, Separation, Mixing, Agitation and Extrusion

    497 - 536 (40 Pages)
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  23. 22 

    Food Processing

    497 - 536 (40 Pages)
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  24. 23 

    Numerical Problems in Food Engineering

    575 - 588 (14 Pages)
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  25. 24 

    Bakery Products

    589 - 624 (36 Pages)
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  26. 25 

    Non Thermal Methods in Food Processing

    625 - 650 (26 Pages)
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