Engineering Properties of Agricultural Produce

Description

In any agricultural country, various types of agricultural commodities are produced in large quantities and to handle such quantities during harvest, post-harvest, processing and transportation, various types of equipment are required. To design particular equipment or determining the behaviour of the product for its handling, physical properties such as size, shape, surface area, volume, density, porosity are very important. Various types of cleaning, grading and separation equipment are designed on the basis of physical properties of seeds such as size, shape, specific gravity etc.  The book will provide a fundamental understanding of engineering properties of agricultural produce and the knowledge of engineering properties are combined with engineering knowledge. Each chapter in the book will be helpful for the students to understand the relationship between engineering properties of raw, semi-finished and processed food to obtain products with desired shelf-life and quality. This book discusses basic definitions, principles of engineering properties and their measurement methods with research findings. It will be helpful to the students for their self-study and to gain information how to analyze experimental data to generate practical information. It will also be helpful for students who deal with engineering properties in their research. Methods to measure these properties are also explained in details.  Foreword Preface Contents List of Contributors Physical Properties of Multi-Commodity Flour Biscuits Assessment of Physical Properties of Food Grains Evaluation of Physical and Frictional Properties of Green Peas Normal Water Soaking Depended Physical Properties of White Speckled Kidney Beans ( Cereal Grains: Frictional and Aerodynamic Properties Rheological Properties of Dough Dielectric Properties of Foods Thermal Properties of Foods Optical Properties: An Introduction and Application for Quality Assessment of Fruits and Vegetables Properties of Sem ( Physical Properties of Food Materials Comparative Study on Physical Properties of Different Varietal Tomatoes Engineering Properties of Garlic ( Physical Properties of Foods Rheological Properties of Cereal Starch, Dough and Flours Texture and Viscosity Measurements Physico-Chemical Properties of Edible Oils and Fats Chemical and Medicinal Properties of Satavar and Safed Musli