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Unit Operations in Food Processing

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Unit Operations in Food Processing

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This book covers all aspects of unit operations in food processing such as material handling, cleaning, sorting, grading, size reduction, mixing, filtration, membrane separation, pasteurization, canning, evaporation, dehydration, refrigeration, freezing, freeze drying etc. Recent developments in above mentioned topics are also covered in this book. This reference book provides the learning material for students and research scholar of B.Tech, MSc/M. Tech Degree, respectively. Currently, “Unit Operations in Food Processing” is a fundamental subject taught at graduation and post-graduation level in food related disciplines and is also included in the syllabus of competitive exams.

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