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Physical Properties of Foods

Vijay D. Kele and Parth Hirpara Parth Hirpara

228 pages
Arcler Education Inc
The physical properties of food include several factors such as mass transfer, heat transfer, and unit operations that are part and parcel of the engineering principles influencing the state of food. This book deals with some aspects of the physical properties of food. The book aims to impart a basic understanding among the students who wish to know the physical properties of foods and other factors underlying it. This book can help both undergraduates and other students who would like to take up courses in food processing technology.
Author Bio
Dr. Vijay Kele is presently serving as Associate Professor, Department of Dairy Technology and Food Technology, PIT, Parul University, Vadodara, Gujarat. He obtained his B. Tech (Dairy Technology) from MAFSU, Nagpur, M. Sc. (Dairy Science), MBA (Food & Agribusiness Management) & secured 04 gold medals from University of Mysore, Mysore and Doctorate in Dairy Extension Management from Nagpur. He having 11 years of Teaching and 03 years of industrial experience. He has published 04 books and 18 research paper in National and international journals of reputed, popular article 87, extension article 72 however 14 radio talk and 02 television live talk on Doordarshan. He has participated many National, State Seminar and symposiums. He has written 22 practical manuals for under graduate course for the benefit of students besides Lectures in farmer traning programme, organized 133 farmers scientist meets, organized 14 exhibitions. He has organized 73 webinars, 07 STTPs (one week), 12 Workshop and 01 FDP. As per research concern received grants for 04 projects from ICAR, Gujcost, SSIP (Govt. of Gujarat) However 02 Patents in his credits.