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Processing Technologies for Milk and Milk Products: Methods, Applications, and Energy Usage de Ashok Kumar Agrawal

Processing Technologies for Milk and Milk Products: Methods, Applications, and Energy Usage: Innovations in Agricultural & Biological Engineering

Editat de Ashok Kumar Agrawal, Megh R. Goyal
en Limba Engleză Hardback – 16 aug 2017
The demand for quality milk products is increasing throughout the world. Food patterns are changing from eating plant protein to animal protein due to increasing incomes around the world, and the production of milk and milk products is expanding with leaps and bounds. This book presents an array of recent developments and emerging topics in the processing and manufacturing of milk and dairy products. The volume also devotes a special section on alternative energy sources for dairy production along with solutions for energy conservation.
With contributions for leading scientists and researchers in the field of dairy science and technology, this valuable compendium covers
  • innovative techniques in dairy engineering
  • processing methods and their applications in dairy industry
  • energy use in dairy engineering: sources, conservation, and requirements
In line with the modern industrial trends, new processes and corresponding new equipment are reviewed. The volume also looks at the development of highly sensitive measuring and control devices have made it possible to incorporate automatic operation with high degree of mechanization to meet the huge demand of quality milk and milk products.
Processing Technologies for Milk and Milk Products: Methods, Applications, and Energy Usage will be a valuable resource for those in those involved in the research and production of milk and milk products.
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Specificații

ISBN-13: 9781771885485
ISBN-10: 1771885483
Pagini: 422
Ilustrații: 55
Dimensiuni: 152 x 229 x 30 mm
Greutate: 0.8 kg
Ediția:1
Editura: Apple Academic Press Inc.
Colecția Apple Academic Press
Seria Innovations in Agricultural & Biological Engineering

Public țintă

Academic and Postgraduate

Cuprins

Innovative Techniques in Milk Processing: A Review. Digital Image Analysis: Tools for Food Quality Evaluation. Passivation: A Method to Ensure Quality of Dairy and Food Processing Equipment. Technology of Protein-Rich Vegetable-Based Formulated Foods. Application of Scraped Surface Heat Exchanger in Manufacturing of Dairy Products: A Review. Application of High Pressure Processing in the Dairy Industry: A Review. Emerging Milk Process Technologies: High Hydrostatic Pressure: A Review. Microwave Processing of Milk: A Review. Milk Silos and Other Milk Storage Systems. Milk Cooling Methods: Importance and Potential Use. Use of Renewable Energy in the Dairy Industry. Minimizing Power Requirement for Pumps in the Dairy Industry. Water Requirements for a Dairy Plant: Quality and Quantity Issues. Common Utilities for the Dairy Industry.

Notă biografică

Ashok Kumar Agrawal, PhD, is a distinguished engineer, researcher, and professor of dairy engineering at the College of Dairy Science and Food Technology at Chhattisgarh Kamdhenu University–Durg, Raipur, in India, where he heads the Dairy Engineering Department. He also served as Dean of the college. Dr. Agrawal is also acting as Principal Investigator of the National Agricultural Development Project on the operation of small milk processing plants with the utilization of solar energy. He is a life member of the Indian Dairy Engineers Association, the Indian Society of Agricultural Engineers, and the Indian Dairy Association.

His major areas of research are parboiling and storage studies of granular and horticultural crops. He is engaged in the teaching of various dairy and food engineering courses to undergraduate, postgraduate, and doctoral students. He has supervised about 20 students for their research work leading to advanced degrees in dairy engineering and agricultural process and food engineering.
He has edited the proceedings of the National Conference on Dairy Engineers for the Cause of Rural India and the 5th Convention of the Indian Dairy Engineers Association. He has published about 60 research papers in national and international journals; 25 research articles in national and international conferences/symposiums as well as some popular articles. Dr. Agrawal is also a reviewer for some several journal, including the Indian Journal of Dairy Science and the Journal of Food Processing and Preservation. He was conferred a Best Teacher Award by his own university and has received awards for his presentations at many national and international conferences.

He obtained his BTech (Agricultural Engineering) degree from the College of Agricultural Engineering, J. N. Agricultural University, Jabalpur, India; his MTech (Postharvest Engineering) degree from the Indian Institute of Technology, Kharagpur, India; and his PhD from the Indian Institute of Technology in Dairy and Food Engineering. In his PhD research, he worked on development of double wall basket centrifuge for pressing and chilling for batch production of Indian cheese (paneer).


Megh R. Goyal, PhD, PE, is a Retired Professor in Agricultural and Biomedical Engineering from the General Engineering Department in the College of Engineering at University of Puerto Rico–Mayaguez Campus; and Senior Acquisitions Editor and Senior Technical Editor-in-Chief in Agriculture and Biomedical Engineering for Apple Academic Press Inc. He has worked as a Soil Conservation Inspector and as a Research Assistant at Haryana Agricultural University and Ohio State University. He was the first agricultural engineer to receive the professional license in Agricultural Engineering in 1986 from the College of Engineers and Surveyors of Puerto Rico. On September 16, 2005, he was proclaimed as "Father of Irrigation Engineering in Puerto Rico for the twentieth century" by the ASABE, Puerto Rico Section, for his pioneering work on micro irrigation, evapotranspiration, agroclimatology, and soil and water engineering. During his professional career of 45 years, he has received many prestigious awards. A prolific author and editor, he has written more than 200 journal articles and textbooks and has edited over 25 books. He received his BSc degree in engineering from Punjab Agricultural University, Ludhiana, India; his MSc and PhD degrees from Ohio State University, Columbus; and his Master of Divinity degree from Puerto Rico Evangelical Seminary, Hato Rey, Puerto Rico, USA.

Recenzii

"This book . . . fulfills a thirst of knowledge about recent developments in processing of milk and dairy products. This compendium deals with the salient aspects of milk processing and dairy product manufacturing. The cutthroat competition of the modern era necessitates the knowledge of fundamentals of emerging processes, acquaintance with innovative equipment, and self-assurance over instruments and automatic control systems for commercial processing of milk and dairy products. The task of providing comprehensive information about pertinent topics, more ubiquitous in future milk and dairy product industry is nicely done. The authors and editors deserve accolades for this stupendous work. . . . I am confident that this book will be very useful, as a reference book for researchers and as a source book for teachers. It would be equally useful for all professionals working in various capacities in milk and dairy product manufacturing industry."
—From the Foreword by Umesh K. Mishra, Vice Chancellor, Chhattisgarh Kamdhenu University, College of Dairy Science and Food Technology Campus, Durg, Raipur, Chhattisgarh, India

Descriere

The demand for quality milk products is increasing throughout the world. Food patterns are changing from eating plant protein to animal protein due to increasing incomes around the world, and the production of milk and milk products is expanding with leaps and bounds. This book presents an array of recent developments and emerging topics in the processing and manufacturing of milk and dairy products. The volume also devotes a special section on alternative energy sources for dairy production along with solutions for energy conservation.