Agro-Processing and Food Engineering

Dr. Harish Kumar Sharma is a Professor at Sant Longowal Institute of Engineering & Technology (SLIET) (Deemed University) and is currently working as Director of NIT Agartala, and is founder Mentor Director of IIIT Agartala. Dr. Sharma is involved in teaching Postgraduate students and has supervised 16 Ph.D. and 37 M.Tech. students. He has published 193 papers in national/international journals/proceedings in Food Engineering/Technology, authored/edited eight books, two proceedings, and two manuals published by reputed national and international publishing houses. He has contributed 23 chapters in books published by national and international publishing houses and visited different countries. Dr. Sharma has successfully handled several projects and successfully transferred a technology on a commercial scale. He has filed two patents and possesses two copyrights and rendered technical assistance to different industries.Dr. Navneet Kumar is an Associate Professor and Head of the Department of Processing and Food Engineering at the College of Agricultural Engineering and Technology, Anand Agricultural University, Godhra, Gujarat, India. He is involved in teaching undergraduate and postgraduate students and has taught more than ten food-process engineering subjects so far. He has guided several master’s students as a supervisor and doctoral students as a member of the advisory committees. Dr. Kumar has contributed more than 50 publications as research papers, review papers, books, and book chapters. He has been awarded Fellow of Institution of Engineers (FIE), Distinguished Service Certificate (ISAE), and best research paper award in the field of food engineering (AFSTI). He also has delivered lectures/talks on different aspects of food processing at various Institutes across India. He is currently working in drying, dehydration, mathematical modeling, storage stability, traditional foods, and minimal processing.

• Chapter 1. Agro Processing: Scopeand Importance.- Chapter 2. Engineering Properties of Foods.- Chapter 3. Material Handling and Transportation Devices.- Chapter 4. Design of Material Handling Systems.- Chapter 5. Drying.- Chapter 6. Size Reduction.- Chapter 7. Mixing and Forming.- Chapter 8. Cleaning and Separation.- Chapter 9. Storage.- Chapter 10. Processing of Cereals.- Chapter 11. Processing of Pulses.- Chapter 12. Processing of Oilseeds.- Chapter 13. Processing of Fruits and Vegetables.-