Description
This comprehensive guide on Process and Food Engineering serves as an essential resource for students and professionals in the agricultural engineering field. Focused on the critical concepts of agricultural structures, food processing, preservation, packaging, and storage, the book provides valuable insights into unit operations, heat and mass transfer, dairy engineering, and storage engineering. Designed with competitive exams in mind, such as the ASRB/NET 2019, it includes an extensive collection of multiple-choice questions to aid preparation. This objective book is a must-have for those seeking to excel in Process and Food Engineering, Aquaculture Engineering, and Dairy Engineering.
