The book, in its second edition, discusses the methodology usually adopted to determine different types of parameters necessary for the design, analysis and monitoring of various activities in agricultural and environmental engineering. With the advancement in the food science, the development of concepts for analysis, techniques and instrumentation has become essential for the field of food engineering. Thus, the text includes different experiments and instrumentation techniques for analysis of food and its preservation in an easy-to-follow style for the students, researchers, practicing engineers and food industrialists, besides agricultural and environmental engineering. The text also describes in detail modern instrumental techniques such as Chromatographic methods, IR, UV, NMR, Mass spectroscopy, Circular dichroism, Thermogravimetric analysis and gives many solved problems based on those instruments.
The compact and concise book dealing with different analytical and instrumental techniques used in agriculture, environmental and food engineering is of immense value to undergraduate and postgraduate students in these disciplines as well as for the researchers.
FEATURES OF THE NEW EDITION
1. Different experiments for analysis of food and its preservation have been incorporated for helping students of food engineering which reflects in the title of the book.
2. Different types of instrumental techniques such as NMR, Flame Photometry, Circular Dichroism and Thermogravimetric analysis have been added in the chapter on Instrumental Techniques so that the students and researchers of different branches are benefited from the book.
3. Solved problems have been provided to strengthen students’ skills in solving numerical problems.