Suneel Kumar Goyal

In any agricultural nation, a multitude of agricultural products are cultivated in large quantities, and to manage such quantities during harvest, post-harvest processing, and transportation, various types of equipment are necessary. When designing specific equipment or determining the behavior of products for their handling, physical properties such as size, form, surface area, volume, and density are of utmost importance. The design of cleaning, grading, and separation equipment, for example, is based on the physical properties of seeds such as size, shape, and specific gravity. This book provides a comprehensive understanding of the engineering properties of agricultural produce and combines engineering knowledge with such properties. Each chapter of the book is designed to help students understand the relationship between engineering properties of raw, semi-finished, and processed food products and their desired shelf life and quality. The book discusses fundamental definitions, principles of engineering properties, and their measurement methods, along with recent research findings. It is an excellent resource for self-study and understanding how to analyze experimental data to generate practical information. It is also useful for students who conduct research on engineering properties. The book provides detailed information on methods to measure these properties.

In any agricultural country, a large quantity of various types of agricultural commodities are produced, and to handle such quantities during harvest, post-harvest processing, and transportation, various types of equipment are required. In designing specific equipment or determining the behavior of the product during its handling, physical properties such as size, shape, surface area, volume, and density, as well as porosity, play a crucial role. Based on the physical properties of seeds, such as size, shape, and specific gravity, various types of cleaning, grading, and separation equipment are designed. This book aims to provide a fundamental understanding of the engineering properties of agricultural produce and combines engineering knowledge with such properties. Each chapter in the book will assist students in understanding the relationship between engineering properties of raw, semi-finished, and processed food and obtaining products with the desired shelf-life and quality. The book discusses basic definitions, principles of engineering properties, and their measurement methods, along with research findings. It will serve as a valuable resource for students self-study and to gain information on how to analyze experimental data to generate practical information. Additionally, it will benefit students who deal with engineering properties in their research, as it explains in detail the methods to measure these properties.