Description
Book SynopsisCereals, legumes, oilseeds, fruits, and vegetables are the most important food crops in the world, with cereal grains contributing the bulk of food calories and proteins worldwide. Generally, the supply of grains and other food can be enhanced by increasing production and by reducing postharvest losses. While food production has increased significantly over the last few decades, minimizing huge postharvest losses as well as utilizing their by-products/wastes is the optimal way for a country to become self-sufficient in food. Postharvest Technology and Food Process Engineering combines these two subject areas as it covers both the primary processing of cereals, pulses, fruits, and vegetables and utilization of by-products/biomass.
This book covers postharvest food preservation and processing methods, with an emphasis on grains. It is divided into five parts:
- Grain-Properties, Drying and Dryers
- Grain Storage
- Parboiling and Milling
Table of Contents
Section I Grain-Properties, Drying and Dryers. Properties of Grains. Psychrometry. Theory of Grain Drying. Methods of Grain Drying. Grain Dryers. Selection, Design, Specifications and Testing of Grain Dryers. Section II Grain Storage. Food Grain Storage. Section III Parboiling and Milling. Parboiling of Grain. Parboiling of Wheat. General Grain Milling Operations. Hydrothermal Treatment/Conditioning of Cereal Grains. Rice Milling. Milling of Corn, Wheat, Barley, Rye, Oats, Sorghum and Pulses. Section IV By-Products/Biomass Utilization. Rice Bran. Utilization of Rice Bran. Biomass Conversion Technologies. Section V Food Process Engineering. Post-harvest Management of Fruits and Vegetables. Food Preservation and Processing of Fruits and Vegetables. Food Chemistry for Technologists. Food Engineering Operations. Appendix. Bibliography. Index.
