{"product_id":"postharvest-technology-and-food-process-engineering-9781466553200","title":"Postharvest Technology and Food Process","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eCereals, 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. \u003cb\u003ePostharvest Technology and Food Process Engineering\u003c\/b\u003e combines these two subject areas as it covers both the primary processing of cereals, pulses, fruits, and vegetables and utilization of by-products\/biomass.\u003cbr\u003e\u003cbr\u003eThis book covers postharvest food preservation and processing methods, with an emphasis on grains. It is divided into five parts:\u003cbr\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cli\u003eGrain-Properties, Drying and Dryers\u003c\/li\u003e\n\u003cli\u003eGrain Storage\u003c\/li\u003e\n\u003cli\u003eParboiling and Milling\u003c\/li\u003e\n\u003cl\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cstrong\u003eSection I Grain-Properties, Drying and Dryers\u003c\/strong\u003e. Properties of Grains. Psychrometry. Theory of Grain Drying. Methods of Grain Drying. Grain Dryers. Selection, Design, Specifications and Testing of Grain Dryers. \u003cb\u003eSection II Grain Storage. \u003c\/b\u003eFood Grain Storage. \u003cb\u003eSection III Parboiling and Milling. \u003c\/b\u003eParboiling 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. \u003cb\u003eSection IV By-Products\/Biomass Utilization. \u003c\/b\u003eRice Bran. Utilization of Rice Bran. Biomass Conversion Technologies. \u003cb\u003eSection V Food Process Engineering. \u003c\/b\u003ePost-harvest Management of Fruits and Vegetables. Food Preservation and Processing of Fruits and Vegetables. Food Chemistry for Technologists. Food Engineering Operations. \u003cb\u003eAppendix. Bibliography. Index. \u003c\/b\u003e\u003c\/p\u003e\u003c\/l\u003e\n\u003c\/ul\u003e","brand":"Taylor \u0026 Francis Inc","offers":[{"title":"Default Title","offer_id":50578040127831,"sku":"9781466553200","price":175.75,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781466553200.jpg?v=1746097641","url":"https:\/\/bookcurl.com\/products\/postharvest-technology-and-food-process-engineering-9781466553200","provider":"Book Curl","version":"1.0","type":"link"}