Cereals, 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
- By-Products/Biomass Utilization
- Food Process Engineering
The text covers grain structure and composition, psychrometry,
the theory and methods of grain drying, and design, testing,
specification and selection of grain dryers. It describes processes
such as parboiling of grain, hydrothermal treatment of grain, and
milling of rice and other grains and pulses. The text also
addresses biomass utilization and conversion technologies for
energy, chemicals, food, and feed. The final section on food
process engineering examines postharvest management including
cooling, and packaging, and discusses preservation and processing,
factors that affect deterioration, and various industrial
preservation methods of fruits and vegetables. It also provides an
overview of food chemistry and covers food engineering operations,
including fluid mechanics and heat transfer.
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