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.
General
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