Drying and storage are two significant unit operations in the food
industry and are applied to both raw and processed products
including cereal grains, oilseeds, legumes, flour, noodle, coffee,
and cornstarch. The common characteristic of these materials is
that all of them are hygroscopic and contain water. The hygroscopic
properties are influenced by their physical properties, which are
influenced by their storage environments such as bins, warehouses,
bunkers, and temporary storage structures. This book focuses on the
storage and drying of bulk products in these storage structures. On
many occasions in our work with the grain storage and drying
personnel especially our graduate students and industry contacts,
we found a book explaining the fundamental principles of grain
storage and drying is needed. Therefore, the primary objective of
this book is to help readers understand the fundamental principles
of grain storage and drying and develop a well-informed approach to
solve grain storage and drying problems. Technologies for grain
storage and drying are advanced through research; therefore,
literature review and background on each topic has also been
included. The book is generally intended for grain storage and
drying students, engineers, and scientists. As reflected in the
contents which are presented at several levels of depth, this book
will serve well readers with different backgrounds and interests.
An effort has been made to allow for independent reading of
different sections, and to make a large part of this work
accessible to a non-mathematical audience. The authors have
combined their experience of teaching grain storage and drying to
undergraduate and graduate students in the faculties of
Agricultural and Food Sciences and Engineering. Material in the
book is organized into broad topic areas: physical properties
(Chapters 1 and 2), grain temperature and moisture (Chapters 2 and
6), water in biomaterials and relationship with its environment
(Chapter 3), fundamental principles of aeration, drying, and
rewetting (Chapter 4), and mathematical modelling of isotherm,
drying, and re-wetting (Chapter 5). We hope our readers will
benefit from the contents of the book for many decades.
General
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