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Unit Operations in Food Grains Processing covers theory, principles
and best practices in cleaning, grading, drying, storage, milling,
handling and their transport. The book overviews grain types, grain
structure, composition, and engineering properties. It then moves
into aspects of processing and reviews best practices in processing
rice and wheat, pulses, oilseeds and millets. The book discusses
value addition methods and products of grains, waste and by-product
utilization, and biofuel production from grains. These discussions
outline equipment and machinery needed, different methods of
operations for different grains, and advances in grain processing
as well as grain waste and by-product utilization. Chapters
includes numerical problems, principles, design, illustrations and
common questions to aid in understanding.
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