Postharvest Technology and Food Process Engineering

Section I Grain-Properties, Drying and DryersProperties of GrainsPsychrometryTheory of Grain DryingMethods of Grain DryingGrain DryersSelection, Design, Specifications and Testing of Grain DryersSection II Grain StorageFood Grain StorageSection III Parboiling and MillingParboiling of GrainParboiling of WheatGeneral Grain Milling OperationsHydrothermal Treatment/Conditioning of Cereal GrainsRice MillingMilling of Corn, Wheat, Barley, Rye, Oats, Sorghum and PulsesSection IV By-Products/Biomass UtilizationRice BranUtilization of Rice BranBiomass Conversion TechnologiesSection V Food Process EngineeringPost-harvest Management of Fruits and VegetablesFood Preservation and Processing of Fruits and VegetablesFood Chemistry for TechnologistsFood Engineering OperationsAppendixBibliographyIndex.

Front Cover -- Contents -- Preface -- Introduction -- Part I Grain Properties, Drying, and Dryers -- Chapter 1: Properties of Grains -- Chapter 2: Psychrometry -- Chapter 3: Theory of Grain Drying -- Chapter 4: Methods of Grain Drying -- Chapter 5: Grain Dryers -- Chapter 6: Selection, Design,Specifications, andTesting of Grain Dryers -- Part II: Grain Storage -- Chapter 7: Food Grain Storage -- Part III: Parboiling AND MILLING -- Chapter 8: Parboiling of Grain -- Chapter 9: Parboiling of Wheat -- Chapter 10: General GrainMilling Operations -- Chapter 11: HydrothermalTreatment/Conditioningof Cereal Grains -- Chapter 12: Rice Milling -- Chapter 13: Milling of Corn, Wheat,Barley, Rye, Oats,Sorghum, and Pulses -- Part IV: By-Products/ Bi omassUtilization -- Chapter 15: Utilization of Rice Bran -- Chapter 14: Rice Bran -- Chapter 16: Biomass ConversionTechnologies -- Part V: Food Process Engi neering -- Chapter 17: Postharvest Management of Fruits and Vegetables -- Chapter 18: Food Preservation and Processing of Fruits and Vegetables -- Chapter 19: Food Chemistry for Technologists -- Chapter 20: Food Engineering Operations -- Appendix -- Appendix -- Bibliography -- Back Cover.