Postharvest Technology and Food Process Engineering

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 combine.

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 MillingChapter 13: Milling of Corn, Wheat, Barley, Rye, Oats, Sorghum, and Pulses; Part IV: By-Products/ Bi omassUtilization; Chapter 14: Rice Bran; Chapter 15: Utilization of 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.