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This book combines postharvest technology and food process engineering into one volume as they relate to the primary processing of cereals, pulses, fruits, and vegetables. It covers food preservation and processing methods, including storage principles, drying, parboiling, hydrothermal treatment, and milling. It also explores the utilization of by-products and biomass, postharvest management of fruits and vegetables, food preservation, food chemistry, and food engineering operations. The book is an introduction for students, professionals, and others engaged in agricultural science and engineering as well as food science and technology.…mehr
This book combines postharvest technology and food process engineering into one volume as they relate to the primary processing of cereals, pulses, fruits, and vegetables. It covers food preservation and processing methods, including storage principles, drying, parboiling, hydrothermal treatment, and milling. It also explores the utilization of by-products and biomass, postharvest management of fruits and vegetables, food preservation, food chemistry, and food engineering operations. The book is an introduction for students, professionals, and others engaged in agricultural science and engineering as well as food science and technology.
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Autorenporträt
Amalendu Chakraverty, a former professor at the Indian Institute of Technology at Kharagpur, was engaged in teaching and research in postharvest technology and food engineering for nearly 30 years. He had the opportunity to be associated with the rice/grain, fruit, and vegetable processing industries for a long period and visited various rice milling/processing machinery manufacturing industries in Japan and India. Dr. Chakraverty has completed a number of national research projects and published about 100 papers on grain drying, parboiling, and milling and their by-products in reputed national and international research journals and proceedings. He has also contributed chapters in books and has authored several books on various aspects of postharvest technology and biomass utilization technologies.
Inhaltsangabe
Section I Grain-Properties, Drying and Dryers. Properties of Grains. Psychrometry. Theory of Grain Drying. Methods of Grain Drying. Grain Dryers. Selection, Design, Specifications and Testing of Grain Dryers. Section II Grain Storage. Food Grain Storage. Section III Parboiling and Milling. Parboiling of Grain. Parboiling of Wheat. General Grain Milling Operations. Hydrothermal Treatment/Conditioning of Cereal Grains. Rice Milling. Milling of Corn, Wheat, Barley, Rye, Oats, Sorghum and Pulses. Section IV By-Products/Biomass Utilization. Rice Bran. Utilization of Rice Bran. Biomass Conversion Technologies. Section V Food Process Engineering. Post-harvest Management of Fruits and Vegetables. Food Preservation and Processing of Fruits and Vegetables. Food Chemistry for Technologists. Food Engineering Operations. Appendix. Bibliography. Index.
Section I Grain-Properties, Drying and Dryers. Properties of Grains. Psychrometry. Theory of Grain Drying. Methods of Grain Drying. Grain Dryers. Selection, Design, Specifications and Testing of Grain Dryers. Section II Grain Storage. Food Grain Storage. Section III Parboiling and Milling. Parboiling of Grain. Parboiling of Wheat. General Grain Milling Operations. Hydrothermal Treatment/Conditioning of Cereal Grains. Rice Milling. Milling of Corn, Wheat, Barley, Rye, Oats, Sorghum and Pulses. Section IV By-Products/Biomass Utilization. Rice Bran. Utilization of Rice Bran. Biomass Conversion Technologies. Section V Food Process Engineering. Post-harvest Management of Fruits and Vegetables. Food Preservation and Processing of Fruits and Vegetables. Food Chemistry for Technologists. Food Engineering Operations. Appendix. Bibliography. Index.
Section I Grain-Properties, Drying and Dryers. Properties of Grains. Psychrometry. Theory of Grain Drying. Methods of Grain Drying. Grain Dryers. Selection, Design, Specifications and Testing of Grain Dryers. Section II Grain Storage. Food Grain Storage. Section III Parboiling and Milling. Parboiling of Grain. Parboiling of Wheat. General Grain Milling Operations. Hydrothermal Treatment/Conditioning of Cereal Grains. Rice Milling. Milling of Corn, Wheat, Barley, Rye, Oats, Sorghum and Pulses. Section IV By-Products/Biomass Utilization. Rice Bran. Utilization of Rice Bran. Biomass Conversion Technologies. Section V Food Process Engineering. Post-harvest Management of Fruits and Vegetables. Food Preservation and Processing of Fruits and Vegetables. Food Chemistry for Technologists. Food Engineering Operations. Appendix. Bibliography. Index.
Section I Grain-Properties, Drying and Dryers. Properties of Grains. Psychrometry. Theory of Grain Drying. Methods of Grain Drying. Grain Dryers. Selection, Design, Specifications and Testing of Grain Dryers. Section II Grain Storage. Food Grain Storage. Section III Parboiling and Milling. Parboiling of Grain. Parboiling of Wheat. General Grain Milling Operations. Hydrothermal Treatment/Conditioning of Cereal Grains. Rice Milling. Milling of Corn, Wheat, Barley, Rye, Oats, Sorghum and Pulses. Section IV By-Products/Biomass Utilization. Rice Bran. Utilization of Rice Bran. Biomass Conversion Technologies. Section V Food Process Engineering. Post-harvest Management of Fruits and Vegetables. Food Preservation and Processing of Fruits and Vegetables. Food Chemistry for Technologists. Food Engineering Operations. Appendix. Bibliography. Index.
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