Postharvest Technology and Food Process Engineering
Published on 9. March 2016
581 pages
978-1-040-19667-0 (ISBN)
Description
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 significa
More details
Language
English
Place of publication
London
United Kingdom
Publishing group
Taylor & Francis Ltd
Target group
College/higher education
Professional and scholarly
File size
14,71 MB
ISBN-13
978-1-040-19667-0 (9781040196670)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Amalendu Chakraverty | R. Paul Singh
Postharvest Technology and Food Process Engineering
Book
10/2016
1st Edition
CRC Press
€125.10
Shipment within 10-20 days
Amalendu Chakraverty | R. Paul Singh
Postharvest Technology and Food Process Engineering
Book
04/2014
1st Edition
CRC Press
€267.50
Shipment within 15-20 days
Persons
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.
Content
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.
