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Postharvest Technology and Food Process Engineering

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by Amalendu Chakraverty & R. Paul Singh
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Postharvest Technology and Food Process Engineering by Amalendu Chakraverty & R. Paul Singh

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 combines these two subject areas as it covers both the primary processing of cereals, pulses, fruits, and vegetables and utilization of by-products/biomass.

This book covers postharvest food preservation and processing methods, with an emphasis on grains. It is divided into five parts: Grain-Properties, Drying and Dryers Grain Storage Parboiling and Milling By-Products/Biomass Utilization Food Process Engineering The text covers grain structure and composition, psychrometry, the theory and methods of grain drying, and design, testing, specification and selection of grain dryers. It describes processes such as parboiling of grain, hydrothermal treatment of grain, and milling of rice and other grains and pulses. The text also addresses biomass utilization and conversion technologies for energy, chemicals, food, and feed. The final section on food process engineering examines postharvest management including cooling, and packaging, and discusses preservation and processing, factors that affect deterioration, and various industrial preservation methods of fruits and vegetables. It also provides an overview of food chemistry and covers food engineering operations, including fluid mechanics and heat transfer.

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Ebook Details
Pages: 581
Size: 23.2 MB
Publisher: CRC Press
Date published:   2014
ISBN: 9781466553217 (DRM-PDF)

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This product is listed in the following category:

Nonfiction > Technology > Food Science

These authors have products in the following categories:

Nonfiction > Technology > Food Science
Nonfiction > Science > Life Sciences > Biology > Microbiology
Nonfiction > Medical > Nutrition
Nonfiction > Science > Life Sciences

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