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Full Description
Unit Operations in Food Grain Processing covers theory and principles as well as best practices in cleaning, grading, drying, storage, milling, handling, transportation, and packaging of grains. The book begins with an overview of grain types, grain structure and composition, and engineering properties of different grains. It then moves into the aspects of processing. It reviews best practices in processing rice, wheat, pulses, oilseeds, millets, and pseudocereals. The book discusses value addition methods, products of grains, and waste and by-product utilization from grains. These discussions outline equipment and machinery needed, different methods of operations for various grains, and advances in grain processing as well as grain waste and by-product utilization.
The book has 18 chapters in total. Each chapter discusses principles, design, illustrations, advances, and challenges to aid in understanding. Therefore this book is a valuable reference material for academicians, researchers, consultants, manufacturers, and practitioners in the field of food processing.
Contents
1 Introduction
2 Structure and composition of food grains
3 Engineering properties of grains
4 Cleaning and grading
5 Grain drying
6 Grain storage and management
7 Milling
8 Handling and transportation of food grains
9 Unit operations in rice processing
10 Unit operations in wheat processing
11 Unit operations in pulses processing
12 Principles, machinery and equipment involved in unit operations in
oilseeds processing
13 Unit operations in millet processing
14 Unit operations in pseudocereals and heritage grains processing
15 Value addition of grains
16 Grains and legumes: by-product generation and their utilization
Michael Joseph
17 Effective packaging and handling of food grains for quality and safety management
18 Emerging technologies in unit operations of food grain processing
