Postharvest Technology and Food Process Engineering | Taylor & Francis GroupCereals, 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. This book covers postharvest food preservation and processing methods, with an emphasis on grains. It is divided into five parts:. 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.
CTI on improving post-harvest food processing in developing nations
Singh P. Postharvest Technology and Food Process Engineering
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Postharvest Technology and Food Process Engineering combines these two subject Process Engineering by Amalendu Chakraverty, R. Paul Singh Free PDF.
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