Postharvest technology and food process engineering

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, an...

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Bibliographic Details
Main Authors Chakraverty, Amalendu, Singh, R. Paul
Format eBook Book
LanguageEnglish
Published Boca Raton, FL CRC Press 2014
Taylor & Francis Group
Edition1
Subjects
Crops
Food crops
Food industry and trade
Postharvest technology
Hydrothermal Treatment
Thermal Diusivity
Rice Husk
Abrasive Roll
Batch Dryer
Oi Stu
Natural Air Drying
Bran Layer
Rubber Roll
Drying Chamber
Screw Conveyor
Starch Granules
Humid Volume
Dry Bulb Temperature
Raw Bran
FFA Content
Brown Rice
Drying Air Temperature
Heated Air Dryers
Rice Bran
Ra Te
Rice Bran Oil
Plenum Chamber
Power Consumption
Moisture Content
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Summary: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.
Bibliography:9781466553200 (hardcover : alk. paper)
1466553200 (hardcover : alk. paper)
ISBN:9781466553200
1466553200
DOI:10.1201/b15587