ABSTRACT

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

part |2 pages

PART I: GRAIN PROPERTIES, DRYING, AND DRYERS

chapter 2|14 pages

Psychrometry

chapter 3|44 pages

Theory of Grain Drying

chapter 4|8 pages

Methods of Grain Drying

chapter 5|20 pages

Grain Dryers

part |2 pages

PART II: GRAIN STORAGE

chapter 7|28 pages

PART II GRAIN STORAGE 7Food Grain Storage

part |2 pages

PART III: PARBOILING AND MILLING

chapter 9|10 pages

Parboiling of Wheat

chapter 10|18 pages

General Grain Milling Operations

chapter 12|34 pages

Rice Milling

part |2 pages

PART IV: BY-PRODUCTS/BIOMASS UTILIZATION

chapter 15|12 pages

Utilization of Rice Bran

chapter 16|28 pages

Biomass Conversion Technologies

part |2 pages

PART V: FOOD PROCESS ENGINEERING