Ebook Postharvest Technology and Food Process Engineering

PDF Postharvest Technology and Food Process Engineering

PDF Postharvest Technology and Food Process Engineering

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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 DryersGrain StorageParboiling and MillingBy-Products/Biomass UtilizationFood Process EngineeringThe 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. International Academy IUFoST The International Academy of Food Science and Technology (IAFoST) is a group of elected distinguished food scientists and technologists who collectively form a pool CWA International - Experts & Consultants Began working with CWA in the early 1980s and subsequently founded our Food Department Vastly experienced in the management and quality control of a range of food The Food Processing Center University of NebraskaLincoln Thank you for visiting our website The Food Processing Center is a multi-disciplinary resource for the food industry providing a combination of consulting International Journal of Food Engineering and Technology International Journal of Food Engineering and Technology (IJFET) is an international journal that publishes innovative papers in the fields of food engineering Central Institute of Post Harvest Engineering and Produce Process Prosper ICAR - CIPHET ICAR - Central Institute of Post-Harvest Engineering & Technology AN ISO 9001:2015 CERTIFIED INSTITUTION (Formerly ISO 9001 Feeding the World Today and Tomorrow: The Importance of Feeding the World Today and Tomorrow: The Importance of Food Science and Technology An IFT Scientific Review Food and Bioprocess Technology - incl option to publish Food and Bioprocess Technology provides an effective and timely platform for researchers in universities research institutions and industries to publish cutting Journal of Agricultural Science and Technology - Reviewer Reviewer Name: Specialty: Affiliation: Enayat: Abbasi: Agricultural Extension and Education: Tarbiat Modares University: Soleiman: Abbasi: Food Science and Technology Putting Technology to Work for Horticulture: Process Putting Technology to Work for Horticulture: Process Control and Automation Engineering Journal Rankings on Food Science International Scientific Journal & Country Ranking Display only Open Access Journals Display only SciELO Journals (In Progress)
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