Unit Operations in Food Grains Processing covers theory, principles and best practices in cleaning, grading, drying, storage, milling, handling and their transport. The book overviews grain types, grain structure, composition, and engineering properties. It then moves into aspects of processing and reviews best practices in processing rice and wheat, pulses, oilseeds and millets. The book discusses value addition methods and products of grains, waste and by-product utilization, and biofuel production from grains. These discussions outline equipment and machinery needed, different methods of operations for different grains, and advances in grain processing as well as grain waste and by-product utilization.
Chapters includes numerical problems, principles, design, illustrations and common questions to aid in understanding.
1. 1 : Introduction - p. Page ix 2. 2 : Structure and composition of food grains - p. Page 24 3. 3 : Engineering properties of grains - p. Page 44 4. 4 : Cleaning and grading - p. Page 81 5. 5 : Grain drying - p. Page 127 6. 6 : Grain storage and management - p. Page 156 7. 7 : Milling - p. Page 173 8. 8 : Handling and transportation of food grains - p. Page 212 9. 9 : Unit operations in rice processing - p. Page 247 10. 10 : Unit operations in wheat processing - p. Page 281 11. 11 : Unit operations in pulses processing - p. Page 320 12. 12 : Principles, machinery and equipment involved in unit operations in oilseeds processing - p. Page 362 13. 13 : Unit operations in millet processing - p. Page 386 14. 14 : Unit operations in pseudocereals and heritage grains processing - p. Page 413 15. 15 : Value addition of grains - p. Page 442 16. 16 : Grains and legumes: by-product generation and their utilization - p. Page 468 17. 17 : Effective packaging and handling of food grains for quality and safety management - p. Page 498 18. 18 : Emerging technologies in unit operations of food grain processing - p. Page 543 19. Index - p. Page 563
Unit Operations in Food Grains Processing covers theory, principles and best practices in cleaning, grading, drying, storage, milling, handling and their transport. The book overviews grain types, grain structure, composition, and engineering properties. It then moves into aspects of processing and reviews best practices in processing rice and wheat, pulses, oilseeds and millets. The book discusses value addition methods and products of grains, waste and by-product utilization, and biofuel production from grains. These discussions outline equipment and machinery needed, different methods of operations for different grains, and advances in grain processing as well as grain waste and by-product utilization.
Chapters includes numerical problems, principles, design, illustrations and common questions to aid in understanding.
1. 1 : Introduction - p. Page ix 2. 2 : Structure and composition of food grains - p. Page 24 3. 3 : Engineering properties of grains - p. Page 44 4. 4 : Cleaning and grading - p. Page 81 5. 5 : Grain drying - p. Page 127 6. 6 : Grain storage and management - p. Page 156 7. 7 : Milling - p. Page 173 8. 8 : Handling and transportation of food grains - p. Page 212 9. 9 : Unit operations in rice processing - p. Page 247 10. 10 : Unit operations in wheat processing - p. Page 281 11. 11 : Unit operations in pulses processing - p. Page 320 12. 12 : Principles, machinery and equipment involved in unit operations in oilseeds processing - p. Page 362 13. 13 : Unit operations in millet processing - p. Page 386 14. 14 : Unit operations in pseudocereals and heritage grains processing - p. Page 413 15. 15 : Value addition of grains - p. Page 442 16. 16 : Grains and legumes: by-product generation and their utilization - p. Page 468 17. 17 : Effective packaging and handling of food grains for quality and safety management - p. Page 498 18. 18 : Emerging technologies in unit operations of food grain processing - p. Page 543 19. Index - p. Page 563
