Postharvest Technology and Food Process Engineering (Hardcover)
Idioma: inglés
Editorial: Taylor & Francis Inc, Bosa Roca, 2014
- Tapa dura
- Nuevo
Librería: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
Vendedor de IberLibro desde 22 de junio de 2007
Condición: Nuevo
EUR 287,31
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Añadir al carritoDescripción del artículo del vendedor
Hardcover. 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. Now in its third edition, this book examines engineering principles, problems, designs, testing, and other practical aspects of various grain dryers, milling machines and furnaces. It also explores the utilization of by-products and biomass of post-harvest management of fruits and vegetables and other chemicals and value-added products. The book is an introduction for students, professionals, and others engaged in agricultural science and engineering as well as food science and technology--particularly in the field of primary processing of cereals, pulses, fruits, and vegetables. It features three new chapters that cover fruit and vegetable process engineering, food chemistry, and food engineering operations. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…
N° de ref. del artículo 9781466553200
- Título
- Postharvest Technology and Food Process Engineering (Hardcover)
- Autor
- Amalendu Chakraverty
- Editorial
- Taylor & Francis Inc, Bosa Roca
- Año de publicación
- 2014
- Estado
- new
- Encuadernación
- Hardcover
- Idioma
- inglés
- ISBN 10
- 1466553200
- ISBN 13
- 9781466553200
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 Dryers
- Grain Storage
- Parboiling and Milling
- By-Products/Biomass Utilization
- Food Process Engineering
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. 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.
“Sinopsis” puede pertenecer a otra edición de este título.
Acerca del autor
Amalendu Chakraverty, a former professor at the Indian Institute of Technology at Kharagpur, was engaged in teaching and research in postharvest technology and food engineering for nearly 30 years. He had the opportunity to be associated with the rice/grain, fruit, and vegetable processing industries for a long period and visited various rice milling/processing machinery manufacturing industries in Japan and India. Dr. Chakraverty has completed a number of national research projects and published about 100 papers on grain drying, parboiling, and milling and their by-products in reputed national and international research journals and proceedings. He has also contributed chapters in books and has authored several books on various aspects of postharvest technology and biomass utilization technologies.
“Acerca de” puede pertenecer a otra edición de este título.
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