Postharvest Technology and Food Process Engineering

This book provides a comprehensive overview of postharvest technology and food processing, focusing on grains and by-products for enhanced food security.

Food crops such as cereals, legumes, oilseeds, fruits, and vegetables play a crucial role in global nutrition, with cereal grains being the primary source of calories and proteins. This comprehensive guide, Postharvest Technology and Food Process Engineering, emphasizes the importance of enhancing food supply by increasing production and reducing postharvest losses. By focusing on these areas, countries can work towards achieving self-sufficiency in food production, making effective management of these resources essential.

The book delves into various postharvest preservation and processing methods, particularly for grains. It is structured into five informative parts, covering topics such as grain properties, storage solutions, parboiling, milling techniques, and the utilization of by-products and biomass. Each section is designed to provide readers with a thorough understanding of the intricacies involved in postharvest technology and food processing.

Additionally, Postharvest Technology and Food Process Engineering addresses critical processes like grain drying, the theory behind drying methods, and the design and selection of grain dryers. The text also explores biomass conversion technologies for energy and food applications, while the final segments cover food chemistry and engineering operations. This holistic approach ensures that readers gain valuable insights into the challenges and solutions in postharvest management, ultimately contributing to more efficient food systems.