1st Edition
Postharvest Technology and Food Process Engineering
Section I Grain-Properties, Drying and Dryers
Properties of Grains
Psychrometry
Theory of Grain Drying
Methods of Grain Drying
Grain Dryers
Selection, Design, Specifications and Testing of Grain Dryers
Section II Grain Storage
Food Grain Storage
Section III Parboiling and Milling
Parboiling of Grain
Parboiling of Wheat
General Grain Milling Operations
Hydrothermal Treatment/Conditioning of Cereal Grains
Rice Milling
Milling of Corn, Wheat, Barley, Rye, Oats, Sorghum and Pulses
Section IV By-Products/Biomass Utilization
Rice Bran
Utilization of Rice Bran
Biomass Conversion Technologies
Section V Food Process Engineering
Post-harvest Management of Fruits and Vegetables
Food Preservation and Processing of Fruits and Vegetables
Food Chemistry for Technologists
Food Engineering Operations
Appendix
Bibliography
Index
Biography
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.
