By Amalendu Chakraverty
Cereals, legumes, oilseeds, culmination, and greens are crucial nutrition plants on the planet, with cereal grains contributing the majority of nutrients energy and proteins around the world. regularly, the availability of grains and different nutrients should be stronger via expanding creation and through lowering postharvest losses. whereas meals construction has elevated considerably during the last few a long time, minimizing large postharvest losses in addition to using their by-products/wastes is the optimum manner for a rustic to develop into self-sufficient in nutrition. Postharvest know-how and foodstuff method Engineering combines those topic parts because it covers either the first processing of cereals, pulses, end result, and greens and usage of by-products/biomass.
This publication covers postharvest meals renovation and processing equipment, with an emphasis on grains. it truly is divided into 5 parts:
- Grain-Properties, Drying and Dryers
- Grain Storage
- Parboiling and Milling
- By-Products/Biomass Utilization
- Food strategy Engineering
The textual content covers grain constitution and composition, psychrometry, the speculation and strategies of grain drying, and layout, checking out, specification and choice of grain dryers. It describes strategies similar to parboiling of grain, hydrothermal remedy of grain, and milling of rice and different grains and pulses. The textual content additionally addresses biomass usage and conversion applied sciences for strength, chemical substances, nutrients, and feed. the ultimate part on nutrients technique engineering examines postharvest administration together with cooling, and packaging, and discusses maintenance and processing, elements that impact deterioration, and numerous business protection tools of fruit and veggies. It additionally presents an summary of nutrients chemistry and covers foodstuff engineering operations, together with fluid mechanics and warmth transfer.
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4. 1. The oblique isovolume straight lines (humid volume lines) are plotted in the chart with steeper slopes than those of wet bulb lines. They are not exactly parallel. The humid volume at any temperature and humidity can be found from these lines. 10. 1 Introduction of psychrometric chart (1 atm) pressure. 8. The values of the enthalpy lines are usually indicated on a scale on the upper left-hand side of the chart. The wet bulb lines presented in the chart for different temperatures and humidities are actually adiabatic cooling lines.
The endosperm contains the highest amount of carbohydrate in the form of starch, a small amount of reserve protein, and a very little amount of ash and cellulose, whereas the germ contains the highest amount of fat, protein, and a small amount of carbohydrate in the form of sugars and a large amount of enzyme. Effects of Temperature on the Quality of Grain Proteins The proteins present in cereal grains and flour are hydrophilic colloids. The capacity of flour proteins to swell plays an important role in the preparation of dough.
Direct methods include air-oven drying method (130°C ± 2°C) and distillation method. Direct methods are simple and accurate but time-consuming, whereas indirect methods are convenient and quick but less accurate. Direct Methods The air-oven drying method can be accomplished in a single stage or double stage in accordance with the grain samples containing either less or more than 13% moisture content (Hall, 1957). Grind 2–3 g sample. Keep the sample in the oven for about 1 h at 130°C ± 2°C. Place the sample in a desiccator and then weigh it after cooling.