Unit Operations in Food Grain Processing

Unit Operations in Food Grains Processing covers theory and principles as well as best practices in cleaning, grading, drying, storage, milling, handling, and transportation of grains. The book begins with an overview of grain types, grain structure and composition, and engineering properties of different grains. It then moves into aspects of processing. It 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. Chapter includes numerical problems, principles, design, illustrations and common questions, to aid in understanding. Presents different methods of operations and types of grains and latest advances in grain processing Explores grain waste and by-product utilization, and biofuel production from grains Covers all the unit operations followed in grains, theory and principle, equipment/machinery for each unit operation