Handbook of Postharvest Technology

Cereals, Fruits, Vegetables, Tea, and Spices

Inbunden, Engelska, 2003

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Beskrivning

The Handbook of Postharvest Technology presents methods in the manufacture and supply of grains, fruits, vegetables, and spices. It details the physiology, structure, composition, and characteristics of grains and crops. The text covers postharvest technology through processing, handling, drying and milling to storage, packaging, and distribution. Additionally, it examines cooling and preservation techniques used to maintain the quality and the decrease spoilage and withering of agricultural products.

Produktinformation

Utgivningsdatum:2003-01-22
Mått:178 x 254 x undefined mm
Vikt:1 769 g
Format:Inbunden
Språk:Engelska
Antal sidor:914
Förlag:Taylor & Francis Inc
ISBN:9780824705145

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Mer om författaren

Amalendu Chakraverty, Indian Institute of Technology Kharagpur, India. Arun S. Mujumdar, National University of Singapore. G. S. Vijaya Raghavan and Hosahalli S. Ramaswamy, McGill University Sainte-Anne-de-Bellevue Quebec, Canada.

Innehållsförteckning

Preface Introduction; Part 1: Properties, Grades, Harvesting, and Threshing I. Structure and Composition of Cereal Grains and Legumes 2. Physical and Thermal Properties of Cereal Grains 3. Grain-Grading Systems 4. Harvesting and Threshing Part II: Drying 5. Grain Drying: Basic Principles 6. Grain-Drying Systems 7. Commercial Grain Dryers Part Ill: Storage and Handling 8. Grain Storage: Perspectives and Problems 9. Structural Considerations: Warehouse and Silo 10. Controlled Atmosphere Storage of Grain Part IV: Milling 11. Grain-Milling Operations 12. Specialty Milling 13. Rice Milling and Processing 14. Dehulling and Splitting Pulses 15. Milling of Pulses Part V: Postharvest Technology of Fruits and Vegetables 16. Postharvest Physiology of Fresh Fruits and Vegetables 17. Maturity and Quality Grades for Fruits and Vegetables 18. Cooling and Storage 19. Packaging of Fruits and Vegetables 20. Transportation and Handling of Fresh Fruits and Vegetables 21. Potential Applications of Volatile Monitoring in Storage 22. Irradiation of Fruits, Vegetables, Nuts, and Spices 23. Drying of Fruits, Vegetables, and Spices Part VI: Postharvest Technology of Coffee, Tea, and Cocoa 24. Coffee: A Perspective on Processing and Products 25. Tea: An Appraisal of Processing Methods and Products 26. Postharvest Technology of Cocoa Part VII: Biomass, By-Products, and Control Aspects 27. Conversion and Utilization of Biomass 28. Utilization of By-Products of Fruit and Vegetable Processing 29. Control Aspects of Postharvest Technologies