Handbook of Postharvest Technology: Cereals, Fruits, Vegetables, Tea, and Spices

Couverture
Amalendu Chakraverty, Arun S. Mujumdar, Hosahalli S. Ramaswamy
CRC Press, 22 janv. 2003 - 912 pages

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.

 

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Pages sélectionnées

Table des matières

Structure and Composition of Cereal Grains and Legumes
1
Physical and Thermal Properties of Cereal Grains
17
GrainGrading Systems
41
Harvesting and Threshing
57
Grain Drying Basic Principles
119
GrainDrying Systems
139
Commercial Grain Dryers
167
Grain Storage Perspectives and Problems
183
Maturity and Quality Grades for Fruits and Vegetables
485
Cooling and Storage
505
Packaging of Fruits and Vegetables
539
Transportation and Handling of Fresh Fruits and Vegetables
555
Potential Applications of Volatile Monitoring in Storage
585
Irradiation of Fruits Vegetables Nuts and Spices
623
Drying of Fruits Vegetables and Spices
653
Coffee A Perspective on Processing and Products
697

Structural Considerations Warehouse and Silo
215
Controlled Atmosphere Storage of Grain
235
GrainMilling Operations
253
Specialty Milling
327
Rice Milling and Processing
373
Dehulling and Splitting Pulses
397
Milling of Pulses
427
Postharvest Physiology of Fresh Fruits and Vegetables
455
Tea An Appraisal of Processing Methods and Products
741
Postharvest Technology of Cocoa
779
Conversion and Utilization of Biomass
797
Utilization of ByProducts of Fruit and Vegetable Processing
819
Control Aspects of Postharvest Technologies
845
Index
867
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