Physical Properties of Cereal Grains. Moisture and Its Measurement. Biochemical, Functional, and Nutritive Changes During Storage. Development of Storage Techniques. Whole Grain Storage. Drying Cereal Grains. Aeration and Stored Grain Management. Alternative Storage Practices. Microflora. Mycotoxins. Rodents. Insects: Identification, Damage, and Detection. Control of Stored-Grain Insects. Integrated Pest Management of Stored-Grain Insects. Sampling, Inspecting, and Grading. The Economics of Grain Storage.
MOISTUTE-ITS SIGNIFICANCE; BEHAVIOR AND MEASUREMENT; BIOCHEMICAL, FUNCTIONAL AND NUTRITIVE CHANGES DURING STORAGE; SAMPLING, INSPECTION AND GRADING OF GRAIN; MICROFLORA; INSECTS; CHEMICAL CONTROL OF STORET GRAIN INSECTS AND ASSOCIATED MICRO AND MACRO-ORGANISMS; RODENTS; WHOLE GRAIN STORAGE; BULK STORAGE OF FLOUR; AIRTIGHT STORAGE; CHILLING; AERATION; GRAIN DRYING; PACKAGING OF CEREAL PRODUCTS.
Storage of Grains and Their Products, Fifth Edition, presents the most authoritative reference on the principles and practices of storing and handling grains and their products. Divided into four main sections, the book covers the range of storage systems available in both the developed and developing world, the practicalities of the design and implementation of grain storage systems, looking in detail at handling, cleaning, drying, aeration, instrumentation amongst other topics, specific threats to stored grains, pulses, oils and pseudocereals from chemicals, rodents, insects and biosecurity, and the economics of grain storage, government regulations and future considerations. Professionals responsible for the storage and handling of grains will find this book a great resource, however, it will also be of interest to academic researchers and postgraduate students in both cereal science and food processing. Presents an up-to-date, end-to-end overview of the processing and storage of grain and grain related products Includes eleven new chapters that provide the latest insights into grain storage Edited by active cereals researchers working in industry, with experts from both academia and industry supplying chapters Includes essential information on the design and operation of grain facilities Provides coverage of the preservation of grain quality against specific threats
Finite Element Analysis and Computational Fluid Dynamics have been introduced in modelling and simulation of drying and storage systems, these techniques are expected to dominate the future research and development of drying and storages, and should reduce losses and improve the quality of agricultural products, enhancing food security globally. Drying and Storage of Cereal Grains, Second Edition, covers the wide spectrum of drying and storage methods applied to economically important cereal produce, providingnumerical examples for better understanding the complexity in drying and storage systems through modelling and simulation, aiding design and management of drying and storage systems. Chapters 1 to 8 look at air and grain moisture equilibria, psychrometry, physical and thermal properties of cereal grains, principles of air flow, and provide detailed analyses of grain drying.Chapters 9 to 13 focus on temperature and moisture in grain storages, and provide comprehensive treatment of modern grain storage systems. The book also includes a number of unsolved problems at the end of each chapter for further practice. This revised second edition includes new sections on - heat of sorption finite element modeling of single kernel CFD modeling of fluidized bed drying exergy analysis and neural network modeling numerical solution of two dimensional temperature and moisture changes in stored grain This book will provide students in agricultural engineering and food engineering with a wide spectrum of drying and storage studies previously unavailable in a single monograph. It will also serve as an excellent reference for practicing agricultural engineers, food engineers and food technologists.
Emphasizing the essential principles underlying the preparation of cereal-based products and demonstrating the roles of ingredients, Cereal Grains: Laboratory Reference and Procedures Manual is a practical laboratory manual complementing the author's text, Cereal Grains: Properties, Processing, and Nutritional Attributes. Organized so that readers
Cereal Grains: Assessing and Managing Quality, Second Edition, provides a timely update to this key reference work. Thoroughly revised from the first edition, this volume examines the latest research and advances in the field. New chapters have been added on alternative grains, including ancient grains and pseudocereals, biosecurity, and industrial processing of grains, amongst others. Quality and food safety are important throughout the value-addition chain, from breeding, production, harvest, storage, transport, processing, and marketing. At all stages, analysis is needed so that quality management can proceed intelligently. These considerations are examined for each of the major cereal species, including wheat (common and durum), rye and triticale, barley and oats, rice, maize (corn), pseudocereal species, sorghum, and the millets. Divided into five sections, the book analyses these for the range of cereal species before a final section summarizes key findings. Documents the latest research in cereal grains, from their nutraceutical and antioxidant traits, to novel detection methods Provides a complete and thorough update to the first edition, analyzing the range of major cereal species Presents detailed advice on the management of cereal quality at each stage of production and processing
While cereals remain the world's largest food yield - with more than 2.3 billion metric tons produced annually - consumer demands are on the rise for healthier cereal products with greater nutrition. Cereal Grains: Properties, Processing, and Nutritional Attributes provides a complete exploration of the scientific principles related to domesticatio
Cereal uses range from human food and beverages to animal feeds and industrial products. It is human food and beverages which are the predominant uses covered in this book, since the nutritional quality of cereals for animal feed is described in other publications on animal nutrition, and industrial products are a relatively minor use of cereals. Cereals are the main components of human diets and are crucial to human survival. Three species, wheat, rice and maize, account for the bulk of human food. Barley is the major raw material for beer production and ranks fourth in world production. Other species such as sorghum are regionally important. This book covers all the major cereal species: wheat, rice, maize, barley, sorghum, millet, oats, rye and triticale. Specific chapters have been devoted to a description of the major end-uses of each of the species and to definition of the qualities required for each of their end uses. The functional and nutritional quality of cereals determines their suitability for specific purposes and may limit the quality of the end product, influencing greatly the commercial value of grain. An under standing of the factors that determine grain quality is thus important in the maintenance of efficient and sustainable agricultural and food production. The biochemical constituents of the grain that determine quality have been described in chapters on proteins, carbohydrates and other components. An understanding of the relationships between grain composition and quality is important in selecting grain for specific uses.
This work takes a multidisciplinary approach to grain storage research, applying knowledge from the fields of biology, cereal chemistry, economics, engineering, mathematical modelling and toxicology to the study of the complex interactions among physical and biological variables in stored-grain bulks that cause the deterioration of stored grain. Details the prevention and control of pests and contaminants.
A thorougly revised edition that encompasses new material including sections dealing with extrusion cooking and the use of cereals for animal feed. The section on industrial uses for cereals has been expanded considerably.
Fungi growth in the storage of cereal grain has led to serious losses of grain quality and quantity each year the world over. These fungi and moulds are capable of producing mycotoxins which accumulate in grains. This book contains reviews from 21 experts on the relationship between mould growth in grain and its effects as well as the accumulation of mycotoxins. Discussed are properties of "storage fungi" such as the water and temperature relationship, taxonomy and nomenclature aspects etc. New methods of storage allow for early detection of these mould growths. Significant attention is paid to Aspergillus and Penicillium species colonizing in cereal grain and their growth requirements. The book touches on the significance of mycotoxins in grain being used for food production and possible detoxification processes. There is considerable attention given to a new technique of decontamination in countries with humid climates involving proper drying techniques at low temperatures or heated air dryers. This volume covers numerous scientific and practical aspects of grain storage on farms and in industries which are important in preventing quality losses and contamination with mycotoxins.
This book was written to provide an integrated account of barley, induding its cultivation, nature and uses. An attempt has been made to cut across the unjustified and obstructive divisions between pure science, applied science, technology, botany, biochemistry, agronomy, and so on. Limitations of space preclude the use of more illustrative material or references, or even complete accounts of various topics. However sufficient information is given to enable the reader to understand the general principles and to find his or her way readily into the literature to obtain further information. Emphasis has been placed on general principles rather than details. In becoming familiar with the literature one becomes acquainted with the effects of the cereal or religion, the English language and the development of agriculture and biochemistry. The comparison between 'parallel literatures' is often stimulating also. For example one is forced to conclude that many of the agricultural problems of poor 'seed vigour' would be overcome if seedsmen used the maltsters techniques for breaking dormancy and speeding 'post-harvest maturation'. Barley is the world's fourth most important cereal after wheat, rice, and maize. It is the most widely cultivated, being grown from the equator to 700N (Scandinavia), from the humid regions of Europe and Japan to the Saharan and Asiatic Oases, and from below sea level in Palestine to high up mountains in the Himalayas, E. Africa and S. America. Some where in the world it is being sown or harvested at every time of the year.
|Author||: Elke K Arendt,Emanuele Zannini|
|Release Date||: 2013-04-09|
|ISBN 10||: 0857098926|
|Pages||: 512 pages|
Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products. The book reviews the major cereal species, starting with wheat and triticale before covering rye, barley and oats. It goes on to discuss other major species such as rice, maize, sorghum and millet, as well as pseudo-cereals such as buckwheat, quinoa and amaranth. Each chapter reviews grain structure, chemical composition (including carbohydrate and protein content), processing and applications in food and beverage products. Cereal grains for the food and beverage industries is an essential reference for academic researchers interested in the area of cereal grains and products. It is also an invaluable reference for professionals in the food and beverage industry working with cereal products, including ingredient manufacturers, food technologists, nutritionists, as well as policy-makers and health care professionals. A comprehensive overview of all of the important cereal and pseudo-cereal species Chapters review each of the following species: Wheat, Maize, Rice, Barley, Triticale, Rye, Oats, Sorghum, Millet, Teff, Buckwheat, Quinoa and Amaranth Reviews grain structure, chemical composition, processing and applications in food and beverage products for each of the considered grains
Allows the non specialist to identify major insect and arachnid pests found in stored cereal grains, grain products and legumes. Describes most storage pests found worldwide rather than concentrating solely on Australia.