From processing, handling, drying, and milling to storage, packaging, and distribution, Handbook of Postharvest Technology presents the latest methods in the manufactuare and supply of grains, fruits, vegetables, and spices—detailing the physiology, structure, composition, and characteristics of grains and crops, as well as recent cooling and preservation techniques to maintain quality and decrease spoilage and withering of agricultural products.

The Handbook of Postharvest Technology outlines useful programs to:

• design the best handling, aeration, and storage equipment
• sustain optimal atmospheric composition, temperature, and humidity in storage facilities
• select the most appropriate packaging and preservation procedures for extending shelf life
• reduce the occurrence of pests, insects, mold, disease, and deterioration during food storage
• prevent temperature variations, water loss, bruising, and contamination during fruit and vegetable transporation
• grade, classify, and evaluate fruits and vegetables

and discusses:

• the conversion of biomass resources into food, feed, chemicals, energy, and other value-added products
• the components and function of harvesting and drying machines and systems
• volatile monitoring for early disease detection

Contents

1. Properties, Grades, Harvesting, and Threshing
   1. Structure and Composition of Cereal Grains and Legumes
   2. Physical and Thermal Properties of Cereal Grains
   3. Grain-Grading Systems
   4. Harvesting and Threshing

2. Drying
   5. Grain Drying: Basic Principles
   6. Grain-Drying Systems
   7. Commercial Grain Dryers

3. Storage and Handling
   8. Grain Storage: Perspectives and Problems
   9. Structural Considerations: Warehouse and Silo
   10. Controlled Atmosphere Storage of Grain

4. Milling
   11. Grain-Milling Operations
   12. Specialty Milling
   13. Rice Milling and Processing
   14. Dehulling and Splitting Pulses
   15. Milling of Pulses

5. 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 Spicess
   23. Drying of Fruits, Vegetables, and Spices

6. 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

7. 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

Index

click here to see books of related interest

ORDER NOW Handbook of Postharvest Technology Cereals, Fruits, Vegetables, Tea, and Spices edited by Amalendu Chakraverty et al 2003 • 884 pages • $266.95 + shipping Texas residents please add 6.75 % sales tax