Unit Operations in Food Grain Processing

1st Edition - May 1, 2024
Imprint: Academic Press
Editors: C.K. Sunil, K.A. Athmaselvi, N. Venkatachalapathy, C. Anandharamakrishnan, V.M. Balasubramaniam
Language: English
Paperback ISBN:
9 7 8 - 0 - 4 4 3 - 1 8 9 6 5 - 4
eBook ISBN:
9 7 8 - 0 - 4 4 3 - 1 8 9 6 6 - 1

Unit Operations in Food Grain Processing covers theory and principles as well as best practices in cleaning, grading, drying, storage, milling, handling, transportation, and packag… Read more

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Unit Operations in Food Grain Processing covers theory and principles as well as best practices in cleaning, grading, drying, storage, milling, handling, transportation, and packaging 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 the aspects of processing. It reviews best practices in processing rice, wheat, pulses, oilseeds, millets, and pseudocereals. The book discusses value addition methods, products of grains, and waste and by-product utilization from grains. These discussions outline equipment and machinery needed, different methods of operations for various grains, and advances in grain processing as well as grain waste and by-product utilization.

The book has 18 chapters in total. Each chapter discusses principles, design, illustrations, advances, and challenges to aid in understanding. Therefore this book is a valuable reference material for academicians, researchers, consultants, manufacturers, and practitioners in the field of food processing.

Cover image
Title page
Table of Contents
Copyright
List of contributors
1. Introduction
Abstract
1.1 Overview of grains
1.2 Taxonomic classification of food grains
1.3 Global food grain production and distribution
1.4 Food grain consumption
1.5 Food grain handling and storage
1.6 Postharvest losses
1.7 Food grain processing
1.8 Food grain marketing and trade
1.9 Conclusion
References
2. Structure and composition of food grains
Abstract
2.1 Introduction
2.2 Structure and composition of food grains
2.3 Bioactive components
2.4 Functional components
2.5 Antinutritional property
2.6 Conclusion
References
3. Engineering properties of grains
Abstract
3.1 Introduction
3.2 Engineering properties of bulk grain and individual kernels
3.3 Modeling of grain processing, handling, and storage
3.4 Conclusion
References
4. Cleaning and grading
Abstract
4.1 Introduction
4.2 Cleaning operation for grain, nuts, and seeds
4.3 Factors controlling the cleaning operation
4.4 Winnowing
4.5 Grain winnower
4.6 Disadvantage and limitation of traditional winnowing
4.7 Solar powered winnowing machine
4.8 Advantages and disadvantages of solar powered winnowing machine
4.9 Air screen seed cleaner
4.10 Selecting screens
4.11 Specific gravity separator
4.12 The deck
4.13 Adjustments
4.14 Indent disk separator
4.15 Seed travel
4.16 Disk pocket design
4.17 Operation
4.18 Indent cylinder separator
4.19 Indent pocket design
4.20 Operation
4.21 Methods of use
4.22 Combination
4.23 Seed measuring
4.24 Buckhorn machine
4.25 Timothy bumper mill
4.26 Screening
References
5. Grain drying
Abstract
5.1 Introduction
5.2 Theory of grain drying
5.3 Equilibrium moisture content
5.4 Psychrometric chart
5.5 Grain drying methods and types
5.6 Conclusion
References
6. Grain storage and management
Abstract
6.1 Introduction
6.2 Stored grain ecosystem
6.3 Types of grain storage systems
6.4 Mitigating storage losses
6.5 Summary
References
7. Milling
Abstract
7.1 Introduction
7.2 Terminologies used in milling
7.3 Fineness modulus
7.4 Particle size analysis
7.5 Principle and theory of milling operation
7.6 Milling of various crops
7.7 Processing of cereals
7.8 Processing of millets
7.9 Types of milling equipment
7.10 Crushing efficiency
7.11 Conclusion
List of Abbreviations
References
8. Handling and transportation of food grains
Abstract
8.1 Introduction
8.2 Conveyor
8.3 Belt conveyor
8.4 Screw conveyor
8.5 Pneumatic conveyors
8.6 Chain conveyor
8.7 Vibratory conveyors
8.8 Bucket elevators
References
9. Unit operations in rice processing
Abstract
9.1 Introduction
9.2 Rice drying
9.3 Rice aeration
9.4 Rice milling
9.5 Physicochemical and functional properties of rice
9.6 End-use processes and value-added products
9.7 Emerging technologies for various unit operations
References
10. Unit operations in wheat processing
Abstract
10.1 Introduction
10.2 Wheat grading
10.3 Grain receiving
10.4 Wheat cleaning
10.5 Wheat storage practices
10.6 Wheat grain blending
10.7 Wheat conditioning
10.8 Grinding
10.9 Sieving
10.10 Purification
10.11 Flour quality parameters
10.12 Future trends
References
11. Unit operations in pulses processing
Abstract
11.1 Introduction
11.2 Pulse processing
11.3 Grain parameters affecting milling recovery
11.4 Steps involved in pulse milling
11.5 Machineries used in pulse milling
11.6 Mini dal mills
11.7 Milling of individual pulses
11.8 Quality of dehusking
11.9 Utilization of pulses milling by-product
11.10 Challenges
11.11 Conclusion
References
12. Principles, machinery and equipment involved in unit operations in oilseeds processing
Abstract
12.1 Introduction
12.2 Operations of oil extraction
12.3 Mechanical expression
12.4 Solvent extraction
12.5 Aqueous extraction
12.6 Supercritical fluid technology
12.7 Oil extraction efficiency measurements
12.8 Refining of oils
12.9 Summary
Acknowledgment
References
13. Unit operations in millet processing
Abstract
13.1 Introduction
13.2 Nutritional profile and health benefits of millets
13.3 Why millets to be processed?
13.4 Influence of processing techniques on nutritional value
13.5 Utilization of millets as food products
13.6 Conclusion
Conflict of interest
References
14. Unit operations in pseudocereals and heritage grains processing
Abstract
14.1 Introduction
14.2 Types of grains
14.3 Processing and unit operations
14.4 Applications
14.5 Future directions
14.6 Conclusion
References
15. Value addition of grains
Abstract
15.1 Introduction
15.2 Value-addition of food grains
15.3 Limitations and challenges in developing value-added products
15.4 Conclusion
References
16. Grains and legumes: by-product generation and their utilization
Abstract
16.1 Introduction
16.2 Grain processing/milling and by-products generation
16.3 Utilization of cereal processing by-products
16.4 Prospective directions
16.5 Conclusions
References
17. Effective packaging and handling of food grains for quality and safety management
Abstract
17.1 Introduction
17.2 Factors influencing the storage and packed grains
17.3 Methods for storing food grain
17.4 Packaging requirements for food grains
17.5 Package materials used for the packing of food grains
17.6 Packaging machines used for packing food grain
17.7 Quality of packed grains during storage
17.8 Quality of packed whole food grains for marketing
17.9 Summary and conclusion
Abbreviations
References
18. Emerging technologies in unit operations of food grain processing
Abstract
18.1 Introduction
18.2 Emerging pretreatment techniques for food grains
18.3 Emerging technologies in primary grain processing
18.4 Emerging technologies in secondary grain processing
18.5 Effect of emerging technologies on grain quality
18.6 Conclusion
References
Index

C.K. Sunil

Sunil. C.K. has 20 years of experience in teaching, R&D and administration at Safal Market and IIFPT, a reputed food research institution in India. He was Manager (QA), at Safal Market, before joining as Assistant Professor at Indian Institute of Food Processing Technology, Thanjavur, Tamil Nadu. He has pursued B Tech (Ag. Engg) and M Sc (Ag. Engg.) from UAS, Bangalore and Ph D (Food Process Engineering) from NIFTEM-T. He is recipient of Gold Medal for outstanding performance in Under graduation. His areas of research include millets processing, drying of food, design and development of food processing machinery and non-thermal processing. He has peer reviewed scientific publications chapters and conference proceedings in national, international journals and conferences. He has also published book chapters and books with coveted publishers. He serves as a peer reviewer for various international journals. He is member of several professional bodies.

Affiliations and expertise

Assistant Professor, Department of Food Engineering and Centre of Excellence for Grain Sciences, National Institute of Food Technology, Entrepreneurship and Management-Thanjavur (NIFTEM-T), Thanjavur, India

K.A. Athmaselvi

Dr. K. A. Athmaselvi has 20 years of teaching and research experience at Avinashilingam Deemed University, Coimbatore, SRM Institute of Science and Technology, Kattankulathur and IIFPT, Thanjavur a reputed food research institution in the country. She worked as Associate Professor and Head, in the department of Food Process Engineering, at SRM Institute of Science and Technology before joining as Associate Professor at Indian Institute of Food Processing Technology. She pursued her B.Tech (Ag. Engg) from MPKV, Rahuri, M.E in (Agricultural Process Engineering) from TNAU, Coimbatore, and PhD in Food Process Engineering from SRM Institute of Science and Technology, Kattankulathur. She has published several research papers in reputed journals. She has organized various national and international conference/workshop, and has filed 3 patents. Her area of research includes preservation of tropical fruit pulp using advanced food preservation technique, edible coating of fruits and vegetables, extruded food products, parboiling of millets.

Affiliations and expertise

Associate Professor and Head, Centre of Excellence for Grain Sciences, National Institute of Food Technology, Entrepreneurship and Management-Thanjavur (NIFTEM-T), Thanjavur, India

N. Venkatachalapathy

Dr N. Venkatachalapathy is a Professor in the Department of Food Engineering and Chairman of the Working Group on Grain Sciences at the Indian Institute of Food Processing Technology, Thanjavur, India. He received his Bachelor of Engineering degree in Agricultural Engineering and Master of Engineering in Post-Harvest Technology from Tamil Nadu Agricultural University, Coimbatore and PhD from Gandhigram Rural Institute, Gandhigram, Tamil Nadu. He is a Life Member of many professional bodies and Fellow of the Institution of Engineers (India). His recent research work has been directed towards addressing farmers and primary processors' problems. This includes developing gadgets for value addition and increasing farmers' and processors' income. He has published more than 45 papers in international and national journals. He has also published a Book on Brown Rice in Springer. He is a reviewer for many international journals.

Affiliations and expertise

Professor, Department of Food Engineering and Centre of Excellence for Grain Sciences, National Institute of Food Technology, Entrepreneurship and Management-Thanjavur (NIFTEM-T), Thanjavur, India

C. Anandharamakrishnan

Dr. C. Anandharamakrishnan is the Director of CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram. Before this, he served as Director of the National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (an Institute of National Importance under MoFPI, Govt. of India).

He obtained B.Tech. in Chemical Engineering from A.C.Tech, Anna University, Chennai, and completed M.Tech at Anna University, Chennai. He has done his doctoral research in Chemical Engineering at the Loughborough University, United Kingdom.

Dr. C. Anandharamakrishnan is a renowned scientist and academician with vast expertise in the field of Food and Agro Processing. He is an active researcher with more than two decades of experience in research and administration. His research endeavors are well documented in the form of 216 impact factor publications with an average impact factor of 5.310 and an h-index of 64, three international patents, twelve Indian patents, and one commercialized patent. He is also the author and editor of 18 books and 125 book chapters published by coveted publishers. He has supervised 17 Ph.D. theses and more than 50 bachelor’s and master’s theses. He has been an invited speaker for 210 talks at national and international conferences, convocation addresses and panel discussions. He has transferred 17 technologies to various industries and has provided handholding support to more than 150 food processing start-ups and enterprises to facilitate product innovation and revenue growth.

He is an elected Fellow of several national and international professional bodies, serves on the editorial boards of reputed peer-reviewed journals and was honored by the Hon'ble President of India with the highest recognition award in the field of science, technology and innovation, 'Rashtriya Vigyan Shri’ 2024 Puraskar, for the distinguished contributions to the Agricultural Science sector. Earlier, was awarded the prestigious ‘ICAR – Rafi Ahmed Kidwai Award for Outstanding Research in Agricultural Sciences – 2019’, Tata Innovation Fellowship 2019-20 by DBT, Government of India and the prestigious NASI-Reliance Industries Platinum Jubilee Award 2018.

Affiliations and expertise

CSIR - National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram, Kerala, India

V.M. Balasubramaniam

V.M. (Bala) Balasubramaniam is a Professor of Food Engineering at The Ohio State University, Columbus, OH, USA. He is an internationally recognized food engineer for spearheading research and industrial outreach efforts on various novel nonthermal and thermal based manufacturing technologies that satisfies consumer demand for minimally processed foods. He received B.Eng in Agricultural Engineering at Tamil Nadu Agricultural University, India, M.Eng in Post-harvest Technology from Asian Institute of Technology, Thailand and PhD in Food Engineering from The Ohio State University. Prior joining OSU, Dr. Bala was working as a post-doctoral associate at University of Georgia Center for Food Safety and Quality Enhancement, Griffin, GA and Associate Research Professor at IIT National Center for Food Safety and Technology, Chicago, IL. He is recipient of 2021 IFT Research and Development Award, 2017 IFT Calvert L Willey Distinguished Service Award, 2016 AITAA distinguished alumni award for academic and research excellence.

Affiliations and expertise

Professor, Department of Food Science and Technology & Food Agricultural Biological Engineering, Food Safety Engineering Laboratory-Center for Clean Food Process Technology, The Ohio State University, Columbus, Ohio, United States

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health

Unit Operations in Food Grain Processing

Purchase options

BLOOM INTO SPRING SAVINGS

Institutional subscription on ScienceDirect

C.K. Sunil

K.A. Athmaselvi

N. Venkatachalapathy

C. Anandharamakrishnan

V.M. Balasubramaniam

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