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Agro-product processing technology : principles and practice / by Bala, B. K. (Bilash Kanti)

Table of Contents: “…ContentsForeword--Preface--Author--Chapter 1 Introduction--1.1 Introduction--1.2 Impotence of Postharvest Technology--1.3 Importance of Postharvest Losses--1.4 Postharvest Technology--References--Chapter 2 Physical, Thermal, and Chemical Properties of Food and Biological Materials--2.1 Introduction--2.2 Physical Properties--2.2.1 Physical Dimensions--2.2.2 1000-Grain Weight--2.2.3 Bulk Density--2.2.4 Shrinkage--2.2.5 Friction--2.2.5.1 Angle of Internal Friction and Angle of Repose--2.2.5.2 Coefficient of Friction--2.3 Thermal Properties--2.3.1 Specific Heat--2.3.2 Thermal Conductivity--2.3.2.1 Theory--2.3.2.2 Apparatus and Measurement--2.3.3 Latent Heat of Vaporization--2.3.3.1 Determination of Latent Heat of Vaporization--2.3.4 Heat Transfer Coefficient of Product Bed--2.3.4.1 Dimensional Analysis--2.3.4.2 Comparison of Theory and Experiment--2.3.4.3 Theory--2.3.4.4 Determination of Volumetric Heat Transfer Coefficient--2.4 Chemical Properties--2.4.1 Starch--2.4.2 Protein--2.4.3 Fat--2.4.4 Vitamin--Key to Symbols--Exercises--References--Chapter 3 Cleaning, Grading, and Sorting--3.1 Grade Factor--3.2 Washing--3.3 Sorting Fruits and Vegetables--3.4 Sorting Grain--3.5 Spiral Separator--3.6 Indent Cylinder Separator--3.7 Color Separator--3.8 Centrifugal Separation--3.8.1 Stokes' Equation--3.9 The Centrifuge--3.10 The Cream Separator--3.11 Cyclone Separator--3.12 Machine Vision--3.12.1 Image Acquisition--3.12.1.1 Computer Vision System--3.12.1.2 Ultrasound and Infrared--3.12.1.3 Tomographic Imaging--3.12.2 Preprocessing--3.12.3 Segmentation--3.12.4 Feature Extraction--3.12.4.1 Color Features--3.12.4.2 Morphological Features--3.12.4.3 Texture Features--3.12.5 Classification--Bibliography--Chapter 4 Psychrometry--4.1 Introduction--4.2 Psychrometric Terms--4.2.1 Humidity Ratio--4.2.2 Relative Humidity--4.2.3 Specific Volume--4.2.4 Vapor Pressure--4.2.5 Dry-Bulb Temperature--4.2.6 Dew Point Temperature--4.2.7 Wet-Bulb Temperature--4.2.8 Enthalpy--4.2.9 Adiabatic Wet-Bulb Temperature--4.2.10 Psychrometric Wet-Bulb Temperature--4.3 Construction of Psychrometric Chart--4.4 Use of Psychrometric Chart--4.4.1 Sensible Heating and Cooling--4.4.2 Heating with Humidification--4.4.3 Cooling with Humidification--4.4.4 Cooling with Dehumidification--4.4.5 Drying--4.4.6 Mixing of Airstreams--4.4.7 Heat Addition with Air Mixing--4.4.8 Drying with Recirculation--Key to Symbols--Exercises--Bibliography--Chapter 5 Drying of Agro Products--5.1 Principles of Drying--5.2 Importance of Drying--5.3 Moisture Content--5.3.1 Moisture Content Representation--5.3.2 Determination of Moisture Content--5.3.2.1 Direct Methods--5.3.2.2 Indirect Methods--5.4 Equilibrium Moisture Content--5.4.1 Determination of Static Equilibrium Moisture Content--5.4.2 Static Equilibrium Moisture Content Models--5.5 Mechanism of Drying--5.6 Thin-Layer Drying--5.6.1 Thin-Layer Drying Equations--5.6.1.1 Empirical Drying Equations--5.6.1.2 Theoretical Drying Equations--5.6.1.3 Semi-Theoretical Drying Equations--5.6.2 Drying Rate--5.6.3 Drying Parameters--5.6.4 Drying Rate Constant and Diffusion Coefficient--5.6.4.1 Drying Rate Constant--5.6.5 Half Response Time--5.7 Deep-Bed Drying--5.7.1 Logarithmic Model--5.7.2 Partial Differential Equation Model--5.7.2.1 Method of Solution--5.7.2.2 Comparisons of Simulated and Observed Results--5.8 Fluidized Bed Drying Model--5.8.1 Heat Balance Equation--5.8.2 Drying Rate Equation--5.8.3 Mass Balance Equation--5.9 Agro-Product Drying Systems--5.9.1 Solar Drying Systems--5.9.1.1 Solar Dryers--5.9.2 Batch Drying Systems--5.9.2.1 Flatbed Dryer--5.9.3 Continuous Flow Drying Systems--5.9.3.1 Cross-Flow Dryer--5.9.3.2 Cross-Flow Batch Dryer--5.9.3.3 Concurrent Flow Dryer--5.9.3.4 Counterflow Dryer--5.9.3.5 Mixed-Flow Dryer--5.10 Safe Temperature for Drying Grain--5.11 Selection of Dryers--Key to Symbols--Exercises--Bibliography--Chapter 6 Parboiling of Rice--6.1 Introduction--6.2 Principles of Parboiling--6.3 Soaking--6.3.1 Kinetics of Soaking--6.3.2 Finite Element Modeling of Soaking of Water by Paddy--6.3.3 Half Response Time--6.3.4 Kinetics of Water Diffusion and Starch Gelatinization--6.4 Steaming--6.5 Drying--6.6 Effect of Parboiling on Milling, Nutritional, and Cooking Qualitiesof Rice--6.7 Parboiling Methods--6.7.1 Traditional Methods--6.7.1.1 Single Stage Parboiling--6.7.1.2 Double Stage Parboiling--6.7.2 Modern Methods--6.7.2.1 CFTRI (Central Food Technological ResearchIndustries) Method--6.7.2.2 Jadavpur University Method--6.7.2.3 Malek Process--6.7.2.4 Schule Process--6.7.2.5 Crystal Rice Process--6.7.2.6 Rice Conversion Process--6.7.2.7 Avorio Process--6.7.3 Estimation of Heat Required for Parboiling--6.7.3.1 Soaking Operation--6.7.3.2 Steaming Operation--6.7.3.3 Drying Operation--Exercises--Bibliography--Chapter 7 Milling of Rice and Wheat--7.1 Introduction--7.2 Rice Milling--7.3 Traditional Methods--7.3.1 Home Pounding--7.3.2 Huller Mills--7.3.3 Sheller Mills--7.3.4 Rubber Roll Sheller Mills--7.4 The Modern Rice Milling Process--7.5 Modern Rice Milling Machinery--7.5.1 Paddy Cleaner--7.5.2 Stoner--7.5.3 Rubber Roll Sheller--7.5.4 Paddy Separator--7.5.5 Whitening or Polishing--7.5.5.1 Cone-Type Polisher--7.5.5.2 Horizontal Abrasive-Type Polisher--7.5.5.3 Friction-Type Polisher--7.5.6 Bran and Polished Rice Separator--7.5.7 Rice Grader--7.5.8 Rice Mixing--7.6 Wheat Milling--7.6.1 Conditioning/Hydrothermal Treatment--7.6.2 Milling--7.6.3 Storage of Finished Products--7.7 Size Characteristics--7.7.1 Sieve--7.7.2 Fineness Modulus--7.7.3 Energy Requirements--Bibliography--Chapter 8 By-Product Utilization--8.1 Introduction--8.2 Fuels and Combustion--8.2.1 Furnaces--8.3 Pyrolysis and Gasification--8.3.1 Pyrolysis (Destructive Distillation) and Gasification--8.3.2 Types of Gasifiers--8.3.2.1 Countercurrent Moving Bed Gasifiers--8.3.2.2 Concurrent Moving Bed Gasifiers--8.3.2.3 Crosscurrent Moving Bed Gasifiers--8.3.2.4 Fluidized Bed Gasifiers--8.3.3 Gasification Process--8.3.3.1 Oxidation--8.3.3.2 Reduction--8.3.3.3 Drying--8.3.4 Gasifier Units--8.4 Liquefaction--8.5 Hydrolysis Followed by Fermentation--8.6 Biochar Production and Utilization--8.6.1 Biochar Carbonizer--8.6.2 Types of Carbonizers--8.6.2.1 Application--8.7 Rice Husk Pelletizing and Briquetting--8.7.1 Need for Briquetting--8.7.2 Principle and Technology--8.7.3 Types of Briquetting Machines--8.7.3.1 High- and Medium-Pressure Compaction--8.7.3.2 Screw Press--8.7.3.3 Piston Press--8.7.3.4 Low-Pressure Compaction--8.7.3.5 Hand-Molded Briquettes--8.7.4 Applications--8.7.5 Limitations--8.7.6 Future Prospective--8.8 Biogas Digesters--8.8.1 Anaerobic Digestion Process--8.8.2 Indian-Type Biogas Digester--8.8.3 The Chinese Biogas Digester--8.8.4 Digester Sizing--8.9 Composting--8.9.1 Process of Composting--8.9.2 Mixing of Materials in the Compost--8.9.3 Starting a Composter--8.9.4 Operating a Compost--8.9.5 Simple Thermophile Composting Procedure--8.9.6 Types of Composters--8.10 Utilization of Rice Bran - Stabilizer Design and Oil Extraction--8.11 Bran - Stabilizer Design--8.12 Oil Extraction--8.12.1 Batch Extraction Method--Bibliography--Chapter 9 Storage of Agro Products--9.1 Principles of Storage--9.2 Interactions of Physical, Chemical, and Biological Variables in theDeterioration of Stored Grains--9.3 Computer Simulation Modeling for Stored Grain Pest Management--9.4 Grain Storage Systems--9.4.1 Traditional Storage Systems--9.4.2 Modern Storage Systems--9.4.2.1 Bagged Storage System--9.4.2.2 Silo Storage System--9.4.2.3 Airtight Grain Storage--9.4.2.4 Aerated Storage System--9.4.2.5 Low-Temperature Storage System (Grain Chillingby Refrigeration)--9.4.2.6 Controlled Atmosphere Storage Systems--9.4.2.7 Damp Grain Storage System with Chemicals--9.5 Design of Grain Storages--9.5.1 Structural Requirements--9.5.2 Janssen's Equation--9.5.3 Rankine's Equation--9.5.4 Airy's Equation--9.5.5 Construction Materials--Key to Symbols--Exercises--Bibliography--Chapter 10 Heating and Cooling of Agro Products--10.1 Introduction--10.2 Heat Conduction--10.2.1 The Differential Equation of Heat Conduction in Cartesianand Cylindrical Coordinate Systems--10.2.1.1 The Differential Equation ofHeat Conduction in Cartesian Coordinate System--10.2.1.2 The Differential Equation ofHeat Conduction in Cylindrical Coordinate System--10.2.2 The Composite Wall--10.2.3 Cylinder and Sphere--10.3 Convection--10.3.1 Forced Convection--10.3.2 Natural or Free Convection--10.3.3 Heat Exchangers--10.4 Radiation--10.4.1 Radiation Intensity and Shape Factor--10.4.2 Radiation Exchange between Black Surfaces--10.4.3 Heat Exchange by Radiation between Gray Surfaces--10.5 Cooling--10.5.1 Cooling Rate--10.6 Freezing--10.6.1 Freezing Point Depression--10.7 Heating--10.7.1 Boiling-Point Elevation--Key to Symbols--Exercises--Bibliography--Chapter 11 Refrigeration and Cold Storage--11.1 Introduction--11.2 Vapor Compression Refrigeration Cycle--11.3 Pressure-Enthalpy (p-h) Chart--11.3.1 Unit of Refrigeration--11.4 Refrigerants--11.4.1 Desirable Characteristics of Refrigerants--11.5 Construction of Psychrometric Chart--11.6 Moisture Control and Storage of Vegetables Crops--11.6.1 Potatoes--11.6.1.1 Adequate Volume--11.6.1.2 Adequate Strength--11.6.1.3 Storage Environment--11.6.1.4 Suberization Period--11.6.1.5 Short-Term Storage--11.6.1.6 Long-Term Storage--11.7 Cooling Requirement--Exercises--Bibliography--Chapter 12 Separation--12.1 Introduction--12.2 Contact Equilibrium Process--12.2.1 Absorption--12.2.2 Extraction--12.2.2.1 Rate of Extraction--12.2.2.2 Leaching--12.2.3 Distillation--12.2.3.1 Vapor-Liquid Equilibrium--…”
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