The text also addresses biomass utilization and conversion technologies for energy, chemicals, food, and feed. It describes processes such as parboiling of grain, hydrothermal treatment of grain, and milling of rice and other grains and pulses. It is divided into five parts:Grain-Properties, Drying and DryersGrain StorageParboiling and MillingBy-Products/Biomass UtilizationFood Process EngineeringThe text covers grain structure and composition, psychrometry, the theory and methods of grain drying, and design, testing, specification and selection of grain dryers. Postharvest Technology and Food Process Engineering combines these two subject areas as it covers both the primary processing of cereals, pulses, fruits, and vegetables and utilization of by-products/biomass.This book covers postharvest food preservation and processing methods, with an emphasis on grains.

While food production has increased significantly over the last few decades, minimizing huge postharvest losses as well as utilizing their by-products/wastes is the optimal way for a country to become self-sufficient in food. Generally, the supply of grains and other food can be enhanced by increasing production and by reducing postharvest losses. Cereals, legumes, oilseeds, fruits, and vegetables are the most important food crops in the world, with cereal grains contributing the bulk of food calories and proteins worldwide.

Food processing methods milling