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Handbook of Postharvest Technology: Cereals, Fruits, by Amalendu Chakraverty, Arun S. Mujumdar, Hosahalli S.

By Amalendu Chakraverty, Arun S. Mujumdar, Hosahalli S. Ramaswamy

The instruction manual of Postharvest expertise offers tools within the manufacture and provide of grains, end result, greens, and spices. It info the body structure, constitution, composition, and features of grains and vegetation. The textual content covers postharvest expertise via processing, dealing with, drying and milling to garage, packaging, and distribution. also, it examines cooling and upkeep strategies used to keep up the standard and the reduce spoilage and withering of agricultural items.

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Additional info for Handbook of Postharvest Technology: Cereals, Fruits, Vegetables, Tea, and Spices (Books in Soils, Plants, and the Environment, Volume 93)

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1988b; Shepherd and Bharadwaj, 1986b). A plot of specific heat against the mass of seed revealed that lighter seeds tend to have high specific heat capacities, whereas heavier ones have lower specific heat capacities (Oje and Ugbor, 1991). Specific heat data along with any model developed for the prediction are given in Table 5. 2 Thermal Conductivity Thermal conductivity of food materials depends on its chemical composition as well as the structure of the sample, and because of this the measurement of thermal conductivity of food materials is difficult and more challanging than specific heat measurement (Sweat, 1995).

0%. The sphericity and roundness values for selected grains are also included in Table 1. 3 Bulk Density The bulk density of cereal grains is determined by measuring the weight of a grain sample of known volume. The grain sample is placed in a container of regular shape, and the excess on the top of the container is removed by sliding a string or stick along the top edge of the container. After the excess is removed completely the weight of the grain sample is measured. The bulk density of the grain sample is obtained simply by dividing the weight of the sample by the volume of the container.

Reston Publishing Reston, VA. p. 516. Watson SA (1987). Structure and composition. In: Watson SA, Ramstad PE, eds. Corn: Chemistry and Technology. American Association of Cereal Chemists, St. Paul, MN, pp. 53–82. Webster FH (1986). Oats: Chemistry and Technology. American Association of Cereal Chemists, St. Paul, MN, p. 433. 2 Physical and Thermal Properties of Cereal Grains SHYAM S. SABLANI Sultan Qaboos University, Al-Khod, Muscat, Oman HOSAHALLI S. RAMASWAMY McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada 1 INTRODUCTION Data on physical properties of grain are essential for the design of equipment for handling, aeration, and storage, as well as processing cereal grains and other agricultural materials.

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